The margarita is one of the most well-known cocktails in the world. This version, the Komburita, replaces triple sec with Mūn Verbena Kombucha: fermented cucumber and lemon verbena, with natural fizz and lively acidity. The result is a fresher, more herbal and lighter margarita, with the spicy kick of jalapeño and honey to balance the citrus of the lime. Ready in 5 minutes.
What is the Komburita
The Komburita is our version of the classic margarita recipe reimagined with kombucha. It maintains the base of tequila or mezcal, lime, and sweetener, but swaps orange liqueur for verbena kombucha. The fermentation provides natural CO2, acidic complexity, and an herbal profile that pairs very well with the agave in tequila. No industrial syrups or colourings.
Ingredients (1 cocktail)
- 50 ml tequila or mezcal
- 2 fresh jalapeños (~30 g)
- 1 tablespoon honey (~15 g)
- 15 ml fresh lime juice (1/2 lime)
- 150 ml Mūn Verbena Kombucha, well chilled
- 150 g ice
- 1 lime slice for garnish
- Coarse salt for rimming the glass (optional)
Step-by-step Preparation
- Rim the glass (optional). Run a lime slice around the rim and invert it onto a plate with coarse salt. Chill in the fridge.
- Muddle the jalapeño. Slice the jalapeños thinly. Place them in a mortar or mixing glass with the tablespoon of honey and muddle until the aroma and spice are released.
- Mix the alcoholic base. Add the tequila or mezcal and lime juice. Stir and let rest for 1-2 minutes for the flavours to combine.
- Strain and serve. Fill the glass with ice. Strain the mixture over the ice to retain jalapeño pieces (or leave them in if you prefer more spice).
- Top with kombucha. Pour in the 150 ml of very cold Verbena Kombucha. Stir gently to avoid losing the fizz.
- Garnish. Finish with a lime slice and, if desired, an extra jalapeño slice.
Times
- Preparation: 5 minutes
- Maceration rest: 1-2 minutes
- Total: 5-7 minutes
- Servings: 1 cocktail
Why we use Verbena Kombucha
Mūn Verbena Kombucha is made with fermented tea, cucumber, and lemon verbena. It provides three things that a classic margarita usually achieves with syrup and triple sec: herbal freshness, natural fizz, and balanced acidity. The result is a less sweet, more drinkable cocktail with less added sugar. It also works well in gin and tonics, mocktails, and dressings.
Variations
- Alcohol-free Margarita (mocktail): replace the tequila with an additional 50 ml of Verbena Kombucha and add a splash of sparkling water. It retains the herbal and spicy character without the spirit.
- With aged tequila: use reposado or añejo tequila instead of blanco for a warmer version, with woody notes.
- Extra spice: leave the jalapeño slices in the glass or add a few drops of mild hot sauce to the muddle.
- Fruity: add 3-4 muddled raspberries or strawberries with the jalapeño for a reddish, sweet version.
- Spicy mezcal: use smoked mezcal and double the amount of jalapeño. A more intense cocktail, ideal for pairing with tacos.
Common Mistakes
- Pouring warm kombucha or shaking it: it loses its fizz. Keep it very cold and add it at the end, without shaking.
- Adding too much honey: Verbena Kombucha already has body. Start with one tablespoon and adjust only if the lime is very acidic.
- Muddling the jalapeño too quickly: it needs 20-30 seconds of muddling to release its spice. If you only slice it, it will be bland.
- Using bottled lime juice: the aroma disappears. Squeeze it fresh.
- Insufficient ice: the glass should be full. Too little ice melts quickly and dilutes the cocktail.
FAQ
Can I make the Komburita alcohol-free?
Yes. Replace the 50 ml of tequila with more Verbena Kombucha or sparkling water. It makes an herbal, spicy, and refreshing mocktail.
Which tequila works best?
100% agave blanco tequila for a classic version. Young mezcal if you want smoky notes that complement the jalapeño.
Why Verbena and not another kombucha?
The cucumber and lemon verbena profile of Verbena connects with the agave in tequila and refreshes the spice of the jalapeño. A more fruity kombucha would overpower the citrus.
Is it very spicy?
With 2 jalapeños without seeds, it's medium spicy. Remove the seeds to soften the heat or leave them in for more spice.
Can I prepare the base in advance?
Yes. Muddle jalapeño, honey, tequila, and lime up to 2 hours beforehand and store in the fridge. Add kombucha and ice just before serving.
How much sugar does it contain?
Only that from the tablespoon of honey (~15 g) plus the residual sugar from the kombucha (around 3 g per 100 ml). Much less than a classic margarita with triple sec.
When to serve it
An evening aperitif, weekend brunch, after-meal drink with tacos or Mexican cuisine, barbecue, and long summer dinners. It also works as a welcome cocktail at an informal dinner.
Other recipes with Mūn Kombucha
- Kombugin: gin and tonic with kombucha
- Homemade probiotic lemonade with kombucha
- Orange smoothie with Flowers Kombucha
Original recipe by El Papashaker. Adapted by the Mūn team.
