Ingredients
- 30ML GIN
- 30ML CAMPARI
- 15ML FRESH LEMON JUICE
- ½ TEASPOON FINELY GRATED FRESH GINGER
- 150ML OF HAPPY CULTURE RASPBERRY AND HIBISCUS KOMBUCHA, CHILLED
- LEMON WEDGES AND FRESH RASPBERRIES (FOR SERVING)
Stir gin, Campari, lemon juice, and ginger in a pint glass or measuring cup. Stir in kombucha. Strain through a fine-mesh sieve into an ice-filled Collins glass.
Garnish with lemon wedges or anything you fancy.
