Low Carb Moscow Mule

Looking for a drink that is presentable to your guest? The popular Moscow Mule is wonderful for presentation. Usually served in the copper mugs with a solid ice cube and a sprig of mint, it's a delight to look it. You'll need to make the Ginger Syrup ahead at least 2 weeks in advance. If not, you'll have to resort to using ginger beer (which the sugar free version is almost impossible to find, but Zevia makes it). I'm not such a fan of vodka, but I know that some individuals adore it! I hope that you are one of those people!

INGREDIENTS

For the Ginger Syrup:

· 1/2 cup thinly sliced, peeled ginger

· 2 cups water

· 1/3 cup granulated sugar substitute (I used Swerve)

For the Moscow Mule:

· 4 oz premium vodka

· 1 oz fresh lime juice

· 1 oz ginger syrup (recipe above)

· 8 oz diet ginger ale

· fresh mint leaves to garnish

INSTRUCTIONS

For the Ginger Syrup:

1. Combine the ginger, water and sweetener in a small saucepan.

2. Bring to a boil over high heat. Lower the heat to medium and simmer for 10 minutes.

3. Cool for 1 hour, then strain and store in a clean jar in the fridge for up to 2 weeks.

For the Moscow Mules:

1. Combine the vodka, lime juice, ginger syrup and ginger ale in a small pitcher. Stir well.

2. Pour over ice and garnish with fresh mint. For a stronger mint flavor, muddle (smash) the mint leaves around in the bottom of the mug slightly before drinking.