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Jun (the green tea cousin of kombucha), lime, ginger, soda. A fermented Free Pour highball that drinks somewhere between champagne and a craft soda — funky, bright, complex.

Jun is sometimes called 'the champagne of kombuchas.' Its origins are disputed: some sources claim a 1000-year-old Tibetan tradition; others trace it to West Coast American homebrewers in the 1990s. Either way, it's the most cocktail-shaped fermented non-alcoholic beverage available — built for the highball form.

Ingredients

• Ginger Syrup½ ounce
• Fresh Lime Juice½ ounce
• Jun Tea4 ounces
• Soda Water1 ounce
• Lime Wheel1 each
• Ginger Slice1 each

Directions

Add ginger syrup and lime juice to a highball glass. Fill with ice. Top with chilled jun, then a splash of soda water for added effervescence. Stir gently. Garnish with a lime wheel and a thin slice of ginger.

Notes

Jun is fermented with green tea and honey rather than kombucha's black tea and sugar. The result is lighter, more floral, slightly lower in vinegar character. Make your own (the process takes 7-10 days) or buy from a producer like Wild Tonic. ABV in finished jun is typically 0.5-1.5% — technically still 'non-alcoholic' by FDA definition but worth noting.