Tart, effervescent and refreshing, kombucha is the probiotic drink that is giving coconut water a run for its money.

Kombucha is basically a green or black tea that goes through a fermentation process using a medium called SCOBY, for Simbiotic Culture of Bacteria and Yeast. The resulting product is slightly fizzy, can have a sour or vinegary taste, and is supposed to be great for your digestive and immune systems.

Effects differ depending on the individual, but in my case it provides a boost of energy that is so different from a caffeine spike. I also think it tastes absolutely delicious. I prefer drier, or less sweet, drinks, so the tart flavor profile of kombucha is something I have really learned to enjoy.

With so many kombuchas available — and local companies popping up left and right — the cocktail possibilities are endless.

I don’t think that ’bucha is for everyone, but if you’re curious, this is a fun experiment.

The key is finding balance. Because kombucha is so tart, you want to make sure that your citrus or acid component is dialed down a little bit to accommodate the ’bucha.

No Worries

One of my favorite cocktails is the Paloma: silver tequila, fresh lime, a little salt and a Mexican grapefruit soda called Jarritos (this can be substituted with Squirt or Fresca). The soda is all natural, but chock-full of sugar. This drink is a carefree way to enjoy a little agave spirit without the extra calories to weigh it down.

• 1/2 ounce lime juice
• 1/2 ounce agave nectar
• Pinch sea salt
• Splash ruby red grapefruit juice
• 1-1/2 ounces 100 percent agave silver or blanco tequila (such as Patron or Cazadores)
• 2 ounces grapefruit kombucha (such as KeVita Master Brew)

Combine lime juice, agave, salt and juice in highball glass. Add tequila, fill with ice, top with kombucha and stir.

Garnish: Thin grapefruit wheels

Happy Buddha

If you are a fan of Moscow Mules but don’t like all of the sugar that comes along with ginger beer, this drink might be your new favorite. Switch the sugar for honey and you get the spicy ginger note from kombucha. You’ll be surprised at how approachable and refreshing it is. If you become a fan, ginger kombucha is sold by the six-pack at Costco, so you can make enough for your next party.

• 1/2 ounce lime juice
• 1/2 ounce honey syrup (5:1 mix of honey to hot water)
• 2 dashes Angostura bitters
• 2 ounces lemongrass-infused vodka (such as Kai Lemongrass)
• 2-1/2 ounces ginger kombucha

Combine lime juice, honey, bitters and vodka in highball glass. Fill with ice and top with kombucha.

Garnish: Lemongrass stalk and thinly sliced ginger

Smashing

The Whiskey Smash is a refreshing beverage with bourbon, fresh lemon, muddled (pressed or crushed) mint and sugar. The kombucha twist adds an effervescence that lifts it and saves a step by taking out the muddling. Smashing may be slightly more spirit-forward in its approach, bourbon being a robust spirit, but you could still enjoy this cocktail on a hot day.

• 1/2 ounce lemon juice
• 1/2 ounce honey syrup (5:1 mix of honey to hot water)
• 1-1/2 ounces bourbon whiskey (such as Makers Mark or High West)
• 2 dashes Angostura bitters
• 2-1/2 ounces mint kombucha (such as Sky)

Combine lemon juice, honey, whiskey and bitters in mixing glass with ice. Shake and strain over ice into highball glass. Top with kombucha.

Garnish: Wide orange twist and mint sprig

The Getaway

I recently featured a version of this cocktail at a nationally televised event on Kauai. It was the absolute belle of the ball, with guests coming back for more and wondering what the secret ingredient was. For that event I used a Kauai kombucha and sourced the lilikoi juice from Kauai Juice Co. The brightness of lilikoi, exotic aroma of kaffir and hint of coconut combine to create a perfect reprieve from the everyday. The tropical flavors make you feel like you’re on vacation, without the guilt of heavy coconut cream or sugary blended options.

• Toasted coconut salt (to garnish rim; see note)
• 2 kaffir lime leaves
• 1/2 ounce lime juice
• 1/2 ounce light agave nectar
• 1 ounces fresh lilikoi juice (such as Govindas)
• 2 ounces light or silver rum
• 2 ounces coconut kombucha (such as Valley Isle Juice Co.)

Rim glass with toasted coconut salt. Set aside.

Place kaffir lime leaves, lime juice and agave in mixing glass; press. Add juice and rum. Fill glass with ice, shake and strain into pre-rimmed serving glass. Top with kombucha, stir to combine.

Garnish: Thin lime wheel and kaffir lime leaf

Note: To make toasted coconut salt, mix 2 parts shredded sweetened coconut (toasted in oven or toaster oven until golden) with 2 parts raw sugar and 1 part kosher or sea salt. Pulse in blender until fine.

Nutritional information unavailable.

Chandra Lucariello is director of mixology for Southern Wine & Spirits. Ingredients note: The liquors and liqueurs used in these recipes are widely available from Oahu liquor stores and some supermarkets.