Kombucha Spritz Mocktail

Before you start

Kombucha already has most of what a grown-up spritz wants: acidity, a gentle fizz and a slightly funky, wine-like depth from fermentation. On its own it can taste sharp or vinegary, so this spritz softens it with pink grapefruit, a touch of honey and a splash of soda water. The result drinks like a dry aperitif, bitter-edged and refreshing, and it suits brunch or the hour before dinner.

The kombucha you pick shapes the glass. A ginger or plain kombucha gives the cleanest structure, while heavily fruit-flavored bottles push the drink toward soda-pop sweetness. Buy a refrigerated, commercially made bottle and keep it cold, since kombucha loses carbonation quickly once opened. This recipe does not involve making or carbonating kombucha at home.

Ingredients

• 120 ml (4 oz) ginger or plain kombucha — chilled, commercially made
• 45 ml (1½ oz) fresh pink grapefruit juice — strained
• 10 ml (⅓ oz) honey syrup (1:1) — adjust to the kombucha's sweetness
• 60 ml (2 oz) chilled soda water
• 1 dash non-alcoholic orange bitters — optional
• 1 cup large ice cubes
• 1 grapefruit half-wheel and rosemary sprig — for garnish

Method

1. Fill the wine glass about two-thirds with large ice cubes. Big cubes melt slowly and protect the kombucha's fizz.
2. Add the grapefruit juice and honey syrup and stir briefly so the honey dissolves into the cold juice.
3. Pour in the kombucha gently, tilting the glass slightly as you would when pouring beer.
4. Top with the soda water and add the bitters if using.
5. Lift once from the bottom with the bar spoon to combine. Taste; add 5 ml more honey syrup if the kombucha is especially tart.
6. Tuck the grapefruit half-wheel into the glass and add the rosemary sprig, giving it a light slap first to release its aroma.

Tips for success

• Taste the kombucha straight first. Some brands are nearly dry and vinegary, others quite sweet; the honey syrup is there to adjust, not to make it sugary.
• Open the bottle only when you are ready to pour. Kombucha bubbles are finer and fade faster than soda water.
• Make a pitcher for a group by multiplying everything except the soda and kombucha, then top each glass individually.

Substitutions

Pink grapefruit juice

Blood orange juice gives a sweeter, deep red spritz. White grape juice softens the drink for anyone who finds kombucha too sour.

Ginger kombucha

Hibiscus or berry kombucha produces a pink drink with more fruit; cut the honey syrup to 5 ml or leave it out.

Honey syrup

Simple syrup is neutral; agave syrup is slightly earthier. Both work at the same measure.

Variations

Bitter kombucha spritz

Add 30 ml of a non-alcoholic bitter aperitif and reduce the grapefruit to 30 ml for a more aperitivo-style glass.

Cucumber-mint kombucha spritz

Muddle 3 cucumber slices and 4 mint leaves in the glass, then build with plain kombucha and lime instead of grapefruit.

Troubleshooting

It tastes like vinegar

Some kombucha is very acidic, especially bottles near their date. Increase the honey syrup slightly and add a little more soda water to dilute.

The spritz is flat

The kombucha was warm or opened too early. Keep bottles refrigerated and pour gently down the side of the glass.

There are stringy bits in the glass

These are harmless strands from the fermentation culture, common in raw kombucha. Pour through a fine strainer if you prefer a clear drink.

Storage

Build and serve right away. Keep unopened kombucha refrigerated as the label directs. Once opened, recap the bottle tightly, refrigerate it, and use it within a few days; it will lose fizz.

Safety notes

Kombucha contains trace alcohol from fermentation, and some brands contain caffeine from the tea. Raw kombucha is unpasteurized, so people who are pregnant, have weakened immune systems, or must avoid alcohol completely should check labels or choose another drink. Honey should not be given to infants under 1 year old.