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Spicy Kombucha Paloma Recipe

Spicy Kombucha Paloma

Few things go as well together as kombucha and tequila…well, okay maybe hops and grapefruit! In this cocktail, we’ve got it all with a side of heat from fresh jalapeno peppers. Welcome warmer days ahead while you sip on this gut friendly cocktail.


Spicy Kombucha Paloma
Makes 2


Sea Salt
4 oz Tequila Blanco (Silver Tequila)
1 Jalapeno, sliced into rounds
6 oz fresh grapefruit juice, about 2 grapefruits
1 oz fresh lime juice, about 1 lime
1-2 bottles Humm Hopped Grapefruit Kombucha
Slices of grapefruit, lime, and jalapeno for garnish (optional, but highly encouraged)



Prepare your glasses: take a slice of lime and run it along the rim of each glass. Pour some sea salt onto a shallow plate and dip the rim of each glass to coat. Now you have a salted rim — perfect for this drink. (Tip: for other cocktails (link to another kombucha cocktail here) you may want to rim your glass in sugar or kosher salt)

In a cocktail shaker add a few handfuls of ice, tequila, 4-6 jalapeno slices, grapefruit juice and lime juice. Shake well until cold, about 30 seconds.

Strain into prepared glass, over more ice. Fill to the top with Humm Hopped Grapefruit Kombucha and garnish with a couple of fresh slices of grapefruit, lime, and jalapenos. Pop in a stripey straw, and serve!

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