Ginger Raspberry Kombucha Cocktail

Ginger Raspberry Kombucha Cocktail

  • Author: Deborah Davis
  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Total Time: 35 mins
  • Yield: 3 1x
  • Category: Beverage, Drink, Cocktail
  • Method: Stirred
  • Cuisine: Cocktail


Celebrate the 4th by whipping up a batch of these ginger raspberry kombucha cocktails. The raspberries and ginger kombucha complement each other perfectly.


For the Raspberry Syrup:

  • 1 cup fresh or frozen red raspberries
  • 1/2 cup water
  • 1 tablespoon granulated sugar

For the Cocktail:

  • 4.5 ounces gin
  • 16 bottle ginger flavored kombucha (I used GT’s brand)
  • Crushed ice
  • Raspberries and fresh mint for garnish


  1. In a small saucepan, add raspberries, water, and sugar and bring to a simmer. Allow to simmer for 5 minutes. Turn off the heat and transfer to a strainer fitted over a bowl. Press mixture through the strainer with a spoon and discard the seeds and pulp that is leftover. (It should make about 3/4 cup syrup.) Chill in the fridge completely before using.
  2. To assemble cocktails, add 1 1/2 oz gin and 1 1/2 oz raspberry syrup to a 10 oz glass and stir. Fill glass 3/4 of the way with crushed ice and then top it off with ginger kombucha.
  3. Garnish with fresh mint and additional raspberries. Serve!