The Kombucha Julep
1oz Rise Kombucha mint syrup
2 oz bourbon
3-4 mint leaves
2 raspberries
1 cup of crushed Rise Kombucha Rose Schizandra ice
served in a julep cup
by Andrew Whibley - Pub Le Mile/Bremner
Kombucha Summer Smoothie
1 scoop vanilla ice cream
1oz coconut syrup
1oz pineapple juice
1oz Rise
Kombucha Rose Schizandra
1 scoop of ice
Combine all ingredients in a blender.
by Andrew Whibley - Pub Le Mile/Bremner
1oz coconut syrup
1oz pineapple juice
1oz Rise
Kombucha Rose Schizandra
1 scoop of ice
Combine all ingredients in a blender.
by Andrew Whibley - Pub Le Mile/Bremner
Morning Surprise
1/2 of a plum
1/2 oz rose syrup
1/2 oz lime juice
1/2 oz Prunelle de Bourgone
1 oz Calvados
Top off with Rise Kombucha Rose Schizandra.
by Gabrielle Panaccio - LAB Comptoir à cocktails
Tabacon
1/4 of an apple, sliced
Basil
1 oz ginger syrup
3/4 oz lime juice
Top off with Rise Kombucha Mint Chlorophyll.
by Gabrielle Panaccio - LAB Comptoir à cocktails
World’s Forest
1 oz elderberry syrup
3/4 oz lime juice
5 basil leaves
2 dashes of lavender essence
Top off with Rise Mint Chlorophyll (half a bottle).
by Eddy Germain - LAB Comptoir à cocktails
Beauty and Hendrick’s
2 oz Hendrick’s Gin
1/4 oz rose syrup
1/2 oz cucumber juice
1/2 oz lemon juice
Top off with Rise Kombucha Rose Schizandra
by Eddy Germain - LAB Comptoir à cocktails
Fizz
1 oz de gin
1 oz gin
3/4 oz Chartreuse
1 oz de gin
1 oz gin
3/4 oz Chartreuse
4 cucumber cubes
3/4 oz lime juice
1 egg white
2 oz Rise Mint Chlorophyll
by Maxime Boivin - Barroco
3/4 oz lime juice
1 egg white
2 oz Rise Mint Chlorophyll
by Maxime Boivin - Barroco
Bouquet
2-3 hibiscus bflowers
Juice of 1 lemon
3/4 oz homemade grenadine
2-3 drops of orange blossom water
Rise Rose Schizandra
by Maxime Boivin - Barroco