Autumnal Cheong Based Mocktail
Figgy Cheong Mouth
An elegant, non-alcoholic cocktail that marries the honeyed depth of fig cheong syrup with the bright effervescence of Monty Booch Lady Sourmouth Apple, Ginger and Lemon kombucha.
Figs offer a warm, mellow sweetness that feels both rustic and refined, and when paired with a sharp, gingered kombucha the result is a balanced, sippable mocktail suitable for intimate dinners or thoughtful everyday drinking.
About fig cheong
Cheong is a traditional Korean fruit syrup created by macerating fruit with sugar to extract its pure essence. The resulting syrup is richly flavored, slightly tangy, and very versatile.
See the full fig cheong syrup recipe here.
Ingredients, makes one serving
- 2 tablespoons fig cheong syrup (alter based on sweetness preference)
- Ice, enough to fill the glass
- 150 millilitres Monty Booch Lady Sourmouth Apple, Ginger and Lemon kombucha
- 1 to 2 thin slices of fresh fig, for garnish
- Optional, a small sprig of thyme or a thin lemon twist for aromatic lift
Method
- Fill a rocks glass or stemless wine glass with ice.
- Add two tablespoons of fig cheong syrup over the ice, allowing it to settle.
- Slowly top with 150ml of chilled apple, lemon and ginger kombucha
- Stir once or twice with a bar spoon to integrate the syrup and kombucha lightly.
- Garnish with a thin fig slice, and, if desired, a sprig of thyme or a lemon twist.
Mixologist's notes
If you prefer greater acidity, add a small squeeze of lemon juice before topping with kombucha. For an elevated finishing touch, drizzle a little honey on the garnish and briefly caramelize it with a kitchen torch to introduce a smoky sweetness. For entertaining, set out a chilled carafe of kombucha and let guests assemble their own drinks for a convivial presentation.
In brief
The Figgy Cheong Mouth is a considered fusion of traditional syrup and modern probiotic fizz, earthy and effervescent in equal measure, designed for measured sipping and memorable hospitality without the alcohol.
