Kombucha settles my stomach after dinner. I make this mocktail to mimic the thrill of the Dallas patio date nights my husband and I shared early in our romance. With our bistro table stacked with emptied chip baskets and little saucers of salsa, we sipped smokey mezcal margaritas and talked for hours. I can’t separate those drinks from the happy glimmers of myearly twenties. Thankfully, these are much gentler on my body and come without the side of morning mi-graine, which I consider a generous act of self-love. Doubly so, be-cause this recipe only calls for things that are already on my standard grocery store haul.
recipe 
yields
Serves 4
1 heaping cup of ripe mango chunks, fresh (from 1 large) or frozen and thawed
2, juiced navel oranges (about ½ cup)
2, juiced limes (about ¼ cup)
2 tablespoons honey or agave
ice cubes (preferably 2 x 2-inch large-format ice cubes if you have them)
1 (16-ounce) bottle of kombucha (flavor of the day) or citrusy seltzer water
smoked paprika, for sprinkling
a pinch of kosher salt
Garnish the rims of your cocktail: Brush the rim or side of the glass with water, juice, honey, or something else edible that will help dry“debris” stick. Sprinkle over things like citrus zest; flavored or coarse salt; spices; crushed, freeze-dried fruit; flavored sugars; or anything else finely ground and fitting for the drink, even ingredients like fine cookie crumbs or espresso powder—think chocolate martinis!
ingredients
tip:
steps
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PUREE THE FRUIT: In a high-powered blender, blend the mango chunks, orange juice, lime juice, honey, and 1 CUP WATER on high until smooth.
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Transfer the puree to a lidded container and chill until ready to use or use immediately.
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TO MAKE THE DRINK: Fill four glasses with ice (preferably large format, so it melts slowly) and pour 4 ounces of the pureeover top of each glass.
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Top with kombucha and sprinkle with paprika and salt and serve.
make it fancy:
Before filling the glasses, roll the edges in more paprika and/ or salt (see Tip) and top with a dehydrated wheel of citrus.
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Recipe and Excerpt By:
We Fancy: Simple Recipes to Make the Everyday Special (Simon Element) by Jerrelle Guy
