The Low-Cal Mint Mule is a fresh take on a traditional cocktail recipe. It uses honey simple syrup, fresh mint leaves, lime juice and ginger. The history of this cocktail is a bit unknown, but most agree that it was created in the late 1980s. In 1988, a bartender named Toby Cecchini is credited with inventing the drink. Cecchini, who was renowned for his drink making skills and his extensive bartending knowledge, had been working at a restaurant called The Odeon for a few years when he created the drink.
He was asked to create cocktails that were low in calories and alcoholic content so that they could be marketed as "healthy" drinks to drinkers without compromising flavor. It is said that Cecchini combined vodka, ginger beer and lime juice with sugar or artificial sweetener as well as peppermint syrup to create this popular cocktail.
10 mint sprigs
¼ teaspoon liquid stevia or liquid Splenda
¾ ounce freshly squeezed lime juice
1½ ounces vodka
4 ounces diet ginger ale
Lime wedges for garnish
1. In a cocktail shaker, muddle the mint sprigs with the stevia or Splenda.
2. Add the lime juice and vodka.
3. Add ice to the shaker and shake.
4. Strain into a rocks glass filled with ice.
5. Add the diet ginger ale and stir.
6. Garnish with lime wedges.