Kombucha 221 BC

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Margarita Mocktail for Cinco de My-Oh-Mayo

Gather the essentials for your Cinco de Mayo celebration with this margarita mocktail. Let’s blend the art of natural fermentation with the joy of a refreshing drink. Say cheers to a unique twist on the classic margarita, sans the alcohol! Celebrate Cinco de Mayo—with flavor, flair, and a touch of healthful indulgence!

Time to pull out the margarita glasses and salt for the rim. This is a treat adults and children will love!

Ingredients you will need:

  • 1 oz. lime juice
  • 1 oz. hibiscus simple syrup
  • 5 oz. of 221 B.C. GINGER Kombucha
  • 1 packed tsp chopped cilantro
  • Sea salt, raw cane sugar and dried hibiscus for lining the glass
  • Limes for garnish

To make the Honey Hibiscus Simple Syrup

  • 1/4 cup water
  • 1/4 cup honey
  • 2 tbsp dried hibiscus flowers



    1. First make the Honey Hibiscus Simple Syrup. In a small pot mix the honey, water and dried hibiscus over medium low heat. Allow the honey to dissolve into the water (about five minutes). Remove from the heat and allow the hibiscus to steep for another 15 minutes. Strain through a fine mesh sieve.
    2. With a mortar and pestle crush a few dried hibiscus flowers and mix with equal parts salt and sugar. Use a lime to wipe the entire lip of the serving glass and roll in the sugar/salt/hibiscus mixture.
    3. For the cocktail, add the lime juice, ginger kombucha, hibiscus simple syrup and cilantro to a shaker with ice. Give it a good shake and pour over ice into your rimmed glass. If you don’t have a shaker you can simply mix everything together in a mason jar and pour over ice.

    Download the Margarita Mocktail recipe card here.

    marg recipe download

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