It’s almost Cinco de Mayo and it feels nothing like May or the time for summery drinks. But I had plans to blog about a kombucha margarita and I am following through with those plans, margarita in hand.
I discovered my love for margaritas under equally freakish weather conditions. Does anyone remember the warmest St. Patrick’s Day known to man? It was 2012, I was living in Syracuse and it was 80 degrees. Though I’ve travelled a lot, it was in Syracuse (of all places) on St. Patrick’s Day (of all holidays) that I discovered how much a good – not too sweet – margarita hits the spot.
I’ve always liked to add a splash of sparkling water to my margarita but since I’ve been on a kombucha kick lately, I’ve added that here instead. The kombucha makes this margarita a bit fizzy, tangy and tart: properties I’ve always liked in an alcoholic drink. Kombucha also adds an extra element of health which, of course, means you can enjoy more than one.
Some other healthy Cinco de Mayo options:
- sea salt or flaky kosher salt for the rim
- 3 oz tequila
- 3 oz triple sec or Cointreau (see notes)
- 3 oz fresh lime juice (about 3 limes)
- stevia or honey to taste
- 6 oz plain kombucha
- Run a lime wedge along the rim of the glass and dip in the salt.
- Shake all the ingredients except the kombucha with ice in a cocktail shaker until the exterior frosts.
- Add the komchua and give a quick stir.
- Strain into a glass over rocks, or into a cocktail glass without ice. Garnish with a slice of lime, if desired.
Cointreau is more alcoholic than Triple Sec. Either will work, but use Cointreau if you like a boozier tasting margarita.
Trouble squeezing the limes? Try these tips and tricks.