Happy Friday! This week has been a really long week and I am so looking forward to kicking back with one of the strawberry ginger bourbon kombucha Smash cocktails this weekend!
You know I can’t stop with the pink drinks, I just love them especially when they are made with strawberries! The strawberries are so good right now I’ve been eating them almost everyday in some form for the last few weeks.
Strawberries are one of my favourite fruits and I have been experimenting with using them in all sorts of recipes. This one is my current favourite and I’ve been drinking a booze free version on weeknights and it is just as good without the bourbon, so if you want a booze free version just make it without the bourbon.
You know i am all about easy cocktails and this one is no different!
We start with 2 strawberries per glass, I cut them in quarters this makes it easier to smash them. I use my cocktail muddler to smash them up. Then add some ginger syrup, and use the muddler to mix it in, add the bourbon and mix again with the muddler. Throw in some ice and top off with ginger kombucha.
I used my favourite ginger tumeric kombucha from Buchi they are local, this kombucha is actually produced less than 10 minutes away from my house! You can use any any flavour kombucha, ginger or berry will match the flavours but mix it up and see what combo you love best!
If you make this recipe or anything else from Rachael’s Foodie Life, make sure to post it and tag me so i can see all of your creations!
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Strawberry Ginger Bourbon Kombucha Smash
- 2 strawberries, quartered
- 30 ml ginger syrup
- 60 ml bourbon
- 250 ml kombucha
- 70 g fresh ginger
- 1/2 cup sugar
- 1/2 cup water
Place the strawberries into a glass, use a muddler or the end of a wooden spoon smash them! Add the syrup and bourbon and muddle together, add some ice and top up with kombucha. Enjoy!
Thinly slice the ginger, place into a small saucepan with the sugar and water, place over medium heat and stir until the sugar dissolves. Bring to a simmer and simmer for 10 minutes.
Remove from the heat and allow to cool, strain out the ginger. Store in the fridge, this makes enough for 4-5 cocktails.