The Ultimate Kombucha Mojito Recipe | Featured in The Guardian

There are few things we love more than seeing our living tea out in the wild, but spotting Blighty Booch in the pages of The Guardian was a truly special moment.

Food writer and grower Mark Diacono recently shared his brilliant take on a classic cocktail, and we were absolutely thrilled to be named as his go-to kombucha for the recipe. This refreshing, gut-friendly twist on a mojito is the perfect way to elevate your weekend drinks—and it features our very own Bramley Apple & Elderflower brew.

The Story Behind the Sip: Hans and Gaby’s Mojito

Mark originally created this recipe in honour of his friends, Hans and Gaby Wieland. As smallholders at Neantóg Farm in Ireland, Hans and Gaby’s creative approach to fermentation helped spark Mark's own passion for the craft.

We love this backstory because it highlights exactly what the fermentation community is all about: sharing knowledge, experimenting with flavours, and celebrating good, honest ingredients.

Here is what Mark had to say in The Guardian:

"Make your own kombucha or use one of the many brands now out there – Blighty Booch is my favourite, and their bramley apple and elderflower kombucha would be perfect here."

The crisp, slightly tart bite of the Bramley apple combined with the floral notes of the elderflower pairs beautifully with the fresh mint and white rum. It is a grown-up, sophisticated cocktail that still packs all the living benefits of an authentic kombucha.

How to Make the Blighty Booch Mojito

Ready to play mixologist? Here is Mark’s wonderfully simple recipe for the perfect Kombucha Mojito.

Ingredients:

• 1 Lime (juiced and peeled)

• 1 Good Handful of Fresh Mint

• 50ml White Rum * 90ml Kombucha (We highly recommend our Bramley Apple & Elderflower for the best flavour profile)

• Crushed Ice

Method:

1. Muddle the Base: Put the lime juice, lime peel, and fresh mint into a sturdy bowl. Using the end of a rolling pin (or a cocktail muddler if you have one), lightly pound the leaves to release their essential oils, scent, and flavour.

2. Extract the Juice: Lift out the lime skins, giving them a good squeeze over the bowl to extract every last drop of juice and zesty flavour before discarding them.

3. Build the Drink: Half-fill a tall highball glass with crushed ice.

4. Mix and Serve: Pour your muddled mint and lime mixture into the glass, followed by the white rum and your Blighty Booch kombucha.

5. Enjoy: Give it a gentle stir to combine the flavours, and sip at your leisure!

Looking for an alcohol-free alternative? Simply skip the white rum and add a little extra kombucha for a deeply refreshing, botanical mocktail.