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Pineapple Ginger Kombucha Cocktail

5 min

A Kombucha cocktail perfect for a Summers day. It is sweet, spicy, tropical, refreshing and has just the right amount of fizz! It is also full of probiotics that are good for the gut.

If you prefer to have a mocktail, just omit the alcohol.

Photo and Recipe adapted from Elaine at flavourandsavour.com


2 cups pineapple juice
1/4 cup lemon juice
2 Tbsp maple syrup 
1 lemon, sliced
2 cups Lemon Ginger Kombucha
6 Tbsp triple sec (or your favourite citrus liqueur – optional)
5 sprigs fresh rosemary
1 Tbsp raw sugar


  1. Remove the leaves from one sprig of rosemary and chop very finely. Mix with sugar and transfer to a small plate. Rub the edge of each glass with lemon, then invert the glass into the rosemary-sugar mixture to coat.
  2. Combine pineapple juice, lemon juice and maple syrup in a jug. Stir to combine, as the maple syrup will sink to the bottom. Slowly add the kombucha.
  3. Pour completed lemon ginger cocktail over ice-filled glasses and garnish with lemon slices and sprigs of fresh rosemary. Serve immediately and enjoy!
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