Cucumber Basil Kombucha Mule

Cool off and unwind with our garden-fresh, low-sugar version of the popular Moscow Mule. Look for ginger kombucha with less than 6g of sugar per serving.

Prep: 5-10 minsTotal: 5-10 mins
Servings: 2 1x


  • 4 thick cucumber slices (plus additional for garnish)
  • 4 large basil leaves (plus additional for garnish)
  • 4 thin slices of fresh ginger
  • Juice of 2 limes
  • 16 ounces ginger kombucha (such as GT’S Enlightened Gingerade)
  • 2 ounces gluten-free vodka (such as Tito’s Handmade Vodka; omit for a Whole30-friendly “mocktail”)
  • 1/2 cup sparkling water (such as Waterloo, LaCroix or San Pellegrino)
  • Ice cubes (about 2-3 cups)


  1. In the bottom of two copper mugs or other glass, place cucumbers and basil leaves.
  2. Use the handle of a wooden spoon or a cocktail muddler to gently muddle the cucumber, basil, and ginger together (you just want to bruise them up a bit, not make a mash).
  3. Divide the lime juice and vodka (if using) between the two mugs and fill each 3/4 full with ice.
  4. Add kombucha, then top it off with sparkling water. Stir gently. Garnish with additional cucumber slices and basil leaves, if desired.


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Nutrition Information

  • Serving Size: 1/2 recipe
  • Calories: 94
  • Fat: 0g
  • Sodium: 11mg
  • Carbohydrate: 9g
  • (Fiber: 0g
  • Sugar: 2g)
  • Protein: 0g


© The Real Food Dietitians
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