Liquid Gold Mocktail

MEAL TYPE: Drinks

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 1 SERVINGS

When you’ve got cause to celebrate, we’ve got a healthy alternative to popping the champagne bottle. This ginger-honey mocktail is so delicious and refreshing, plus the bubbles from the Kombucha make it totally festive. Whip up a batch and raise a class at your next special occasion! Recipe courtesy of Nick Duble, Bar Director at Atera restaurant in New York City.

INGREDIENTS

Mocktail

½ of a small pear, core and seeds removed, cut into thin slices

2 Tbs. ginger-honey syrup (recipe below)

2 Tbs. lemon juice

3-4 ice cubes, plus crushed ice for serving

1/4 cup kombucha

Ginger-honey syrup

½ cup honey

½ cup water

⅛ cup sliced ginger

pinch of salt

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INSTRUCTIONS

Set two slices of pear aside and muddle the rest in a cocktail shaker.
Add the ginger-honey syrup, the lemon juice, and the ice cubes and shake.
Strain into a glass with crushed ice and fill with kombucha. Garnish with the remaining two pear slices.
Ginger-honey syrup
In a small saucepan, combine all ingredients. Stir, cover, and bring to a simmer for five minutes.
Remove from heat and let rest for one hour before straining through a fine-mesh strainer (if you don’t have a strainer, you can just pick out the ginger slices). The ginger-honey syrup will last for two weeks in the refrigerator.

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