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This recipe pairs a tart kombucha base with seasonal fruit, Cointreau, and white wine. The combination of alcohol and kombucha may sound contradictory, but it creates a refreshing and effervescent cocktail that avoids being excessively sweet.
Ingredients
SERVINGS: 2 Serving(s)
- 3 ounces semi-sweet white wine
- 1½ ounces Cointreau
- ½ ounce lemon juice
- 8-12 ounces berry-flavored kombucha
- Seasonal berries (garnish)
Instructions
Combine wine, Cointreau, and lemon juice together in a shaker with ice. Shake to combine. Pour equal amounts into two glasses with ice, then top glasses off with kombucha and add fruit to garnish. For an alcohol-free version, replace the wine and liqueur with extra lemon juice and a citrus or berry flavored simple syrup.
Note: flavored kombucha can vary a lot in terms of sweetness. The pictured recipe used East Coast Kombucha Company’s Blueberry, Ginger, and Hibiscus flavors, but any fruity kombucha will work. Simply adjust flavor to your liking by adding simple syrup or more lemon juice.
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