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  • Writer's pictureCulinary Cam

Booch Me! Makrut Black Dragon Kombucha + an Invitation to a #MoviesandMunchies Double Feature

Updated: Sep 8, 2023

This month I am inviting the Movies & Munchies crew to a double feature. They can watch Knives Out, Glass Onion: Knives Out 2, or both.


To prepare an invitation, I rewatched both, took notes, and decided that it has sufficient foodie inspiration. I look forward to the creative recipes the group will undoubtedly share. If you want to join me: watch the movie(s), post a recipe inspired by the movie(s), and send me a link by July 30th. I will post a round-up on July 31.


"Hey, booch me!" - Duke

I was inspired by the scene at the pool when Benoit Blanc shows up in a bathing costume that always makes me laugh. When we first watched it, D asked why Daniel Craig was dressed like a toddler. "He just needs floatie wings!"


Miles is sipping a beer and strumming his guitar. "Blanc! Have a dip Grab one of these," he says. "Jared Leto sent 'em over. Hard kombucha. Pretty good." Blanc assents and wades into the pool with a glass of kombucha.


Makrut Black Dragon Kombucha

First a bit about kombucha, if you're unfamiliar. Kombucha is the beverage the ancient Chinese called the “Immortal Health Elixir.” It’s been around for more than two millennia and has a vibrant anecdotal history of health benefits such as preventing and fighting cancer, arthritis, and other degenerative diseases. Kombucha is brewed from sweetened tea that is fermented by a symbiotic colony of bacteria and yeast, also known as a SCOBY. Our SCOBY is named Scooby! He's not pretty, but he produces some amazing, healthy drinks for us.


I actually missed the word 'hard' in the movie. I didn't realize it was alcoholic kombucha. Whoops! I might have to experiment with that eventually. But, for now, this is just a regular booch creation.



Ingredients

makes 1 gallon


  • 7 Tablespoons black dragon pearls (or substitute black tea leaves if you wish)

  • 15 cups water + more cool, filtered water

  • 3 cups organic granulated sugar

  • 2 Tablespoons shredded Makrut lime leaves (I got mine at Whole Foods)

  • Also needed: 1 gallon brewing jug, thermometer, muslin reusable tea bag, SCOBY, cheesecloth, individual bottles, and large funnel


Procedure


Place 4 cups water in a medium saucepan. While that comes to a boil, place 2 Tablespoons black tea leaves into your muslin bag. I attach the string to a wooden chopstick so I can get it out of the pan easily when I'm done brewing.


Once the water comes to a boil, remove the pan from heat and submerge your tea bag in the water. Let steep for 7 to 10 minutes. Remove the tea bag, pressing all the liquid from the leaves as much as you can.


Stir in the sugar until completely dissolved. Let cool 5 to 10 minutes. Pour the sweetened tea into your gallon jar and fill until the liquid sits just below the shoulder of the jar. Once it comes to room temperature, approximately 66 degrees, gently pour in the SCOBY and 1/2 cup of the previous brewing liquid. If you don't have any previously brewed kombucha, you can use a store bought kombucha; they sell them in most grocery stores these days.


Cover the jar with cheesecloth and rubber band it tightly. Put the jar in a warm area where it can stay between 64 and 68 degrees. Let ferment for 12 to 14 days. Then you can bottle the kombucha for its secondary fermentation with the lime leaves.


Place a pinch of Makrut lime leaves into the individual bottles. Remove the SCOBY and place into a sterile jar with 1/2 to 1 cup of the brewing liquid for your next batch. Using your large funnel, pour the kombucha into the individual bottles. Close tightly and let ferment for another 7 days. After that, it should be tart with a touch of sweetness and have light carbonation.


Cheers!

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3 Comments


Unknown member
Jul 12, 2023

I've only made kombucha is using organic Earl Grey. I need to break out the recipe again (and get some scobie from my sister). Eliot's Eats

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Wendy Klik
Wendy Klik
Jun 23, 2023

I will rewatch and see what inspires me.

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Camilla M. Mann
Camilla M. Mann
Jun 24, 2023
Replying to

Hooray! Can't wait to see what inspires you.

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