Go Back

Pineapple, Basil & Rum Kombucha Cocktail - Bright, Bubbly, and Refreshing

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • White or lightly aged rum (1.5 to 2 ounces per serving) – clean and versatile.
  • Pineapple juice (2 ounces) – fresh or high-quality bottled with no added sugar.
  • Plain or pineapple kombucha (3 to 4 ounces) – for fizz and tang.
  • Fresh basil leaves (6 to 8 leaves) – plus extra for garnish.
  • Fresh lime juice (0.5 ounce) – balances sweetness.
  • Simple syrup (0.25 to 0.5 ounce, optional) – adjust to taste depending on your kombucha and juice.
  • Ice – cubes for shaking and larger cubes for serving.
  • Pineapple wedge or slice – optional garnish.
  • Sea salt – a tiny pinch can brighten flavors.

Method
 

  1. Prep your glass: Chill a tall glass or a rocks glass in the freezer for a few minutes. Cold glassware helps the bubbles stick around.
  2. Muddle the basil: In a shaker, add the basil leaves and lime juice. Gently muddle 3–4 times. You want to bruise the leaves to release aroma, not shred them.
  3. Build the base: Add rum, pineapple juice, and simple syrup if you plan to use it. Toss in a small pinch of sea salt to sharpen flavor.
  4. Shake briefly: Add ice and shake for about 8–10 seconds. You’re chilling and marrying flavors, not trying to dilute heavily.
  5. Strain: Double strain into your chilled glass over fresh ice to catch basil bits and keep the drink silky.
  6. Top with kombucha: Slowly pour in the kombucha. Start with 3 ounces, then taste. Add up to 1 ounce more if you want extra fizz and tang.
  7. Garnish and serve: Slap a basil leaf between your palms to release oils and float it on top. Add a pineapple wedge on the rim if you like.
  8. Taste and tweak: If it’s too tart, add a tiny splash more simple syrup. If it’s too sweet, squeeze in a touch more lime or add an extra half ounce of kombucha.