Kombucha recipes - alcohol

My batch of "bootch" is still brewing, but I'm getting ready for when it's ready to drink.  Here are some recipes to try:

Dark and Stormy
Fill a rocks glass with ice.
Muddle 1/2 inch slice of ginger in 1oz of simple syrup. Squish it good.
Strain 1/2 oz into rocks glass.
Pour 1.5 oz dark rum into a rocks glass.
Add .5 oz sour mix to same glass.
Fill with ginger kombucha.
Stir & garnish with a lime.

Blueberry KombuchaRita
5 Blueberries
1 ½ oz El Tesoro Tequila
1 oz Triple sec
1 oz Kombucha
½ oz Lime Juice

Dump the ice into a shaker.
Combine all ingredients in shaker with ice.
Cover & shake vigorously.
Pour into Low Ball glass.
Garnish with lime or fresh blueberries.

How to make Blueberry liqueur:
1 lb. fresh blueberries
3 cups vodka
1 1/2 cup  sugar

Rinse and check the blueberries and place them in a jar, add vodka, cap with a tight lid and mix.
Stir daily during the first days, later at least once a week for 3-4 weeks.
Filter the mixture of berries and alcohol and transfer the liquid to a bottle.
Add sugar and shake until dissolved.
After three months strain the liqueur thru a cloth.
Add some more sugar if necessary.
The liqueur should mellow for at least 3 months before drinking, preferably for 6 months.
The color of the blueberry liqueur is dark red, and the flavor is delicious.

Stay thirsty my friend.


In my quest to be healthier, I've been eating a lot of probiotics, mostly in kefir, but I've found Kombucha again and have added that to my daily regiment.  But now that my one bottle is finished, I've decided to try and make my own. 
Regular tea
1 cup sugar
4-6 bags tea -  for loose leaf, 1 bag of tea = 1 tsp
Kombucha Starter Culture – SCOBY
1 cup starter liquid
purified/bottled water
tea kettle
brewing vessel
cloth cover
rubber band

Boil 4 cups of water.
Add hot water & tea bags to pot or brewing vessel.
Steep 5-7 minutes, then remove tea bags.
Add sugar and stir to dissolve.
Fill vessel most of the way with purified water, leaving just 1-2 inches from the top for breathing room with purified cold water.
Add SCOBY and starter liquid.
Cover with cloth cover and secure with the rubber band.
Say a prayer, send good vibes, commune with your culture (optional but recommended).
Set in a warm location out of direct sunlight (unless vessel is opaque).
Do not disturb for 7 days.

After 7 days, or when you are ready to taste your KT, gently insert a straw beneath the SCOBY and take a sip.  If too tart, then reduce your brewing cycle next time.  If too sweet, allow to brew for a few more days.  Continue to taste every day or so until you reach your optimum flavor preference. Your own Kombucha Tea Recipe may vary.
Decant & flavor (optional).
Drink as desired! Start off with 4-8oz on an empty stomach in the morning, then with meals to help with digestion or as your body tells you it would like some more! Drink plenty of water as it is a natural detoxifyer and you want to flush the newly released toxins out.

Here are a few recipes I've found to make, I'll let you know how it goes.

Plain tea
6 cups of tea
2 cups unflavored kombucha
⅓ cup sugar
Fresh Squeezed Orange Juice
Mix 1/2 and 1/2 of Kombucha with OJ.
Add vodka to make it a cocktail.

Ice cream float
2 scoops of your favorite ice cream, sherbet, or frozen yogurt
12-16oz of flavored or unflavored kombucha tea
This will get foamy, so pour slowly.

Stay thirsty my friend!

Make your own Ketchup?

Wha?  Yup.  So I'm on a new diet program and I can't eat sugar and in class they were talking about how much sugar ketchup has.  So I found this recipe and I hope to try it.  But I guess it doesn't matter since I can't eat anything that I usually put ketchup on, i.e. potatoes and french fries.  Oh well, here it is anyway.

1 28-oz. can tomato puree
1 medium yellow onion, peeled and quartered
1 clove garlic, crushed and peeled
1/2 fresh jalapeño, stemmed and seeded
2 tbsp. dark brown sugar
1/2 cup cider vinegar
1 cup water
Pinch cayenne
Pinch celery salt
Pinch dry mustard
Pinch ground allspice
Pinch ground cloves
Pinch ground ginger
Pinch ground cinnamon
Kosher salt
Salt and freshly ground black pepper

Put tomato purée, onions, garlic, jalapeño, and sugar into a blender or food processor and pulse until blended. Add vinegar and 1 cup water and purée until smooth.
Transfer to a medium saucepan; add cayenne, celery salt, mustard, allspice, cloves, ginger, and cinnamon. Cook over low heat, stirring occasionally, for 45 minutes. Season to taste with salt and pepper. Store in refrigerator, covered, for up to 1 month.

Recipe from Saveur

Stay hungry my friend!