Beverages

Green Apple Irish Mule is a spin on a classic Moscow mule with just 4 basic ingredients – Irish whiskey, ginger beer, lime juice and green apple slices. It’s a refreshing drink that’s perfect for St. Patrick’s Day, or any occasion that calls for a cocktail!

It’s the lead up to the Paddy’s Day weekend, and it’s a holiday Newfoundlanders love to celebrate. Even if you don’t have Irish roots, you’ll likely find yourself celebrating if you live in these parts.

Some of us even get a holiday for Paddy’s Day (me me me!), so this coming weekend is a long weekend and I can’t wait!

I’m talking big here, but if I’m being honest, all the celebrating Mike and I will do will be in the comfort of our own home. We don’t usually head out to the local bars or pubs to celebrate. Instead, we hunker down in our cozy living room (because there’s usually a Paddy’s Day snowstorm) and indulge in some beverages and pub-style food.

So this weekend, I’ll be cooking up some Guinness braised beef, making this vegan chocolate whiskey tart and playing bartender in my own kitchen. And this Green Apple Irish Mule is on the cocktail menu.

What is an Irish Mule?

If you’re familiar with a Moscow mule, which is made with vodka, ginger beer and lime juice, and served in a copper mug, then you’re probably familiar with an Irish mule. It’s very similar, except you replace the vodka with Irish whiskey.

How do you make a Green Apple Irish Mule?

• The first step is to add 2-3 green apple slices to the bottom of a copper mug or cocktail glass. This will help the apple flavour infuse with the drink.

• Top the apple slices with crushed ice. I like to fill the mug at least half full with ice.

• Pour in 2 ounces of Irish whiskey and the juice from one lime.

• Top with ginger beer and garnish with apple slices and lime wedges.

• Drink up!

Some tips for making a Green Apple Irish Mule:

• While I typically make this cocktail with ginger beer, I’ve also made it with ginger ale. But not your typical soda pop ginger ale. I’ve been using Fentimans’ botanically brewed ginger ale. (This isn’t sponsored, it was just free with the whiskey my husband picked up)! It has a lighter ginger taste than ginger beer but equally refreshing in this Irish Mule.

• As for the ginger beer, you can use non-alcoholic or alcoholic. Since a shot of whiskey is strong enough for me, I normally opt for non-alcoholic. But you do you!

• Be sure to add a few apple slices to the bottom of your copper mug or cocktail glass and save some to garnish. The green apple adds a tartness that pairs nicely with the lime juice. And, of course, they’re a great colour for a Paddy’s Day cocktail.

If you make this Green Apple Irish Mule, I’d love to hear about it in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking.

Other Crumb Top Baking cocktail recipes you might like:

• Orange Cranberry Kombucha Moscow Mule

• Ginger Beer Mimosas

• Berry Cherry Kombucha Sangria

Green Apple Irish Mule

★★★★★

5 from 7 reviews

Green Apple Irish Mule is a spin on a classic Moscow mule with just 4 basic ingredients – Irish whiskey, ginger beer, lime juice and green apple slices. It’s a refreshing drink that’s perfect for St. Patrick’s Day, or any occasion that calls for a cocktail!

• Author: Leanne
• Prep Time: 2 minutes
• Total Time: 2 minutes
• Yield: 1 cocktail 1x
• Category: Beverages

Scale 1x2x3x

Ingredients

• 2–3 green apple slices
• Crushed ice
• Juice from one lime
• 2 ounces Irish whiskey
• 6–7 ounces ginger beer (non-alcoholic)
• Green apple slices and lime wedges to garnish

Instructions

1. Add the apple slices to the bottom of a copper mug or cocktail glass. Then fill half way with crushed ice.
2. Add the lime juice and whiskey, and top off with ginger beer.
3. Garnish and enjoy!

Notes

1. You can use non-alcoholic or alcoholic ginger beer. Or you can use a botanically brewed ginger ale, which has a lighter ginger taste. Avoid using the soda pop variety of ginger ale.
2. Don’t skip the step of adding a few apple slices to the bottom of your copper mug or cocktail glass. The green apples add a tartness that pairs nicely with the lime juice.

Keywords: Irish mule, whiskey, St. Patrick's Day, cocktails

Add some festive flavours to your holiday brunch with these Ginger Beer Mimosas. They’re a spin on traditional mimosas, with freshly squeezed orange juice, vodka, cardamom, ground ginger and ginger beer!

Dropping in today with a quick cocktail recipe for all of your upcoming holiday brunches!

I don’t know about you, but hosting a holiday brunch is one of my favourite things to do during the festive season. And no surprise, but mimosas are always on the menu. (Mimosas and lots and lots of coffee!)

We’ll be hosting friends for brunch this holiday season. And to help me narrow down what I’m going to serve, I’ve been working on a recipe round-up of some of my favourite holiday brunch dishes. Keep an eye out for that post over the next few days. And if you don’t want to miss it, be sure to sign up for the Crumb Top Baking newsletter!

What is Ginger Beer?

Traditional ginger beer originated in England, and was made by fermenting and brewing sugar, ginger and water with a starter culture called the ginger beer plant. It was originally an alcoholic beverage, but today most commercial ginger beers are non-alcoholic. And while ginger beer tastes similar to ginger ale, it’s spicier and less carbonated. If you’re interested it learning more about ginger beer, Thrillist has a great article.

Some tips for making Ginger Beer Mimosas:

• I used freshly squeezed orange juice as I always have plenty of oranges on hand. But store-bought orange juice will work too, just try to go with one with no-added sugar.
• This recipe uses a 330 millilitre bottle of ginger beer, or approximately 11 ounces. You can use alcoholic or non-alcoholic ginger beer. It just depends on how strong you like your mimosas.
• The recipe calls for vodka, but gin would also work really well.
• I added a dash of ginger, but you can certainly leave it out if the ginger beer is enough ginger for you!

If you make these Ginger Beer Mimosas, I’d love to hear about it in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking.

And if you’re looking for other holiday cocktail recipes, you can always check out the following on Crumb Top Baking:

• Orange Cranberry Kombucha Moscow Mules

• Berry Cherry Kombucha Sangria

Ginger Beer Mimosas

★★★★★

5 from 8 reviews

Add some festive flavours to your holiday brunch with these Ginger Beer Mimosas. They’re a spin on traditional mimosas, with freshly squeezed orange juice, vodka, cardamom, ground ginger and ginger beer!

• Author: Leanne
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 2 mimosas 1x
• Category: Beverages

Scale 1x2x3x

Ingredients

• 6 ounces freshly squeezed orange juice (about 4 medium-sized oranges)
• 2 ounces vodka
• Dash of cardamom
• Dash of ground ginger
• 11 ounces ginger beer (or 1–330 millimetre bottle)
• Pomegranate arils for garnish

Instructions

1. Add the orange juice, vodka, cardamom and ginger to a glass jar with a lid. Shake the mixture until combined. Pour into two champagne flutes or wine glasses, and top off with ginger beer. Add pomegranate arils to garnish. Cheers!

Notes

1. You can use alcoholic or non-alcoholic ginger beer, it just depends on how strong you like your mimosas.
2. Store-bought orange juice will work in this recipe too. Just try to use one with no-sugar added.
3. You can leave out the dash of ground ginger if the ginger beer adds enough of a ginger flavour for you.

Keywords: mimosas, ginger beer, cocktails, brunch, orange juice

Enjoy a festive and flavourful holiday cocktail with this Orange Cranberry Kombucha Moscow Mule. It’s made with gin, kombucha, cranberries and freshly squeezed orange and lime juice. It’s simple, yet fancy, and sure to impress your party guests!

In preparation for this recipe, I received gifted product from the St. John’s Fermentary. As always, all opinions are my own. Thanks for supporting the brands that make Crumb Top Baking possible.

I don’t often share cocktail recipes on the blog, but if you know me, you know I enjoy a good cocktail or two! And what better time of year to share a cocktail recipe than the holiday season!?

This Orange Cranberry Kombucha Moscow Mule found its inspiration in a few different places:

• I’ve been obsessed with moscow mule copper mugs lately, so I thought a recipe would be good justification to buy them (wink, wink)!
• My recipe for this Berry Cherry Kombucha Sangria is quite popular, and one of my personal faves, so I really wanted to create another kombucha cocktail.
• And most importantly, I recently met the owner of the St. John’s Fermentary, and her enthusiasm for kombucha is contagious!

If you live in Newfoundland, and local to St. John’s, you’ve probably heard of the St. John’s Fermentary. They’re Newfoundland’s first kombucha fermentary, and they brew their kombucha using all organic ingredients, filtered water and flavours with wild or organic herbs and berries.

The St. John’s Fermentary also produces seasonal kombucha brews, and I was lucky enough to taste test a few. Some of their holiday flavours include Partridgeberry Spruce Tip and Mulled Apple Cider, but my favourite is their Orange Cranberry Ginger. It’s tangy but not overly sweet, and it’s such a pretty colour! Needless to say, I was excited to try it in this moscow mule recipe.

What is a Moscow Mule?

A moscow mule is typically made with vodka, ginger beer and lime juice, and served in a copper mug. The drink was invented in the 1940s, and has increased in popularity in recent years.

I’m obviously taking liberties with the traditional moscow mule recipe by using kombucha instead of ginger beer, and using gin instead of vodka. But this version if just as refreshing, with a lower alcohol content, and a little boost of probiotics from the kombucha!

What is Kombucha?

Kombucha is a naturally effervescent fermented tea that has been around for at least 2000 years. It’s one of many fermented foods and beverages, such as sauerkraut, kefir, kimchi and yogurt.

Fermented foods are functional foods, so the process of fermentation is much more than a preserving method. When kombucha tea undergoes the fermentation process, it develops different probiotics and acids that are hugely beneficial for digestion and inflammation. It also aids the body in assimilating your own nutrients such as B vitamins and digestive enzymes which are crucial for digestion and breaking down your food. When you add a ‘flavour’ to kombucha like herbs or fruits, it then enhances the health benefits of that ‘flavour’ because it’s pre-digested and easier to absorb.

As you can tell, the St. John’s Fermentary is a wealth of information on kombucha!

Some tips for making an Orange Cranberry Kombucha Moscow Mule:

• This probably goes without saying, but you don’t need to use copper mugs to make this drink. You can use any type of cocktail glass.
• When mixing the drink, add the ice first, then the gin and juices. Finish the drink off with the kombucha. I recommend pouring slowly as the kombucha is fizzy!
• The garnishes are optional, but they add a festive touch! You can even garnish with frozen cranberries and cut back on the ice.
• If you can’t find orange cranberry ginger kombucha, you can make a similar tasting cocktail by using another flavour of kombucha (such as orange or ginger berry) and combine it with the gin and juices.

If you make this Orange Cranberry Kombucha Moscow Mule I would love to hear about it in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking. And feel free to check out the St. John’s Fermentary on Instagram for more information on their locations and latest brews!

Orange Cranberry Kombucha Moscow Mule

★★★★★

5 from 9 reviews

Enjoy a festive and flavourful holiday cocktail with this Orange Cranberry Kombucha Moscow Mule. It’s made with gin, kombucha, cranberries and freshly squeezed orange and lime juice. It’s simple, yet fancy, and sure to impress your party guests!

• Author: Leanne
• Prep Time: 2 minutes
• Total Time: 2 minutes
• Yield: 1 cocktail 1x
• Category: Beverages

Scale 1x2x3x

Ingredients

• Crushed ice
• 2 ounces gin
• 2 ounces orange juice (freshly squeezed)
• 1 ounce lime juice (freshly squeezed)
• 6 ounces orange cranberry ginger kombucha
• Fresh cranberries, an orange slice and rosemary sprig to garnish

Instructions

1. Fill a glass or copper mug half way with crushed ice.
2. Add the gin and juices, and top off with kombucha.
3. Garnish and enjoy!

Notes

If you can’t find orange cranberry ginger kombucha, you can make a similar tasting cocktail by using another flavour of kombucha (such as orange or ginger berry) and combine it with the gin and juices.

Keywords: cocktails, moscow mule, kombucha, cranberries

It’s officially fruity drink season and your summer entertaining menu needs this Berry Cherry Kombucha Sangria! It’s tart and spritzy, but not overly sweet, so it’s a refreshing way to kick back, relax and enjoy a warm summer day!

Am I painting a lovely picture? I’m trying to, because I’m just back from a week’s vacation in Florida where husband and I enjoyed warm weather and sunshine everyday. And now we’ve returned home to rain, fog and cold temperatures.

So to cope with my post-vacation blues, I’m mixing up another pitcher of this sangria and pretending I’m still at the beach! Are you with me?!

To be honest, when I have a beverage, I usually go for a beer or white wine. I don’t usually go for sugary drinks, highballs, or red wine. But during the summer, I love indulging in some sangria. You only need a few ingredients and a pitcher of it goes a long way, making it great for entertaining. I usually make a batch for backyard BBQs or when I’m serving tacos or nachos!

The only problem with my go-to sangria recipe is that it’s loaded with sugary lemonade. So in an effort to cut back on processed sugar, I started making this Berry Cherry Kombucha Sangria. It’s not quite as sweet, but still only requires a few ingredients:

• Red wine
• Fresh lemon juice
• Lots of fresh berries and cherries
• Kombucha

What is Kombucha?

Kombucha is a fizzy, fermented drink made from sweetened tea and a mixed culture of bacteria and yeasts, which is considered a good source of probiotics (source: Clean Eating Magazine). I’m not a soda drinker, so when I’ve craving a spritzy beverage, I usually go for kombucha. You can buy it at health food stores or at most grocery stores. It comes in a range of flavours and usually has lower calories than soda.

So when it came to ingredients for a sangria, kombucha immediately came to mind. The fizzy, tart taste of the kombucha pairs well with the red wine and freshly squeezed lemon juice. Of course, the excessive amount of fresh berries and cherries adds some sweetness, and makes for a little snack on the side too! 😉

Tips for making Berry Cherry Kombucha Sangria

• I’m not much of a red wine drinker, but my favourite wine to use for sangria is a shiraz as it’s more sweet than dry. But you can use whatever type of red wine you like best.
• I used ginger berry flavoured kombucha in this recipe, but other berry flavours would work well too. (I also tried grape and it was tasty, reminding me of the grape soda I would drink as a child).
• When mixing the wine, lemon juice and kombucha together, do not mix too vigorously as the drink will get too fizzy and may bubble over.
• Only add the fruit to the sangria when ready to serve. If you let the berries soak in the sangria too long they may get mushy, not to mention a little bit boozy! If you don’t plan on serving the entire pitcher of sangria at once, just add the fruit to individual glasses before serving. Sometimes I even freeze the berries and cherries in advance and use them instead of ice.
• And speaking of berries, I used strawberries, raspberries, blackberries and golden berries, but you can use whatever fresh berries you have on hand. Blueberries would also be delicious. And, of course, don’t forget the fresh cherries! They’re a must! 😉

Whether you’re entertaining this summer or just pretending your still on the beach (like me!), this Berry Cherry Kombucha Sangria is a must try! If you make it, I would love to know what you think in the comments below. You can also take a photo and share it on Instagram by tagging @crumbtopbaking.

Happy sipping! 😉

Berry Cherry Kombucha Sangria

★★★★★

5 from 10 reviews

Berry Cherry Kombucha Sangria is spritzy, tart and delightfully refreshing! And with just a few ingredients and lots of berries and cherries, it’s the perfect beverage for your summer drink menu!

• Author: Leanne
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 6-8 drinks 1x
• Category: Beverages

Scale 1x2x3x

Ingredients

• 1 – 750 ml bottle red wine (shiraz)
• 2 – 480 ml bottles kombucha drink (ginger berry)
• 2 large lemons, squeezed to yield juice
• 2 cups of fresh berries and cherries

Instructions

In a large pitcher, add the wine, kombucha and lemon juice and stir until combined. Chill in the fridge. When ready to serve, add in the berries and cherries and pour into glasses with ice.

Notes

1. For the berries, I used strawberries, raspberries, blackberries and golden berries, but you can use whatever fresh berries you like.
2. Only add the berries and cherries to the sangria when ready to serve as they may get mushy. If you don’t plan on serving the entire pitcher at once, just add the fruit to individual glasses before serving.
3. When mixing the wine, lemon juice and kombucha together, do not mix too vigorously as the drink will get too fizzy and may bubble over.

Keywords: Berries, Cherries, Kombucha, Sangri