Kombucha Bourbon Sour Food

RASPBERRY BOURBON SOUR

Steps:

• Make the raspberry syrup: In a small saucepan, combine the sugar, water and raspberries. Bring to a simmer and then remove from the heat. Stir until the sugar dissolves. Strain the syrup, pushing the pulp of the berries through but leaving behind the seeds. Discard the seeds. Chill the syrup at least 30 minutes and up to 24 hours.
• Get ready: Prepare a cocktail shaker with a fitted lid. On 2 small cocktail skewers, skewer 3 raspberries on each and set aside.
• Make the cocktail: In a cocktail shaker filled with ice, add the bourbon, lemon juice and 4 ounces of the raspberry syrup. Shake until chilled.
• Serve: Add a few ice cubes into two glasses and pour half of the cocktail into each. Garnish with the raspberry skewers.

BOURBON SOUR

Steps:

• Combine the sugar and water in a small saucepan and bring to a boil, stirring until the sugar is dissolved. Lower the heat and simmer for 5 minutes. Turn off the heat and let the simple syrup cool to room temperature.
• Muddle half of the maraschino cherries and orange slices with the simple syrup in a cocktail shaker. Add the bourbon and lemon juice. Fill the shaker halfway with ice and shake well. Strain into four rocks glasses filled with ice. Garnish each glass with a maraschino and an orange slice.

BOURBON SOURS

Steps:

• Combine the bourbon, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into martini glasses. Add a maraschino cherry and serve ice cold.

KOMBUCHA

Steps:

• For essential information on brewing safely, our top recipe tips and fun flavours to try, read our guide on how to make kombucha. Pour 1.8 litres boiled water into a saucepan, add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse.
• Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar. Add the scoby and its starter liquid, leaving a minimum of 5cm space at the top of the jar.
• Cover the jar with a thin tea towel or muslin cloth so the scoby can 'breathe'. Secure with an elastic band and label the jar with the date and its contents.
• Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight. Do not put the jar in a cupboard, as air circulation is important.
• After the first week, taste the kombucha daily - the longer you leave it, the more acidic the flavour will become. When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch.
• The kombucha is ready to drink immediately, or you can start a 'secondary fermentation' by adding flavours such as fruit, herbs and spices to the drawn-off liquid and leaving it bottled for a few more days before drinking. Will keep in the fridge for up to three months.Lemon & ginger kombucha Add the zest and juice of 1 lemon and 1-2 tsp grated ginger to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.Berry kombucha Add a handful of chopped strawberries, blueberries or bashed raspberries to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.