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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You can use this one recipe to make any kind of fruited “soda” out of Kombucha. Use mango, berries, pear, persimmon… anything you can think of, to flavor either your homemade or store-bought kombucha.

You can learn more about Kombucha (a low-sugar sparkling beverage made from sweetened sweet tea) and how to make it here. You can also pick up Kombucha in bottles in the refrigerated section of your local health food store. It comes in all sorts of flavors.

Kombucha makes a great soda-like beverage when blended with fresh fruit, and you can also make tasty raw cocktails if you blend in your favorite alcoholic libation.

Makes a great nightcap even without the alcohol!

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This recipe is very much like Live Green Soda Pop. Only waaaay more refreshing and infinitely more healthifying!

A friend mentioned making “live green Coke” earlier today, and it got me thinking… “Gee, I’ve got this giant vat of homemade Kombucha in my fridge right now. And I haven’t used it for an LGS because…?????”

What is Kombucha?

Kombucha is made from sweetened, fresh-brewed tea that is allowed to ferment into a sparkling health-tonic  beverage. It has a kind of hard-cider or refreshing light wine quality to its flavor, and develops a fine fizzy quality much closer to champagne than to soda.

(It actually tastes mildly vinegary to me, but don’t let that put you off… I actually loathe the taste of vinegar, but there’s just something oddly, magically appealing about Kombucha).

Kombucha is considered detoxifying and immune-enhancing, and has a long history in Asia as being “the elixir of long life”. It’s rich in enzymes, probiotics, and other beneficial nutrients, and has many devoted daily-drinking fans.

It’s also easy to make at home. Here’s a great resource page with instructions, a video, and an audio call with David Wolfe talking about Kombucha (and many other healthy foods and herbs).

Super-Refreshing Soda Substitute…With a Natural Buzz

Owing to its fermented quality, Kombucha has an extremely low alcoholic content, something around 0.05%. But I always get a nice relaxed “chill” when I drink it, which cracks me up because the alcohol in it is negligible, and any buzz one gets is probably homeopathic in effect.

But it’s refreshing, delicious in Live Green Smoothies, and can even be used to make very tasty Raw Cocktails. Certainly, it’s a vast improvement over packaged, sugary sodas. What an improvement to our culture, have relaxed, Kombuchified tonic-drinkers instead of soda drinkers hopped up on sugar and aspartame.

Pass the word on to your friends and family. This is a trend that would be just wonderful to see hit the mainstream. And it’s so economical, as you can make it so easily at home!

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