Named after Renaissance painter Giovanni Bellini – not The Kids in the Hall writer Paul Bellini, as one would have hoped – the Bellini is a sparkling, peach-flavored delight. So, naturally, we headed straight for our Peach Blush Kombucha when we came up with the Booch Bellini. And while we’re
Necessity, being the mother of invention, deserves some credit for the Moscow Mule’s existence. Needing to clear out an overstock of vodka and ginger beer, Wes Price, bartender at Cock ’n’ Bull Restaurant, created a drink using both ingredients. A more apocryphal account suggests its origin is the result of
Our very own Mr. Frank teamed up with Mark Paschal, bartender at The Brass Ring, to create this sweet and tart wonder. When it debuted at an event we co-hosted, Our Lips Are Sealed proved to be a smash hit. Here it is for you to try out for yourself. Pour
The year: 1915. The scene: Paris, France. The Great War is underway. Soldiers on leave from the trenches head to the New York Bar, where barman Harry MacElhone is serving a new drink. He calls it Soixante Quinze – Seventy-Five – due to its purported similarities to the kick of
A soothing and refreshing drink that goes down easy. Plus, a great reason to have sake on hand. Grab your favorite highball or collins glass. Pour sparkling sake, honey liqueur, and kombucha over ice. Garnish with a lemon peel twist and mint sprig.
Oh, Sangria – how we love thee! Sangria recipes are wonderful to play with. The base liquors are usually brandy, an orange liqueur – such as Cointreau–, and wine. Your ‘classic’ sangria calls for red wines, but feel free to experiment with whites and roses. Tip: Need a use for
The “Hammer & Nail”, simply translated, doesn’t hit you quite as blunt-ly as the name implies. This canna-kombucha cocktail has a full, savory, earthy, and smoky flavor; with a sharp piquant dry spice at the finish. Every sip reminds us of the autumn harvest. Add all ingredients, minus the red
The Mai Tai stands as a classic tropical drink, emblematic of the post-WWII tiki culture craze that swept over the American cocktail scene. Our version of the Mai Tai uses Mango Turmeric Kombucha to help sweeten things up, while also bringing out a more complex taste. A modern take on
Brava Magazine of Wisconsin names NessAlla Kombucha Nature’s Brew! With a combination of product, philosophy, and passion, NessAlla Kombucha has truly changed the lives of their consumers with their herbal drafts!
Madison The Alchemy: Juniper Rose Capital Brewery: Raspberry The Hop Garden: Juniper Hops The Mermaid Cafe: Lemongrass Ginger The Side Door Grill and Tap: Pear Sage Good Harvest: Lemongrass Ginger and Turmeric Black Pepper Ginger Willy Street Co-op East: Lemongrass Ginger, Mango Turmeric, and Beet Ginger Willy Street Co-op West: Lemongrass Ginger, Beet Ginger, and Turmeric Black Pepper Ginger
We have just released our new Fall Seasonal Flavor. It is Turmeric, Black Pepper, Ginger. So warming, earthy and spicy. It is sure to help you feel nourished and well for the Fall season. Happy Equinox! May your seasonal transition be easy and fluid. I know that I get a
It is harvest season and there are so many things to choose from that it is hard to keep up. We often try to do new flavors, but we also like to use flavors that we know are amazing! Keep hitting those farmers markets, not only for your fresh produce
Have you seen these bottles? We need your help rounding ‘em up. These bottles have served us faithfully over the years, but we’re calling them on home for a new mission. There are currently a few different NessAlla Kombucha logos in use on our growler bottles. We want to get