The balance of this kombucha Me Hibiscus mocktail is worthy of a spring treat, the taste is affirmative in being well balanced between the sweet tartness of the raspberries and the sometimes overshadowing flavor of the mint.
This mocktail moves Kombucha Me Rose beyond its one note profile of being just a sweet and floral drink by adding in some lychees to strike a balance with a little tartness.
This kombucha recipe takes the crushed ice classic a step further. Its minty-hued sweetness melts slowly, creating a perfect after-dinner drink. Serves 4-5. INGREDIENTS 1L Kombucha Me Rose 100g mint leaves 250ml fresh orange juice Crushed ice INSTRUCTIONS Crush the mint leaves gently in a mixing glass. Add orange juice and stir gently to combine….
Slip away with this Kombucha Me cocktail. A tequila hit floated by a pleasant floral note of elderflower.
Cosmopolitans are known as an embellished descendant of the classic gimlet, made with lemon juice and vodka. At this juncture, elderflower lends a wonderful aroma to this riff on a perennial cocktail.
A kombucha cocktail that is not loud, it doesn’t scream its way into a first sip with any dominating flavor. In fact everything comes together quietly and smoothly for a summer cocktail that will have you gently leaning back in your chair.