We’ve been noticing a burgeoning healthy trend in the happy-hour corner of cyberspace.  Lately our feeds have been featuring a slew of health-centric cocktails – perfect to sip on while we work towards those summer bods!

Maybe it’s the fact that healthy is the new wealthy but either way, it seems we’re all for toasting to health when the clock strikes five.  These beautifully concocted cocktails all feature one star ingredient: kombucha. The probiotic-filled beverage is naturally fermented, making it a no-brainer for mixers.. We just can’t believe we didn’t think of this first!

There’s lots of kombuchas on the market at the moment, but our favourite is Banjo Brews. Take a look at their website to find a location near you, great news is that they’re available all throughout NZ.


  • 1 lime, cut into wedges
  • 8-12 fresh mint leaves
  • 1-3 tablespoons simple syrup or organic cane sugar
  • 2 ounces rum
  • 1 kombucha, for topping
  • crushed iced

Hibiscus Simple Syrup

  • 1/2 cup sugar (we love coconut sugar, but use regular if you prefer)
  • 1/2 cup water
  • 1/4 cup dried hibiscus flower


To the bottom of your glass, add 4 lime wedges, the mint and the simple syrup (or coconut sugar), using a muddler or even the end of a rolling pin or other kitchen tool.  Muddle the lime, mint + syrup together to release the juices.

Fill about half the glass with ice and then add the rum, stirring until the sugar is fully dissolved. Top the glass with a little more ice and then pour Kombucha over and gently stir to combine. Garnish with fresh mint and DRINK! 🙂

Hibiscus Simple Syrup

In a small sauce pan, combine the sugar and water. Bring to a boil and then reduce the heat and simmer until the sugar dissolves, about 3-5 minutes.  Remove from the heat and add the hibiscus.  Allow the mixture to steep for 5-10 minutes and then strain the syrup through a fine mesh strainer.  Cool and use as desired.  Syrup with keep for at least 1 week in the fridge.


Berry Kombucha Sangria


  • 1, 750 mL bottle Pinot Gris, vegan if needed
  • 1 large orange
  • 1 medium green apple, chopped
  • 1 1/2 cups mixed berries
  • 1 bottle berry flavoured kombucha


Pour wine into a large pitcher. Slice your orange in half around the centre [not end to end].  Squeeze one half to get about 1/3 cup fresh orange juice and strain the pulp.  Pour into the pitcher with the wine.  Gently stir.

Slice 1/2 cm thick rounds of the remaining orange half and cut each round into quarters with the rind attached.  Slice strawberries in half (if using).  Add the orange segments, apple, and berries to the wine and give a few gentle stirs.

Refrigerate for at least 4 hours but best overnight.  Pour into glasses and serve with a few splashes (2-3 tablespoons) of kombucha in each glass. Can be made 1 day ahead. Add ice if desired when serving.


  • Use any combination of berries you choose. I used an equal mix of blackberries, strawberries, and raspberries.
  • For a little more kick add 1/4 cup brandy to the mix.
  • Add juice from 1 lime for a sour bite.
  • Try Riesling instead of Pinot Gris for more sweetness.