My daily Kombucha habit is on the verge of breaking the bank, and my obsession has come to an all-time high while I’ve been here in California. I revel in trying all the new flavors and brands on the scene. At our local bio shop in Milan, their stock level inconsistency has me this close to whipping up a personal batch at home. Lucky for everyone (especially my husband not having to bear the inescapable mess I would make), the number of options at my fingertips leaves my house clean… but my wallet empty.
So, lo and behold, I came across a cocktail with Kombucha and apple cider vinegar. What is the special touch you may ask? Whiskey – which in my household is bountiful as much as Kombucha. Let’s just say that my obsession with Kombucha matches that of my husband’s love for whiskey and bourbon.
Wine and an occasional cocktail are the vice that I cannot seem to shake. Trust me, I have attempted a dry month many times, to no avail. Since I am nowhere near halting on this guilty pleasure, why not add some of my healthy go-tos.
Kombucha translates into nearly all cocktails calling for a little fizz and tart but sweet flavor. I must admit that I do feel a bit of a buzz drinking the stuff on its own, due to the fermentation. But I guess the buzz will feel right at home with the whisky in this cocktail.
Apple Cider Vinegar shrub and Kombucha Cocktail
Apple Cider Vinegar Shrub
1 cup of chopped apple
½ cup of water
½ cup of raw apple cider vinegar
1/3 cup of raw honey
½ tablespoon grated ginger
2 tablespoons of ACV Shrub
2 oz whiskey
4 oz of original kombucha
Stir the apple, water, vinegar, honey, and ginger in a container. Refrigerate for a couple of days, then remove from the fridge and blend until smooth. Strain and remove any solid chunks.
Fill a glass with ice, then add the shrub, whiskey and top off with Kombucha.