This tropical cocktail gets a light sparkle from pineapple kombucha. Almond extract replaces the orgeat almond syrup traditionally found in a mai tai to reduce the sugar while maintaining the flavor.
Pineapple Kombucha Mai Tai
This tropical cocktail gets a light sparkle from pineapple kombucha. Almond extract replaces the orgeat almond syrup traditionally found in a mai tai to reduce the sugar while maintaining the flavor.
Ingredients
- 2 ounces pineapple juice
- ½ ounce lime juice
- 1 ¼ ounces light rum
- ¼ ounce triple sec
- ⅛ teaspoon almond extract
- 2 ounces pineapple kombucha
- ⅛ teaspoon grenadine
- Pineapple slices for garnish
Instructions
- Fill a cocktail shaker with ice. Add pineapple juice, lime juice, rum, triple sec and almond extract. Shake, then strain into a tall ice-filled glass. Top with kombucha, then grenadine. Garnish with a pineapple slice, if desired.
Notes
Equipment
Cocktail shaker
