#TGIT -- is that still a thing?! In our book, it is ... we're always down for a reason to celebrate & what a week it's been for us. Before we talk cocktails, we want to say THANK YOU for your continued support of our little page. 10K followers on Instagram. WOW. We are grateful, humbled, ecstatic & shocked ... and we cannot wait to see what the future holds for us! We love our community & have enjoyed getting to (virtually) connect with so many wonderful people across so many wonderful places.
So with that, let's raise a toast to 10K & many more to come! Ironically, we whipped up this lemon (ginger) kombucha cocktail earlier in the week; talk about perfect timing. I saw it on an episode of Food Network's "The Kitchen." It looked so refreshing (& fresh!) -- especially as temps continue to climb in Raleigh. I made a few adjustments to the original recipe. If you prefer your drinks on the sweeter side, I would stick to the original; if you prefer a less sweet drink, I suggest the recipe below.
The combination of fresh mint, pineapple juice & fizzy lemon kombucha is a winner! Perfect for happy hours all spring & summer. And for those who prefer a mocktail, just omit the vodka -- it will be equally as delicious. CHEERS!
Natalie & Ashley
5 fresh mint leaves plus 1 large sprig, for garnish
1 ounce light pineapple juice
2 ounces vodka (we prefer Tito's)
1 lemon wheel
2 ounces lemon kombucha (we substituted lemon ginger flavor & highly recommend)
In a cocktail shaker, muddle the mint leaves with the pineapple juice. Add the vodka. Add a few ice cube to the shaker, cover and shake.
Strain into a tall glass filled with large ice cubes. Garnish with the mint sprig and lemon wheel. Top with a float of kombucha.
*Recipe makes one cocktail.