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Recipe Detail Page
Rye and ’Bucha
Early Summer 2020
A New Age spin on the great Canadian Highball finds spicy rye whisky and tangy ginger kombucha sweetened with a hint of maple syrup. Since kombucha varies in sweetness and acidity from brand to brand, if you don’t use Rise you may need to adjust the maple syrup.
Makes 1 drink
Ice
1½ oz rye whisky
¼ oz strained fresh lemon juice
¼ oz pure maple syrup, or more to taste
4½ oz Rise ginger kombucha
Long, thin lemon twist cut with channel knife
1 Place 2 ice cubes in a chilled Highball glass. Add rye, lemon juice and maple syrup. Stir for 15 seconds. Fill glass with ice. Top with kombucha, pouring slowly. Lightly stir. Garnish with lemon twist.
Makes 1 drink
