I was introduced to Kombucha about five years ago and curled my nose up at it. If you don’t know, Kombucha is fermented tea that is made with a starter, kind of like the starter used to make sourdough bread. It wasn’t my thing and I said at the time that I figured it was an acquired taste. Since then, I’ve tried different types and I don’t know if it’s getting better or my tastes are changing because I don’t mind it anymore. I really like grapefruit from KeVita! They have lots of yummy, good-for-you drinks and I’m going to try the Tart Cherry Kombucha as well as their Turmeric Ginger Tonic.
Kombucha is very popular. I’ve met two people who make their own and I was at a pizza joint in Oregon where you could actually get growlers of Kombucha made by a local woman. At the time I said, “Who knew?!” and of course I was told by the locals, “We knew.”
I like that it’s a probiotic and supposed to be good for digestion and for your immune system. If you want a tutorial on it, check out this great Kombucha 101 post from Foodie Underground (I’m digging their site).
Recently I came across a few recipes for Kombucha cocktails. I asked a couple of friends who like Kombucha what they thought of that and, apparently I was late to the party again because they both said, “Oh, they’re yummy!”. What? I guess it’s not hip to be square, after all. I needed to get on the Kombucha cocktail wagon and see for myself.
You know me–I like anything food or drink related to be easy, so this recipe is a no-brainer. Kombucha and vodka. And ice. Did I like it? I loved it! So refreshing–perfect for chilling out after a long day of work.