Pineapple Chili Margarita

Pineapple Chili Margarita - Serves 4


•    100ml Reposado
•    840ml Pineapple Lime Happy Culture Kombucha
•    1 red birds eye chili
•    1/3 cup white sugar
•    1/3 cup water

Egg white (optional)
Pink salt (optional)

(Designed and shot by the Culinary Cartel)


  1. Finely slice your birds eye chili and add this to a small pot along with the sugar and water. Cook on a medium heat until the sugar is dissolved then set aside and allow to cool.
  2. Pop your Reposado into a large jug, along with half the chili simple syrup (you can add more later to taste). Mix the two together before pouring in your kombucha. Give everything a final stir and a taste (add more chili syrup or Reposado if you want) and top up the jug with lots of ice.
  3. To serve dip the rims of your margarita glasses in an egg white. Grind some Himalayan pink salt onto a plate and roll the egg white dipped rims in it until they are covered in a thin layer of salt. 



Meaning “aged” or “rested” is mellow and aged and is our senior member of the pride. It is rested for 3 - 6 months in oak barrels resulting in a smooth, sweeter flavour with hints of smoky finish.

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