Magazine editors are forever evangelizing about the power of the day-to-night outfit, but the real game-changer in 2018 is the day-to-night cocktail. Summer is just starting to flirt with the South again, bringing sun-soaked mornings and carefree nights with friends. What you need is a flexible drink that can roll with all of your free-wheeling plans, no matter what they may be.
Early brunch with friends before a long bike ride? This clever kombucha sipper satisfies without dehydrating, plus you get a pat-yourself-on-the-back dose of probiotics. The refreshing combo of pineapple juice, deep ginger syrup, fresh lime, and fizzy ginger kombucha tastes like sunshine on a beach. It makes for a more interesting alternative to the traditional mimosa and is perfectly delicious without alcohol. All that said, when you’re ready to mix things up—literally—boost this drink’s tropical vibes by stirring in a little tequila . . . and welcome summer nights with the clink of melting ice.
4 oz. pineapple juice
1 oz. fresh lime juice
¾ oz. ginger brown sugar syrup
4 oz. (approx.) ginger kombucha
Pineapple wedges, for serving
Optional: 2 oz. reposado tequila
For the ginger brown sugar syrup:
¾ c. dark brown sugar
¾ c. thinly sliced ginger
1 ½ c. water
- Make the ginger brown sugar syrup: stir all ingredients together in a small saucepan. Bring to a boil, and then reduce heat to low and simmer for 10 minutes. Strain through a mesh sieve, let cool, and store syrup in a covered jar in the refrigerator for about a week.
- In a mixing glass, stir together pineapple juice, lime juice, and ginger brown sugar syrup. If making an alcoholic version, stir in tequila, as well. Pour into a tall tumbler or Collins glass, and then fill with ice. Top with about 4 oz. of ginger kombucha, to taste. Garnish with a pineapple wedge.