Mix it Up
We were surprised when we got carded while buying some kombucha, that probiotic-packed sparkling fermented tea that’s good for your gut.
Certain formulas, we learned, are now subject to the same regulations as beer, wine and liquor if they contain more than 0.05% alcohol.
Research has shown that kombucha may help immunity and digestion. A new study has even linked probiotics to improved thinking and emotion.
We figured that if we’re getting a kick from our kombucha, why not go all the way (sometimes)? Our plan: kombucha cocktails.
We found a kindred spirit in Rich Awn, the founder of the kombucha blog and brand Mombucha (named after his mother, who first taught him how to brew his own kombucha).
“Kombucha is naturally carbonated and acidified, adding subtle sweetness and sourness without all that high-fructose corn syrup and other artificial nasties in soft drink mixers,” he says. “You might use it like cola—or even a traditional shrub or drinking vinegar.”
So ward off the winter bugs and blues with his Black Magic, a black tea-, coconut- and pineapple-flavored kombucha cocktail Awn created for us.
4 ounces black tea kombucha (Mombucha or another brand)
1 tablespoon chopped dried pineapple
1 tablespoon shredded toasted coconut
1 teaspoon finely chopped vanilla bean, including pods and seeds
4 ounces rye whiskey
8 ounces club soda
4 orange twists, for garnish
Make the black vanilla kombucha mix: In a jar, combine the pineapple, coconut and vanilla bean with the black tea kombucha. Let steep for 10 minutes (or longer to taste). Strain out the solid ingredients.
Make the cocktails: For each cocktail, fill a cocktail shaker with ice. Then add 1 ounce infused kombucha and 1 ounce whiskey. Shake well and strain into couple or other cocktail glasses. Top off with 2 ounces club soda. Garnish with the orange twists and serve.
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