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
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.
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.
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