Archive for Boozy

Kombucha Agua Fresca

If you’ve been a reader for a while, you’ll know I have a love-hate relationship with kombucha.

The thing is, I want to like it. I really do. I mean, it’s so good for you and your gut health… but as much as I try it, I just don’t like it. It’s too strong for me, it gives me vinegar vibes, and I ultimately am not able to get it down.

I had hoped that brewing my own would help. It didn’t really. And I gave up for quite a while.

But at the beginning of the pandemic, I started to try again. I’ve been brewing my own, and I’ve finally figured out a combo that (mostly) works for me, but I still mostly drink it topped off with sparkling water.

Kombucha Agua Fresca

Earlier this year, at The Wellness Show, I discovered Remedy Kombucha. Often when I’m at a trade show and they offer me a sample of kombucha, I refuse, because in my head, I’m the girl who doesn’t like kombucha. But this time for some reason, I said yes, and was pleasantly surprised at how drinkable it was.

The other thing I love about Remedy specifically is that it’s shelf-stable. That means you can stock up and keep the bottles in your garage or whatever until you have room in your fridge for them. Most kombuchas are not shelf-stable and need to be kept in the fridge.

Another beef a lot of people have with kombucha is the amount of sugar in them. You see, the wee critters that inhabit the scoby and ferment the tea need the sugar to live on. Remedy has somehow figured out how to do this in a low-sugar way, and they actually taste good, not like weird chemicals (which is why I also cannot handle stevia and other artificial sweeteners).

This kombucha basically tastes a lot like what I have been doing–about half to 2/3 of a glass of kombucha, topped with sparkling water. And it’s tasty! I’ve been drinking a glass at night after dinner instead of wine or a cocktail.

It’s great on its own, but then I thought I’d take it to the next level and make some mocktails and cocktails out of it.

So! I present to you the Kombucha Agua Fresca.

Agua Fresca is a drink that’s popular in Latin American (read: HOT) countries. Basically the idea is, you take fruits, vegetables, herbs, juice them up and then drink them with water or sparkling water. They’re cold, refreshing, and delicious.

Kombucha Agua Fresca

Ingredients (makes 1)

  • 1 small Japanese cucumber or a 5″ section of an English cucumber, unpeeled
  • 2 sprigs of fresh mint
  • Juice of one lemon or lime
  • 1 bottle of Remedy lemon, lime & mint kombucha (you could also use a mix of kombucha and sparkling water)


  1. Place the cucumber, mint and juice in a blender and blitz well until pureed and liquefied.
  2. Strain into a tall glass with ice.
  3. Top with the kombucha.
  4. Garnish with a lemon or lime slice.
@findbexKombucha Agua Fresca. ##kombucha ##aguafresca ##refreshing ##mocktail ##drink ##drinks ##healthy ##vegan ##foryoupage ##fyp

♬ original sound – findbex

Empress 1908 Gin Cocktail {Vegan}

I am a girl who likes a good cocktail. I appreciate the ability to mix flavours and the creativity that comes with being a good bartender. It is, I think, an underrated skill. 

As Vancouver has become more and more interested in food, it’s also become more and more interested in locally-produced craft beer, wine and spirts, and this makes me really happy. I’d much prefer to support a local producer if possible. 

There are a few great spirits producers in the Okanagan (Legend is one of my faves), and here in Vancouver we’ve got Long Table, Sons of Vancouver, Odd Society, and Sid’s, just to name a few. 

Vancouver Island also has seen a crop of distilleries over the last few years, specializing in gin. Sheringham is killing it right now, winning tons of awards. I have long loved Stump Gin, which tastes like Christmas trees. And then a few years back, Empress 1908 Gin burst onto the scene, and got tons of attention for its delicate qualities and gorgeous blue-purple colour. 

I got to visit the distillery in Sydney and see how they make it. The colour comes from Butterfly Pea Tea, which brews up blue, but turns purple when you add acid to it. 

This is a classic “sour” recipe. That means you have a base spirit (in this case the Empress 1908 Gin), an acid (often lemon or lime juice), a simple syrup to sweeten (in this case I’m using a plain simple syrup, but it gives you an opportunity to be creative and add another layer by flavouring the simple syrup), and often it’s finished with egg whites. The egg whites foam as you shake the cocktail, making a creamy white foamy layer on the top of the cocktail. 

Now, some people have anxieties about consuming raw egg whites, and some people are vegan, so I used aquafaba instead. 

And in case you’re worried your cocktail will taste like beans, let me put your mind to rest. I’ve done side-by-side blind taste tests using egg whites and aquafaba, and there’s no way to tell the difference. 

a purple ombre cocktail garnished with flowers

So, here is my version of the Empress 1908 Gin Cocktail, but done vegan. 

Empress 1908 Gin Cocktail {Vegan}


  • 1 ½- 2 oz Empress 1908 Gin
  • ¾ oz lemon juice
  • ¾ oz simple syrup
  • ¾ oz aquafaba
  • Butterfly pea tea for garnish (optional)


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