Well Mexico has totally rubbed off on my kitchen agenda and I’m kind of loving it. I mean, without a week in Mexico I’m not sure we would be talking about kombucha rose and fresh citrus margaritas!!!
And just in time for Cinco de Mayo 😛
Currently I’m sitting in my favorite little sunny coffee shop where I find I’m always the most productive (isn’t it strange how sometimes where you work affects how you work? I kinda love it), and I just finished editing these pictures. I was so deep into getting the kombucha pour shots looking just right, (and was obviously thinking about how delicious these margaritas were) that when I took a sip of my iced almond milk chai latte I totally expected it to be a margarita 🙂 Coffee shop margs? Maybe I’m onto something…
If you follow along with me on instagram, you might have figured out that I spent the last week or so traveling in beautiful (sunny!!!!) Mexico with some of my best babes. It was an incredible trip. Lots of margaritas, fresh fruit, tasty seafood, and salty waves were to be had, and I came back totally renewed and inspired.
This margarita is a sort of cross between the best margaritas I had in Mexico (there were lots… all the fresh citrus!) and the things I missed about home. Mostly, kombucha. I don’t think I knew how much I love the stuff until I was away from it for a week.
And I think it must just be the springtime vibes that got me on the rose train. Because despite all the rain that continues to fall in Seattle we are completely surrounded with blooming flowers. So beautiful and a sure sign of the sunshine that’s on it’s way! Hope does exist, Seattleites.
To get that rose flavor into these margaritas I made a really easy simple syrup with dried rose buds. It lends a very subtle floral complexity to the drink. And paired with a ton of fresh citrus and the bubbly kombucha I know you’re going to LOVE these as much as we did!
I have also read about making a rose simple syrup with fresh rose petals (I think you would just double the quantity), but I happened to have some dried ones on hand from this company. It looks like they’re temporarily sold out of them (sad face!), but you can also find them in other online stores, or at your local apothecary // tea store if you have one.
Just make sure the rose buds that you buy are suited for edibility (organic is best!), and aren’t sprayed with any fragrances or chemicals!
Alternatively you could also try experimenting with an edible rosewater. I’m tempted to buy some and play around with it in the kitchen for other projects.
Because of the rose simple syrup and the mild sweetness of the kombucha, this margarita really doesn’t need any cointreau or any other sweetener, making it a slightly different formula than what you may normally turn to when making margaritas, but it never hurt to switch things up a bit in the name of a delicious well balanced boozy beverage!
I realize that adding a sparkling beverage such as kombucha to a margarita also moves it away from the normal formula, but I always love a splash of something sparkling in my margs and I’ve been adding kombucha and water kefir to my cocktails lately and loving it!! There’s something about the flavor and addition of those tiny bubbles that just works magic.
And because of the floral notes of the rose simple syrup, and alllllll the BRIGHT FRESH CITRUS even non kombucha loving folks can get behind this cocktail.
My love Patrick normally won’t touch kombucha with a ten foot pole (not even kidding) but I left one of these in the refrigerator for him to enjoy after work without telling him there was kombucha in it and about 30 minutes later I got a text message asking for another one 😉
Now that’s a sign of a good drink.
Happy Cinco de Mayo everyone and cheers to the sunny kombucha rose and fresh citrus margarita drinking days that are ahead of us! Until then we can all just pretend we’re on the beach in Mexico with one of these in hand 🙂
did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xoPrint
Kombucha rose and fresh citrus margaritas! Can a margarita be both delicious AND good for you? I think these prove that yes, they totally can.
FOR ROSE SIMPLE SYRUP
- 1 1/2 cup water
- 1 cup cane sugar / coconut sugar, maple syrup or honey
- 1 cup organic dried rose buds (make sure the rose buds that you are using are suitable for culinary use! Some dried roses may be sprayed with chemicals & fragrances)
- juice of 2 limes and 1 lemon (about 3 oz juice total)
- 3 oz tequila
- 1 1/2 oz rose simple syrup
- 16 oz bottle of your favorite kombucha (I used a “Love” flavor by Brew Dr’s which has rose as one of the ingredients. It’s made in Portland and is probably my absolute favorite kombucha company ever! They have the tiniest bubbles and most tasty flavors)
FOR ROSE SIMPLE SYRUP
- In a small saucepan, bring water and sweetener to a boil over medium high heat. Reduce heat to medium low, add dried roses and simmer for 10 minutes.
- Remove from heat, cover and allow to steep for another 5 minutes.
- Strain rose buds with a fine mesh strainer, pressing solids to extract as much of the fragrant syrup as possible. Set aside to cool.
- Run a lime wedge around the rim of two glasses and coat with salt. Add ice to glasses and set aside.
- In a cocktail shaker combine fresh citrus juice, tequila, rose simple syrup and a handful of ice.
- Shake until very cold and strain into glasses, dividing evenly.
- Top with kombucha and garnish with lime wedges, more rose buds and a lemon twist (don’t miss the lemon twist!! it adds a lovely aromatic note that puts such an elegant touch on the drink!)