’Pina Fermented kind of Colada’
45ml Jaw Box pineapple and ginger Gin liqueur
15ml pineapple and coconut liqueur
60ml pineapple and coconut kombucha (omg yum)
15ml lemon juice
30ml of tonic water
Muddle the jalapeño in a cocktail shaker. Add the alcohol and lemon and shake. Pour in the tonic and kombucha and stir.
Double strain into your favourite cocktail glass. Garnish with mint and dehydrated orange.
Recipe and photography © @the_margarita_mum