These black cherry kombucha margaritas perfectly bring what is typically a very summery drink into colder weather, where you appreciate warming spices and darker flavors, while still being obviously a margarita. The kombucha and lemon give it all the effervescence and sour notes of the margaritas we’re all familiar with and are the perfect contrast to the intensely aromatic allspice, cardamom, vanilla and ginger. The maple balances it all out and the orange blossom water adds an ethereal note on an otherwise pretty complex flavored drink. I’m just starting to get into making cocktails and growing my liquor cabinet with homemade bitters and liqueurs, and these black cherry kombucha margaritas gave me tons of confidence.
For those of you that brew your own kombucha, I use 10% black cherry juice by volume in secondary fermentation and let it go about 3 days. For all of those that don’t brew your own kombucha, you might be out of luck here as I don’t think there’s a commercially available black cherry kombucha (but popular flavors that would work just fine, from GT’s, are the cosmic cranberry, pomegranate power and the gingerberry).
Black Cherry Kombucha Margaritas
makes 1 drink, scroll to the bottom for a pitcher sized recipe that makes 12
4 oz black cherry kombucha
2 oz tequila
1/4 oz orange blossom water
1.5 oz lemon juice
1/2 ginger liqueur (recipe below)
1/4 oz allspice dram (recipe below)
1/4 oz grade A maple syrup (or to taste)
2-3 dashes cardamom bitters (recipe below)
2-3 dashes high quality vanilla extract (I’ve only tried this drink using a 3-year aged homemade one so your mileage may vary)
Stir all ingredients well, then pour over ice.
1.5 oz ginger root, peeled and finely chopped
1/4 cup white sugar
8 oz vodka
Combine all ingredients in a jar with a tight fitting lid. Shake everyday for a week. Strain out the solids using a coffee filter and rebottle.
1 cup spiced or light rum
1/8 cup whole allspice berries
1 cinnamon stick (or 1/2 tsp ground)
1 cup light or dark rum
1.5 cups water
2/3 cup sugar
Lightly crack the allspice berries in a mortar and pestle (don’t powderize), then add to a jar along with the cinnamon and rum. Shake well for 3-4 days. Strain all the solids using a coffee filter, then rebottle. Make a simple syrup with the water and sugar (bring to a boil, then simmer until fully incorporated), let it cool then add it to the strained rum mixture.
1/2 cup high proof vodka
.5 oz green cardamom pods
In a mortar and pestle, crush the cardamom pods to expose the seeds. Add all to a jar with the vodka. Shake everyday for the first few days and then whenever you can remember to for 2-3 weeks. Strain and pour into a dropper bottle.
Movie night serving size Black Cherry Kombucha Margarita~~
48 oz black cherry kombucha
24 oz tequila
3 oz orange blossom water
16 oz lemon juice
8 oz ginger liqueur
3 oz allspice dram
2 oz maple
1/2 oz cardamom bitters
1/4 oz vanilla extract