So, we survived another Gasparilla. Hopefully, you followed my lead two weeks ago and began hydrating in advance so your Sunday wasn’t as painful. Me, I woke up with a slight headache, chugged a pot of espresso, ate a greasy breakfast and went on a 6-mile hike, which is only 6 more miles than I’ve hiked in the past year, but I digress.
If you’re also like me and about one month behind on kicking off your resolution, now might be a good time to pretend to start. Between the holidays and having a hard time breaking those less-healthy habits, I feel like my body (read: liver) could use a break. This week, I bring you an awesome mean, green juice reci… err, take on a Moscow Mule, featuring kombucha.
GT’s Enlightened makes a really good organic and raw kombucha (and it’s on sale at Publix through Wednesday). I like the Gingerade flavor in particular, which highlights the healthful ingredient ginger . Along with the immune-boosting goodness of kombcuha , plus grapefruit , we’re on the right track.
The Moscow Mule is classic and one of two reasons to drink vodka, the other being Bloody Marys. However, even that’s debatable when considering a Bloody made with gin may actually taste better than its vodka brethren.
For our Florida Mule, feel free to use a fancy or lower-tier brand. Bay area vodkas are out there, too, if you really want to localize things. This cocktail is named after the recipe’s call for in-season grapefruit, but non-grapefruit fans can omit the ingredient, or reincorporate the traditional lime wedge.
Kombucha Florida Mule
Makes 1
2 ounces vodka
1 ounce simple syrup, or Agave
4-6 ounces GT’s Enlightened Gingerade Kombucha
1 grapefruit wedge
Simple Syrup:
Bring 1 cup water in a small saucepan to a boil. Add 1 cup sugar and stir until dissolved, then let cool.
Cocktail:
Pour vodka and syrup into a copper mug. Top with kombucha and stir lightly. Garnish with a grapefruit slice before serving.
Follow @cfasick on Twitter, or email him at cdfasick@gmail.com if there's a cocktail or recipe you'd like featured.
This article appears in Jan 28 – Feb 3, 2016.