Kombucha is usually associated as purely a tonic to be consumed for the health benefits, however it is popping up on drink menus in bars and restaurants throughout Perth. One sip makes it easy to understand why: its sweet, tangy and slightly sparkling finish pair well with almost any spirit. Cheers to a healthy happy hour!
TROPICAL SPRITZ
- 2 Partsof Prosecco
- 2 partsof Aperol
- Top up with Wild Botanic Tropical Spice kombucha
- Ice
- Orange
Add the ice into the glass, pour in the Prosecco, Aperol and top with Tropical Spice kombucha. Finish with a wedge or two of orange.
BLACKBERRY ROSE SANGRIA
- 1 part organic red wine
- 1 part Blackberry Rose Kombucha
- Handful mixed organic berries
- Orange
- Ice
Pour equal parts red wine and kombucha over ice into a glass jug, add the berries and orange slices and allow to soak. This recipe can be easily adapted to add different fruits!
DARK & BOOCHY
- 1 part spiced dark rum
- Half a lime juiced and save the other half for a garnish
- 3 parts Wild Botanic Buddha’s Garden Kombucha
- Ice
Mix spiced rum and lime juice and pour over ice. Top up with Buddha’s Garden kombucha, which has jasmine flowers, turmeric, lemon and a strong ginger bite. Garnish with sliced lime.
