![]() Fermented with Honeycrisp apples and shiso, its umami qualities perfectly complement the kitchen’s American- izakaya-inspired cuisine.Ħ47 Tremont St., Boston, 61, .Īt this hip day-to-night operation in J.P., house-made kombucha from café GM Sarah Trainer has found its way to the bar. Mason’s gin martini uses aromatic kombucha made from green tea (“ocha” in Japanese) as a stand-in for vermouth. It’s shaken with Ryan & Wood vodka, another local small-batch maker from seaside Gloucester, spruced up with rhubarb bitters, and finished with fresh blueberries.Ħ0 Franklin St., Boston, 61, .īeverage director Colin Mason is starting to reap the benefits of an in-house fermentation program at this South End newcomer, the highly anticipated return from Momofuku alum Tim Maslow. His enlivening cocktail showcases Bliss Berry kombucha, a fruity “gateway” style by worker-owned Katalyst Kombucha, based in Greenfield. “Health and alcohol are not mutually exclusive,” says Bryan Ames, bar director at the Merchant, an American brasserie in Downtown Crossing that draws a strong post-work crowd. For her Pombucha Twist, Alves shakes five-year-aged Real McCoy rum with fresh pomegranate and pomegranate kombucha by Health-Ade, a brand that lacks the vinegary quality often associated with the elixir.Ĥ0 Edwin H. ![]() That’s translated to using kombucha in place of heavy sugar-based syrups to enhance, rather than overpower, fine spirits (plus: probiotics). ![]() Crunchy Cantabrigians demanded “healthier cocktail options” at this Charles River-side restaurant inside the Royal Sonesta hotel, says food and beverage manager Elena Alves. ![]()
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