Ingredients :

• 40ml ‘Blanco’ tequila (blanco tequila is a tequila that has been aged for a very short time, if at all)
• 15ml lavender syrup
• 75ml
• Juice of half a regular-sized lime
• 1 bottle of Equinox Wild Berry Kombucha, fresh from the fridge
• Ice
• Garnish (we used a slice of dehydrated lime and an edible viola flower, but this is up to you!)

Utensils:

• Latte spoon (any long handled spoon will do)
• Long drink glass (these usually have glass detailing towards the bottom, but any highball glass will do)
• Straw (try a reusable straw to be eco friendly!)

Ìý²Ñ±ð³Ù³ó´Ç»å:

1. Combine the first 4 ingredients in the glass, and give it a light stir to combine them.
2. Add in the ice, a couple of cubes at a time, at roughly 15-20 second intervals, stirring lightly throughout. This helps cool the spirits down gradually.
3. Carefully top the drink with the Kombucha until you have roughly half an inch of space left in the glass.
4. Add your garnish and straw (the fruit can be placed inside the glass, or on the rim of the glass. To place it on the rim, make a cut halfway through the slice with a small knife).
5. Serve and enjoy this fruity Kombucha tequila concoction!

Recipe by James French, Bartender & Mixologist at The Clockwork Rose

Check out our our other Kombucha cocktail recipes.

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Summer is now in full swing and that means it’s time for fruity drinks and tipples in the sun! We’ve whipped up a delicious gin and Kombucha cocktail for you to try at home. Using a blend of our Raspberry & Elderflower Kombucha and dry gin, this sumptuous treat will be sure to tickle your taste buds with a sweet and tangy twist. Let’s get stuck in…

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Beetroot adds a wonderfully earthy flavour to dishes, team that with the sweetness of Hedge Kombucha and there’s no doubt you’ll Impress your guests with the most incredible side.

Ingredients :

• 2 Freshly picked medium sized beetroots peeled and cut into wedges
• 1 medium red chilli, finely sliced
• 4 bay leaves
• 1 tablespoon of toasted cumin seeds
• 1 garlic clove, bashed
• 1 bottle of River Cottage Hedge Kombucha

Ìý²Ñ±ð³Ù³ó´Ç»å:

1. Heat a saute pan on a high heat until it smokes,
2. Add a drizzle of rapeseed oil followed by the beetroot, garlic, chilli and cumin.
3. Saute until all ingredients gain a little colour.
4. Add the kombucha and reduce to a simmer.
5. Cook until the beetroot starts to soften, turn the heat up high and reduce the remaining liquor down until it coats the beets.
6. Season and serve.

Recipe by Gelf Alderson, Head Chef at River Cottage

Check out our other Kombucha recipes!

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We’ve put together 8 Kombucha cocktail and mocktail recipes that cater to every taste, so there’s something for everyone. Plus, they’re perfect for all occasions: summer BBQs, picnics or parties – you name it. What makes them even more perfect is the fact that Kombucha has so many health benefits and can add antioxidants and probiotics to your alcoholic drink. So, whether you like your Kombucha cocktails with gin, rum or vodka, they might be a naughty treat, but they’re far less naughty with Kombucha mixed in. Also, don’t forget to check out our Top 10 Tips for the Perfect Kombucha Cocktail to ensure the best serve possible.

Take a look at the list of best kombucha cocktails you can expect to find in here:

8 Must-Try Kombucha Cocktails

1. Cassis Highball Cocktail
2. Cranberry Mint Kombucha Cocktail
3. Peach Collins Cocktail
4. Peach and Turmeric Bellini
5. Tropical Peach Punch
6. Coffee Mint Refresher Mocktail
7. Mediterranean Highball Mocktail
8. Raspberry Thyme Mocktail

8 Delicious Kombucha Cocktails

1. Cassis Highball Cocktail

Just two simple ingredients are all that’s needed to make this incredible cocktail: Equinox Original Kombucha and Crème de Cassis. Simply pour them both over together over ice – it’s beyond easy to make and yet tastes like there’s an amazing mixologist behind it.

2. Cranberry Mint Kombucha Cocktail

Perfectly innocent, this mocktail hits all the right notes as it genuinely tastes like a cheeky cocktail. Blended mint, cranberry juice and our Original Kombucha create a delicious harmony that’s just the thing for a summer’s day. Perfect with a splash of vodka for a summer’s eve.

3. Peach Collins Cocktail

If you like your Kombucha cocktails with a little gin in them, this one’s for you. This tasty blend is quick to make and an easy win with guests, so just whip up a few of these fruity Collins and let the fun begin.

4. Peach and Turmeric Bellini

This is the one for anyone that loves a fizzy cocktail. It’s a refreshing twist on the classic Peach Bellini that uses a hit of Peach & Turmeric ºù«Ӱҵ. Both sharp and sweet this is a cocktail that’ll go down well with everyone.

5. Tropical Peach Punch

Inspired by faraway beaches and lazy summer afternoons, our Tropical Peach Punch Kombucha cocktail is made with rum and spicy Peach and Turmeric Kombucha. It is best served in a large jug and garnished with fresh mango and strawberries.

6. Coffee Mint Refresher Mocktail

This coffee mint mocktail is the perfect guilt-free pick-me-up. Made with our Espresso Coffee Kombucha and zesty lime, it is a light and refreshing daytime mocktail that can be made into an evening Kombucha cocktail by adding gin, rum or vodka.

7. Mediterranean Highball Mocktail

This moreish mocktail is one that really stands out from the crowd thanks to its lime and thyme shrub. It’s the perfect serve when you’d like something special for guests that want something alcohol-free, and you can add a splash of gin to turn it into a hard Kombucha cocktail if you’re looking for an extra kick.

8. Raspberry Thyme Mocktail

Vitamin-rich blood oranges and pungent thyme make this cocktail a wonderfully zesty refresher. It’s a versatile Kombucha cocktail that goes well with gin, rum or vodka – simply choose your favourite tipple and enjoy!

Our Top 10 Tips for the Perfect Kombucha Cocktail

Here’s our top tips that will see you serving up the ultimate crowd-pleasing Kombucha cocktails and mocktails.

1. Always add your Kombucha last to preserve the fizz
2. Use refrigerated Kombucha for refreshing chilled drinks
3. Taste as you go to make sure you don’t overpower the flavour and how to find the right Kombucha:alcohol ratio.
4. Pre-chill your glasses
5. Use top quality spirits in Kombucha cocktails like premium gin, rum and vodka
6. When shaking, use lots of ice
7. Use fresh ingredients and garnishes
8. Try before you serve
9. Use smaller glasses to keep drinks chilled
10. Think about presentation

So you see, Kombucha and alcohol go really well together and there are so many different ways of pairing them up. All that’s left to do is to choose which recipe to try. And when you’ve made your mind up, you can buy your booch here. Happy shaking!

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You will need:

• A Kombucha Culture (or SCOBY – “Symbiotic Culture/Colony Of Bacteria and Yeast) with approx 10% volume of starter (unless its super strong then less is needed – meaning a very low pH) e.g: 900ml tea to 100ml starter.
• A glass container/jar: We use jars that hold approx 2 litres and all the information below is geared towards brewing in a 2 litre container.
• Tea bags or loose tea at 5g per tea bag: We use organic tea. It is imperative that all brewing is done using a base of ‘real’ tea, be it green, black, white etc.
• Granulated sugar
• A tight weave cotton or muslin cloth
• An elastic band to cover your jar
• A warm room or airing cupboard: Kombucha brews best at a constant room temperature of approx 20-23C (70F)

Method:

Step 1 – Make the tea

Boil a kettle full of water. Put six tea bags (30g of tea in total) into a heat proof container to make the tea. This can be made of metal (as you have not added the SCOBY yet) so a pan is fine or a large teapot. Take care if you are using plastic as it can become quite flexible when hot.

Step 2 – Add the sugar

Then add between 160 and 200 grams of sugar to the container. We usually go for nearer 170 grams, but this is preference. Stir your boiling hot container full of tea and sugar, then wait half an hour before removing your tea bags, and then leave to cool.

Step 3 – Add the SCOBY

Wait until the container’s liquid is cool to touch, by that we mean, if you stick your little finger in, it feels no more than barely warm, and closer to cold. Cold is best, but not too cold as fermentation happens most effectively above 20 degrees. With the tea bags removed, place your SCOBY in the top of your container, the lightest side upwards (don’t worry too much if this is hard to gauge). The SCOBY will either float, sink or something in between, all good. If the tea starts to seep over the side of your container with the addition of your Kombucha, it’s fine to let some of the tea out.

Step 4 – Attach the cotton or muslin cloth

With your SCOBY floating in the tea, put a piece of cotton or muslin over the container top, like you do with homemade jam, securing it with an elastic band. Then find a spot for your container, this should be somewhere out of direct sunlight but in a room of a relatively balanced temperature.

Step 5 – Be patient

Now, judging the readiness of your Kombucha drink is not a scientific process. You will come to ‘know’ when it is brewed as you gain more experience, but as a rough guide, it will take between 6 to 14 days to brew. Take a look at the darkness of the tea when you first put your SCOBY into it, then note how the liquid changes colour over the passing days. The colour will change, to a degree, and the liquid will become slightly cloudier.

Step 6 – Test it

Our recommendation is that, after three days you pour a very small amount into a glass and have a sip. If the brew tastes fruity and not tea like, it’s ready, if not, leave it another day and try again. As you get more experienced you will come to learn the brew duration that best suits your taste buds and palette.

Step 7 – Pour out and enjoy!

When you feel your brew is ready, pour your brew into the container you plan to keep your ready made drink in, but remember to leave the SCOBY sitting in a small amount of the brew in its brewing jar. Put your ready made drink into the fridge, leave it for a few hours and then drink! The longer you leave it in the fridge, the fizzier it will get, and it can be left without going off so drink at whatever pace suits. While your SCOBY sits in its jar in the small amount of its own juice, either boil the kettle to brew another batch (that way more should be ready by the time you have drunk your first lot), or if you are not ready to brew some more, cover the top of the jar and leave your SCOBY sitting in its juice for next time.

So, there you have it! A booch-brewing masterclass from us to you, all from the comfort of your kitchen. Our very own Daniel Spayne ran a booch brewing masterclass live for National Tea day on the 21st April and you can view the recording here for extra information or to follow along as he brews! Have a go and tag us in your pics (booch successes and booch fails!) on Instagram using @equinoxkombucha – we’d love to see how you get on! And if it doesn’t work out, don’t worry – we’re still delivering so you can still get your booch fix. Order online here.

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• Canned peaches- 3 x
• Equinox Ginger Kombucha- 275ml
• Fresh Ginger – 1 x Tablespoon chopped
• Cinnamon stick – 1 x
• Sugar – 4 x tablespoons

• Sourdough or brioche bread x 2 slices
• Eggs x 1
• Milk – x 40ml
• Cinnamon powder – 1/2 teaspoon
• Nutmeg- 1/2 teaspoon
• Sugar – 1 x teaspoon
• Vanilla extract – 1 x tablespoon
• Butter – 1 x tablespoon
• Vegetable oil – 1 x tablespoon

1. Add your peaches, 2 x tablespoons of sugar, Equinox Ginger Kombucha, fresh ginger and cinnamon to a small saucepan. Bring to the boil for 5 minutes, then drain the peaches.
2. Preheat a small frying pan and set to a very low heat, add 2 x tablespoons of sugar. Once the sugar melts and turns a golden caramel colour add your peaches, flat side down, to the pan. Leave them to caramelise for 4-7 minutes.
3. Preheat a large frying pan and set to a medium heat. Add the egg, milk, cinnamon, nutmeg, sugar & vanilla extract to a wide bowl. Add your butter and oil into the frying pan. Dip your sliced bread into the egg mixture, place into the pan and cook on each side for a few minutes until golden.
4. Serve with the caramelised peaches and a scoop of vanilla ice cream and enjoy!

Get your hands on our delicious Ginger Kombucha here.

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Serves 2

Ingredients

For the tofu

• 225g block of firm tofu, cubed
• 1 tbsp soy sauce
• 1/2 tbsp lemon juice
• 1/2 tbsp sesame oil 
• 1/2 tsp sriracha
• 1 tbsp cornflour

For the quinoa bowl

• 85g dry quinoa
• 150ml boiling water
• 1 carrot, shredded
• 3 spring onions, chopped
• 5 radishes, sliced
• 1 avocado, sliced
• 5g pack seaweed thins
• Black sesame seeds to garnish

For the dressing

• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp lemon juice
• 1-2 tsp maple syrup

Method

1. Add the quinoa to a saucepan and pour over the boiling water. Bring to a quick boil, then reduce the heat and simmer until all the water has been absorbed (about 15 minutes). Leave to the side to cool down.
2. In the meantime prepare the tofu – preheat your oven to 220C/200C fan/420F. Add the tofu cubes to a bowl along with the soy sauce, oil, lemon juice and sriracha. Mix to combine then add the cornflour making sure everything is evenly coated. Arrange on a baking sheet lined with baking paper and bake for 25 minutes.
3. Combine the dressing ingredients, plate everything up in a dish and drizzle the dressing on top. Garnish with the sesame seeds and an optional sprinkle of chilli flakes.

Enjoy!

Recipe by Nadia’s Healthy Kitchen.

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Fermented foods have been having something of a renaissance over the past few years, with sourdough, kombucha, kefir, kimchi, sauerkraut, natural wines, sour beers and cultured butters becoming increasingly big business on supermarket shelves, restaurant tables and inside our own fridges at home.

Fermentation – the anaerobic process through which microorganisms such as wild yeast and bacteria break down sugars in food into gases, acid and alcohol –is considered not only to imbue comestibles and beverages with probiotic qualities that increase microbial activity in the gut leading to improved gut
health, but also to make certain foods more digestible. People who are gluten-intolerant can often tolerate sourdough because the gluten is broken down more fully during the fermentation process; lactose-intolerances can sometimes handle aged cheese for similar reasons.

Health benefits aside, fermentation makes things taste better. Simple as that. Every cheese toastie can be improved if it’s made on tangy sourdough, spread with funky cultured butter, and stuffed with punchy kimchi; all days are brightened up if they begin with a glass of ice cold sparkling kombucha.

And combining fermented foodstuffs (see aforementioned cheese and kimchi sourdough toastie) will therefore make them even more magical still, increasing their tang and oomph, and boosting their health benefits. So here’s my recipe for sourdough bread made with ºù«Ӱҵ, and the result was a lovely, active dough and a beautiful, super-sour loaf with a delicious layer of tangy bite. Perfect for making those toasties we were talking about…

By Martha de Lacey
www.marthadelacey.com
Instagram @marthadelacey

Time: 3 days
Makes 2 loaves

KOMBUCHA SOURDOUGH INGREDIENTS

• 600g strong white bread flour (I use organic, stoneground flour from British mills including Gilchesters, Stoates and Shipton Mill, but Marriages, Carrs, Doves, and many high-end supermarket brands are also fine)
• 200g wholemeal/ malted / granary bread flour (I use Gilchesters’ farmhouse, Stoates’ Maltstar or Shipton Mill’s malted brown bread flour,
  depending on my mood)
• 100g dark rye flour
• 100g spelt flour
• 1T lively sourdough starter (see Making your Starter, below)
• 800ml ºù«Ӱҵ, Original flavour, room temperature
• 20g sea salt (I use fine sea salt, you can of course use pink Himalayan sea salt crystals if you wish, but you cannot use ‘table salt’, it’s iodised and will inhibit fermentation.)
• 100g toasted seeds (I prefer sesame, but also like sunflower and pumpkin, and, ideally, mixed)
• A sprinkling of plain flour
• A sprinkling of millet flour or brown rice flour

KOMBUCHA SOURDOUGH TOOLS

• One large mixing bowl
• Dough scraper
• Two proofing baskets (bannetons)
• Baker’s lame (razorblade)
• Large cast iron pot / Dutch oven

KOMBUCHA SOURDOUGH METHOD

1. Two days before you want to make your bread, just before you go to bed, combine one spoonful of your sourdough starter with 100g of strong wholemeal bread flour and 100g of tap water.

2. Mix until no dry flour remains, cover, and leave at room temperature.

3. The next morning, in a large mixing bowl, combine all four flours with 700ml of Equinox original kombucha. It must be room temperature, not refrigerated, or the temperature of the dough will drop too low. (Note: In the height of summer, use Equinox kombucha from the fridge; it will bring down the temperature of the dough and prevent the dough from fermenting too fast.)

5. Mix with your hands until no dry flour remains. Really scratch along the bottom of the bowl to make sure. You are not trying to knead the dough, just mix it.

6. If the dough feels very stiff, add a splash or two more kombucha in 50ml splashes. All flours absorb different amounts of water, so start with 700ml and work up. Do not add more flour. Do not add more than 800ml unless you are very experienced, as the dough will become too wet and difficult to handle.

7. Continue mixing until the dough feels a little wetter than biscuit dough, but drier than cake batter.

8. Clean down the side of the bowl using a plastic scraper; any bits left on the side will dry out and make your bowl difficult to clean.

9. Cover your bowl and leave at room temperature. Do not let the dough get too cold or too hot. 24C is perfect.

10. After two hours, add your 200g of prepared starter. It should be lovely and bubbly. Using your hands, squish it into the dough until it’s fully incorporated.

11. After one hour, sprinkle the salt over the dough and, with a wet hand, squish it into the dough, really mixing it and squeezing it well. You cannot over-mix it with your hands. Cover and leave for 30 minutes. Add the seeds and do the same.

11. Every 30 minutes, for the next four hours or so, perform a series of ‘stretch and folds’ on the dough, stretching it up and over onto itself, turning the dough and repeating until the dough feels tight. Watch
YouTube videos to see how this is done.

12. Over the next four hours the dough will begin to get more elastic, less wet, fuller and tighter. You need to use your intuition to know when it’s fully fermented and ready to shape, which comes with practice. A good indication that it’s getting there will be a dough that feels puffy and holds it’s shape, and has bubbles around the edges of the bowl. This can sometimes take three hours, sometimes six, you just need to practice and learn when the dough is ready. Factors to change this time period include which flour you’ve used, how warm the day is, how active your starter is, how much kombucha you’ve added.

13. After four hours or so, divide the dough in half using a dough scraper and shape into two neat rounds using your scraper and hand.

14. Leave uncovered for 30 mins.

15. Dust the top of the dough balls with plain flour, flip them over and shape them to tighten. Watch YouTube videos to get an idea of how to do this.

16. Dust the tops of the shaped loaves and the bannetons with brown rice flour or millet flour to stop the loaves sticking. Place loaves seam-side up.

17. Leave to rest at room temperature for 30 mins.

18. Put in the fridge, uncovered, for at least 14 hours but no more than 48.

19. The next day, or whenever you wish to bake your bread, heat your oven up to 250C with a cast iron pot inside for 40 minutes.

20. After 40 minutes take one basket out of the fridge and very carefully lower the dough, seam side down, into the cast iron pot. Score the top with a baker’s lame (razorblade) NB: do not put the basket in the oven! Take extreme care, the cast iron pot is very, very hot.

21. Put the lid on, bake for 30 mins.

22. Remove the lid and bake for another 8 mins.

23. Remove the loaf and leave to cool on a rack for at least one hour to
continue cooking

Making your starter

DAY 1

1. Mix 50g strong bread flour (I use wholemeal flour, you can use white or rye, or a mix) with 50g water in a jam jar until no dry flour remains. Secure lid, but not too tight. Leave at room temperature.

DAY 2

1. Add another 50g strong bread flour and 50g water. Mix until no dry flour remains. Secure lid, but not too tight. Leave at room temperature.

DAY 3

1. Repeat Day 2 steps.

DAY 4

1. You should begin to see bubbles. Your starter is now active.

2. Now, discard all but 1T of your starter, then feed it another 50g flour and 50g water.

3. Every day, do the same: discard and feed.

4. When you need 200g of starter for the recipe, take a spoonful of starter out of the jar and feed it 100g flour and 100g water, and leave it, covered, at room temperature, overnight. The next morning you will have 200g starter ready to use in your bread recipe.

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Makes 1

Ingredients:

For the Mediterranean Highball Mocktail:

• 15ml Salted Lime and Thyme Shrub
• Equinox Pink Grapefruit & Guava Kombucha
• Grapefruit wedge for garnish
• Rosemary sprig for garnish

Serve in a Highball glass

For the Salted Lime and Thyme Shrub:

• 150g Sauvignon blanc vinegar
• 150g Sugar
• 50g Lime juice
• Husk of 1 whole spent lime
• 3g Dried thyme
• 1g Salt

Method:

For the Salted Lime and Thyme Shrub:

1. Combine all ingredients and heat on a hob.
2. Cook on a low heat for 10 minutes.
3. Take the shrub off the heat and strain through a cloth to ensure the syrup is clear.
4. Bottle and store.

Shrub should keep for at least 1 month.

For the Mediterranean Highball Mocktail:

1. Build the Shrub and Kombucha into a highball over cubed ice.
2. Garnish with a grapefruit wedge and a sprig of fresh rosemary.

Recipe by

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Makes 1

Ingredients:

• 25ml Crème de Cassis
• Equinox Original Kombucha
• Lemon wedge for garnish

Serve in a Highball glass

Method:

1. Build all ingredients into a highball over cubed ice.
2. Garnish with a lemon wedge.

Recipe by

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