The Moscow Mule is one of the world's most recognizable cocktails: vodka, industrial ginger beer, and lime juice, served in a copper mug with ice. Its problem is sugar: a typical ginger beer contains 8-10 g per 100 ml. Here we show you how to make it by replacing ginger beer with Mūn Ginger Kombucha, which has 0.6 g/100 ml and natural fermentation fizz. The ginger flavor is real, not an aroma.
What is the Moscow Mule
The Moscow Mule was born in Los Angeles in the 1940s. A vodka distributor and a ginger beer company were struggling to sell their stock and teamed up to create a cocktail that used both. They added fresh lime juice and, most importantly, served it in a copper mug — a container that caught attention and kept the drink cold longer.
It worked. The cocktail became a Hollywood favorite. It is rumored to have been John F. Kennedy's preferred cocktail. Sophia Loren popularized it in Europe after trying it at a party. Eighty years later, it remains one of the five most ordered cocktails in international mixology.
Why replace ginger beer with kombucha
A standard industrial ginger beer contains:
- Between 8 and 11 g of sugar per 100 ml
- Added carbonic gas
- Ginger aroma (sometimes synthetic) instead of real ginger
- Preservatives and sometimes colorants
Mūn Ginger Kombucha contains:
- 0.6 g of sugar per 100 ml (15-18× less than industrial ginger beer)
- Natural fizz from the second fermentation, no added gas
- Real ginger juice + apple juice (the two natural flavoring ingredients)
- Organic Lung Ching green tea as a base
- Unpasteurized: live cultures in the bottle
The result: a Moscow Mule with the same ginger character, much less sweet, with fizz that lasts longer in the mug, and with a drier finish. More "adult," as would be said in bartending jargon.
Recipe: Moscow Mule with Mūn Ginger Kombucha
This version is by @elpapashaker, a bartender specializing in contemporary mixology and a regular Mūn collaborator.
Ingredients (1 cocktail)
- 30 ml vodka (preferably PREMIUM, neutral)
- 2 teaspoons (10 g) ground cinnamon
- 1 tablespoon (15 g) unsweetened apple jam
- 1 bottle (330 ml) of Mūn Premium Ginger Kombucha
- Plenty of ice (preferably large cubes to prevent quick dilution)
- 1 fresh apple slice
- 2 cinnamon sticks
Preparation
- Chill the copper mug. Fill the copper mug with plenty of ice and leave it for 30 seconds. Empty any water that has formed.
- Add the base liquids. Pour the vodka, cinnamon, and apple jam directly over the ice. Stir gently with a whisk to incorporate the jam.
- Fill with kombucha. Pour the Mūn Ginger Kombucha slowly along the inner wall of the mug. This preserves the natural fizz.
- Garnish. Add a fresh apple slice and the two cinnamon sticks. Serve immediately.
Times and data
| Stage | Duration |
|---|---|
| Preparation | 7 minutes |
| Calories (per 100 ml) | ~42 kcal |
| Sugar (per 100 ml) | ~2 g (vs 8-11 g of classic Moscow Mule) |
| Estimated cost per cocktail | ~€2.10 |
Why the copper mug
The copper mug is not decorative. It has three real effects:
- Thermal conductivity: copper transfers the cold from the ice to the hand and the liquid faster than glass. The drink cools down more and stays cold longer.
- Oxidation with lime juice: the lime acid reacts slightly with the copper, intensifying the ginger flavor. Some purists say it changes the mouthfeel.
- Visual: the contrast of copper with the green-yellow of the cocktail and the red of the garnish is iconic. It sells.
If you don't have a copper mug, serve in a tall highball glass. It works just the same, but loses the theatricality.
Variants and experiments
- Alcohol-free: omit the vodka and double the amount of Ginger Kombucha. Add a few drops of non-alcoholic bitter to maintain complexity.
- Spicy Mule: add a thin slice of fresh chili or a pinch of cayenne pepper when serving.
- Bourbon Mule: replace vodka with bourbon. Deeper flavor, ideal for winter.
- Lime Mule (closer to the classic): omit the apple jam and add 15 ml of fresh lime juice.
- Mediterranean Mule: add a sprig of fresh rosemary when serving. A more herbaceous version.
- Christmas Mule: use orange jam instead of apple + orange peel as garnish.
When to serve it
- Summer aperitif: it's one of the most refreshing cocktails there is. Ideal between 7:00 PM and 9:00 PM before dinner.
- Long after-dinner gatherings: the low sweetness prevents it from being cloying after a meal.
- Stress-free events: it's prepared in 7 minutes per glass, feasible for 10 guests without getting overwhelmed.
- Brunch with friends: the alcohol-free version works perfectly.
Common mistakes
- Pouring the kombucha all at once: you lose the natural fizz. Pour it slowly along the wall.
- Crushed ice: it dilutes too quickly. Use large cubes.
- Jam with added sugar: defeats the purpose. Look for jams with 100% fruit or minimal sugar.
- Flavored vodka: competes with the ginger. Keep the vodka neutral.
- Serving too late: the Moscow Mule loses its charm if it sits in the mug for more than 5 minutes. Serve and drink.
How the originals drank it
The first Moscow Mules of the 1940s were made with smaller quantities (45 ml of vodka, ginger beer to the top, lime squeezed over ice). Today, modern recipes usually increase the vodka to 60 ml. We keep it at 30 ml because the kombucha adds flavor complexity that doesn't require as much alcohol to stand out.
Frequently Asked Questions
Can I use a kombucha other than GINGER?
Yes, but the flavor changes. Mūn PREMIUM GINGER is the natural choice because of the ginger. If you replace it with HIBISCUS, you'll have a floral pink Mule; with NATURAL, it's more neutral and you let the vodka dominate.
Does kombucha perfectly replace ginger beer?
It provides the ginger flavor, the fizz, and the acidity. It's slightly less sweet, which is good (you compensate with the jam). The result is cleaner than with industrial ginger beer.
How much alcohol does this Moscow Mule contain?
Approximately 4-5% by total volume of the cocktail (calculated with 30 ml of 40% vodka diluted in ~330 ml of liquid). The kombucha contributes traces below 0.5%.
Can it be made in a pitcher for several people?
Yes: multiply the ingredients (except ice and kombucha) in a pitcher. Add the kombucha just as you serve glass by glass to preserve the fizz.
Why apple jam?
It's the touch of the author @elpapashaker. It provides a subtle natural sweetness and reinforces the apple note already present in the Ginger Kombucha (which is fermented with apple juice). The classic Moscow Mule uses lime instead of jam.
How do I store opened Ginger Kombucha?
Mūn does not require mandatory refrigeration due to its very low residual sugar and complete fermentation. Once opened, refrigerate to preserve the fizz. The 750 ml bottle with a ceramic stopper keeps especially well if you cap it immediately after serving.
Other recipes with Mūn Premium Ginger
If you like the GINGER Kombucha profile, also try:
- Homemade lemonade with Mūn GINGER
- Detox smoothie with Mūn PREMIUM GINGER
- Probiotic apple sparkling drink with GINGER
Original recipe by El Papashaker.
