With spring officially here—even though it’s not quite sprung—I’ve got fresh starts on my mind. Rejuvenate and cleanse. Word on the street is Kombucha’s healthy, so I’m giving it a go. With my friend, tequila. My fellow yogi, naturopath, and super zen awesome friend, Lindsay a.k.a. “The Docta” has gotten me into a lot of great things: acupuncture, ramp foraging, 6-hour room transformations, and most imperatively, Pickapeppa and kombucha. I worked at health food stores throughout my entire college career. Never could I ever get into the stuff. I mean, tried all the fermented flavors. I’ll stick it through health-conscious shots of apple cider vinegar (reluctantly), but kombucha? Nah brah. Then one fine day, The Docta secretly whipped me up a three-ingredient kombucha cocktail on the fly. It was the cure-all to my long-standing curse. Touché bae. Circling back to fresh starts: I’ve been craving the kombootch. Or better yet, the komhootch. You know, that equally cleansing and foolhardy feeling. And I’ve always wanted to take on an egg white cocktail. So I just did it all. With a little Jamaican-made spice, mein. The result: a rich, mildly sweet, supple kombucha cocktail. Come, my sweet fronds; cleanse with me. Kombucha Cocktails: Tequila Gingerade With A Kick Makes three servings 4½ oz. silver tequila 3 egg whites 2-3 tbsp. Gingerade Kombucha 1½ fresh lime juice 3 leafy, celery stalks 3 mega ice cubes dash of pickapeppa hot mango pepper sauce In a cocktail shaker, add ice, tequila and egg whites. Shake vigorously until whites are frothed to perfection. Pouring over ice, disperse evenly among three lowball glasses. Add kombucha, lime juice and a dash (to taste) of hot mango sauce. Garnish with celery and stir to combine spiciness.