Flying Embers Hard Kombucha Recipe

Chill glass

Place a highball or Collins glass in the freezer for 5–10 minutes or fill it with ice and water to chill while you prepare the cocktail.

If using candied ginger as a garnish, slice a thin coin; if using fresh ginger, slice a thin coin and gently muddle once with mint in the shaker to release aroma.

Muddle aromatics

In a cocktail shaker, add the fresh mint leaves, candied or fresh ginger coin (if using fresh ginger, use sparingly), and simple syrup. Gently muddle 4–6 times — just to bruise the mint and release oils without shredding the leaves.

Add spirits & citrus

Add the gin (if using) and the fresh lime juice to the shaker. Add a small scoop of ice (about 1/2 cup) and give a quick one- to two-second shake to chill and integrate (this is not a full shake because the kombucha will be added after).

Strain into glass

Discard the ice/water from the chilled glass if used. Fill the glass with crushed ice or ice cubes (about 1 cup). Double-strain the shaken mixture into the prepared glass to remove mint fragments and ginger bits.

Top with kombucha

Slowly pour 12 fl oz of Flying Embers Hard Kombucha over the back of a bar spoon (or gently down the side of the glass) to preserve carbonation and create a layered look. Stir gently once or twice with a bar spoon to integrate flavors without flattening the kombucha.

Bitters finish

Add 2 dashes of Angostura bitters over the top to add aromatic depth and to marry the citrus and ginger notes.

Garnish with a mint sprig (slap between your palms briefly to release aroma) and a lime wheel on the rim. Optionally rest the candied ginger slice on the rim or float it on top.

Serve immediately with a straw or stirrer. Encourage guests to stir once before sipping to lift any settled aromatics.