Kombucha cocktail recipes—for a bacteria-rich buzz

Kombucha Revolution_Stephen Lee Vodka isn’t exactly a mainstay in most wellness regimens. But balance is—which means it’s entirely possible to be the type of person who loves to down dog and down the occasional cocktail.

Particularly when that cocktail is mixed with kombucha, the black tea beloved for its probiotic powers, and known to have a small amounts of alcohol introduced during its fermentation process. That’s where Stephen Lee, and author of the new Kombucha Revolution, comes in.

Stephen Lee Kombucha Revolution recipes “The idea of detoxifying while being refreshingly lifted is the perfect paradox,” Lee says. So, while it has a low amount of alcohol, “kombucha is alive, teeming with beneficial microorganisms and active bacterial cultures that…provide the body with a great source of nutrition,” writes Lee, who also owns Kombucha Wonder Drink.

To make his cool cocktails, you could try brewing your own kombucha at home like these fanatics (Lee’s book has a super simple road map) or just buy your own—then get creative with ginger and bitters, freshly blended farmer’s market fruit, and spicy herbs.

Here are three delicious recipes to try—maybe after a grueling workout on a steamy summer night? Cheers to healthy paradoxes! —Molly Gallagher  

(Photo: Leo Gong)

Get Started
moonshine cocktail_kombucha revolution Moonshine Cocktail
Serves 1

2 inches of peeled fresh ginger
Chopped ice
1 Tbsp (1/2 ounce) freshly squeezed lime juice
1 Tbsp (1/2 ounce) freshly squeezed lemon juice
6 Tbsp (3 ounces) plain kombucha
6 Tbsp (3 ounces) vodka
5 dashes bitters
1 lemon peel twist, to garnish

Place the ginger in the bottom of a cocktail shaker and press with a muddler or blunt kitchen utensil. Fill half of 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 the lemon peel.

(Photo: Leo Gong)



veggie delight_kombucha revolution Veggie Delight
Serves 2

6 tomatoes or 1 1/2 cups tomato juice
1/2 green bell pepper
1/2 red bell pepper
4 celery stalks, plus stalks for garnish
1/2 cup chopped green onion, green parts only
1/2 cup chopped cilantro leaves
1/2 cup plain kombucha
3/4 tsp kosher salt
Hot sauce, to taste

Combine the tomatoes, green pepper, red pepper, celery, green onion, and cilantro in a juicer.

In a pitcher, mix the resulting vegetable juice with kombucha, add salt and hot sauce. Add a shot of vodka for an excellent Bloody Mary.

Serve on the rocks and garnish with a celery stalk.

(Photo: Leo Gong)


kombucha peach daiquiri_kombucha revolution Kombucha Peach Daiquiri
Serves 4

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

Add the peaches, sugar, orange juice concentrate, vodka, rum, and kombucha in a blender and blend until well mixed, about 5 seconds.

If desired, add additional alcohol and sugar to taste, then add the ice and blend until smooth.

Divide into four glasses and serve.

(Photo: Leo Gong)



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