Fresh, Spicy||

The Spicy Kombucha

A FRESH AND SPICY COCKTAIL

A classic highball is given a spicy twist with a double kick of ginger, complementing the Rémy Martin VSOP.

DIFFICULTY
medium
Occasion
Pre lunch/dinner , Party
PREP. TIME
5 MINUTES
GLASSWARE
Highball/Collins
01

INGREDIENTS

Cocktail ingredients

1¾ oz Rémy Martin VSOP
1 oz ginger kombucha
1/6 oz sugar syrup (or to taste)
Ginger ale
Lime juice

50 ml Rémy Martin VSOP
30 ml ginger kombucha
0.5 cl sugar syrup (or to taste)
Top with ginger ale
Squeeze of lime

5 cl Rémy Martin VSOP
3 cl ginger kombucha
0.5 cl sugar syrup (or to taste)
Ginger ale
Lime juice

02

HOW TO MAKE
THE SPICY KOMBUCHA

  1. Build the first two ingredients in a glass over crushed ice.
  2. Stir with a bar spoon.
  3. Top with more crushed ice, and add ginger ale.
  4. Add a squeeze of lime juice, then discard the lime.
  5. Serve with a paper straw, and garnish with a lime wheel tucked in the glass.

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