Rev Up

Looking to take your kombucha to the next level? Mix it up with the cocktail recipes below.

Cranberry Kombucha Mule

cranberry mule kombucha image


  • 1.5oz Vodka
  • 2oz Cranberry Juice
  • 6oz Revolutionary Roots Lemon-Ginger Kombucha


1. Stir cranberry juice and vodka together over ice in a Collins glass
2. Top with kombucha and garnish festively
3. Enjoy!

Ginger-Lemon Gin Fizz


  • Thumb size piece of ginger peeled & cut into slices
  • Half a lemon cut into slices
  • 3 oz gin
  • Ice
  • Revolutionary Roots Lemon Ginger Kombucha


  1. Add half the sliced ginger and half the sliced lemon into a cocktail shaker and muddle using muddling stick.
  2. Add gin and let sit for 5-10 minutes to let the flavors to further infuse into the gin.
  3. Add ice and shake to get the mixture cold.
  4. In two old-fashioned glasses equally add the rest of the ginger and lemon slices and ice.
  5. Pour the shaken gin over the ice and top off with Revolutionary Roots Lemon Ginger Kombucha.
  6. Serve and enjoy!

grape crush


  • 1.5 oz gin
  • 1.5 oz Revolutionary Roots Concord Grape Kombucha
  • 0.5 oz elderflower liqueur
  • 0.5 oz fresh lime juice
  • 0.25-0.5 oz simple syrup
  • one 2″ spring rosemary, plus more for garnish
  • Ice
  • Club soda to top off or use more kombucha


  1. Add the gin and rosemary into a cocktail shaker and muddle using a muddling stick.
  2. Add kombucha, elderflower liueur, lime juice, simple syrup, and a handful of ice and shake to get mixture cold.
  3. Strain into a rocks glass over ice or serve in a coupe glass without ice, like a traditional gimlet.
  4. Top off with club soda or kombucha.
  5. Garnish with an extra spring of rosemary.
  6. Serve and enjoy!

Apple Cider Sangria


  • 20 oz Revolutionary Roots Apple Cider Kombucha
  • 6 oz brandy
  • 4 oz orange juice
  • 2 oz lemon juice
  • Thumb size piece of ginger peeled and cut into slices
  • 2 tsp orange bitters
  • 4 clementines, thinly sliced
  • 2 apples (Pink Lady, Honeycrisp or your favorite), very thinly sliced
  • one 750 ml bottle Prosecco or other dry sparkling wine
  • Pomegranate seeds for serving


  1. In a large pitcher, stir togather kombucha, brandy, orange juice, lemon juice, ginger, and bitters.
  2. Stir in clementine and apple slices (you can refrigerate this mixture for up to a day).
  3. When ready to serve, add Prosecco.
  4. Serve over ice and garnish with pomegranate seeds.
  5. Serve and enjoy!

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