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!
Do you like to mix it up? We LOVE mixing kombucha up with all kinds of things. This little gem of a blend combines El Chavo Blake’s Hard Cider with our Lemongrass Ginger Kombucha. Holy shizzle. So, so good. It’s like biting into a spicy apple with a mango lemony finish. Combine
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
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.