HONEY CRISP MOSCOW MULE

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A new twist on the Moscow Mule pairs American whiskey and replaces ginger beer with kombucha for an extra probiotic kick.

We used our Pineapple Elderflower kombucha and a maple bourbon barrel’ed aged maple syrup for this tasty refreshing drink!

1.5 Ounces whiskey or bourbon (Stranahan’s)
1/2 Ounce fresh lime juice
1/2 Ounce (Wood’s pure maple syrup)
4 Ounces Seek North Kombucha from Dean & DeLuca

Instructions:

Muddle fresh ginger in a shaker.
Combine maple syrup, lime juice, and whiskey and shake. Fill with ice and shake till chilled. Strain in a glass, add kombucha, and stir. Add crushed ice and garnish with a fresh slice of ginger & a slice of Honey Crisp apple wedge.

philippe trinhComment