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Strawberry Basil Kombucha Cocktail

What do you enjoy drinking in the summer? As rosé, frosé and aperol spritz trends rage on, I’m sipping something a little different with my new Strawberry Basil Kombucha Cocktail. Cocktails have a bad reputation for being super sweet and sugary. Combine alcohol and sugar and you’re setting yourself up for a massive blood sugar crash – and perhaps even a hangover. Lighten it up as you kick back by the pool, enjoy a picnic or sit on your front porch this summer with a Strawberry Basil Kombucha Cocktail instead. You can use those fresh berries and basil growing in your garden to whip this cocktail up in minutes.

Strawberry Basil Kombucha Cocktail

Kombucha is a fermented tea beverage you can make at home or buy in the store. It will be in the refrigerated section to preserve the live bacteria. Kombucha has a slightly vinegar taste and it’s more tangy than sweet. It is also naturally carbonated and fizzy because of the fermentation. You may notice some floaters in the container and that’s the stringy bits of yeast and scoby – the good bacteria. There is some evidence that the bacteria we eat in food (think pickles, wine, sour cream, yogurt, kimchi, etc) helps support the good bacteria living in our gut – specifically the colon- and that microbiome has been linked to human health. Kombucha makes a great base for Strawberry Basil Kombucha Cocktail because it is tangy and bright, complimenting the strawberries perfectly.

For other delightful and healthy(ish) cocktails, check out my 3-ingredient frosé, Gin Ginger Beet Cocktail with Thyme, or Vegan Turmeric Banana-Mango Lassi which you can spike with a little rum. YUM!

Strawberry Basil Kombucha Cocktail

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Servings: 2
Author: Ginger Hultin


  • 4 medium-size fresh strawberries (sliced thinnly)
  • 4 fresh basil leaves (plus more for garnish 1)
  • teaspoon honey
  • 3 ounces vodka
  • 1 cup lemon kombucha
  • 1 cup ice cubes


  • In the bottom of 2 rocks glasses (can also use mason jars), muddle 2 strawberries and 2 basil leaves with 1/2 teaspoon honey each of 2 rocks glasses until leaves are crushed and berries are soft and juicy. Add 1.5 ounces vodka in each glass then add 1/2 cup kombucha to each. Fill to the top with more ice and stir to combine. Garnish with basil leaves and serve immediately.


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Ginger Hultin,MS, RD, CSO

An award-winning, nationally recognized nutrition expert and media spokesperson.

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.

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