Kombucha Cocktails

Carla Cohen is a chief inspirationist and creator of “Crazy Inspired Life” she stopped by to make Kombucha cocktails and to talk about the benefits.

 

Lavender Blueberry Lemon Faux-Jito (mocktail) 

Ingredients:

GT’s Pure Lavender Love
¼ C. Fresh Blueberries
5 Leaves of fresh mint
1 Lemon Wedge
Crushed Ice

Directions:

  1. Add blueberries, mint and lemon to a glass.
  2. Muddle together.
  3. Add ice to glass and top with Kombucha
  4. Serve!

 

Trilogy Pink Margarita

Ingredients:

4oz. GT’s Trilogy Kombucha
2 oz. Tequila
2 oz. Organic Margarita Mix
Crushed Ice

Directions:

  1. Place all the ingredients into a cocktail shaker with a lot of ice.
  2. Shake, strain and serve over ice.
  3. Garnish with limes and pink peppercorns (optional).

 

COCONUT LIME BASIL SPRITZER

Ingredients:

Humm Coconut Lime Kombucha
Prosecco
1 T. Thai Basil Simple Syrup

Directions:

Place 1 T. of Thai basil simple syrup in the bottom of a champagne flute. Fill glass half full of komubcha. Top with prosecco.  Gently stir. Serve and enjoy!

 

THAI BASIL SIMPLE SYRUP

Ingredients:

½  C. Organic Sugar
½ C. Water
½ C. Thai Basil Leaves

Directions:

In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved. Add Thai basil and simmer for about 2-3 minutes. Remove from stove and let steep for 25-30minutes. Strain and cool. Syrup can be stored in the refrigerator for up to a month.

* Note: You could substitute regular basil for this recipe.

 

PINK PEPPERCORN SIMPLE SYRUP

Ingredients:

½  C. Organic Sugar
½ C. Water
¼ C. Pink Peppercorns (slightly crushed)

Directions:

In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved. Add pink peppercorns. Simmer for about 2-3 minutes. Remove from stove and let steep for 25-30minutes. Strain and cool. Syrup can be stored in the refrigerator for up to a month.

* Note: Can be used in cocktails, mocktails, iced tea and lemonade.

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