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!
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
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.
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
From USBG Wisconsin’s Mike McDonald, mixologist at Boone & Crockett (Milwaukee) and slingmaster at the Palomino (Milwaukee) Build in a tin shaker filled with ice. Shake vigorously and pour into highball glass, reserving ice. Garnish with lemon twist and sprig of mint