Holiday Wild Tea Kombucha Mocktail Recipes from our friends at The Apothecary in Inglewood

Swapping out the cocktails for mocktails this holiday season? Kombucha is the secret ingredient to make amazing mixed drinks without the alcohol! We love mocktails so much that we’re showcasing a variety of recipes on the blog throughout December.

This post features a duo of delicious recipes from one of our favourite Calgary retailer’s, The Apothecary in Inglewood. Locals can fill growlers of the kombucha flavours featured in these recipes at the Apothecary or have some delivered through their mobile refill program. If you don’t live nearby, no sweat! You can order direct through our online shop as well!

VEGAN RASPBERRY HOPS KOMBUCHA SOUR

INGREDIENTS

Serves 1

1/2 oz aquafaba (the liquid from a can of chickpeas)*

4 oz WTK Raspberry Hops Kombucha

3-5 raspberries, fresh or frozen

1 oz fresh squeezed lemon juice

1/2 oz simple syrup

Ice

1 lemon peel garnish

*Feel free to use egg whites if not vegan.

DIRECTIONS

1. Add aquafaba, lemon juice, simple syrup, ice, and raspberries (leave one for garnish) to a cocktail shaker. Shake vigorously for 10 seconds.

2. Add kombucha to shaker and gently swirl to mix without agitating the fizzy kombucha.

3. Strain mixture into glass, top with garnish, and serve.

MULLED KOMBUCHA MULE

Serves 1

MULE INGREDIENTS

8oz WTK Wild Ginger Kombucha

1/2 oz Mulled syrup (recipe below!)

1/2 oz fresh squeezed orange juice

Ice

Orange peel garnish

MULLED SYRUP INGREDIENTS

½ cup sugar

½ cup water

2 tbsp Mulling Spices

Peel from half an orange

MULLED SYRUP INSTRUCTIONS

1. Heat water and sugar in a saucepan on low heat until dissolved.

2. Add mulling spices and orange peel and bring to a low simmer. Cover and simmer for 15 minutes, being careful not to let it boil.

3. Remove from heat and leave to cool.

4. Strain and bottle. Syrup will keep for two weeks refrigerated.

MULE INSTRUCTIONS

1. Fill glass (preferably a copper mule mug!) with ice.

2. Pour syrup and juice over ice.

3. Top with kombucha and stir.

4. Garnish with orange peel. Enjoy!