Carla Cohen is a chief inspirationist and creator of “Crazy Inspired Life” she stopped by to make Kombucha cocktails and to talk about the benefits.
Lavender Blueberry Lemon Faux-Jito (mocktail)
Ingredients:
GT’s Pure Lavender Love
¼ C. Fresh Blueberries
5 Leaves of fresh mint
1 Lemon Wedge
Crushed Ice
Directions:
- Add blueberries, mint and lemon to a glass.
- Muddle together.
- Add ice to glass and top with Kombucha
- Serve!
Trilogy Pink Margarita
Ingredients:
4oz. GT’s Trilogy Kombucha
2 oz. Tequila
2 oz. Organic Margarita Mix
Crushed Ice
Directions:
- Place all the ingredients into a cocktail shaker with a lot of ice.
- Shake, strain and serve over ice.
- Garnish with limes and pink peppercorns (optional).
COCONUT LIME BASIL SPRITZER
Ingredients:
Humm Coconut Lime Kombucha
Prosecco
1 T. Thai Basil Simple Syrup
Directions:
Place 1 T. of Thai basil simple syrup in the bottom of a champagne flute. Fill glass half full of komubcha. Top with prosecco. Gently stir. Serve and enjoy!
THAI BASIL SIMPLE SYRUP
Ingredients:
½ C. Organic Sugar
½ C. Water
½ C. Thai Basil Leaves
Directions:
In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved. Add Thai basil and simmer for about 2-3 minutes. Remove from stove and let steep for 25-30minutes. Strain and cool. Syrup can be stored in the refrigerator for up to a month.
* Note: You could substitute regular basil for this recipe.
PINK PEPPERCORN SIMPLE SYRUP
Ingredients:
½ C. Organic Sugar
½ C. Water
¼ C. Pink Peppercorns (slightly crushed)
Directions:
In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved. Add pink peppercorns. Simmer for about 2-3 minutes. Remove from stove and let steep for 25-30minutes. Strain and cool. Syrup can be stored in the refrigerator for up to a month.
* Note: Can be used in cocktails, mocktails, iced tea and lemonade.
