Description
This version of a Mexican Mule is healthier than the traditional one. By replacing the sugar ginger beer with a low sugar kombucha, you still have a delicious cocktail but one that is lower in sugar – a win-win if you ask me!
Ingredients
Units
Scale
4 ounces of Ginger Kombucha (look for a low sugar one)
2 ounces of your favorite tequila* (I love Espolòn but anyone you like will do)
1/2–1 ounce of 100% pineapple juice
To Garnish:
Toothpicks
dried or candied ginger and pineapple pieces
Instructions
1.) In a glass or a copper mug, add the tequila, kombucha, and pineapple juice. Gently stir the ingredients together to blend.
2.) Add ice and garnish (optional) and enjoy! Cheers to you!
Notes
*If you don’t want alcohol, just leave it out – it makes a delicious mocktail!
