Kombucha Craft Cocktails
Try these delicious drinks featuring craft-brewed NessAlla Kombucha
Our in-house Senior Barman, Franklin Parr, 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!
Nazdarovya!
Blueberry & Basil Smash
Before you bust out the Korbel, take a closer look at the ingredient list. Note that this recipe calls for unaged brandy (a.k.a eau de vie, which, for anyone wondering, is French for ‘water of life’). With that out of the way, go ahead and enjoy this lovely cocktail!
Make yourself some chamomile tea, reserving 1 oz. for this recipe. Muddle blueberries and basil in a highball glass. Add brandy, kombucha, and tea. Add ice. Lemon peel twirl as garnish.
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Ginger Rogers
Bonus points for dancing while you make this cocktail. Backward. In high heels.
Pour gin and lime juice into a highball glass. Add ice. Pour kombucha over ice. Float campari on top. Garnish with a lime wheel.
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The Booch Buck
Pour bourbon, lime juice, and bitters into a highball glass. Add ice. Pour kombucha over ice. Garnish with an orange peel.
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Dark ‘n’ Boochy
Fill collins glass with ice. Pour ginger syrup, followed by kombucha. Float black rum on top. Garnish with a lime wedge.
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Peach Old Fashioned
This cocktail is a rebel. A drink too cool for rules. Its got no time for squares. When The Man says that an Old Fashioned must be made with brandy, it grabs a bottle of whiskey. Oranges and maraschino cherries? Nope: peaches. And it keeps the peach theme going with NessAlla Peach Blush Kombucha and Mathilde Peach liqueur. Why? Because it can.
In a highball glass, place peach slices, orange bitters, Angostura bitters, and peach liqueur. Muddle ingredients. Pour whiskey. Add ice. Fill rest of the glass with kombucha.
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Lavender & Mint Cocktail
Muddle mint and lime wedge in a highball glass. Add gin and lavender syrup. Add ice and pour kombucha. Garnish with a mint sprig.
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Booch Bellini
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 at it, why not add a little Great Lakes Distillery Peach Brandy to the mix? Seems appropriate; we think your tastebuds will agree.
Pour peach brandy and kombucha in a champagne flute or a chilled coup glass. Top off with prosecco. Kick back and enjoy.
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Lemongrass Ginger Mule
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 three gents kicking around the possibilities of mixing vodka with ginger beer. The latter story makes for better marketing, but knowing a thing or two about human nature leads us to think that the former is more likely. Regardless, the Moscow Mule was a hit. Builds on the original recipe, the Lemongrass Ginger Mule adds Lemongrass Ginger Kombucha, falernum, and bitters to a new dimension of flavor to this incredible drink.
Traditionally served in a chilled copper mug, but if one is not available, use a collins glass. Pour vodka, falernum, ginger syrup, ginger beer, and kombuhca into mug or glass. Add ice. Dash bitters on top and add lime garnishes.
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Our Lips Are Sealed
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 black rum into a collins glass. Add ice. Pour kombucha next. Float Campari and garnish with a lemon peel.
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Dane In Blood
Because SLAYER. That is all.
Begin with lime wedges, bitters, simple syrup in a highball glass. Add a splash some club soda and muddle ingredients. Once muddled, add the bourbon. Add ice and finish with kombucha.
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Wisco 76
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 French 75mm field guns. MacElhone’s creation, under its anglicized name – the French 75 – lives on as a timelessly classic, crisp-tasting cocktail. We’ve given the French 75 a Wisconsin make-over – using Death’s Door Gin and NessAlla Juniper Rose Kombucha – to create the Wisco 76. We think Harry would be proud.
In a champagne flute or a chilled cocktail glass, add gin, lemon juice, and a dash of simple syrup. Then, add the kombucha. Top off with cava and garnish with a lemon twist.
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Oo…Yuzu Good
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.
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Sangria
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 those empty NessAlla Kombucha growlers? Sangria.
In an empty NessAlla Kombucha growler – or similar container [But seriously – ours work like a charm. Plus, booch], add all of the fruit. Next, add brandy, Cointreau, ginger beer, and wine. Add kombucha last. Tightly fasten cap on growler and refrigerate overnight. The next day open your growler, pour, and enjoy.
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Martillo y Clavo
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 bell pepper, into a mixing glass. Add ice and stir. Pour & strain into a chilled cocktail or coup glass. Cut a strip of red bell pepper skin and place into cocktail.
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Mango Turmeric Mai Tai
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 a retro tropical drink. Cheers!
In a mixing glass, pour light rum, orgeat, bitters, and NessAlla Mango Turmeric Kombucha. Stir contents. Pour contents into a 16 oz. glass or similar size tiki glass. Add ice. Float black rum on top of ice. Garnish with mint sprig, lime wedge, and pineapple wedge.
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