Lemongrass Ginger Mule – Nessalla Kombucha

Lemongrass Ginger Mule


  • 1 oz. Death's Door Vodka
  • 1½ oz. Lemongrass Ginger Kombucha
  • ¾ oz. falernum
  • ½ oz. ginger syrup
  • 1½ oz. ginger beer
  • 3 dashes Angostura bitters
  • lime wedge or 3 thinly sliced lime wheels


Necessity, being the mother of invention, deserves some credit for the Moscow Mule’s existence. Needing to clear out an overstock of vodka and ginger beer, Wes Price, bartender at Cock ’n’ Bull Restaurant, created a drink using both ingredients. A more apocryphal account suggests its origin is the result of three gents kicking around the possibilities of mixing vodka with ginger beer. The latter story makes for better marketing, but knowing a thing or two about human nature leads us to think that the former is more likely. Regardless, the Moscow Mule was a hit. Builds on the original recipe, the Lemongrass Ginger Mule adds Lemongrass Ginger Kombucha, falernum, and bitters to a new dimension of flavor to this incredible drink.

Traditionally served in a chilled copper mug, but if one is not available, use a collins glass. Pour vodka, falernum, ginger syrup, ginger beer, and kombuhca into mug or glass. Add ice. Dash bitters on top and add lime garnishes.