Cheers May 2016

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

Issue link:

Contents of this Issue


Page 39 of 51 40 • May 2016 Faerie Dust Madison, WI- based bartender Jeannette Dainty concocts fabulous cocktails featuring NessAlla kombucha as an ingredient. Many of them also feature local spirits and mixers from Wisconsin's Old Sugar Distillery, Death's Door Spirits (Washington Island, WI) and Quince & Apple fruit syrups. 1 ½ oz. Citrus vodka 3-4 slices Cucumber 2 slices Fresh lime 1/2 oz. Simple syrup 2 oz. Cava NessAlla kombucha, juniper rose or raspberry Muddle the vodka, simple syrup, cucumber and lime. Add chilled cava, and top with NessAlla Raspberry, Blueberry or Juniper Rose Kombucha. Makes 1 serving. Summer Berry Ginger Sangria Sangria is really just fruit salad fl oating in wine, but kombucha cuts the juicy fl avors with a refreshing tartness. (Recipe created by Lucy Saunders) 1 750-ml. bottle Sauvignon blanc 1 cup Raspberries 1 cup Sliced strawberries 1 cup Blueberries ½ cup Diced pineapple 2 Limes, washed and thinly sliced, any seeds removed 2 oz. White rum 22 oz. Ginger lemongrass kombucha 1 teaspoon ginger juice Combine everything in a large punch bowl and chill at least 2 hours before serving. You may also mix in a large mixing bowl and divide evenly among smaller pitchers for table service. Makes 6 to 8 servings. Watermelon Kombucha Thanks to the kombucha, this blend is very thirst quenching on a hot day. (Recipe created by Lucy Saunders) 5-6 (cups) Chopped watermelon 4-5 Sprigs mint 3 tbsps. Raw honey 22 oz. Ginger kombucha 6 Thin wedges ripe watermelon Muddle mint, watermelon and honey in a large 2-quart Cambro or covered container. Place in refrigerator overnight. Strain through a sieve, pressing well to remove pulp. Blend water- melon juice with ginger kombucha. Serve over ice in highball glasses. Garnish each with watermelon wedge. Makes 6 servings. Lillet Bucha (Recipe created by Lucy Saunders) 1 oz. orange or Meyer lemon simple syrup 2 oz. Lillet Blanc 1 oz. Hendrick's Gin 4 oz. Lemongrass or citrus kombucha 1 orange slice Shake well with 2-3 ice cubes, and pour over ice in highball glasses. Garnish with orange wheel slice. Makes 1 serving. Ella' s Stellata Madison, WI-based bartender Jeannette Dainty created this recipe. 1 ½ oz. Death's Door Gin ½ oz. Rhubarb white pepper simple syrup* Palm full of celery leaves ¼ Tbsp. Bittercube Jamaican #2 Bitters 4 oz. NessAlla juniper rose kombucha In a cocktail shaker fi lled with ice, add gin, simple syrup and bitters. Palm the celery leaves and spank them three or four times with the heel of your opposite hand. Add celery leaves to the shaker. Cover and shake. Pour with ice into a 10-oz. tumbler or Collins glass. Finish with kombucha and garnish with fresh celery, inner stalks with leaves. *For Rhubarb white pepper simple syrup: 1 cup Water 1 cup Organic cane sugar 2 cups Rhubarb, cut into 1-in. pieces ½ tsp. White peppercorns Combine ingredients in a saucepan and bring to a simmer, stirring frequently, until sugar dissolves and rhubarb becomes soft—do not allow to boil. Run hot water over a glass jar to warm it, then strain the hot syrup through a fi ne mesh strainer into the jar. Allow to cool to room temperature and refrigerate for up to a month. Tea up! A KOMBUCHA PUNCH FIT FOR AN MVP Mixologist Bob Peters of the Punch Room at the Charlotte, NC, Ritz-Carleton Hotel, created a kombucha punch recipe earlier this year in honor of the Carolina Panthers' most valuable player, Cam Newton. "It was obvious to all of us that he would win the MVP, and because I heard Cam prefers fruit fl avors, we decided to create a punch to commemorate the event," recalls Peters. The MVP CamBucha Punch is blended with Old Scout Bourbon, Lenny Boy's CAMbucha—a tropical kombucha made with mango, vanilla, and pineapple, aka the MVP—and garnished with orange slices and fresh violas from the hotel's rooftop garden. Priced at $85 for a punch bowl to serve six people, the MVP CamBucha was a hit, Peters says. —LS MVP CamBucha Punch 22 oz. Lenny Boy's MVP or ginger kombucha 8 oz. Old Scout bourbon 6 oz. Chai tea 4 oz. Fresh-squeezed orange juice 2 oz. Fresh-squeezed lime juice 6 oz. Prosecco or sparking wine Ice Thin orange slices, fresh viola blossoms to garnish Combine the ingredients in a punch bowl and garnish with fresh sliced oranges and edible violas or violets. Makes 4 servings.

Articles in this issue

Links on this page

Archives of this issue

view archives of Cheers - Cheers May 2016