Holiday Kombucha Cocktails
Kombucha is usually thought of as something to drink on its own rather than an ingredient. You might reach for a Brew Dr. Ginger Turmeric to go with your desk lunch, or maybe an Brew Dr. Herbal Uplift to go with a post-yoga protein bar. Or perhaps you favor just drinking a Kombucha around 4 o’clock when the late afternoon doldrums set in and you need something to wake you up for that last workday push. But you probably don’t think of Kombucha as a flavorful addition to holiday cocktails.
In general, cocktails need a few things: booze, acid, and sugar. Pretty much all cocktails are based on this trio of components. Acid–usually citrus juice–and sugar tone down the bite of the alcohol and create complex flavors. The addition of some liquid other than alcohol not only dilutes the alcohol a bit, but it also opens up the flavors of the alcohol itself, allowing you to taste its complexity. Using Kombucha as a cocktail ingredient introduces a whole new level of flavor. Kombucha has acidity, subtle sweetness, and a teensy bit of funk from fermentation. It’s really an ideal cocktail ingredient.
This season at your annual holiday party, try mixing up some Kombucha cocktails. We’ve provided a couple great recipes below to get you started, including a non-alcoholic option. Feel free to experiment keeping in mind the trio of cocktail necessities–alcohol, acid, and sugar–as a guide. Don’t forget to keep around some extra bottles of Kombucha for those who just want to drink it straight up. Cheers!
Kombucha Whiskey Sour
1½ ounces whiskey
1 ounce Brew Dr.Ⓡ Ginger Turmeric Kombucha
1 ounce simple syrup
½ ounce lemon juice
½ ounce lime juice
1 maraschino cherry
- Fill a cocktail shaker ½ full with crushed ice and add whiskey, kombucha, syrup, and lemon and lime juices. Shake well for 10 seconds to chill. Strain into a highball glass with 1 large ice cube inside and garnish with a cherry.
1 sprig fresh mint, plus more for garnish
2 ounces unsweetened cranberry juice
4 ounces Brew Dr.Ⓡ Mint Lemonade Kombucha
2 ounces sparkling water
- In a cocktail shaker muddle mint and cranberry juice until mint is well-bruised. Fill shaker halfway with ice and add kombucha. Shake for 10 seconds until well-chilled, and strain into a glass filled with ice. Top with sparkling water and garnish with mint and cranberries.