We’re finally doing it!
Taking kombucha — a refreshing, gut-friendly beverage — and combining it with tequila. Yes: tequila.
Let that tune get stuck in your head. At least it’s Thursday, right?
I absolutely love kombucha. I’ve been drinking it for years. For most of my life I preferred plain water — carbonation once bothered my throat — so discovering kombucha felt like finding a new treat I could enjoy. One long-time favorite was GT’s Synergy line, especially the gingerade flavor. Lately I’ve been into Kevita’s Master Brew for its bold flavors and the fact that some varieties are caffeinated. That clean little lift in the afternoon can feel better than coffee sometimes, especially when coffee makes me queasy or gives me a headache.
I haven’t brewed my own kombucha yet, though I’m warming up to the idea. The thought used to feel intimidating, but people have sent recipes and tips, so I might try making a batch soon.
And of course, it wouldn’t be fall without an apple cocktail. Apple season is my favorite — call it my pumpkin if you must. For this drink I started by cooking cinnamon apples with a touch of honey and then mashed them with gold tequila until almost smooth. That little cinnamon-apple mixture is dangerously good on its own.
Next, fill the glass with apple cider, because autumn cider and cocktails are basically required. Finally, top the drink with ginger kombucha. The ginger flavor is essential: it complements the apple, cider and tequila with warmth and spice.
If you’re feeling indulgent, rim part of the glass with honey and roll it in a mixture of coarse sugar and cinnamon for a crunchy finish. I only coated about a quarter of the rim and loved the texture it added.
This cocktail is cozy, lightly effervescent and filled with autumn flavors — exactly the kind of thing I want when I’m fighting a cold or just craving something seasonal. You could easily make several of these and call it a mood lifter.
Kombucha Cider Smash
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Ingredients
cinnamon apples
- 1 apple, peeled and chopped
- 1/4 teaspoon cinnamon
- 3 tablespoons apple cider
kombucha smash
- 1 tablespoon cinnamon apples
- 2 ounces gold tequila
- 2 ounces apple cider
- 4 ounces ginger kombucha
- coarse sugar + cinnamon for the rim, if desired
Instructions
cinnamon apples
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Place the apples, cinnamon and cider in a saucepan over medium-low heat. Cook, stirring often, until the apples are soft, tender and nearly falling apart. Remove from heat and let cool. Store in the fridge if preparing in advance.
kombucha smash
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If desired, rub a little honey on part of the glass rim and dip it in cinnamon sugar.
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Add the cooled cinnamon apples into the glass and pour the tequila over them. Smash and mix until the apples are nearly pureed using a fork or the back of a spoon. Add crushed ice, then pour in the cider and stir. Top with ginger kombucha and give a gentle stir before serving.
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So, does that make it a health drink? Not exactly — it’s a delicious seasonal cocktail that combines the tang of kombucha with warm apple and a splash of tequila. Enjoy responsibly.