This refreshing non-alcoholic beverage is packed with effervescent bubbles, fresh citrus, berries, and anti-inflammatory kombucha, making it a delicious way to counter over-indulgence. Developed by Zane Adams, the co-founder of Buchi in Asheville, North Carolina, this drink uses nutrient-dense, craft kombucha that promotes digestive health. As the first commercial kombucha brewery in the Southeastern United States, Buchi uses all-natural ingredients, such as blueberry, coconut, ginger, and turmeric, plus Global Organics‘ premium, non-GMO cane sugar to craft beverages for the conscientious consumer.
Makes 1 cocktail
5 to 6 fresh blueberries
½ teaspoon turmeric
2 orange wedges
1 250-milliliter can of Buchi kombucha (or 1 cup of other kombucha of choice)
- In a collins glass or rocks glass, add blueberries, turmeric, and juice from 1 orange wedge. Muddle ingredients together and add ice to glass. Top with kombucha and stir gently to combine. Garnish with remaining orange wedge.
Recipe FromZane Adams, co-founder of Buchi in Asheville, North Carolina