This kombucha punch was inspired by a kombucha moscow mule that I enjoyed several years ago. It might seem a little backwards to combine a healthy, probiotic drink with booze (ok, maybe it is), but it really is a perfect match! This delicious, incredibly refreshing summer cocktail will become a new favorite.
Combine the raspberries and mint leaves in a cocktail shaker. Use a muddler to crush the berries and mint leaves together. Add the lime juice, tequila, rum, and agave syrup. Add fresh ice, cover, and shake until chilled.
Strain the mixture over crushed ice into two lowball glasses - the mixture will reach about halfway up the glass. Top each glass with ginger kombucha and stir to combine. Garnish with fresh raspberries, citrus twist, and mint sprigs. Serve.
Tips for Success:
I like to use blue agave syrup in cocktails, because it is less sweet than traditional sugar and easier than making simple syrup. If you do not have blue agave syrup, add simple syrup to taste or even a small spoonful of fine sugar.