It’s prime time for margaritas right now given that Cinco de Mayo is this weekend and everyone is looking for an excuse to drink alcohol and eat tacos! I however, mostly prefer virgin cocktails and if I can sneak in something healthy then I’m even more excited. Like this kombucha margarita mocktail! It is fun, so tasty and refreshing and has beneficial bacteria for the gut. What more could you want? Are you ready to give it a go?!
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If you are a cilantro lover like me then this drink is for you. The tiniest bit of chopped cilantro adds so much flavour to the cocktail. I also love the hibiscus simple syrup and think that it would be wonderful poured over some fruit with a little lime zest to garnish.
This cocktail’s sweetness will very depending on what kombucha you use to make it. I used the gingerade from GT‘s but feel free to use homemade or your favourite. You can adjust the amount of simple syrup you use to your taste buds. To make this I used a cocktail shaker but if you don’t have one simply mix the ingredients together! So simple!
Let me know how you like it in the comments below and be sure to rate it!
For more hibiscus recipes check out these posts:
For more cocktail/mocktail recipes check out these:
Hibiscus and Ginger Kombucha Margarita Mocktail
A fun twist on a traditional margarita without the alcohol! The absolute BEST way to celebrate Cinco d Mayo without the booze.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 serving
- Category: Beverage
- Cuisine: mocktail
1 ounce lime juice
1 ounce hibiscus simple syrup (recipe below)
4 ounces ginger kombucha (I used the Gingerade from This company)
1 packed tsp chopped cilantro
sea salt, raw cane sugar and dried hibiscus for lining the glass
limes for garnish
Honey Hibiscus Simple Syrup
1/4 cup water
1/4 cup honey
2 tbsp dried hibiscus flowers
First make the Honey Hibiscus Simple Syrup. In a small pot mix the honey, water and dried hibiscus over medium low heat. Allow the honey to dissolve into the water (about five minutes). Remove from the heat and allow the hibiscus to steep for another 15 minutes. Strain through a fine mesh sieve.
With a mortar and pestle crush a few dried hibiscus flowers and mix with equal parts salt and sugar. Use a lime to wipe the entire lip of the serving glass and roll in the sugar/salt/hibiscus mixture.
For the cocktail, add the lime juice, ginger kombucha, hibiscus simple syrup and cilantro to a shaker with ice. Give it a good shake and pour over ice into your rimmed glass. If you don’t have a shaker you can simply mix everything together in a mason jar and pour over ice.