A refreshing change from the usual carbonated sodas, Emily Ienzi, co-owner at two six {ate}, in Ottawa's Little Italy, regularly includes a kombucha-based cocktail on the bar menu. It's a healthy balance of alcohol and probiotic tea.
Preparation
Dr. Greenthumb
Makes 1 cocktail
1½ ounces white rum
1 ounce lime juice
½ ounce simple syrup small handful cilantro
¼ of a Granny Smith apple, thinly sliced
Buchipop original kombucha
Muddle the rum, lime, simple syrup, cilantro and apple (muddle it really well). Add ice and shake. With a fine-mesh strainer, strain into a collins glass filled with ice and top with kombucha.
Garnish with green apple slices and cilantro.
Cold Blooded
Makes 1 cocktail
1 ounce gin
½ ounce Amaro Montenegro
½ ounce Aperol
½ ounce lemon juice
½ ounce blood orange shrub syrup*
Buchipop original kombucha
2 basil leaves
brandied cherries or brandied grapes
blood orange slices
Add gin, Amaro, Aperol, lemon and blood orange syrup to a mixing glass and stir. Pour it into a collins glass filled with ice and add the basil, grapes or cherries and thinly sliced blood orange. Top with kombucha.
*Bring the juice of 2 blood oranges, 3 cups water, 2 cups sugar, 4 sprigs oregano, 1 ancho chili, 1 teaspoon allspice, ¼ cup apple cider vinegar and a pinch salt to a boil. Simmer for 5 minutes, then cool and strain.
