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 1 serving1½ ounces whiskey1 ounce Brew Dr.Ⓡ Ginger Turmeric Kombucha1 ounce simple syrup½ ounce lemon juice½ ounce lime juice1 maraschino cherryDirections:
Cranberry-Mint Sparkler 1 serving1 sprig fresh mint, plus more for garnish2 ounces unsweetened cranberry juice4 ounces Brew Dr.Ⓡ Mint Lemonade Kombucha2 ounces sparkling waterFresh cranberriesDirections:
