While Kombucha has been around for hundreds of years and was typically associated with super healthy, hippy-type people, it has recently exploded into the mainstream market due to its beneficial probiotic qualities. Kombucha is a fermented and naturally fizzy tea beverage rich in probiotics, low in calories, and just plain delicious. I sampled many varieties before I finally found one that I love, and Healthy Hooch’s brown jugs are now are a staple in my fridge.
The Abbotsford brewers, affectionally called “Kombucha Kids” by their neighbors, are professional cyclists who’ve spent the last 12 years traveling together, training and racing, and decided to switch gears. Purchasing a small farm in East Abbotsford, Shoshauna and Will experimented with different crops and raising animals, but eventually settled in on producing quality kombucha. Their unique filtration process removes the fermentation starter “mother” or “scoby” from the final product, eliminating the unpleasant surprise of a jelly-like substance at the bottom of the bottle.
Whether you’re drinking it for the health benefits or not, kombucha is made with real, raw, organic ingredients and is a great alternative to sugar-laden and artificially flavored pop, juice and energy drinks.
It also makes a great mixer, or even alternative to champagne in your mimosa, and we’re happy to provide you with a few recipes to get you going.
Jason’s Citrus Sunshine
Not only is Jason an exceptional butcher, he also loves to create cocktails and delicious non-alcoholic mocktails for our family dinners. This sunny and refreshing drink is perfect for a dark winter’s night, with or without the gin! If you prefer a less-sweet drink, simply omit the simple syrup.
2 oz freshly squeezed lemon juice, grapefruit juice, and orange juice
4 oz Healthy Hooch Lemon Ginger Kombucha
4 oz Jack’s Ginger Beer or Phillips Ginger Ale
2 oz Gin
1 oz. Ginger Simple Syrup
Slice a paper-thin slice of lemon, grapefruit, and orange for each serving and press around the inside of the glass.
Add rest of ingredients to glass, stir and taste. Adjust sweetness and Gin according to your preference. Fill glass with ice and serve.
Ginger Simple Syrup:
- 1 cup water
- 1 cup sugar
- 1 large chunk of ginger, peeled and sliced into pieces, about 1 cup
Simmer for 1 hour, strain, discard ginger and refrigerate.
The syrup is tasty mixed into club soda or into a hot tea. It’s also very soothing for an upset tummy or sore throat.
Kombucha Moscow Mule
Moscow Mules are usually made with ginger beer which can be high in sugar and often contain artificial flavours. Using Healthy Hooch Kombucha instead of ginger beer means you’re getting a naturally flavored and no-sugar-added refreshing beverage.
6 oz Healthy Hooch Ginger Pear or Lemon Ginger Kombucha
1 1/2 oz vodka*
Juice of 1/2 a lime + lime wedge for garnish
Fresh herbs – rosemary, mint or basil are great options
Plus, a copper Moscow Mule mug for serving
Simply add the liquids to your mug, stir to combine and fill with ice. Garnish with fresh herbs and wedge of lime and enjoy!
*You can also omit the vodka for a delicious mocktail!
This one is incredibly simple, we poured Healthy Hooch’s Tart Cherry Kombucha into a glass and added fresh raspberries. The beautiful pink colour makes this a drink perfect for a Galentine’s or Mother’s Day brunch. You can opt for whichever frozen berries you have on hand, or better yet, fresh Okanagan cherries once we’re into the summer. You can even experiement with adding your favourite wine or champagne to this.
This non-alcoholic version uses healthy, bubbly kombucha instead of champagne and is a refreshing drink for special a brunch that all ages can enjoy. Don’t leave out the orange slices in each glass as they definitely enhance the bright citrus flavour.
Kombucha also stays fizzy much longer than champagne, so you can easily mix a batch of this in a pitcher ahead of time keep refrigerated until ready to serve.
2 oz Phillip’s Ginger Ale or Jack’s Ginger Beer
2 oz freshly squeezed orange juice
6 oz Healthy Hooch Ginger Pear Kombucha
Garnish each glass with fresh orange slices, preferably adding a blood orange slice for color.
The aftermath of this photoshoot in Charlotte’s kitchen: