Kombucha Mixology

Lou Bohland of Fern mixes up two Lenny Boy Kombucha cocktails

Kombucha is having a moment in Charlotte. I'm not sure how long this moment is going to last—or where it's going to end up—but right now, kombucha is hot.

It's no surprise that Fern, Flavors from the Garden, the vegetarian restaurant from the Mother Earth Group, is getting in on the trend. Here, Lou Bohland, the restaurant's general manager, shares two of her new favorite cocktails in which kombucha is the star.

Pin a Rose
courtesy of Lou Bohland, Fern, Flavors from the Garden

2 ounces vodka
2 ounces pomegranate juice
6 ounces Lenny Boy Lost Cove (Rose) Kombucha

In a shaker, combine all three ingredients over ice and shake well. Fill a mason jar with ice and strain. Garnish with fresh pomegranate seeds or an edible flower. If prefer, you can also strain this cocktail and serve straight up in a martini glass.

Strawberry Fields

Strawberry Fields
courtesy of Lou Bohland, Fern, Flavors from the Garden

2 ounces vodka
2 ounces mint & lemon simple syrup*
6 ounces Lenny Boy Strawberry Kombucha

In a shaker, combine all ingredients over ice and shake well. Strain into a mason jar filled with ice. Garnish with fresh mint and lemon.
 

*Mint and lemon simple syrup

2 cups sugar
2 cups water
1 lemon, quartered
1 bunch mint   

Place the ingredients in a pot and bring to a boil. Remove from heat and let steep for 30 minutes. Strain and let cool to serve.