The Element Black Dragon Kombucha is a formidable beast. The spicy black tea kombucha is infused with black cardamom and piquin peppers (which are 13-40 times hotter than jalapeños) for a serious kick, but Andrew Clyde of Alchemy Kombucha and Culture in San Antonio tamed its bite with the help of sweet bourbon and Cherry Heering. Vegetal Cynar and cinnamon then add depth to this tall glass of fierce flavor. “The black cardamon plays very well with the earthiness of the Cynar,” Clyde explains, “and the chiles push the spice on the back end in conjunction with the cinnamon.” After slaying this dragon, you’ll definitely seek out another.
Black tea Kombucha
1.5 oz Bourbon
.5 oz Cynar
.5 oz Cherry Heering
.5 oz Honey Syrup
.25 oz Fresh Lemon Juice
Element Black Dragon Black tea kombucha, to top
grated cinnamon, for garnish
cinnamon stick wrapped in orange peel spiral, for garnish
1 cup honey
1 cup water
- Combine the water and honey in a saucepan and bring to a boil.
- Reduce to a simmer and stir until honey dissolves, about 2 minutes. Immediately take the saucepan off the heat.
- Let cool, then pour into a container and store in the refrigerator for up to one month.