S is for Summer (and Sparkling Tonics + Kombucha Coolers)
With each summer comes opportunity: running outside, barbecuing by the beach, taking that three day weekend in Michigan and of course – al fresco dining, as early and often as possible. Lounging outside is our favorite activity – as Chicagoans, we get about 5 minutes of it – and it’s glorious.
This June, we’re maximizing our al fresco time and throwing in some unexpected cocktail recipes for our summer hangs. Sure, we love a good Aperol Spritz or local lager — but we’re also into bubbly, fizzy, tangy, sweet, and unexpected flavors, both boozy and non-alcoholic.
Enter two recipes, via Bon Appetit.
*Photos courtesy of Bon Appetit.
Rosy Gin-Kombucha Cooler
Why we love it:
Combines the unexpected fermented fizz + deliciousness of kombucha with the tang of gin. And has a beautiful rosy color that pops against a green backdrop. Best of all? It takes 2 minutes to make. We left out the ginger and used Brew Dr’s Superberry kombucha this time around.
- 2 ounces gin
- 1 ounce Campari
- ½ ounce fresh lemon juice
- ½ teaspoon finely grated fresh ginger
- 5 ounces original kombucha, chilled
- Lemon wedges (for serving)
Stir gin, Campari, lemon juice, and ginger in a pint glass or measuring cup. Stir in kombucha. Strain through a fine-mesh sieve into an ice-filled Collins glass. Garnish with lemon wedges.
Sparkling Beet Lemonade
Why we love it:
It has a funky refreshing flavor, and the color is gorgeous. This is a great pick-me-up when you want to tickle your tastebuds without the extra calories of booze.
- 3 cups club soda
- 1½ cups fresh lemon juice
- 1 cup beet juice
- ⅔ cup simple syrup
- 2 tablespoons fresh ginger juice
- 8 ounces gin (optional)
- 8 ounces Prosecco (optional)
Stir club soda, lemon juice, beet juice, simple syrup, and ginger juice in a large pitcher. Divide among glasses filled with ice; top each with 1 oz. gin and 1 oz. Prosecco, if desired.