Non-alcoholic Gin and Tonic with real flavor, not flavored water. We call it Kombugin: our recipe made from Mūn Verbena Kombucha, cucumber, lemon verbena, and tonic. It provides acidity, natural bubbles, and the typical botanical note of gin and tonic, without alcohol and without added sugar.
Five minutes. No shaker. A balloon glass, a good kombucha, and the right botanicals. Below you will also find the variant with gin, for those who want the classic version with spirits.
What is a Kombugin
Kombugin is the Mūn version of gin and tonic: we replace gin with Verbena Kombucha (green tea fermented with cucumber and lemon verbena), add dry tonic and the classic gin and tonic botanicals —juniper, citrus, cucumber—. The result is similar to gin and tonic on the palate: dry bitterness, herbal freshness, sharp bubbles. The difference is that the alcohol is 0.0% and it provides probiotics from the fermentation process.
Ingredients (1 glass)
- 125 ml of Mūn Verbena Kombucha cold
- 125 ml of dry tonic (e.g., Indi or Fever-Tree Mediterranean)
- 1 thin cucumber slice, plus 1-2 cucumber spirals for garnish
- 3-4 lightly crushed juniper berries
- 1 strip of lemon or lime peel
- 1 sprig of lemon verbena or fresh mint
- Large ice cubes
Step-by-step preparation
- Chill the glass. Place a balloon glass in the freezer 5 minutes beforehand, or fill it with ice and water and wait 1 minute. Empty it before use.
- Add the botanicals. Place the lightly crushed juniper berries and the strip of citrus peel at the bottom. Don't crush them completely: just aim to release the essential oils.
- Ice. Fill the glass with large cubes all the way to the top. Small cubes melt faster and water down the mixture.
- Pour the kombucha first. Add the 125 ml of Verbena Kombucha over the ice, in a stream, without stirring.
- Top with tonic. Tilt the glass and gently pour the tonic along the inner wall to preserve the fizz. Mix with a stirrer without over-mixing.
- Garnish. Place the cucumber spirals inside the glass, the cucumber slice on the rim, and the lemon verbena sprig resting.
- Serve immediately. The natural fizz of the kombucha is lost if you wait longer than 1 minute.
Times
- Preparation: 5 minutes
- Total time: 5 minutes
- Servings: 1 glass
Why Verbena Kombucha works in a non-alcoholic gin and tonic
Verbena Mūn Kombucha contains cucumber and lemon verbena, two central botanicals in many premium gins. This explains why the aromatic profile directly resembles gin and tonic: fresh herbal notes, faint citrus, subtle bitterness. When combined with dry tonic and juniper, the botanicals of the spirit are reconstructed without the need for alcohol.
Other Mūn kombuchas also work, but the character is different:
- Verbena: the closest to the classic gin and tonic. Recommended by default.
- FLOWERS: floral note, more aromatic, less dry. Works if the tonic is very neutral.
- GINGER: adds a ginger kick. Results in a hybrid between gin and tonic and a mule.
Variants
- Variant with gin (classic gin and tonic with kombucha). Add 50 ml of London Dry gin alongside the kombucha. Reduce the tonic to 75 ml. The kombucha replaces part of the tonic and adds body.
- More citrusy. Replace the lemon peel with two thin slices of pink grapefruit.
- More floral. Change the lemon verbena for a dried HIBISCUS flower and two rose petals.
- Drier. Add 1-2 drops of non-alcoholic orange bitter.
- Long and refreshing. Serve in a highball glass with 200 ml of Verbena Kombucha and 100 ml of tonic.
Common mistakes
- Small ice: waters down the drink in less than 2 minutes. Use large cubes or an ice sphere.
- Shaking the mixture: loses the natural fizz of the kombucha and the carbonation of the tonic. Use only a stirrer, without stirring vigorously.
- Sweet tonic: breaks the balance. Choose a dry or citrus tonic, never a flavored tonic with added sugar.
- Warm kombucha: kills the fizz. It should be at fridge temperature, 4-6 °C.
- Too many botanicals: the classic gin and tonic uses a single star botanical. Don't mix juniper + cardamom + rose + rosemary. Choose one.
FAQ
Does Kombugin contain alcohol?
The default version does not. Verbena Mūn Kombucha has less than 0.5% vol., the legal limit to be considered non-alcoholic. The tonic is 0.0%. For the variant with gin, yes: it will depend on the added spirit.
Is it suitable for pregnant women or people who avoid alcohol?
The version without gin is suitable. Kombucha contains residual traces from the fermentation process (< 0.5% vol.) similar to an unpasteurized apple juice. If you prefer it totally zero, use a pasteurized kombucha as a substitute.
Which tonic to use?
Dry tonic, not flavored. Indi Tonic, Fever-Tree Mediterranean, 1724, or Schweppes Heritage work. Avoid tonics flavored with red berries, vanilla, or FLOWERS: they mask the kombucha's botanical.
Can it be prepared in advance?
Not with tonic: it loses its fizz. Yes, with the kombucha + botanicals base in a pitcher, ready to serve with cold tonic at the moment. It lasts 30 minutes chilled.
How many calories does it have?
Approximately 35 kcal per glass (without gin). A version with 50 ml of gin goes up to about 145 kcal.
When to serve it
- Appetizer: before eating, with olives and salted almonds.
- After-dinner drink: an alternative to the classic gin and tonic after a hearty meal, without adding alcohol to the after-dinner conversation.
- Summer dinner: in a balloon glass, with cold tapas.
- Dry January: a real option when everyone has a gin and tonic in hand.
Other recipes with Verbena Kombucha
- Komburita: margarita cocktail with Verbena Kombucha
- Moscow Mule with GINGER kombucha
- Non-alcoholic Mojito with HIBISCUS Kombucha
Original recipe by El Papashaker, adapted for Mūn.
