I know New Years has come & gone but it’s never too late for a cocktail recipe!

Last week I saw this cranberry-kombucha cocktail recipe on Instagram & I decided to give it a try, but without the sugar it called for.

The recipe they shared includes cane sugar but I wanted to see if it would be tasty with just the sweetness from the kombucha. It turned out great!! It was definitely sweet enough for me so I’ll share exactly how I made it!

First, I headed to the liquor store to find vodka that is gluten free. Many vodka brands are grain-finished and therefore contain gluten.

I bought Zachlawi brand sweet potato vodka. It’s really smooth and even has a natural bit of sweetness to it.

You could go so many ways with the kombucha but I used GT’s brand – Trilogy flavor – and I got the 1.4 liter bottle. Every brand and flavor has a different amount of sugar so if you’re trying to minimize your sugar consumption, make sure to take a look at the label & compare!

Then I picked up fresh rosemary, fresh cranberries and unsweetened cranberry juice. Keep in mind: most juice you buy in the juice aisle will have added sugar so make sure you’re looking at the ingredients! Just cranberries and water! No sugars!

In a large pitcher I combined:

  • 2 handfuls whole cranberries
  • 1.5 cups unsweetened cranberry juice
  • 1.5 cups vodka
  • 1 large bottle of kombucha (1.4 liter bottle)
  • 6 sprigs fresh rosemary

I let it sit for about 4 hours in the fridge before drinking. You want to make sure to give that rosemary flavor some time to develop! It’s so worth it!

I made sure each glass included some whole cranberries and a sprig of rosemary but I skipped the sugar rim around the glass.

The kombucha adds a sparkle & fizz plus some sweetness – it’s a great balance to the bright bitterness of the unsweetened cranberry juice.

Cheers! Enjoy it!