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.

⠀⠀⠀⠀⠀

⠀⠀⠀⠀ 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.

43 Church Street, Bonavista, NL  A0C 1B0

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Bonavista, Newfoundland, CA

A0C 1B0

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