School of Scoby

July 2017

This month Vesper has decided to go back to school to learn more about the mysterious transformative power of fermentation and the wealth of tasty and nutritious fermented food and drinks enjoyed
right across the world.

With this, the team developed a beautiful range of cocktails all containing kombucha, courtesy of Cultured Kombucha, Amsterdam’s first dedicated kombucha micro-brewery.

Kombucha is bubbly, raw, vegan and pro-biotic and is produced by fermenting organic tea using a symbiotic culture of bacteria and yeast (SCOBY).

As well as having a ton of health benefits and great to enjoy on its own, we also discovered the revelationary qualities of this beverage as a cocktail ingredient.

Cultured Kombucha

Courtesy of Amsterdam's first dedicated kombucha micro-brewery

Fountain of Life

ABSINTHE – MEZCAL– GINGER - KOMKOMMER KOMBUCHA – LIME - OH NA MI KIMCHI SALT – CUCUMBER

Planas of the Apes

DIPLOMATICO PLANAS RUM – KOKOS KAFFIR KOMBUCHA - PINEAPPLE JUICE - BELSAZAR WHITE VERMOUTH - BANANA APERITIF - MOLASSES BITTERS

Smoke...Stoned

SMOKEY LAPSANG WHISKEY – STONEFRUIT SHRUB - KOMBUCHA – ABSINTHE RINSE - CARDAMOM BITTERS – SMOKING SAGE SMUDGE STICK

Suomi Summer Smash

NAPUE GIN – CHERRY & BASIL KOMBUCHA – TERSCHELLING CRANBERRY - AMARENO LIQUEUR – BASIL

Images courtesy of David Costa