Mocktails

Not only is Chamucha accompanying food delightfully, but can also be served mixed to create sophisticated non-alcoholic cocktails.

There is nothing complicated about Chamucha cocktails, and you can choose your favorite Chamucha flavor as the base.

 

Carefully choose the type of glass to match the drink experience, you would like to create - enhancing the feeling of sophistication, long drinks or a digestif.

Here are some of our best and very simple ideas to enjoy truly magical drinks. Be inspired and personalize your drink with spices, herbs and juices.

Ingredients

For the rhubarb ginger syrup:

4 large rhubarb stalks, sliced

1 thumb-sized knob of ginger, sliced

200 gr. sugar

2,5 dl water

 

For the Nojito:

4 fresh mint leaves

1 lime

2,5 tablespoons Rhubarb syrup

1 bottle of Chamucha (200 ml)

Rhubarb slices, a lime wedge and mint leaves for garnish.

 

Instructions

Simmer ingredients for syrup for 20 minutes. Strain through a fine mesh sieve and let cool. Remaining syrup can be stored in the refrigerator for future use. In a tall glass, muddle the mint leaves and lime juice. Fill glass with ice, then add the rhubarb ginger syrup and top with your chosen Chamucha. Garnish with rhubarb, lime wedge and a few springs of mint.

Ingredients

1 blood orange

4 basil leaves

3 sprigs of lemon thyme

1 bottle of Chamucha (200 ml)

 

Instructions

Peel thin strips of 1 blood orange, using a zester and put it into a jar with the other ingredients.

If you have time, refrigerate it for up to 48 hours. If not, you can serve it right away in cocktail glasses filled with ice cubes and garnished with extra lemon thyme springs and basil leaves.

Ingredients

4 fresh mint leaves

Juice of 1 lime

1 bottle of Chamucha (200 ml)

A slice of lime and mint leaves for garnish.

 

Instructions

In a tall glass, muddle the mint leaves and lime juice. Fill glass with ice and top with your chosen Chamucha kombucha.

Garnish with a lime wedge and a few springs of mint.

RHUB NOJITO

If not a fan of sugary cocktails, this Nojito is an ideal drink for you:

 

It’s a little sweet, but not too sweet, and a little tart, but not overly so.

GARDEN OF LIFE

The combination of blood orange zest, basil leaves and lemon thyme is pure alchemy.

KOMBU NOJITO

This Nojito is a mocktail version of the classical Mojito, which is just as tasty as the original. All that refreshing mint and lime flavor remains, and the kombucha adds on a sweet tardness.

Ingredients

Juice of 1/2 lemon

Juice of 1 blood orange

50 ml cranberry juice

1 bottle of Chamucha (200 ml)

 

Instructions

Add all ingredients into a cocktail shaker half filled with ice cubes.
Shake vigorously and strain into a chilled martin glass.

Serve it straight up and right away...

Ingredients

Juice of 1/2 lemon

2 sprig dill and1 thin, long cucumber slice for garnish

1 bottle of Chamucha (200 ml)

 

Instructions

Peel two thin strips of a cucumber, using a zester and put it into a jar with the other ingredients.

You can serve it right away in cocktail glasses filled with ice cubes.

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Ingredients

For the lemongrass, chili and ginger syrup:

2 stalks lemon grass stalks, chopped

1 thumb-sized knob of ginger, sliced

2 Thai chilies, chopped

250 gr. sugar

2,5 dl water

 

For the cocktail:

Juice from1 lime

2,5 tablespoons lemongrass, chili and ginger syrup

1 bottle of Chamucha (200 ml)

A lemon grass stalk, a slice of ginger and a chili for garnish.

 

Instructions

Simmer ingredients for syrup for 15 minutes. Strain through a fine mesh sieve and let cool. Remaining syrup can be stored in the refrigerator for future use.Fill a glass with ice, then add the lemongrass, chili and ginger syrup and top with your chosen Chamucha. Garnish with a lemon grass stalk, a slice of ginger and a chili.

SPICE IS NICE

A hint of spice underpins the refreshing mix of ginger, lemongrass and the kombucha.

With its global inspiration, this cool cocktail brings the heat!

COSMOBUCHA

The Cosmo, once being the most sophisticated girly New Yorker drink  - with its multiple appearances in 'Sex and the City' -  is actually a very simple drink.

In its 'bucha'-dress it is both tard and sweet.

THE SUMMER WIND

Cucumber and dill combined are pleasing on a warm summer day or on a cold winter day, when you are dreaming of warmer weather…..

Ingredients

For the pomegranate and rosemary syrup:

1 sprig rosemary

200 gr. sugar

2,5 dl water

 

For the Pommerose:

50 ml pomegranate juice

1 bottle of Chamucha (200 ml)

Rosemary sprigs and pomegranate seeds for garnish.

 

Instructions

Simmer ingredients for syrup for 20 minutes. Strain through a fine mesh sieve and let cool. Remaining syrup can be stored in the refrigerator for future use.

 

Mix the rosemary syrup and pomegranate juice in a shaker with ice and shake lively 10-12 times. Fill a glass with ice and pour over, and top with your chosen Chamucha kombucha. Stir gently. Garnish with a sprig of rosemary and a large spoonful of pomegranate seeds

Ingredients

Juice of 1/2 lemon

Juie of 1/2 lime

1 tea bag of chamomile

1 bottle of Chamucha (200 ml)

Wedges of lemon and lime for garnish

 

Instructions

In a cocktail shaker squeeze the lime and lemon over the tea bag of chamomile. Leave for 5 minutes. Remove the tea bag and pour over your chosen Chamucha kombucha. Fill a glass with ice and pour over. Garnish with wedges of lemon and lime.

Ingredients

1 glass of Chamucha's Lapsong Souchong with Sandalwood

 

Instructions

Serve it at room temperature in a whiskey/ cognac glass, just as you would present a digestif.

VIRGIN MOONSHINE

Looking out for a non-alcoholic digestif to provide a fitting end to a good meal?

Chamucha's Lapsong Souchong with Sandalwood is the answer. Just like whiskey or cognac, it dulls the taste buds and gets absorbed by the stomach, helping the digestion.

POMMEROSE

This is a truly loving cocktail with a romantic combination of pomegranate, a symbol of fertility, and rosemary, which was once used to represent marriage.

Conscious coupling in a cocktail glass.

VIRGIN G+T

To capture the  spirit's trademark bitter and herbal flavors, the blend of citrus, botanicals and kombucha is exactly what is needed. It is crisp, thirst-quenching and very grown-up!