Cherry Bitters Turn Moonshine Cocktail into a Wonder Drink, from 'Kombucha Revolution'

Cherry Bitters turn Moonshine Cocktail from 'Kombucha Revolution' (Ten Speed Press, June 3, 2014) by Stephen Lee of Kombucha Wonder into a wonder drink. 

Moonshine Cocktail

Jovial King of Urban Moonshine is an expert when it comes to pairing food and drink with bitters, which are made of a variety of herbs, fruits, spices, and roots distilled in a base liquor. She inspired me to add cherry bitters to my Traditional Kombucha Wonder Drink—and what a wonderfully refreshing flavor combination! Try this re‑creation of a classic cocktail and enjoy the digestive benefits of both kombucha and bitters. The dashes of bitters lend an aromatic, well-balanced flavor to the fresh citrus, resulting in a crisp cocktail.

I recommend using Urban Moonshine’s Citrus Bitters. Serves 1

2‑inch peeled fresh ginger, chopped


1 tablespoon (1/2 ounce) freshly squeezed lime juice (about 1/2 of a lime)

1 tablespoon (1/2 ounce) freshly squeezed lemon juice (about 1/4 of a lemon)

6 tablespoons (3 ounces) plain kombucha (page 19)

6 tablespoons (3 ounces) vodka

5 dashes bitters

Twist of lemon peel, to garnish

Moonshine cocktail

Place the ginger in the bottom of a cocktail shaker and press with a muddler or blunt kitchen utensil. Half fill the shaker with ice. Add the lime juice, lemon juice, kombucha, vodka, and bitters. Shake well. Pour the strained liquor into a chilled martini glass and garnish with a twisted peel of lemon. 

(Reprinted with permission from Kombucha Revolution by Stephen Lee, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC. Cover photography (c) 2014 by Katie Newburn All other photography (c) 2014 by Leo Gong

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