Impossible Dream cocktail time


This sublime fruity cocktail has a silky smoothness you will love!  The bite from the lime juice is offset by the creaminess of the apricot liqueur; and the tanginess of the kombucha marries well with the juniper overtones of gin.  Perfection.

For one cocktail:

3 1/2 tablespoons (1 3/4 ounces) gin

1/4 cup (2 ounces) Traditional Kombucha Wonder Drink

1 tablespoon (1/2 ounce) freshly squeezed lime juice (about 1/2 lime)

1 tablespoon (1/2 ounce) apricot liqueur

Crushed ice

Lime slice to garnish

Combine the gin, kombucha, lime juice, and apricot liqueur in shaker.  Fill with crushed ice and shake.  Strain into cocktail glass and garnish.

Mexican-style Marinade

Our kombucha makes an innovative base for marinades.  The acidity helps tenderize meats as well as adding a nice zing.


  • 1/3 cup tomato sauce
  • 1/3 cup sunflower oil
  • 1/4 cup Traditional Wonder Drink kombucha
  • Juice from 2 limes
  • 2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. cayenne pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder


  1. Mix all ingredients together.
  2. Submerge the meat in the marinade and leave for at least 2 hours, or overnight in the fridge, for better results.
  3. Makes enough marinade for at least 1 Lbs. of meat.



Refreshing Cucumber Dill Salad


One of our favorite cuisines is Lebanese – pita bread, lamb, falafel, baba ganoush, and hummus… YUM. The creamy salad that traditionally accompanies these dishes is Tzatziki, a yogurt/cucumber concoction. This version is a twist on that, which incorporates a healthy splash of kombucha.

5 cucumbers, peeled, seeded and cut into ½-inch pieces
1½ cups sour cream
¼ cup plain kombucha
¼ cup fresh dill, finely chopped
1 tsp. raw honey
1 small red onion, diced
Sea salt
Freshly ground pepper

In a colander, toss the cucumber pieces with 2 tbsp. salt.
Let drain for one hour.
In a bowl, mix together the sour cream, kombucha, dill, and honey.
Add the drained cucumbers and diced onion. Toss together and season with salt and pepper to taste. Serve immediately.


Bottle Your Own Kombucha Vinaigrette

There is simply no reason not to have a jar of homemade salad dressing in your fridge.  The smug satisfaction of making it yourself from simple healthy ingredients is worth the five minutes it takes to throw it together.  Make your meals sing out with flavor and drizzle this over salads and grilled veggies.

1/8 cup Traditional Wonder Drink kombucha

1/8 cup fresh lemon juice

3/4 cup extra-virgin olive oil

1 tsp ground mustard

coarse ground sea salt

freshly ground black pepper


Combine all ingredients in a jar with lid, adjusting seasonings to taste.  Close tightly and shake to emulsify.  Pour over a salad, or refrigerate for up to one week.

Kombucha Cole Slaw – Crunchy, colorful and full of flavor

There are so many versions of cole slaw!  There’s the creamy version with buttermilk and mayonnaise; there’s a red slaw that uses ketchup and vinegar; there’s the original Dutch-style “koolsla,” which loosely translates to cabbage salad; and (drumroll please) now there’s this kombucha-style slaw with healthy toasted sesame seeds, tamari, and ginger root.  However you make it, it’s one of America’s favorite salads, especially when served beside fried chicken at a Fourth of July picnic.  This particular version is particularly delish in our kombucha-batter fish tacos (spoiler alert – that recipe is coming soon).

1/4 cup Traditional Kombucha Wonder Drink

1 1/2 teaspoons honey

1 teaspoon sesame oil

5 tablespoons canola oil

1 teaspoon tamari

1 tablespoon freshly squeezed lemon juice

1 tablespoon freshly grated peeled ginger

6 cups broccoli slaw mix (freshly grated broccoli stems, cabbage and carrots)

1 cup chopped green onions, green parts only

Coarsely ground sea salt

Freshly ground black pepper

3 tablespoons sesame seeds

Make the dressing by combining the kombucha, honey, sesame oil, 3 tablespoons of the canola oil, tamari, lemon juice, and grated ginger.

In a separate bowl, mix together the slaw mix and green onions.  Pour the dressing over the slaw mix and add salt and pepper to taste.

In a small saucepan or skillet, heat the remaining 2 tablespoons of canola oil over medium heat.  Add the sesame seeds and toast for 2-5 minutes until they darken and become fragrant.  Shake the pan occasionally to make sure the seeds don’t stick to the pan.  Watch them closely because they can burn quickly.

Add to the salad.  Mix and serve.