This tropical cocktail gets a light sparkle from pineapple kombucha. Almond extract replaces the orgeat almond syrup traditionally found in a mai tai to reduce the sugar while maintaining the flavor.
Fill a cocktail shaker with ice. Add pineapple juice, lime juice, rum, triple sec and almond extract. Shake, then strain into a tall ice-filled glass. Top with kombucha, then grenadine. Garnish with a pineapple slice, if desired.