Eosinophilic Esophagitis Friendly Paleo Moscow Mule
A classic Moscow Mule is one of those drinks that feels festive and refreshing no matter the occasion, and this version delivers all that bright, zingy satisfaction without any of the usual trigger ingredients. Managing eosinophilic esophagitis often means scrutinizing every label and avoiding common allergens like wheat, dairy, soy, and tree nuts — and this cocktail is naturally free of all of them. The ginger syrup is made from scratch using just fresh ginger, honey, and water, so you know exactly what's going into your glass with zero mystery additives. Fresh lime juice keeps things vibrant and tart, while chilled sparkling water gives you that signature fizz without any artificial flavoring or problematic preservatives. The whole thing comes together in well under an hour, and most of that time is just letting the syrup cool and steep so the ginger flavor really blooms. Garnish with a lime wedge and a sprig of fresh mint for a drink that looks just as good as it tastes — copper mug optional but highly encouraged.
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Learn more →Ingredients
2 servings
For the ginger syrup
- 1 oz fresh ginger, peeled and thinly sliced
- 1 tbsp honey
- ¼ cup water
For the cocktail
- 3 oz vodka
- 2 oz fresh lime juice (from about 2 limes)
- 1 cup sparkling water, chilled
- 2 cups ice cubes
For serving
- 2 lime wedges (optional)
- 2 small sprigs fresh mint (optional)
Instructions
- 1
Combine the sliced ginger, honey, and water in a small saucepan over medium heat, stirring until the honey dissolves. Bring to a gentle simmer and cook for 3–4 minutes, until the liquid is fragrant and lightly syrupy. Remove from heat and let steep for 15–20 minutes, until cooled to room temperature.
- 2
Pour the cooled ginger mixture through a fine-mesh strainer into a small bowl or jar, pressing the ginger slices to extract as much liquid as possible. Discard the solids.
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