Description
This fizzy fermented mocktail is a delicious twist on a Cinco de Mayo classic. This recipe will likely become your new favorite, made with simple ingredients and plenty of versatility.
Ingredients
Scale
- 2 tablespoons coarse sea salt
- 1 lime wedge
- 1 1⁄2 cups ginger kombucha
- 2 ounces of freshly squeezed lime juice
- 2 ounces of coconut water
- 1 teaspoon agave nectar
- Two handfuls of ice cubes
Instructions
- Sprinkle the salt onto a tiny plate.
- Rub the rim of the serving glasses with a lime wedge. Flip the glass and put the edge onto the tiny plate while turning it slightly until it’s evenly salted. Set the glass aside. Repeat for the other glass.
- Blend the ice cubes, ginger kombucha, fresh lime juice, coconut water, and agave nectar for 10 to 15 seconds. The liquid should approach a slushy consistency.
- Carefully pour the blended mixture into the two glasses.
- Garnish with lime slices, and serve.
Notes
While I strongly suggest you use ginger kombucha for this recipe, you may use black, green, or flavored kombucha instead.
Make it a mango margarita by adding a 1/2 cup of fresh mango to the blender in step 4.
Want to add an alcoholic kick to your drink? Add 2 oz tequila and 1 oz Cointreau to elevate the drink into a kombucha cocktail.
Serve it on the rocks: Combine all of the ingredients in a shaker with a few ice cubes. Strain it over ice into the serving glasses.
- Cook Time: 5 minutes