Raspberry Kombucha Mojito

Well, I don’t know if anyone else did, but I sure had a lot of fun this week doing all these kombucha posts. Honestly if a single person tried kombucha for the first time because of me then it was all worth it! Thanks for baring with me if you hate kombucha. The thing is, when I get really excited about a food that is new to me, I just need to start exploring it as much as I can, and that’s why I did a whole week of these posts.

If you drink kombucha strictly for the medicinal benefits, you might be confused by using it in recipes. Especially in a cocktail! I drink and love kombucha though for its super tasty and refreshing qualities, and I thought it would go great in some boozy mixtures. What’s interesting is that kombucha itself usually carries around 0.5% ABV. The line between kombucha and alcoholic beverages is already blurred as a couple breweries are even using kombucha in beer making!

This interesting drink from Urban Farm Fermentory isn’t actually a beer, but rather a stronger than normal kombucha (1.5abv) that is flavored with hops! (Thanks to Craft Beer Cellar for turning me on to this.) This isn’t what I used in the mojito, but I just wanted to show you guys an example of all the fun boozy things people are doing with kombucha these days. This tastes just like a sour beer but is totally gluten free. Yea, it isn’t very alcoholic, but if you can’t eat gluten and are craving a sour beer it might be your best option.  (you could always add a splash of vodka to enhance the abv)

For the mojitos, I used raspberry kombucha and just mixed it with some rum and mint.

They came out really refreshing and delicious.

Honestly you could put a shot of gin into most kombucha flavors and have a tasty mixed drink ready to go.  That’s it for kombucha week guys!  See you next week for return to regularly scheduled programming.