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7 Kombucha Cocktail and Juice Recipes For Your Next Party

Kombucha supplies you with energy and boosts the immune system. Try it in these cocktail recipes for a tart-and-tangy flavor at your next party.

Kombucha supplies you with energy and boosts the immune system. Try it in these cocktail recipes for a tart-and-tangy flavor at your next party.

No wonder the ancient Chinese call kombucha the “tea of immortality.” This fermented tea is brewed with good-for-you bacteria and yeast, so it is teeming with probiotic microorganisms that get your body into gear by supplying it with energy and boosting the immune system. What’s more, its tart-and-tangy flavor elevates sweet cocktails with a refreshing zing.

Give summer cocktails and juices a healthy twist with these recipes from Kombucha Revolution: 75 Recipes for Homemade Brews, Fixers, Elixirs, and Mixers by Stephen Lee.

1. Oh-So-Nice Float

When you’re craving something sweet with a healthy twist, try this old-fashioned ice cream float with a new-fashioned flavor. The honey and kombucha meld together, bringing a sweet-sour overtone to your ice cream of choice. Don’t wait until the end of the day to enjoy this treat; take a few minutes in the early afternoon to prepare this simple but oh-so-nice pick-me-up. Don’t forget the swirl—it’s your signature on your unique ice cream creation.

Serves 1

Fill an ice cream float glass with your favorite ice cream. Mix the honey into the kombucha. Swirl over the top and enjoy!

See also The New Kombucha: Ayurvedic Drinks

2. Moonshine Cocktail

Jovial King of Urban Moonshine is an expert when it comes to pairing food and drink with bitters, which are made of a variety of herbs, fruits, spices, and roots distilled in a base liquor. She inspired me to add cherry bitters to my Traditional Kombucha Wonder Drink—and what a wonderfully refreshing flavor combination! Try this re‑creation of a classic cocktail and enjoy the digestive benefits of both kombucha and bitters. The dashes of bitters lend an aromatic, well-balanced flavor to the fresh citrus, resulting in a crisp cocktail.

I recommend using Urban Moonshine’s Citrus Bitters.

Serves 1

  • 2‑inch peeled fresh ginger, chopped
  • Ice
  • 1 tablespoon (1/2 ounce) freshly squeezed lime juice (about 1/2 of a lime)
  • 1 tablespoon (1/2 ounce) freshly squeezed lemon juice (about 1/4 of a lemon)
  • 6 tablespoons (3 ounces) plain kombucha (try Traditional Kombucha Wonder Drink)
  • 6 tablespoons (3 ounces) vodka
  • 5 dashes bitters
  • Twist of lemon peel, to garnish

Place the ginger in the bottom of a cocktail shaker and press with a muddler or blunt kitchen utensil. Half fill the shaker with ice. Add the lime juice, lemon juice, kombucha, vodka, and bitters. Shake well. Pour the strained liquor into a chilled martini glass and garnish with a twisted peel of lemon.

See also 4 Ways to Get Your Daily Dose of Probiotics

3. Kombucha Peach Daiquiri

Here’s an umbrella-worthy cocktail for lounging in a hammock on a sandy beach (or in your own backyard). Think slushy peachy sweetness with a bit of tartness from the orange juice. The kombucha adds the tang, rounding out this delicious daiquiri. And if you want a refreshing mocktail for all ages, simply forgo the vodka and rum.

Serves 4

  • 6 medium fresh peaches, skinned and pitted (or 20 ounces canned peaches, sliced)
  • 4 tablespoons evaporated cane sugar
  • 2 tablespoons frozen orange juice concentrate
  • 1/2 cup (4 ounces) vodka
  • 1/2 cup (4 ounces) dark rum
  • 1 cup (8 ounces) plain kombucha (try Traditional Kombucha Wonder Drink)
  • 2 cups ice

Add the peaches, sugar, orange juice concentrate, vodka, rum, and kombucha to a blender. Blend until well mixed, about 5 seconds. Add additional alcohol and sugar to taste, if desired. Add ice and blend until smooth. Divide into 4 glasses and serve.

See also Eat Your Way Happy: The Mood-Boosting Benefits of Food

4. Spice Kombucha

Here’s a fun alternative to conventional spiced cider with the added benefit of being a health tonic to enjoy. The blueberries give the kombucha a festive bluish-red tint, while the cinnamon and cardamom add a spicy note to dazzle your senses.

Makes 1 gallon

  • 14 cups purified water
  • 8 to 10 tea bags or
  • 4 tablespoons (18 grams) loose-leaf black tea
  • 8 to 10 tea bags or
  • 4 tablespoons (18 grams) loose-leaf green tea
  • 1 cup evaporated cane sugar
  • 2 cups starter tea (previously brewed kombucha or store-bought raw kombuchas with no flavorings or infusions)
  • 1 SCOBY (stands for Symbiotic Colony of Yeast and Bacteria; purchase online or at a homesteading store)
  • 32 fresh or frozen blueberries
  • 4 cinnamon sticks
  • 8 cardamom pods

Heat 6 cups of the water in a stainless steel saucepan to 212°F over medium heat, then remove from the heat. Add the tea, stir well, and cover. Steep for 4 minutes, stirring once at 2 minutes. Remove the tea bags or pour the tea through a colander or fine-mesh strainer into a second pot. Compost the tea.

Add the sugar and stir until dissolved. Add the remaining 8 cups of water to cool the tea to about room temperature (72°F or cooler). Add the starter tea and stir. Pour into a 1-gallon jar.

With rinsed hands, carefully lay your SCOBY on the surface of the tea. Cover the opening of the jar with a clean cotton cloth and hold it in place with a rubber band. Place the jar in a warm spot (72°F to 78°F) out of direct sunlight and leave undisturbed to ferment for 7 days.

Taste your kombucha using a straw. Does it taste too sweet? Let it go a few more days before tasting again. Is it sufficiently tart and you love it? Great! Time for the next step.

Carefully remove the SCOBY with rinsed hands and place on a clean porcelain or glass plate or bowl bathed in kombucha. This will be your culture for the next batch. If immediately proceeding with another batch, reserve about 2 cups of the finished kombucha for the starter tea of your next brew (Otherwise, discard your SCOBY).

This recipe is Holiday Spice Kombucha in the book.

See also Merry Mocktails: Non-Alcoholic Party Drinks

5. Sweet Beet

Pull out your juicer to make this fresh combination, or simply buy the juices to make this sweet and tangy blend with a subtle ginger flavor. Serves 2

  • 11/2-inch knob peeled fresh ginger
  • 11/2 cups plain kombucha (try Traditional Kombucha Wonder Drink)
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup carrot juice
  • 1/2 cup beet juice
  • 2 teaspoons freshly squeezed lemon juice

Combine the ginger, kombucha, orange juice, carrot juice, beet juice, and lemon juice in a blender and blend for about 15 seconds. Note: There will be small pieces of ginger. Strain through a fine-mesh strainer to remove the ginger pieces, if desired. Serve.

See also Beet, Watercress, and Endive Salad

6. Sweet Italian

Heavily influenced by two Italian distilled spirits, this gin cocktail has sweet undertones, yet offers a boozy, burly depth that complements kombucha’s vinegary bite. Amaro means “bitter” in Italian and is packed with herbs and spices. Aperol has a sweeter flavor, with hints of mandarin orange. The two liqueurs combine for a bittersweet flavor that is unique and complex. And to prove kombucha isn’t always austere, top this vibrant orange cocktail with a cherry.

Serves 1

  • 1/4 cup (2 ounces) plain kombucha (try Traditional Kombucha Wonder Drink)
  • 3 tablespoons (11/2 ounces) gin
  • 1 tablespoon (1/2 ounce) Amaro liqueur
  • 11/2 teaspoons (1/4 ounce) Aperol
  • Ice
  • 1 Amarena cherry

In a mixing glass, combine the kombucha, gin, Amaro, and Aperol. Add ice and stir gently with a bar spoon. Fill a collins glass with ice, and top with an Amarena cherry. Strain ingredients from mixing glass over Amarena cherry into the glass.

See also Probiotics: Your Gut’s Best Friend

7. Veggie Delight

This savory tomato blend is complemented well by the sweet tartness of kombucha. Sprinkle a dash of hot sauce to give a bit of a spicy kick.

Serves 2

  • 6 tomatoes, or 11/2 cups
  • tomato juice
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 4 celery stalks
  • 1/2 cup chopped green
  • onion, green parts only
  • 1/2 cup chopped cilantro
  • leaves
  • 1/2 cup plain kombucha (try Traditional Kombucha Wonder Drink)
  • 3/4 teaspoon kosher salt
  • Hot sauce

Combine the tomatoes, green pepper, red pepper, celery, green onion, and cilantro in a juicer and juice. Mix the vegetable juice with the kombucha in a pitcher. Add the salt and hot sauce. Serve and enjoy!

Mix It

Add a shot of vodka for an excellent Bloody Mary. Serve on the rocks and garnish with a celery stem.

Reprinted with permission from Kombucha Revolution by Stephen Lee, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC.

See also Superfoods Decoded: 8 Veggies + Their Benefits