Is it wrong that I keep chuckling every time I think of this drink name? I can’t help it. It reminds me of a Big Bang Theory episode. Slap me silly and call me a physicist, Sally.
OK, a chemist?
Here’s the thing: I’ve droned on before about how sometimes I don’t really feel like cocktailing even though the social situation calls for one. I can’t deal with the “Are you pregnant?” questions. The thought alone makes me shudder. I love my kids, but my youngest is seventeen, for crying out loud. The thought of birthing another human? Interrupted sleep? Diapers? I can’t even.
So instead, I drink a tiny apéritif to avoid the procreating stink eye. My favorite is a splash of Aquavit and lots of water – particularly North Shore Distillery’s Aquavit. But now I’ve got a new one to add to the rotation. Earlier this year I started drinking Kombucha, which is a fermented tea made made from a “symbiotic ‘colony’ of bacteria and yeast” (SCOBY).
Sounds so appetizing, doesn’t it?
The idea behind that colony is similar to that of the probiotic – it provides antioxidant health benefits to your immune system and gastrointestinal tract, in addition to polyphenols, enzymes, and electrolytes. Think Gatorade (but better!) without the huge amounts of sugar and gunk. Adding in the good bacteria and yeast balances things in the ole intestines. While the jury seems to be out on it’s effectiveness as there are no reputable scientific studies to prove the health benefits of kombucha, I still keep about 3-4 bottles of the stuff in my refrigerator at all times.
Kombucha isn’t for everyone. It has a slightly sour, barely sweet, lightly vinegary taste. If you love shrub-based cocktails, you’d probably like it. I enjoy it simply because it’s so weird. I don’t drink juice, and I don’t drink soda. The only non-alcoholic cold beverage I sip is water. Occasionally I like having something a little different to enjoy, so I’ll sip 8 ounces of flavored kombucha. The big poo-pooers seem to focus on the fact that kombucha can lead to stomach upset, infection, or allergic reaction, but that’s likely due to unsanitary conditions of home brewed batches. The solution? Spend $3 and buy a bottle so you know it’s safe. I’ve tried a few, and GT’s is my favorite.
He’s got an interesting story behind the how and why he started the business, so check it out. I like all of the variations, but fair warning: their multi-green is really unique. You may want to try others before working your way up to that flavor. You can find Kombucha in your local health food store or in the produce section of your grocery store.
I got to wondering one day. What if I paired kombucha with a little Prairie Organic Vodka? Say, two ounces?
It’s a fast and refreshing drink when I don’t feel like thinking. When the creative juices are nil. When I don’t have club soda in the house, because kombucha is naturally effervescent.
I loved it, and immediately determined if alcohol is an oxidant, and kombucha is an antioxidant, then we have the most lovely oxymoronic name I’ll ever come up with for an apéritif.
Enjoy this if you’re looking for something weird and interesting. Gingerberry (a combination of ginger and blueberry) makes for a beautifully colored apéritif, and some frozen blueberries as a garnish make it extra fun. It would also be tasty paired with an herby simple syrup if you just positively need some sweet in your drink. Best of all?
It requires negative thought process to create. Happy Easter Weekend, everyone!
- 2 oz (or less - to your liking) of vodka
- 3-4 oz bottled kombucha (I prefer GT's Kombucha in Cosmic Cranberry, Trilogy, Gingerade, and Gingerberry)
- Frozen berries, optional, as a garnish
- Combine the ingredients in a glass and enjoy.