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Kombucha Cocktail - GIL Margarita

We served this spicy cocktail at the Mac+Cheese Fest, and served a non-alcoholic version at The Stop Night Market. For all the people asking for the recipe, here it is!


- 4 oz GIL kombucha

- 0.5 oz chipotle purée*

- 1 oz El Jimador reposado tequila

- tamarind/chipotle pulp**

- flaked sea salt (ex. Maldon) + salt (ex. Diamond Crystal)

- ice

Dip rim of glass in tamarind-chipotle pulp, dip in salt, fill glass with ice. In a shaker, add tequila, purée and ice, shake vigorously, strain into prepared glass. Top with GIL kombucha, stir. Enjoy!

Tamarind/Chipotle Pulp*

- 2 dried chipotles (cracked open and shaken to remove seeds)

- 4 tamarind pods (no seeds and shell)

- 1/4 cup sugar

- 1.5 cups water

Place ingredients in a pot, cook chipotle and tamarind until soft, purée and pass through a fine strainer, reserve pulp**. Puree should be sweet and silky*.

Cheers, Mandy + Gerry


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