The Story Behind The Gin Kombucha Tea Punch
While I currently live in Seattle, I’m originally from North Carolina, and I always make sure to periodically visit. This summer, while stopping back home in Charlotte, I visited The Punch Room at the Ritz Carlton Hotel. The high-rise bar (it’s on the 15th floor of the Ritz) has a classic speakeasy vibe. They offer a variety of classic cocktails as well as some original punches for up to six guests. While I enjoyed my time drinking at The Punch Room, I was even more delighted to be invited back to explore the cocktails by the amazing bartender and head mixologist Bob Peters. Bob is known for his creative, genius drinks and we collaborated to make our own punch; today I’m going to show you how to make it.
This punch calls for Earl Gray tea and kombucha – a mixture that’s wacky but still simple. You don’t have to use Earl Gray – mix it up with floral and fruity teas. To give the punch effervescence, I added sparkling kombucha, but feel free to use ginger beer or Champagne. I chose to stir, then strain the punch because it was only for a single serving, but if you’re making a whole bowl, feel free to add ice and skip the straining. As the ice dilutes the punch it will take on a new flavor and get better over time. This recipe is original, no hassle, and will surprise and delight many a guest at your table.
- 2 Ounces Early Grey tea
- 1 Ounce gin
- 1 Ounce Cherry Cassis kombucha
- ½ Ounce Lime juice
- ½ Ounce Orange juice
- 1 Teaspoon Simple syrup
- Edible flower, to garnish
- Fill a mixing glass with ice, add all of the ingredients except the kombucha.
- Stir, and strain into a serving glass.
- Top with the kombucha, and garnish with the edible flower.