50 ml Rémy Martin VSOP
30 ml ginger kombucha
0.5 cl sugar syrup (or to taste)
Top with ginger ale
Squeeze of lime
DIFFICULTY
medium
Occasion
Pre lunch/dinner , Party
PREP. TIME
5 MINUTES
GLASSWARE
Highball/Collins
01
INGREDIENTS
1¾ oz Rémy Martin VSOP
1 oz ginger kombucha
1/6 oz sugar syrup (or to taste)
Ginger ale
Lime juice
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
HOW TO MAKE
THE SPICY KOMBUCHA
- Build the first two ingredients in a glass over crushed ice.
- Stir with a bar spoon.
- Top with more crushed ice, and add ginger ale.
- Add a squeeze of lime juice, then discard the lime.
- Serve with a paper straw, and garnish with a lime wheel tucked in the glass.
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