Ingredients
SERVINGS: 1 Cocktail
Cocktail
- 2 large strawberries, quartered
- ½ ounce honey syrup (recipe below)
- ½ ounce ginger juice (we used Ginger People)
- Juice of ½ lemon
- 1½ ounce Opuntia (Ventura Spirits)
- ¼ ounce Amaro Angeleno (Ventura Spirits)
- 1–2 ounces Guava Citra Hard Kombucha (Flying Embers)
Honey Syrup
- ½ cup local honey (we used Bennett’s Honey)
- ½ cup water
Instructions
For Cocktail
Add strawberries, honey syrup and ginger juice to a cocktail shaker and muddle well. Add lemon juice, Opuntia and Amaro to the shaker, then fill with ice. Close with lid or shaker pint and shake well. Strain mixture into a highball or rocks glass over cube ice and top off with Guava Citra Hard Kombucha.
Options: Add a strawberry or lemon wedge as a garnish.
Serve immediately.
For Honey Syrup
In a small saucepan, simmer honey and water over medium-low heat until honey is dissolved, stirring regularly. Allow to cool before using. Store in a glass jar in the fridge for up to 3 weeks.
