This refreshing, sweet and slightly bitter kombucha cocktail is perfectly balanced making this drink very enjoyable over the entire palate with a complex finish.
Bonabooch Arctic Rosehip Kombucha
¼ cup partridgeberries
2 ounces vodka or gin
½ ounce mint infused honey simple syrup*
Juice of a fresh lime
Muddle half of the partridgeberries, simple syrup and lime juice in the bottom of a cocktail shaker.
Add your favourite vodka or gin and shake.
Add the remaining partridgeberries to the bottom of a tall glass and add ice.
Strain cocktail mixture into glass.
Top with Bonabooch Arctic Rosehip Kombucha.
⠀⠀⠀⠀ HOW TO MAKE MINT INFUSED HONEY SIMPLE SYRUP
1/4 cup water
1 cup honey
7 leaves large fresh mint
Combine all ingredients in a small saucepan. Smash the mint with a spoon against the side of the pot to release the oils.
Heat over medium-low heat until hot, but do not bring to a boil.
Remove the mint leaves.
Let the syrup cool to room temperature before using or storing. Using a funnel if needed, transfer the simple syrup into a glass jar and store in the refrigerator for up to 3 weeks.
RECIPE NOTES Storage: Store it in a glass container in the refrigerator for 2 to 3 weeks.