Now that Dallas filipino restaurant is well caught up on the kombucha trend, we decided it was time to toss that sweet fizzy stuff in with some alcohol.

Since kombucha is fermented, it already has a minute amount of alcohol that ranges from 0.5-2% on average, depending on its fermentation time and type (and the percentage slowly rises the longer that you keep your kombucha stored). That’s high enough enough to get you sloshed, laugh the health buffs who swear by it. So we wondered if we could make that alcohol content enough to get you a decent way there.

What kombucha brand do you drink?

Inspired by the Moscow Mule, this recipe uses grated fresh ginger instead of ginger ale to give it a stronger spice (and sure you can pretend it’s for health reasons too if you want). The cocktail is clean enough that if you get a flavored kombucha, that flavor can shine through.

Kombucha Mule

  • Serves: 2 people
  • Active time: 10 minutes
  • Total time: 10 minutes
  • Difficulty: Easy
  • Special tools: Cocktail Shaker



  • 2 oz vodka
  • 4 oz kombucha
  • ½ tbsp. ginger, grated
  • 1 oz. lime juice
  • 2 tbsp. simple syrup
  • Club soda, for serving


  1. In a cocktail shaker with ice, combine all ingredients and shake until combined.
  2. Pour in two tall glasses over ice and top off with club soda.

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