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Kombucha Grapefruit Cocktail

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Here I am, sidling up to your weekend with a cocktail.

We’re adding kombucha to our weekend cocktail because my girl Whitney made these Kombucha Mimosas and I thought we should all share in the splendor of Saturday cocktails + probiotics.

Juice + booch + champagne.  Fine, totally fine weekend decisions, don’y you think?  You can skip the juice all together and just combine kombucha and champagne (Whitney-style).  I happen to like a splash of tart juice in my morning.  It’s up to you!  How do you like your morning drank?

Also see:  Elaine Sidles the Sidler because I used the word ‘sidle’.  (Fall down the rabbit hole of Seinfeld clips, if you’re anything like me).

Here’s what you’ll beed:

  • chilled champagne
  • fresh squeezed grapefruit juice
  • a chilled bottle of kombucha (any flavor that suits your fancy).

Start with the grapefruit.  Tart and bright and lightly sweet.

Add the kombucha. Fizzy and juicy with probiotics for our guts.

Aaaaand champagne.  Because we’re weekending!

Add edible flowers and citrus rounds.  Or not.  Keep it feel-good and easy.

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Kombucha Grapefruit Mimosas

★★★★★ 5 from 1 reviews
  • Prep Time: 10
  • Total Time: 10 minutes
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Ingredients

Scale
  • 1 bottle chilled champagne
  • 1 cup fresh-squeezed grapefruit juice
  • 2 (16-ounce) bottles kombucha (any flavor you like)
  • edible flowers, optional
  • sliced citrus rounds, optional

Instructions

  1. Choose some glassware that makes you feel weekend festive.
  2. Fill each glass a quarter of the way full with with grapefruit juice. Add another quarter of kombucha. Fill the glass with champagne.
  3. Dot with edible flowers and garnish with a citrus round.
  4. Enjoy and cheers!

Nutrition

  • Serving Size: 6

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Photography by Jon Melendez

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Comments

  1. Sue

    This is a recipe I have got to try simply because it has so much flavor built into it
    with the kombucha, champagne and the tartness of the grapefruit. Kombucha itself, has a great deal of effervescence to begin with but adding champagne to it all just kicks it up a notch. Thank you for sharing this recipe. And btw, I just realized that the daffodils are up from the ground. when you mentioned all the signs of spring to me, I just had to take notice and sure enough these flowers have emerged in a matter of now time. I always thought crocuses were the first Spring flowers to come out of the ground first.

    ★★★★★

    Reply

  6. Synne

    Oh, these look lovely! I’ve actually never had kombucha (that trend hasn’t really made its way to Norway yet), so that’s another reason to try!
    May I mention something, though? As a sommelier I’d like to just point out that champagne is one very specific type of sparkling wine, and in this case I can see that the bottle contains cava, which is another type. I know that using the word champagne when referring to any wine that bubbles is very common, but it’s kind of like saying “lamborghini” to mean “car”. There are plenty of other, more general terms to choose from, like bubbly, sparkling wine or fizz, that might be more accurate and also create less confusion? Luckily, it’s not like you need to get an expensive bottle of actual champagne to make lovely drinks like this (and I personally also opt for cava when making mimosas, for instance)!
    I’m sorry, Joy, I really don’t mean to be rude, I just can’t help myself when we’re talking about the love of my life, wine! All the best from Norway!

    Reply

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