A fruit-forward cocktail with a probiotic boost is something we all can stand behind. Blueberries are rich in disease-fighting antioxidants—namely anthocyanin—that have been linked to a range of cognitive-function benefits. We recommend using either original (unflavored) kombucha, which has a more tea-centric flavor, or a fruity summer flavor, such as Kevita Master Brew Blueberry Basil. Adding the kombucha last helps preserve the carbonation, making this summer cocktail extra crisp and refreshing.
½ cup fresh blueberries
¼ cup fresh basil leaves, plus more for garnish
4 tsp. granulated sugar
4 small lemon wedges
4 oz. gin
2 oz. St-Germain (elderflower liqueur)
2 (15.2 oz.) bottles kombucha
Added sugars 5g
Calcium 1% DV
Potassium 1% DV
How to Make It
Divide blueberries and basil evenly among 4 lowball glasses. Add 1 teaspoon sugar and 1 lemon wedge to each glass. Use the handle of a wooden spoon to muddle ingredients.
Add 1 ounce gin and ½ ounce St-Germain to each glass. Divide kombucha evenly among glasses. Add ice and garnish with additional fresh basil, if desired.