Non-alcoholic cocktails and mocktails with kombucha: 11 easy recipes

Jun 9, 2026

By Equipo Mūn

A good non-alcoholic cocktail is not a soda with a straw. It's a drink with character, fizz, and real flavor. And kombucha is the best base to achieve this: fermented, with natural fizz, and much less sugar than any mixer. Here are 11 mocktails and non-alcoholic cocktails with Mūn kombucha, easy to prepare at home, plus a quick guide to create your own.

What is a mocktail (or non-alcoholic cocktail)?

A mocktail is a non-alcoholic cocktail: the same idea as a classic mixed drink —balance between sour, sweet, bitter, and fizz— but without alcoholic beverages. The difference between a good mocktail and a watery one lies in the base. If you use a sugary soda, it turns out cloying. If you use kombucha, you gain:

Natural fizz from fermentation, not injected gas.
Acidity and complexity reminiscent of vermouth or lambic.
Much less sugar than a tonic or a soda.
A live and probiotic drink, not just "non-alcoholic".

Key fact: kombucha provides the acidic-bubbly touch that alcohol or vermouth gives in mixology. That's why it works so well for reinterpreting classics without sacrificing flavor.

Reinvented Classics (Non-Alcoholic)

Non-alcoholic Gin and Tonic (Kombugin) with Verbena Kombucha Non-alcoholic Margarita: Komburita with Verbena Non-alcoholic Aperol: Kombitter with Flowers Kombucha Non-alcoholic Moscow Mule with Ginger Kombucha Non-alcoholic Mojito with Hibiscus Kombucha

Refreshing for Summer

Non-alcoholic Tinto de Verano: Mūn Spritz with Hibiscus Non-alcoholic Cider: Mūn Apple and Ginger Fizz Strawberry and Licorice Mocktail with Hibiscus Kombucha Homemade Probiotic Lemonade with Kombucha

For Parties and Christmas

Spiced Non-alcoholic Punch with Hibiscus Kombucha Non-alcoholic Cocktails for Christmas: Red & Green Mocktail Roscón Cocktail with Hibiscus Kombucha

How to Build Your Kombucha Mocktail (in 4 Steps)

Base: choose a kombucha according to its profile (Hibiscus for something fruity, Ginger for spicy, Verbena for citrusy).
Acid: a splash of lime or lemon juice.
Aromatic: fresh herb (mint, basil), spice, or a natural sweet touch if needed.
Ice and presentation: plenty of ice, a cold glass, and a slice or sprig to finish.

Start with the base: choose your Mūn kombucha.

View varieties

More Kombucha Recipes

Kombucha isn't just for drinking. These recipes use it in cooking and baking:

Frequently Asked Questions

What is a mocktail?

A mocktail is a non-alcoholic cocktail: a mixed drink with the balance and presentation of a classic cocktail, but without alcoholic beverages. Using kombucha as a base provides real fizz and flavor without the sugar of a soda.

Why use kombucha in non-alcoholic cocktails?

Because it provides natural fizz, acidity, and complexity similar to vermouth or a lambic beer, with much less sugar than a soda. Plus, it's a fermented and live drink.

Do kombucha mocktails contain alcohol?

Kombucha contains a minimal amount of alcohol generated during fermentation (below 1.2%). For completely non-alcoholic cocktails, simply do not add any spirits or wine.

Which kombucha variety should I use for each cocktail?

Hibiscus for fruity mocktails, Ginger for spicy versions, Verbena for citrusy ones, and Flowers or Green for floral or herbal profiles.

Keep reading: non-alcoholic drinks · Not-Birra, the "no-beer"