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!
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
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
In a cocktail tin filled with ice add the rye 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 was created by the lovely 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