Kombucha: A tea that is so much more
If you and your friends aren’t up to speed on the kombucha trend, educate everyone with a party that shows the many shades of the fizzy, fermented drink.
Kombucha is actually a tea, but one that’s gone rogue and exhibits few of the traditional tea-like qualities of calm and warmth that make a suitable complement to small sandwiches.
Kombucha has more of a kick than its tea cousins. It’s fresh and tangy and built for good times. Some advocates have compared it to Game of Thrones: Kind of weird at first, but something you become devoted to.
The weird part comes from the vinegary pucker, the result of fermentation. But fermentation also produces beneficial bacteria – which means you are physically superior to people who don’t drink kombucha -- and fizz, which adds sparkle to your experience.
Straight or spiked
For a party, you can offer unflavored for the stout-hearted; varieties flavored with fruit juices for friends who want to test the waters before jumping in; and versions spiked with alcohol for those who aren’t that interested in kombucha but like to hang out with you.
A drink with a kombucha base needs strong flavors that will stand up to the tea. These drinks do that. They can also serve as mocktails by leaving out the alcohol.
Kombucha peach daiquiri
- 6 medium fresh peaches, skinned and pitted (or 20 ounces canned peaches, sliced)
- 4 tablespoons evaporated cane sugar
- 2 tablespoons frozen orange juice concentrate
- 1/2 cup vodka
- 1/2 cup dark rum
- 1 cup plain, unflavored kombucha
- 2 cups ice
Add the peaches, sugar, orange juice concentrate, vodka, rum, and kombucha to a blender. Blend until well mixed, about 5 seconds. Add additional alcohol and sugar to taste, if desired. Add ice and blend until smooth. Divide into 4 glasses and serve. (Drinking Divas has glasses for that. Shop here.)
Campari and gin, and kombucha
In a tall glass with ice, combine 1 ounce of gin, 1 ounce of Campari, and 3 ounces of kombucha. Give a quick stir and add 2 ounces of club soda. Garnish with orange slices.
Kombucha whisky sour
- 4 ounces Kombucha
- 2 ounces whiskey
- Seeds of ¼ pomegranate
- Several ice cubes
Place pomegranate seeds in a glass and pour whiskey and kombucha. When ready to serve, add ice cubes. (Recipes from Food & Wine, Yoga Journal, and Brit+Co.)
Impress your friends
Making your own kombucha takes time, but isn’t difficult once you acquire the Symbiotic Culture Of Bacteria and Yeast, or SCOBY, which kick-starts the fermentation. You can show off your product to your guests but you probably won’t have enough on hand to supply a house full of drinkers. So it’s OK to keep your home brew for private consumption.