High Fructose Corn Syrup Free Paleo Moscow Mule
The classic Moscow Mule is a refreshing, zingy cocktail — but most commercial ginger beers are loaded with high fructose corn syrup, which makes ordering one out or cracking open a store-bought mix a bit of a gamble. This version sidesteps all of that by building the ginger flavor from scratch using fresh sliced ginger, a touch of honey, and water simmered into a fragrant homemade syrup. The result is bright, spicy, and clean-tasting in a way that the bottled stuff honestly can't compete with. Fresh lime juice adds a sharp citrus punch, and chilled sparkling water brings the fizz without any questionable sweeteners hiding in the ingredient list. The whole process is straightforward — a quick simmer, a short steep, and a simple pour — so you're not sacrificing convenience for quality. Served over ice in a copper mug with a mint sprig and lime wedge, it looks just as good as anything you'd order at a bar.
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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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