Kombucha goes great in raw cocktails, and I’m particularly fond of pairing it with Black Medallion dark tequila. Dark tequila contributes it’s own reputed “medicinal vibe” and delicious flavor, and Kombuch adds a champagne-like sparkle and zesty tang. Add some fresh mango and a bit of orange peel and fresh orange juice and… it’s a lovely festive raw cocktail for weekend kicking back.

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Recipe for: Sparkling Mango Margarita with Kombucha

A Festive Raw Cocktail With a Double Kick!

• flesh from 1 mango
• juice from 1 orange
• 1/2 to 1″ piece of fresh orange peel (don’t include any of the white pith)… use the larger amount if you really like the orangey flavor of Triple Sec used in margaritas
• 1-1/2 cups dark tequila (Jose Cuervo “Black Medallion” is what I use)
• 1 cup or so Kombucha, any flavor (I had guava and ginger flavored on hand, but most any kind will work nicely)
• 2 cups ice

Blend all ingredients except the Kombucha in the blender. Then stir in the Kombucha afterwards (it would overflow violently if you try to blend it).

Pour out into margarita glasses and enjoy!

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