How to Use Apple Cider Vinegar and Kombucha to Make the Perfect Whiskey Cocktail
Although Clean Food Dirty City founder Lily Kunin is known for her healthy, plant-based recipes, she turns out to be a pretty mean mixologist, too. Of course, the Well+Good Council member can't help but give her drinks a wellness-inspired spin. In this case, she uses apple cider vinegar to create a slightly spicy shrub, then marries it with kombucha for an effervescent kick. Add whiskey if you like, or enjoy it without alcohol. Either way, it's a fizzy winner.
ACV shrub and kombucha cocktail
Ingredients
Apple cider vinegar shrub
1 cup chopped apple
1/2 cup water
1/2 cup raw apple cider vinegar
1/3 cup raw honey
1/2 Tbsp grated ginger
For the cocktail
2 Tbsp ACV shrub
2 oz whiskey (optional)
4 oz original kombucha or Health Ade ginger lemon
1. Stir the apple, water, vinegar, honey, and ginger together in a jar. Refrigerate for two days. After two days, add to blender and blend until smooth. Strain to remove any solids and return to jar to use in cocktail.
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2. To serve, fill a glass with ice, then add the shrub and whiskey. Top with kombucha.
Plant-based cook and health coach Lily Kunin is the founder of Clean Food Dirty City and the author of the cookbook Good Clean Food. With her trademark less-is-more approach, Kunin is all about making irresistibly clean, wholesome food—using dairy-free and gluten-free ingredients.
What should Lily write about next? Send your questions and suggestions to experts@www.wellandgood.com.
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