The challenge for a non alcoholic cocktail, especially for a cocktail lover like myself, is to make something that doesn't feel like I've thrown some juice in a fancy glass. There are three keys to combat this feeling:
Using earthy, tart hibiscus tea and spicy, fermented ginger, this mocktail checks all the boxes and then some. I prefer a shorter cocktail, so I've made it as such here, but would also be delicious over ice depending on your preference.
Note: Many kombuchas will still contain very small amounts of alcohol. If you're fully abstaining, make sure to check the label or substitute with nonalcoholic ginger beer (in which case, you may want to cut back on the agave as they tend to be sweeter).
To print, click the printer icon in the upper right corner of the recipe or download a PDF here.
4 bags hibiscuis tea
1 ounce simple syrup (can be made using 1:1 ratio of sugar, agave, or honey and boiling water)
Organic lemon rind, for garnish
Ginger kombucha (I like "Health•Ade" brand because it's extra spicy & bubbly)
To make the tea, steep the bags in 4 cups of hot water (200-212 degrees is ideal) for 15 minutes.
Strain and allow to cool, then refrigerate until you're ready to serve. Alternatively, you can chill in a bowl set in an ice bath if you're in a hurry.
When ready to serve, chill your serving glass (I like a coupe) with ice water. Cut your lemon rind into a long rectangle shape with a slit down the center and set aside.
In a cocktail shaker, shake 1 cup of the tea with 1 teaspoon of simple syrup (or more simple syrup to taste).
Dump out the ice water, then strain the tea into your glass and top with ginger kombucha.
Give the lemon rind a nice twist over the glass, releasing some of its aromatic oils. Push onto the rim, using the slit you cut, to garnish. Cheers!