Yesterday, we introduced you to Jacob and Mike over at Whalebird Kombucha. We were so psyched about touring the house of our favorite brew, that we decided to play back at Zest. The result was a bright and fresh craft cocktail that blends the effervescent zing of Kombucha with the mellowness of sake. Even if you haven’t made the move to drinking Kombucha, this sipper will have you reveling in summer flavors. Get ready for something deliciously different!
Kumquat & Lemon Verbena Zinger
6 fresh kumquats
1 sprig of lemon verbena
2 shots of sake
1 tbls sugar
top with Whalebird Kombucha, Original
This is a simple and fresh muddled cocktail that begs you to grab a pint of seasonal kumquats anytime and every time you run across them while marketing.Lemon verbena is one of my favorites in our herb garden. It is pungent and fresh…and I have been known to rub it on like perfume! While the aroma is intoxicating, it also gives a lovely flavor to tea, baked goods, and most definitely to cocktails!Using a muddler, mush and pulverize the kumquats, sugar and lemon verbena together. Really break it down because the rind has so much flavor!Scrap all that flavor into a strainer then top off with ice and the two shots of sake.Give it a good shake up and then pour the golden concoction equally into three glasses.Top off with an equal portion of Original Whalebird Kombucha.
Bright, citrusy and lovely!
These cocktails will bring on the sunshine, even on a cloudy day.