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Rhubarb kombucha gin cocktail

The Best Rhubarb Kombucha Cocktail

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. 
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Prep Time 10 minutes
Ingredients Equipment Method

Ingredients
  

For The Compote
  • 1/2 tsp Vanilla Extract
  • 1/2 cup Sugar I use raw cane sugar
  • 1 Lemon peel and juice
  • 1/4 cup Filtered Water
  • 1 pound Rhubarb, sliced into 1/2-inch slices fresh or frozen
  • 1 bunch Fresh Mint optional
For The Glass
  • 1/4 cup Sparkle Water I used Le Croix LimonCillo
  • 1/2 bottle Strawberry Kombucha Homemade or store bought
  • 1-3 ounces Gin I used Prairie Organic Gin
  • 1 sprig Rosemary Optional
  • Ice

Equipment

  • 1 Frying Pan
  • 1 Clear Glass
  • 1 Chefs Knife
  • 1 Measuring Spoons
  • 1 Measuring Cups

Method
 

To Make The Compote
  1. Add all compote ingredients besides the mint to a pan. 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.
  2. 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.
To Make The Drink
  1. 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.
  2. 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.
  3. The last step is optional. I like to top the drink with sparkle water and a sprig of rosemary.
  4. Enjoy!!