Magazine editors are forever evangelizing about the power of the day-to-night outfit, but the real game-changer is the day-to-night cocktail. Summer is just starting to fade, bringing hectic schedules, no more carefree nights with friends. What you need is a flexible drink that can roll with all of your plans, no matter what they may be.
Squeezing in one last brunch? 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 say goodbye to summer 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
1. 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.
2. 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.