LOCKDOWN COCKTAIL RECIPES
So ditch the sugary, MSG mixers and impress your lockdown buddies instead by using Happy Culture Kombucha instead with these colourful drinks that will turn your taste buds upside down during the lockdown period
GIN AND KOMBUCHA
The Gin & Tonic has been the classic and easiest choice for yourself or guests on a hot summer’s day since its creation in the 1850s, however we present the Gin and Happy Culture Kombucha that adds double the flavour and improves your gut health at the same time.
- 30ML GIN
- 30ML CAMPARI
- 15ML FRESH LEMON JUICE
- ½ TEASPOON FINELY GRATED FRESH GINGER
- 150ML OF HAPPY CULTURE RASPBERRY AND HIBISCUS KOMBUCHA, CHILLED
- LEMON WEDGES AND FRESH RASPBERRIES (FOR SERVING)
Stir gin, Campari, lemon juice, and ginger in a pint glass or measuring cup. Stir in kombucha. Strain through a fine-mesh sieve into an ice-filled Collins glass. Garnish with lemon wedges or anything you fancy.
MINTED KOMBUCHA MOJITO WITH A ZESTY TWIST
A unique refreshing drink, in which the distinctive notes of the Happy Culture Kombucha blend with the scent of freshly squeezed lemons.
- 24–30MINT LEAVES
- 3/4 CUPOF ORANGE JUICE
- 250 ML OF HAPPY CULTURE LIM AND MINT KOMBUCHA
- 1/2 CUPVODKA
- 1BOTTLE OF CHARDONNAY OR SAUVIGNON BLANC
- 2 TABLESPOONS HONEY
- GARNISH WITH POMEGRANATE ARILS OR FRESH MINT
- LOTS OF CRUSHED ICE
Crush lots of ice and pour it in a glass. Add the freshly squeezed orange juice. Next, add the honey, vodka, kombucha and white wine. Stir and serve. Top with fresh pomegranates and mint. Serve chilled.
KOMBUCHA WHISKEY GINGER SMASH
Like Mint Juleps? You’ll love the Whiskey Smash, a citrusy 19th-century cooler. Legendary bartender Dale DeGroff calls the citrus-and-mint combination the perfect cocktail for those who say they’ll never drink whiskey.
- 1 SHOT WHISKEY (OR 2 SHOTS IF YOU BEING GENEROUS)
- 250 ML. GINGER AND LEMON KOMBUCHA
- A SPLASH OF SODA WATER
- FRESHLY GRATED GINGER AND / OR LEMON WEDGE
In a rocks glass, place your mint leaves and lemon juice. muddle. Add in ice cubes and your shot of whiskey. Top the rest with Happy Culture Ginger and Lemon Kombucha and splash of water. Add grated ginger and a lemon wedge to enhance the flavour.
ROOIBOS AND CHAI BUBBLES
Who doesn’t like a warm and comforting Rooibos or Chai Tea? This cocktail might be just the one for you, tickling all of those senses and bubbling with perfection.
- 15ml of Vanilla Vodka
- 330ml of Rooibos and Chai Happy Culture Kombucha
- 160ml of Prosecco
- Hibiscus flower and Vanilla bean for garnishing (Optional)
Place vanilla vodka into a martini or whisky glass. Pour the kombucha and lastly add your touch of prosecco. Garnish with hibiscus flower and a vanilla bean. If you don’t have Prosecco, you can use an MCC Brut as an alternative
THE THREE B’S – BLUEBERRY, BASIL AND BOURBON
As American as an apple pie, bourbon is one of the true classics of America’s history. This versatile whiskey has a reputation for being a star in spirit-forward winter drinks, but it is just as delicious when paired with fruit and lighter ingredients, too such as the Happy Culture Blueberry and Basil Kombucha.
- 250ml of Blueberry & Basil Happy Culture Kombucha
- 90ml of Bourbon
- 30ml of Sparkling Water or Soda Water
- ¼ cup of blueberries
- 1 tsp of basil
Add the Bourbon into ice-filled glasses. Pour in the Kombucha. Add a splash of sparkling or soda water. Garnish with fresh blueberries and basil (if desired).
SOUR LIME PINA COLADA
Everyone has heard of the Piña Colada. It is that delicious, tempting rum, pineapple and coconut cocktail that was featured in the 1979 Rupert Holmes’s Piña Colada song “Escape”. This is one of the most popular cocktails and, even though you can buy a ready-to-mix Pina Colada drink, this fresh recipe makes a much better drink and it is actually very easy.
- 1 Pineapple
- 1 Lime, juiced
- 1 shot Rum
- 90ml Pineapple and Lime Happy Culture Kombucha
- ½ cup / 120 ml coconut milk
- garnish such as mint / berries / a colourful straw
Into a blender jug put pineapple flesh in with the coconut milk, the lime juiced and Kombucha. Blend until smooth then pour back into a glass (or into the pineapple core), garnish and add your rum into the drink.
As this drink is fresh blended fruit it’s best to drink on the day it’s made.