Kombucha Mule

How to make an acidic, refreshing take on a classic Moscow Mule.

'Bucha Mule
Photo: Carey Jones
Total Time:
5 mins

Regardless of how you feel about kombucha, there's no denying that this fizzy, highly acidic probiotic beverage makes for a surprisingly versatile cocktail ingredient. If you just so happen to have seven to ten days to spare, you can carefully whip your own kombucha at home, but we've been happily experimenting with some of the newest players in the space, like Yesfolk, United Ferments, and Heirloom. In this cocktail, which is a simple riff on the classic Moscow Mule, kombucha replaces the equally bold flavor of ginger beer to create a pleasantly refreshing spritz for year-round sipping. Often served in iconic copper mugs, the Moscow Mule traditionally calls for freshly squeezed lime juice, vodka, and ginger beer; we found that using mezcal instead of vodka works especially well in the kombucha version of the classic, which benefits from the additional smoky notes.

While you might be tempted to use a coupe or even a highball glass here, the iconic Moscow Mule copper mug helps keep this cocktail nice and cool for an extended period of time, without added dilution from melting ice. Using freshly cut ginger as the garnish brings the ginger flavor back into the Kombucha Mule with no muddling required. To achieve a perfectly bubbly Mule, be sure to top your drink with club soda, not tonic –– the latter will added unwanted bitter and sweet flavors, as a result of quinine, which is a core ingredient of tonic. As always: freshly squeezed lime juice (not the bottled stuff) is the way to go when making any kind of cocktail, and the Kombucha Mule is no exception.


  • 1 ounce vodka

  • 2 ounces kombucha

  • 1/2 ounce lime juice

  • 1/2 ounce simple syrup

  • 1 ounce club soda

  • 1 piece fresh ginger (for garnish)


  1. In a cocktail shaker filled with ice, combine vodka, kombucha, simple syrup, and lime juice. Shake until well-chilled, about 20 seconds.

  2. Strain shaker into a highball glass filled with ice. Top with 1 ounce of club soda, and stir to combine

  3. Garnish with fresh, thin slice of ginger.

Updated by
Oset Babür-Winter

Title: Senior Drinks Editor, Food & Wine

Location: New York City

Experience: Oset Babür-Winter has completed the Wine and Spirits Education Trust's (WSET) Level 3 Award in wines and was previously the magazine's associate culture editor, where she edited Obsessions.

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