Spicy Cocktail with HIBISCUS Kombutxa

A Cocktail is a delightful blend of alcohols, fruit, and vegetable juices that results in a drink with a pleasing taste. The origin of the word "Cocktail" is believed to stem from the Anglophone expression "the cock tail," referring to the feathers used to mix concoctions served to British soldiers in Cuban taverns during the 19th century. This term was first documented in the book "The Farmer's Cabinet," published in 1803.

While some cocktails are simple, like the Cuba Libre, others can be complex, incorporating numerous ingredients in varying proportions, depending on the bartender's preference. Cocktails can be mixed manually with a shaker or with a mixer. Presentation is key; cocktails come in a variety of colors and are served in diverse glassware, often adorned with delicate accessories such as fruit garnishes, flowers, small paper umbrellas, and other decorative elements.

Cocktails are typically served cold with ice, although there are exceptions, like the hot Irish Coffee. Among the most famous cocktails are the Cuba Libre, Daiquiri, Bloody Mary, Margarita, Gimlet, Lumumba, Piña Colada, Sex on the Beach, Caipirinha, and Mojito, among others.

Non-alcoholic cocktails, or mocktails, can be crafted by blending fruits, vegetables, milk, ice cream, and syrups. They are usually healthy and suitable for all audiences. Some popular non-alcoholic cocktails include the San Francisco, Very Well, Tomzana, Pink Panther, and non-alcoholic Piña Colada.

HIBISCUS Kombutxa is an all-natural, unpasteurized, or filtered beverage made with water, cane sugar, Lung Ching green tea, pomegranate juice, and hibiscus infusion, produced organically with a colony of bacteria and yeast known as SCOBY (Symbiotic Colony of Bacteria and Yeast). It undergoes a second fermentation in the bottle, resulting in bubbles that arise spontaneously. HIBISCUS Kombutxa distinguishes itself from pasteurized kombucha, which is heat-treated to eliminate bacteria and yeast. It contains live bacteria and beneficial yeasts, as well as enzymes and organic acids, known to aid digestion, support the immune system, and reduce oxidative stress in the body.

With its intense red hue and flavors reminiscent of rosé cava, HIBISCUS Kombutxa pairs perfectly with vegan dishes, pasta, rice, white meats like chicken or turkey, and goat and sheep cheeses.

We suggest a healthy cocktail infused with HIBISCUS Kombutxa—a delicious and unique beverage guaranteed to impress your guests. The intense, slightly acidic, and floral flavor of hibiscus, complemented by elderflower, blends wonderfully with the spicy elements of this recipe. Below, you'll find the recipe for you to try.