How to Be Bold With Spices in Alcohol
If you’ve ever wondered what went into crafting the perfect beverage as you sat there sipping a finely tuned mix of flavors, it might seem like a lot. Maybe you just want to sit back, relax, and let the pros handle the mixology.
That’s why we’ve done our research — and hours of official taste testing, of course. From sweet, refreshing mint to spicy, invigorating habanero chili, our hard kombuchas are sure to pack the bold punch you’re looking for.
When we first started JuneShine, we had a clear vision. We knew there were sustainable, transparent options for the food we ate, but not quite so many for our beverages. We want to provide consumers (that’s you) with hard booch made with real, organic flavors and spices—and it’s just bold enough.
Spices Instead of Sugar
If you’re casually sipping drinks with your closest buddies, you’re probably not drinking straight shots of tequila. As fun as that was on spring break in Cancun, that’s not real, everyday life. You want something a little more palatable to enjoy over the span of an evening instead of in one swift gulp.
You’re most likely picking something easy to sip. However, many of the beverages you see are heavily flavored with sugar and artificial flavors—but we’re not into that. Here’s why you might want to steer clear of those ingredients in favor of bold spices that still bring the flavor.
Extra sugars make strong alcohols taste a lot more palatable, but that comes at a cost. For one thing, we already have so many added sugars in our daily diets. They up the calorie content of your drink and might even make the effects of a hangover feel worse since excess sugar can lead to bloating and… ahem, digestive problems.
Secondly, saccharine additions can mess with the effects of alcohol. Extra sugar can literally kill your buzz, since sugar slows down your body’s absorption of alcohol.
Take a look at the ingredients label on your favorite hard beverage. It can be hard to read — and even harder to pronounce.
We did a little investigating and took a look at one sample beverage found in our local grocery section. Here are some of the artificial ingredients that made it to the can’s label.
- Potassium Citrate
- Potassium Sorbate
- Citric Acid
- Sulfiting Agents
If you don’t know where it came from or what it is, you might not want to have it in your body.
Why Spices Are Better
Sulfiting agents don’t sound like something we want to drink, so we steered clear. Be choosy with what you’re putting inside your body.
We’re committed to providing you with authentic spices in our hard kombucha, because you deserve to know what you’re drinking. Plus, using the real stuff just tastes better—trust us.
Our Favorite Spices and Flavors
JuneShine provides you with spices and ingredients you can pronounce. Here are just a few of our faves:
- Habanero Chilis
- Hibiscus Flower
Now, these are some ingredients we can say (and we actually know what they are).
If you’re looking for the slight sweetness of ginger and the peppery flavor of habanero chilis, all combined with juicy, bright mango, Chili Mango is for you. This spicy booch is made with all-natural, all-organic mango, pineapple, ginger, and habanero chilis.
If you’re in the mood for something citrusy and refreshing after a long day of hitting the waves, Blood Orange Mint is what you need. This hard kombucha is bright, bold, and juicy with blood orange, mint, beet juice, and green tea.
Maybe you prefer tropical flavors. Take the classic Painkiller cocktail, bump it up a notch, and you get the Midnight Painkiller, made with coconut, pineapple, orange, nutmeg, activated charcoal, and honey.
Real spices, real fruit, and real flavor.
Spice Things Up a Little Further
Pick your favorite Junie (or a sampler pack if you can’t choose just one), and add your own flair with garnishes to make it even more impressive. Not only are you adding dimension to the taste of your drink, but you’ll also elevate the scent and visual appeal.
Edible home gardens are all the rage right now. If you don’t have a sprawling backyard to double as your personal farmer’s market, a balcony or even an apartment rooftop works just as well. Just grab a few flower pots or a box planter to get started harvesting your own herbs.
We think almost any herb would complement our kombuchas. Here are a few suggestions that don’t require prior gardening knowledge and can be planted almost anywhere.
Thyme is a small plant with shallow roots, and it doesn’t take up much space at all. This herb requires full sun, so place it outside facing south for maximum exposure. The plant is ready to harvest fresh sprigs in as little as one month after planting.
We suggest pairing fresh thyme with our Grapefruit Paloma for equal parts relaxation and sophistication.
Basil is such a classic, which is perfect because our Midnight Painkille is too.
When planting basil, place it in a sunny, warm location. These plants require full sunlight and do best growing in warmer months.
Naturally, mint makes an excellent garnish for a refreshing Blood Orange Mint kombucha. Simply add a sprig to your glass or can, inhale the fresh aroma, and drink up.
Mint wastes no time growing and can be planted just about anywhere. Ideal conditions would provide the plant with morning sun and afternoon shade.
Growing actual lemon trees is a challenge, especially if you don’t have a yard and the patience to wait for it to bear fruit. Instead of an actual lemon tree, a good alternative is lemon verbena. This herb offers a refreshing lemon flavor, grows quickly, and prefers full sunlight.
Hopical Citrus is hoppin’ with grapefruit, pineapple, hops, and citrus zest, so naturally, a citrusy herb is our pick. Once your plant is large enough, clip off a section of stem and leaves to adorn your kombucha.
Go Forth and Be Bold
Whether it is added sugar or artificial flavors, we simply don’t do it at JuneShine. Our kombuchas are made with real, organic juices and spices.
If you’re ready to spice up your drink selections, we’ve got you. Check out one of our five core flavors blended with bold spices and natural fruit juices, and top it off with a fresh herb. Relaxing has never been quite so spicy.
Sources:The Flavor Rundown: Natural vs. Artificial Flavors - Science in the News | Harvard