August is upon us! Hard to believe right? I hope you all have been enjoying the warm weather and sunny skies by spending lots of time outdoors.
After a long day in the sun, I often crave something besides plain ol’ water, iced herbal tea, or even my usual Kombucha. I don’t sit and drink hard alcohol or beer anymore and wine during summer just doesn’t appeal to me. I prefer my wine when the temperatures are cooler!
To solve my beverage dilemma, I spent July getting creative in the kitchen using Kombucha as my base. I make tons of it, already love it, so why not tinker with it and take Kombucha to the next level?
Back in the day, my drink of choice was a Midori Sour. I could drink those all night long. I loved the sweet mixed with the bit of sour. So of course, I thought it might be fun to relive my early 20’s and make a Midori inspired Kombucha Cocktail. (I honestly haven’t had Midori in at least 17 years!)
Oh my stars! Trust me. Oh my stars!
First, Midori is a huge win for being gluten-free. It can be tough to find gluten free alcohol believe it or not. Second, it isn’t really a hard alcohol insofar as taste. So for the occasional indulgence in a Kombucha cocktail, I’m sold!
Ready for the recipe? Mmm…my mouth is watering.
Midori Kombucha Cocktail
Midori Kombucha Cocktail
A light, slightly sweet, slightly sour Kombucha cocktail in the spirit of a Midori Sour.
- 12 ounces Kombucha, unflavored
- 1 ounce of Midori
- 1 ounce organic apple juice (fresh pressed it best)
- Juice from half a lime
- Juice from half a lemon
- Fill a 16 ounce glass with ice
- Pour in the Midori
- Pour in the Kombucha
- Add the apple juice
- Squeeze in the lime and lemon juice
- Stir gently from the bottom of the glass
If this Kombucha cocktail is a bit too sour (it will depend on your base Kombucha), you can add a wee bit more apple juice or even a touch of honey. I made this three times and it turned out differently each time because of the unique flavor of each batch of Kombucha.
I knew it was going to be hard to top my Midori Kombucha Cocktail so I thought long and hard about what flavors I wanted to bring together. I had melon covered with the Midori so I wanted to move in a different direction. My favorite flavored Kombucha is my Sasparilla Kombucha and after much deliberation, I decided to see if I could somehow turn this flavor combo into a Kombucha Cocktail. Turns out I couldn’t! It was a mess. So back to the drawing board I went.
Hmmm….wheels turning. And then it hit me! Kombucha Sangria! Like I said, I am not a fan of wine, especially red during summer, but I figured that this sort of recipe might just make red wine doable on a hot summer night.
It took a LOT of tinkering to get this recipe right. My gosh. I almost felt guilty making this so much. But the end result was great. I will warn you, this is best made in a large batch and shared with friends. Small batches just didn’t turn out as good.
A Sangria inspired Kombucha cocktail, perfect for a gathering.
- 1 bottle red wine (make sure it doesn’t have any earthy undertones. Stick with a red that is pretty neutral)
- 8 ounces fresh squeezed orange juice
- 8 ounces pineapple juice
- 4 pineapple rings, diced
- 1 orange, sliced
- 1 lime sliced
- 1 apple wedged and then sliced
- 1 cup fresh or frozen berries (blueberries and blackberries are my favorite)
- 1/2 gallon of unflavored Kombucha, chilled
- Mix all of the ingredients EXCEPT the Kombucha in a large pitcher or bowl.
- Cover and refrigerate for at least 12 hours.
- When you are ready to serve, gently stir the Sangria base and slowly pour in the Kombucha.
- Ladle into glasses and enjoy!
Ahhh….I can’t wait to keep experimenting with Kombucha cocktail recipes. It is a lot of fun and the outcome has been delicious!