Looking for ways to impress your guests on a Fourth of July party this year?
Whether you’re hosting or attending a soiree to celebrate America’s birthday, check out two fun and festive cocktail recipes, that include delicious kombucha, that will surely impress everyone. The Red, White, and Boozy and the Strawberry Mint Mojito, are not only yummy and refreshing but totally Instagrammable that all your guests will be gawking over them! For non-alcoholic beverage options, a Vanilla-Raspberry Kombucha Float will be a hit for both kids and adults.
THE RED, WHITE, & BOOZY
2oz Blue Curacao
2oz Coconut water
Instructions: To create this cocktail, first combine the coconut water and vodka in a cocktail shaker and shake well. Grab a handful of ice in a tumbler glass. You will layer the liquids based on heaviness with Blue Curacao at the bottom. After pouring Blue Curacao into the glass, take a spoon and flip it over. Be sure to slowly pour the mixture in the shaker over the back side of a spoon—do not pour it directly into the glass because it will mix with the blue layer. Take the Maca Berry Health-Ade Kombucha and slowly pour over the spoon until the layers are stacked.
STRAWBERRY MINT MOJITO
· Fresh Mint
· Fresh Strawberries
· Fresh Blueberries
· Mint garnish
· Muddled mint and strawberries
· Optional: Make it a cocktail with 1oz of rum
Instructions: To create this cocktail, you will need to freeze fruit ice cubes at least 3–4 hours before serving. First rinse and chop fresh strawberries and blueberries to make the fruit cubes. Place a mixture of blueberries and strawberries in an empty ice tray and fill with water. Place in freezer. To make the mojito, muddle fresh strawberries and chopped mint in a cocktail shaker. Add optional rum and handful of ice cubes. Shake well. Pour into bottom of cocktail glass. Take fruit ice cubes out of the freezer and stack in the glass. Slowly pour Original Health-Ade Kombucha over cubes and garnish with fresh mint leaves.
VANILLA-RASPBERRY KOMBUCHA FLOAT
1 bottle Original Health-Ade Kombucha, chilled
· 2 large scoops of vanilla ice cream
· 1 scoop raspberry sorbet
· ¼ cup fresh raspberries
· Fresh mint for garnish
Instructions: Place half of the raspberries into a large glass and lightly crush them with the back of a spoon. Layer in scoops of ice cream and sorbet, alternating vanilla-raspberry-vanilla. Top with remaining raspberries. Slowly pour the kombucha into the glass. Top with a sprig of mint and enjoy.