Nothing defines a vacation like relaxing in lush green surroundings, feeling the sun on your skin, taking in the view and sipping on a cool beverage. Simply allow time to slow down while you watch the beads of perspiration roll down your cocktail glass. Clear your mind of any pesky thoughts or worries and just enjoy this present moment, right now, if only for the next few minutes. Breath deep. Enjoy this simple pleasure and mark this time because holidays are fleeting and precious and are over before you know it.
Savour the refreshing tastes of vacation with these reimagined Kombucha Mocktails, globally inspired by cocktail classics. We want these drink recipes to transport you straight into vacation mode without ever having to pack a bag! Take enjoyment in making these Mocktails as a special treat just for yourself, or for entertaining friends. You’ll be glad you made the effort!
Let’s start off our Mocktail journey on the narrow, cobbled streets of Venice. You make your way along the winding streets, crossing arched bridges over narrow canals, past galleries, trendy boutiques, hotels, museums and romantic private residences decorated with window boxes of bright geraniums. On your next turn, suddenly the narrow street opens up on a bustling Piazza filled with passersby coming and going, open-air cafés alive with the energy of espresso and the daily gossip, and the most breath-taking architecture. Leaving the hustle and bustle behind, you carry on through manicured gardens with ancient pines and emerge on magnificent views of the Grand Canal. The street is lined with vendors hawking their tourist wares of Venetian masks, sailor hats, keychains, and other knick-knacks. One more bridge and you’ve arrived – Harry’s Bar Cipriani.
Harry’s Bar is the iconic 1930’s cocktail bar made famous by founder and barman Guiseppe Cipriani – the inventor of the Bellini. Traditionally, the cocktail is made with 1 part white (Italian) peach purée, gently stirred with 2 parts sparkling Prosecco, served in a chilled glass. We simply swapped the Prosecco for kombucha for a probiotic twist on this sensuous summer concoction. Here’s how to create it for yourself.
- 1 tree-ripened peach (white variety if possible)
- 1 500ml bottle of plain, carbonated Kombucha
- chilled champagne flute(s)
- optional additional peach slices for garnish
- Place your glassware in the fridge in advance to chill, or simply pop in the freezer for a few minutes while you prepare the drink.
- Prepare the peach by removing the skin and pit. If the peach is quite ripe, you should be able to simply peel the skin off. If it won’t peel easily, you may blanch it by placing in boiling water for approximately 30 seconds, then transferring into an ice bath to cool – the skin will slide right off.
- Purée peach flesh in the blender until smooth – you will want to serve this immediately to keep the fruit from oxidizing and turning brown.
- Pour 1 ounce of peach purée into the bottom of your champagne flute – or about 1/3 of the glass full.
- To prevent it from foaming over when you add the Kombucha, tilt the glass sideways and gently pour in the Kombucha along the side of the glass, slowly angling it upright as it fills to the top.
- Give it a gentle stir to incorporate the purée with the Kombucha, garnish with a peach slice if you please, and enjoy!
- Makes 4 servings
Next, we are off to the colourful city of Havana. Let’s set the scene; you walk out of your air-conditioned hotel into the streets – a wave of heat and humidity envelope you, carrying the scent of cigars and exhaust from the classic cars. A distinct beat of live music drifts out of a jazz bar somewhere beyond. You feast your eyes on the mix of crumbling colonial architecture mixed with contemporary art, lush urban gardens growing local vegetables, ocean vistas and colourful vintage cars passing by.
Hop in one in the back of one of those classic beauties and enjoy a convertible car tour of the city. Learn about the history. Take in the wide colour palette and textures of the buildings in various states of repair and decays. Stop at the local markets and galleries to enjoy the talent of local artisans. Brush up your dancing skills with a quick salsa lesson to prepare yourself for the dynamic nightlife that awaits. And last but certainly not least, unwind at the end of your day with sunset drinks on the spectacular garden terrace at Hotel Nacional, famous for their Mojitos.
Now you can easily recreate this flavourful herbal refresher at home. Here’s what you’ll need:
- tall highball glass
- 1 lime, cut into 4 wedges
- 2 sprigs of fresh mint
- 1 tsp coconut sugar or 1 brown sugar cube
- 10 ounces of Kombucha – plain or mint flavoured
- crushed ice
- Place lime wedges and sugar in the bottom of your highball glass
- Smash with tamper or muddling stick to release the lime juice and dissolve the sugar.
- Take 1 spring of mint and “slap” it between your hands to release the oils. Throw into the glass and continue to bash with the tamper to incorporate flavours.
- Fill the glass with crushed ice, about halfway.
- Top with sparkling Kombucha
- Garnish with your other sprig of mint, RELAX and enjoy!
- Makes 1 serving
Next up we are trading in colourful Havana for the pristinely manicured, palm tree-lined, golf courses of Palm Springs. Press your shirt, shine your shoes and practice that swing until perfect because chances are you will be in the presence of golf legends here. Take a deep breath and inhale the smell of freshly cut grass, catch the sparkle of the early morning sun glinting off the recently irrigated green and simply marvel at the mastery of man over nature in this perfectly orchestrated environment.
A day of hitting the links wouldn’t be complete without a round of refreshments back at the clubhouse. And what could be more refreshing than the classic beverage aptly named after golf legend himself, Arnold Palmer. One part lemonade, 2 parts (unsweetened) iced tea is the original formula, however, this crisp and quenching drink can also be served in equal parts, known as a Half & Half. This is our version:
- 1 lemon
- 4oz water
- 8oz black tea Kombucha
- Peel zest from the lemon in long ribbons and set aside.
- Slice lemon in half and juice.
- Mix 1/2 of the lemon juice with water.
- Fill a tall glass with ice, halfway.
- Pour lemon water over the ice and top with Kombucha.
- Twist lemon zest into a spiral and garnish your glass with it.
- Drive off in your golf cart with your drink in hand and a smile on your face. 🙂
We will finish off our world tour right back at home because nothing makes you appreciate the comforts of home more than being away. You know that feeling when you return home from traveling; after you’ve been sleeping in a strange bed, shaken out of your routine, and generally displaced? Then you get back in your very own space and a wave of contentment and gratitude wash over you, appreciating the home you know.
And nothing says ‘welcome home’ like a big ‘ole breakfast the next morning after waking up from the best sleep ever in your own bed. Feeling rested and rejuvenated, get the coffee brewing, whip up a decadent brunch, and fix yourself the only cocktail suitable for morning consumption – a mimosa! Or in this case, a Fauxmosa. Here’s how it’s done:
What you need:
- Chilled champagne flute
- 1 part fresh squeezed orange juice
- 2 parts sparkling green tea Kombucha
- Freshly squeeze the juice of 1 orange, leaving a little bit pulp in with the juice. (For best results, use a room temperature orange and roll it around on the counter before cutting into it, to release the juices.)
- Pour into the bottom of the chilled flute, about 1/3 of the glass.
- Tip the glass sideways to gently pour the Kombucha in without foaming over.
- Slowly angle the glass upright as you fill to the top.
Now whichever cocktail you chose, be sure to raise a glass and toast to the simple pleasures. Life is filled with adventure, whether you travel or not. We are so lucky to be able to share information more readily than ever before in history, we have access to so many wonderful foods – often year-round now, and we have the ability to empower ourselves by learning new talents and skills and trying new things every day. Creativity and imagination are the most important ingredients for living a fruitful life.