Ingredients
-
100ml ginger kombucha
-
160ml pineapple, mango juice
-
1/2 lime
-
a pinch of spirulina
-
as needed icefill the glass completely
-
DECORATION:
-
2 pineapple leafcut into a zig-zag
-
a sprig of currant
-
FOR ½ LITRE OF JUICE:
-
1 pineapple
-
1 mango
Directions
This Ibiza cocktail recipe is ideal for the summer. Its two layers with fresh mango, pineapple juice and kombucha with spirulina remind of the sun and the sea.
Ingredients
| 100ml ginger kombucha | |
| 160ml pineapple, mango juice | |
| 1/2 lime | |
| a pinch of spirulina | |
| as needed ice | |
DECORATION: |
|
| 2 pineapple leaf | |
| a sprig of currant | |
FOR ½ LITRE OF JUICE: |
|
| 1 pineapple | |
| 1 mango | |
Steps
|
1
|
Start by peeling and cutting the mango and pineapple and then jucing both with the slow juicer. |
|
2
|
To make the cocktail, squeeze half a lime into a tall tumbler. |
|
3
|
Fill the tumbler with ice, then add 160 ml of the pineapple and mango juice. Stir well. |
|
4
|
Add the blue spirulina powder to the kombucha and pour it into the glass, using the stirrer to keep the blue liquid on the top. You'll end up with a two-layer cocktail, with yellow on the bottom and blue on the top. |
|
5
|
Decorate with a pineapple leaf cut into a zig-zag and a sprig of currant. |
|
6
|
Finish with a stainless steel straw. |
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