Partridgeberry Rose Kombucha Cocktail

This refreshing, sweet and slightly bitter kombucha cocktail is perfectly balanced making this drink very enjoyable over the entire palate with a complex finish.

INGREDIENTS

• Bonabooch Arctic Rosehip Kombucha

• ¼ cup partridgeberries

• 2 ounces vodka or gin

• ½ ounce mint infused honey simple syrup*

• Juice of a fresh lime

• Ice

DIRECTIONS

1. Muddle half of the partridgeberries, simple syrup and lime juice in the bottom of a cocktail shaker.

2. Add your favourite vodka or gin and shake.

3. Add the remaining partridgeberries to the bottom of a tall glass and add ice.

4. Strain cocktail mixture into glass.

5. Top with Bonabooch Arctic Rosehip Kombucha.

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⠀⠀⠀⠀ HOW TO MAKE MINT INFUSED HONEY SIMPLE SYRUP

Ingredients:

• 1/4 cup water

• 1 cup honey

• 7 leaves large fresh mint

Directions:

1. Combine all ingredients in a small saucepan. Smash the mint with a spoon against the side of the pot to release the oils.

2. Heat over medium-low heat until hot, but do not bring to a boil.

3. Remove the mint leaves.

4. 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.