The Best Rhubarb Kombucha Cocktail

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If you love a good cocktail but hate the post-drink bloat, this gut-friendly gin creation might just be your new go-to. Crafted with tangy homemade rhubarb syrup and bubbly kombucha, this refreshing drink blends classic mixology with a probiotic punch. The natural tartness of rhubarb plays beautifully with botanical gin, while kombucha brings fizz, flavor, and digestive benefits in every sip.

Summer is officially here, and with it comes crafting the perfect seasonal cocktail right from my garden and kitchen! Every year, as my rhubarb plant bursts with vibrant stalks, I know it’s time to whip up a fresh batch of homemade rhubarb syrup. What better to pair with its tart sweetness than my effervescent, tangy homemade kombucha? This year, I’m taking things up a notch by introducing a delightful botanical gin, creating a cocktail that’s not just incredibly refreshing, but also surprisingly gut-friendly. Get ready to discover your new favorite summer sip – a delicious blend that’s as good for your taste buds as it is for your belly!

As Christians, we’re called to live with wisdom and self-control in all areas of our lives, and that includes our enjoyment of God’s good gifts. The Bible certainly warns against the dangers of excess and drunkenness (Ephesians 5:18, Proverbs 20:1), reminding us that our bodies are temples of the Holy Spirit. However, it also speaks of wine in positive terms, bringing joy and gladness (Psalm 104:14-15, Ecclesiastes 9:7), and even offers examples of its medicinal use (1 Timothy 5:23). My hope for this cocktail, and for all we share, is to encourage mindful enjoyment and celebration in a way that honors God.

Tips For Making a Rhubarb Kombucha Cocktail:

• You can use homemade kombucha or buy a store-bought version. Any flavor will work but something that mixes well with rhubarb is idea.
• You can strain the rhubarb compote or use it as is. I like having extra texture in my drink, so I left it as is.
• Frozen rhubarb works if you don’t have access to fresh.
• You can follow this recipe and skip the Gin for a mocktail. My kids love the mocktail version.

How To Make a Rhubarb Kombucha Cocktail:

For step one you want to make you rhubarb compote. Add 1 pound of washing sliced rhubarb stocks, 1/4 cup of water, 1/2 cup sugar, 1/2 teaspoon of vanilla, and the zest and juice of 1 lemon to a pot. Bring to a simmer over medium-high heat, then reduce the heat to medium, stirring occasionally, until the rhubarb softens and breaks down, about 5 minutes. I like to grab a small handful of mint and chop it up to add after the compote has cooled. You can strain the compote or leave it thick. I like the added texture in my drink so I leave it as is.

Grab a glass of your choice and add ice. I like ice!! Add 1-3 ounces of gin to your drink depending on strength. A shot is typically 1.5 ounce, which is one serving.

Add 4 tablespoon of compote and mix into the gin. Next add your kombucha. I used a homemade blackberry kombucha but you can buy any bottled kombucha from the store. Preferably something that goes well with rhubarb, like a strawberry kombucha.

The last step is optional. I like to top the drink with sparkle water and a sprig of rosemary. Enjoy!!

Products you might want to buy for this post:

Kombucha Bottles

Fancy Cocktail Glasses

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