If you live here on the West Coast, you may have already experienced the kombucha craze. Kombucha on tap, kombucha in the grocery store, kombucha bars, your friends making kombucha at their house….it happens here on the Left Coast. I’ve been wanting to make a kombucha cocktail for the blog for quite awhile so I thought it was time for my Citrus Kombucha Old Fashioned.
The Old Fashioned cocktail is thought to have been invented in Louisville, Kentucky in 1881 and made famous a the New York City Waldorf Asoria. Made from either bourbon or rye whiskey, Old Fashioned’s require a sugar cube and bitters with an orange or lemon twist and cocktail cherry served over a large ice cube. An intense cocktail, the best I’ve ever had is in Wisconsin where they flow like water. Personally, I’m a bourbon, ‘press’ (soda mixed with 7-up) kind of person for my Old Fashioned’s.
The thing is that all that sugar and alcohol can 1. make you very drunk very quickly and 2. lead to a nasty hangover. There’s also some evidence that drinking alcohol can give you the munchies (I chat about that here in CNN.com) so once you’re sipping on these sweet drinks, you could find yourself reaching for foods that don’t fit into your plan as well.
For all these reasons, I created a lightened up Citrus Kombucha Old Fashioned. No added sugar – no sugar cube at all in fact. The sweetness comes from a little bit of fresh orange juice and the natural sweetness of kombucha. If you’re unfamiliar with that product, it’s actually fermented tea so it’s slightly effervescent and has a sweet/tangy almost vinegar flavor. I used a ginger citrus version but you can get creative with whatever you find at the store. Best of all: kombucha contains natural probiotics so this cocktail even has some potential health benefits.
If you like the idea of a kombucha cocktail, I have others! This Strawberry Basil Kombucha cocktail is a great one as is my Ginger Beet Cocktail with Thyme. Do you enjoy kombucha cocktails? Let me know if the comments!
- 2 cups walnut halves
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- teaspoon ¼coarse Kosher salt
- 1/2 cup unsweetened finely shredded coconut flakes
- Preheat oven to 350°F. Spread walnuts on a baking sheet lined with parchment paper in a single layer. Bake for 5 minutes, toasting for 1 or 2 more minutes if needed but be sure not to burn. Remove from oven and let cool. In a medium saucepan, heat maple syrup until warm. Add the vanilla extract, salt and walnuts, quickly stirring and coating each piece with the syrup mixture. When walnuts are evenly coated, pour coconut flakes and fold to coat walnuts. Place nuts back on the parchment lined baking sheet using two forks to separate the walnuts from each other, working quickly to prevent walnuts from sticking excessively together. Cool completely before serving.
Ginger Hultin,MS, RD, CSO
Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll ﬁnd cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.