Ginger Raspberry Kombucha Cocktail

5 from 1 vote

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

Prep Time30

Cook Time5

Total Time35

Course: Beverage, cocktail, Drink

Cuisine: cocktail

Servings:

Calories: 145kcal

Author: Deborah Murphy

Ingredients

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

Instructions

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.
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.
Garnish with fresh mint and additional raspberries. Serve!

Nutrition