Margarita Kombucha Recipe

Slap on your fake mustaches and grab your sombreros folks–it’s fiesta time!

Margarita Kombucha

Cinco de Mayo is a day to say lame taco jokes, enjoy some delicious tacos, and drink margaritas! It’s a holiday that Americans have adopted so that we can have an excuse to celebrate, and I’m okay with that (especially when it involves tacos and margaritas!).

I revel in the chance to make something a little healthier without compromising flavor. That’s what these kombucha margaritas are all about!

If you whip up some quick fermented pico de gallo to go with it and you’ll have a gut-healthy duo that you can feel good about! You could make a party around just having friends over to make fermented pico de gallo together! That’s a party that I want to be a part of :).

 
Limes

PRIMARY VS SECONDARY FERMENTATION

It’s important to note that brewing homemade kombucha is almost always a two-step fermentation process. Brewing kombucha is only a one-step process for those who prefer an unflavored flat kombucha. Otherwise, the steps consist of a primary fermentation and secondary fermentation.

  1. Primary Fermentation: The primary fermentation is the first step of the kombucha brewing process. This is where your SCOBY transforms regular sweet tea into the tart and slightly sweet kombucha we love. At the end of this stage, you will have finished kombucha, but it will be flat and unflavored. Have you skipped this step? Then check out our guide on making kombucha at home or our guide on making jun kombucha at home. Traditional kombucha is going to yield a bolder brew, while jun kombucha is milder and a bit more tart.
  2. Secondary Fermentation: The secondary fermentation is the step where you bottle, carbonate, and flavor your kombucha by the addition of sugar and flavors. This step is essentially adding a bit of sugar/flavor to each airtight bottle and letting it ferment a little longer, allowing the yeast to carbonate the beverage in an airtight environment naturally. How exactly does this happen? See our post on kombucha secondary fermentation here.

Since this recipe is for the secondary fermentation, to make this recipe, you’ll need to have kombucha that has finished the primary fermentation and ready to bottle.

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INGREDIENTS

  • Kombucha
  • Agave Nector
  • Silver Tequlia 
  • Fresh Lime and Chili Lime Salt

SECONDARY FERMENTATION PREPARATION

This recipe makes one 16 fluid ounce bottle. For a 1-gallon batch, make 7 16 ounce bottles of kombucha or times the ingredients by 7 and save any excess ingredients for future batches (trust us, you’ll be coming back for more of this one). Before beginning this recipe, you will want to:

  1. Reserve 12 – 16 fluid ounces of kombucha and your pellicle from your completed primary fermentation and set aside. It’s best to pour from the top of the brew jar as the bottom will have a much higher yeast concentration. You will use this as your starter for your next gallon batch of kombucha.
  2. With your kombucha starter tea and SCOBY placed aside, you will now have enough kombucha left to make seven 16 oz bottles. These bottles are the most popular as they are considered the best bottles for kombucha secondary fermentation, but any other airtight bottles made for carbonation will work.  

 

Margarita Kombucha Recipe

5 from 1 vote

Recipe by Fermentaholics Course: Margarita Kombucha, Kombucha, LimeCuisine: MargaritaDifficulty: Easy

16 FL Oz Bottles

1

Bottles

Prep time

10

minutes

Second Fermentation

1-3 Days

This Margarita Kombucha is for one 16 fluid ounce bottle. For a quart batch, make two bottles. To scale this recipe to a quart batch, multiply the ingredients by two or toggle the serving size up to two above.

Ingredients

  • 4 Oz Kombucha

  • 0.5 Oz Agave Nectar

  • 1.5 Oz Silver Tequila

  • 1 Dash Chili Lime Salt

  • 1 Oz Lime Juice

  • SUPPLIES
  • Measuring Spoons

Directions

  • Measure ingredients and add them to the shaker. Add a few cubes of ice and shake vigorously for about 5 seconds.
  • Add chili lime salt to a plate or small bowl. Take a fresh lime slice and rub it around the rim of the glass to act as a glue then dunk the rim of that glass into the seasoning, twisting to get full coverage.
  • Fill glass with ice and then strain the contents of the strainer over the ice.

Notes

  • First-time brewers may find it helpful to substitute a glass bottle for a plastic bottle of equal size. Fill the plastic bottle as directed above, leaving 1-2 inches of empty headspace at the top. This plastic bottle will now be used as a pressure gauge. Once this bottle becomes rock solid, you will know the remaining are ready. This method can help prevent bottle bombs.

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