Worried about your sugar intake during the holidays? Kombucha has natural antioxidants and pure organic ingredients which make it a great mixer instead of your traditional juice or soda. If you don’t already know, kombucha is a wonder beverage. Known for its ability to help maintain a healthy digestive tract and liver, this fermented tea-based drink tastes great with booze. In the spirit of the holidays, here are some festive kombucha cocktails worth trying out.
Source: Tonica Kombucha
Pink Pepper Pop Kombucha Cocktail from Tonica Kombucha
This pretty pink recipe combines sharp gin, honey and Tonica Kombucha for a distinctly sweet taste and instant eye candy.
Ingredients
- 1/4 teaspoon pink peppercorns
- 3 strawberries, plus one for garnish
- 1½ ounces gin
- ¼ teaspoon honey or agave nectar
- Pinch of Himalayan pink salt
- 4 ounces Ginger Tonica Kombucha
- Strawberry, for garnish
Directions
- Use a muddler to crush the peppercorns in bottom of cocktail shaker.
- Add the strawberry and muddle with the peppercorns.
- Add the gin, honey/agave, salt, and ice. Shake well.
- Strain into a highball glass over fresh ice.
- Top with your Ginger Tonica Kombucha.
- Enjoy!
Source: Bon Appetit
Ingredients:
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2 ounces gin
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1 ounce Campari
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½ ounce fresh lemon juice
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½ teaspoon finely grated fresh ginger
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5 ounces original kombucha, chilled
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Lemon wedges (for serving)
Directions:
Stir gin, Campari, lemon juice, and ginger in a pint glass or measuring cup. Stir in kombucha. Strain through a fine-mesh sieve into an ice-filled Collins glass. Garnish with lemon wedges.
Source: Tonica Kombucha
Tonica Kombucha Rosemary Blueberry Refresher (Mocktail)
For those looking for a beverage with a massive antioxidant kick but without the alcohol, this blueberry and rosemary recipe tastes as good as it looks. This recipe requires the use of a mixer.
Ingredients
- 7-8 blueberries
- 1 rosemary sprig
- 1 oz honey
- 1 oz lemon juice
- 4 oz blueberry Tonica Kombucha
- Ice
Directions:
- Muddle the rosemary leaves, blueberries, and honey in bottom of cocktail shaker.
- Add your lemon juice and shake over ice while covered.
- Strain and pour into glasses.
- Top with blueberry Tonica Kombucha.
- Enjoy!
Source: Bon Appetit. Recipe by Eamon Rockey Of Aska in Brooklyn, photos by Danny Kim.
This cocktail is incredibly simple and good. Green tea kombucha, homemade (three-ingredient) dill syrup and vodka are all you need.
Ingredients:
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¼ cup sugar
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¼ cup coarsely chopped dill
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3 ounces green tea kombucha
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1½ ounces aquavit or vodka
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Dill sprigs (for garnish)
Directions:
- Shake sugar and ¼ cup water in a jar until sugar dissolves. Stir in dill. Cover; chill until flavors infuse, 24–48 hours. Strain dill syrup. Combine kombucha, aquavit , and ½ oz. dill syrup in a highball glass half-filled with crushed ice. Stir. Add more crushed ice, mounding above rim. Garnish with a dill sprig.
- Shake sugar and ¼ cup water in a jar until sugar dissolves. Stir in dill. Cover; chill until flavors infuse, 24–48 hours. Strain dill syrup. Combine kombucha, aquavit , and ½ oz. dill syrup in a highball glass half-filled with crushed ice. Stir. Add more crushed ice, mounding above rim. Garnish with a dill sprig.
Source: Bon Appetit. Recipe by Patrick Mullen
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1½ ounces vodka
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¾ ounce fresh lime juice
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2 teaspoons simple syrup
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3 ounces ginger-flavored kombucha
-
Lime wedge (for serving)
Directions:
- Combine vodka, lime juice, and simple syrup in an ice-filled glass. Top with kombucha and garnish with a lime wedge.
The Champagne Cocktail
Ingredients:
- 6 ounces of kombucha
- 5 ounces of brut
Directions:
This is probably the easiest recipe on the list to make. Just take your favourite Brut, mix with your favourite kombucha and serve. Try to choose an Extra Brut or Brut champagne which contains less than 2 grams of sugar per serving.
The Après-Barre (a Barre Blog exclusive recipe)
Ingredients:
- 6 ounces ginger-infused apple cider
- 1/4-inch piece of ginger
- 2 ounces Jim Bean bourbon
- 4 ounces of ginger kombucha
Directions:
- To infuse the cider, peel and chop the ginger. Bring the cider to a boil, add the ginger, and turn off the heat. Steep about 30 minutes, then puree the mixture in a blender and strain through a fine-mesh sieve or cheesecloth. (Refrigerate until ready to use).
- To serve hot, heat the cider almost to a boil, add the bourbon and kombucha, and serve in a mug. To serve cold, mix the cider with the bourbon and pour into a glass over ice.
- For multiple servings, use a 1 1/2-inch piece of ginger per quart of cider and 2 ounces of bourbon and 4 ounces of kombucha for each drink.
