Our in-house mixtress Jeannette Dainty has concocted these fabulous cocktails featuring NessAlla Kombucha as an ingredient. Many of them also feature amazing local spirits and mixers from Old Sugar Distillery, Death’s Door Spirits and Quince & Apple.
We invite you to try them out and let us know what you think!
3/4 oz of Cynar (Artichoke bitters) 1 oz citadelle Gin 1/2 oz rye dash of Peychaud’s 3oz Hibiscus Cardamom Ginger booch 1/4 oz lemon juice chilled and strained Garnish with lemon twist
The Tip Top Tavern located at 601 North St. Madison, Wi just picked up our Kombucha. We had the pleasure of chatting with and hanging out with owner Ben Altschul and creating a brand new delicious winter libation.
Sitting in the cozy new side room called The Parlor, Ben and our new booch slinger, Franklin J. Parr concocted this lovely delicious sipper.
is a new side room attached to the Tip Top which just opened this Christmas. A place where people can have a meeting of the minds in a more intimate and quiet are of the establishment. What used to be Mr.Rudds Barber shop, has been fully renovated in house by owner and staff.
Come on by. Get cozy. Speak your mind, and enjoy The Romantic Side with someone special!
All photos by Vanessa Tortolano
In a cocktail tin filled with ice add the whiskey, bourbon, vermouth and bitters.
Shake vigorously and strain into a 5 oz chilled martini glass.
Pour 2 oz of NessAlla Peach Blush Kombucha in the chilled martini glass to finish. Garnish with a simple orange twist.
This delightful cocktail is by our in-house mixologist Jeanette Dainty.
Add the brandy, Cointreau, lemon juice and egg white to a cocktail tin and shake in a circular motion 15 times. Add ice to the tin and shake again vigorously. Strain into a 10 oz highball glass filled with ice and finish with NessAlla Pomegranate Cardamom Kombucha. Garnish with lemon zest.
You can make this winter warmer on your own or grab one at the A-OK Sunshine Bar & Spirits 829 E. Washington Ave!!
by Patrick Langley at A-OK Sunshine & Spirits
Add all ingredients to a cocktail tin and shake vigorously. Srain over fresh ice in a 10oz Collins glass. Finish with NessAlla Schizandra Blue Kombucha
Combine brandy with 1 tablespoon whole cloves, 1 tablespoon brown sugar and 1 teaspoon of lemon and warm in a saucepan on low just until warm. Allow brandy mixture to cool and flavors to meld overnight. Once flavors meld combine brandy, merlot and 1 growler of NessAlla Cardamom Ginger Kombucha.
Celebrating the fragrance of flowering trees and the beautiful berry offerings of Wisconsin…The Waxwing’s Whisper
From Madison, Wisconsin’s own Three Count Beverage Company and currently doing his thing at Oliver’s Public House, (my friend and favorite Canadian) Jeremy Bazely created this Kombucha Paloma using Montelobos Mezcal, Ancho Reyes chile liqueur and NessAlla Blueberry Kombucha.
In a tin shaker filled with ice add the Montelobos Mezcal, Ancho Reyes liqueur, lime juice, grapefruit juice, sugar and salt. Shake vigorously and strain into a pint glass full of fresh ice. Finish with 1 oz. NessAlla Blueberry Kombucha and 1 oz. soda water. Enjoy!
From USBG Wisconsin’s Mike McDonald, mixologist at Boone & Crockett (Milwaukee) and slingmaster at the Palomino (Milwaukee)
The Mahalo Bollocks
build in a tin shaker filled with ice
2 oz Edinburgh Gin
.75 oz. Lemon Juice
1.75 oz NessAlla Oolong Kombucha Simple Syrup
.25 Simple Syrup
4 drams Mahalo Bitters
shake vigorously and pour into highball reserving ice.
garnish with lemon twist and sprig of mint
In an Old Fashioned glass, muddle the bourbon with maraschino cherry and a dash of Angostura Bitters. Add ice, then finish with NessAlla Lemongrass Ginger Kombucha and garnish with a cherry and an orange wedge.
Shake ingredients with ice in a cocktail shaker. Strain into a Martini glass. Garnish with a lemon twist.
Old Sugar Brandy with Honey Liqueur shaken, strained and finished with NessAlla Lemongrass Ginger Kombucha.
Prepare in a punch bowl for your holiday party. Garnish with twists of lemon. Get ready for a good time.
Muddle the vodka, simple syrup, cucumber and lime. Finish with Cava and NessAlla Raspberry Kombucha.
Add fresh mint to an old fashioned glass or julep cup. Pour in whiskey and syrup and muddle. Add ice to fill glass and finish with NessAlla Oolong Kombucha.
Add ingredients to shaker with ice and shake vigorously. Reserve ice and pour into tumbler with sugar rim. Finish with NessAlla Raspberry Kombucha.