With the kombucha trend making its way into cocktails, here’s how to make a Tequila Kombucha Cocktail using flavoured kombucha as a cocktail modifier.
Tequila Kombucha Cocktail – Photo © Cocktails & Bars
Dubbed as a health drink, kombucha is a fermented beverage made from black or green tea, sugar and a starter such as a culture of bacteria and yeast known as SCOBY. Its popularity has seen it start in hipster cafes and health food shops and occupy shelf space in local supermarkets. Despite its recent popularity, it’s an ancient beverage that was consumed in China over two centuries ago.
Tangy, slightly fizzy, kombucha is often flavoured with fruit juices and other ingredients such as the one we’re using in this recipe which contains lemon, lime and ginger.
Claims of health benefits are plenty, ranging from gut health to detoxifying the blood but this isn’t the aim of a cocktail website.
In this tequila cocktail recipe, we paired a lemon, lime and ginger kombucha with blanco tequila, freshly squeezed lime juice and simple syrup muddled with a pickled jalapeño for extra kick. The drink is shaken, strained and topped with kombucha and a pickled jalapeño served over a block of ice.
The agave notes from the tequila combined with the heat from the jalapeño play well with the lemon, lime and ginger notes of the kombucha. The drink is tasty and refreshing and makes a good pre-dinner cocktail. The only problem with this Tequila Kombucha Cocktail is stopping at one.
Tequila Kombucha Cocktail Recipe
Original Recipe by Kevin Burke, Co-Founder of Gourmantic
Ingredients
- 60 ml blanco tequila
- 7.5 ml freshly squeezed lime juice
- 7.5 ml simple syrup
- 30 ml kombucha with lemon, lime and ginger
- 2 pickled jalapeños
Glassware: old fashioned glass
Garnish: 1 pickled jalapeño
Method
In a cocktail shaker, muddle one pickled jalapeño with tequila and lime juice and syrup. Shake with ice and strain into a chilled old fashioned glass with a block of ice. Top with kombucha and garnish with a pickled jalapeño.
Originally published on 13 March 2018. Updated 21 February 2022.
