Use Kombucha for Summer Negroni
Thanks to a very detailed and helpful explanation that was recently posted on this very site , I started brewing my own kombucha. As a former brewer, I have to say that brewing beer is much easier and more relaxed, and the end product doesn’t make me sneeze. (Beer started making me sneeze when I was in my 20s. I have no idea why!)
I love sour, funky, and sweet, so it makes sense that I would enjoy cooking and drinking kombucha. The only thing that surprises me is how long it took me to add the tart tea to the cocktail, but I suspect that my sharply decreased alcohol tolerance is to blame.
I decided to pair my new favorite soft drink with two of my favorite alcoholic beverages, gin and campari. The result is not exactly a Negroni, but a tart and sweet drink, similar to Negroni, which is less dense – and therefore easier to eat on a hot day – than a traditional cocktail.
You can use any kombucha you want, but I prefer unflavored. Many store-bought kombuchas are diluted with juice, removing the tart flavor that makes this cocktail so fun. You can swirl it in a stirring glass and serve (as shown above), but I really think I prefer to build it right in a glass full of ice. However you serve it, you will need:
- 1 1/2 ounce gin
- 1 oz Campari
- 300 grams of kombucha
Fill a glass with ice and add the first two ingredients. Stir lightly, then pour over the kombucha and stir again. Alternatively, add everything to a stirring glass filled with ice and stir until cooled, then strain into a compartment glass.