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Destination Mocktail Recipes
OBJECTIVE
Synergy Destinations is a mission driven organization. Our goal is to contribute to the health and wellbeing of our event community. We also want to offer a more inclusive event experience for the participants who seek alternatives to alcoholic beverages. Hosting a kombucha tasting, education and mocktail bar is a fun and informative way to introduce this concept. Enjoy the following cocktail recipes for the mocktails we recently showcased at a client event.
WHAT IS KOMBUCHA
Kombucha is a fermented black or green tea and sugar mixture, so it has a light, effervescent—bubbly—profile. Ingredients are tea, sugar and SCOBY (symbiotic culture of bacteria and yeast). Active yeast changes the sugar during bacterial fermentation, so there are trace amounts of alcohol in the beverage. Fermented foods increase microbial diversity in your gut, therefore improving your overall gut and brain health because of the probiotics and antioxidants in Kombucha.
** For this particular event we partnered with Kombuchade, however, feel free to use the kombucha of your choice**
Curaçao
Mango Lamunchi Mo'jito
INGREDIENTS
1/2 cup Mango Puree
1 Lime quartered
6 Mint leaves
1 cup Mango Turmeric Kombuchade
INSTRUCTIONS
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Muddle lime pieces in your glass or pitcher to release the juices.
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Clap mint together in your hands until the scent is released. Add to the lime. Give it a gentle press with the muddler.
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Add the mango puree to the lime and mint mixture and stir gently.
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Fill the glass with ice.
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Top with Mango Turmeric Kombucha and stir gently.
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Garnish with mint and a lime wheel.
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Optional: Add fresh Mango or Pineapple, and Monin Mango syrup or Agave nectar to taste
Florida's Paradise Coast
Guava Splash
INGREDIENTS
2 oz guava nectar
1 oz lemon juice
6 mint leaves
Wild Guava kombuchade
INSTRUCTIONS
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Place guava nectar and lemon juice in a cocktail shaker or mason jar.
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Clap mint together in your hands and add to the mixture.
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Press gently a couple of times with a muddler.
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Add some ice and shake ingredients together until combined.
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Fill a glass with ice and pour guava mixture in.
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Top with your wild guava kombucha.
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Garnish with fresh mint and lime wheel and serve!
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Optional: Add Sliced Strawberries and Monin Blood Orange syrup or Agave nectar to taste
Sonoma Valley
Lavender Moonshine
INGREDIENTS
2 oz Lemon Juice
Lavender Lemonade Kombuchade
1 tbs Monin Lavender Lemon Syrup
Sliced Cucumbers
INSTRUCTIONS
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Add 2 ounces lemon juice to a glass
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Add 1 or 2 tablespoon Monin lavender lemonade syrup to taste
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Top with Lavender Lemonade Kombucha
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Add ice
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Garnish with Lavender Sprig & Lemon Wheel and serve!
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Optional: Add Wild Hibiscus B’Lure Butterfly Pea Flower Extract and Sliced cucumbers