Ready to say goodbye to 2020? The founders of Big Easy, a local kombucha, shot, and tepache brand, have shared two delicious cocktails that are sure to make anyone forget about the past year. Shake these fresh recipes up for your New Year's Eve bash or save them for when you throw in the towel on Dry January. Cheers!
"Twenty-twenty was a weary train wreck of a year, but this tropical tepache tipple is refreshingly balanced." —Austin Sherman, former bartender and co-founder of Big Easy.
1 1/2 oz rum, such as 73 Distilling Black Pearl Rum
3/4 oz ginger syrup, such as The Ginger People Fiji ginger syrup
1/2 oz fresh lemon juice, such as Natalie’s
2 dashes bitters
Pineapple leaf, for garnish
Sparkling water, such as Topo Chico, to fill
Combine rum, ginger syrup, lemon juice, and bitters in a shaker tin filled with ice. Shake and strain over fresh ice cubes into a cocktail glass. Top with tepache and sparkling water and garnish.
"Since 2020 was kind of a b****, I recommend wishing it farewell with a strong drink with a bit of an edge. I like subbing an authentically fermented ginger kombucha for ginger beer in this Moscow Mule take." —Austin Sherman, former bartender and co-founder of Big Easy.
2 oz vodka, such as 73 Distilling St. Roch Vodka
1 tablespoon fresh-squeezed lime juice, Natalie's preferred, or to taste
1 teaspoon date syrup, like D’vash Organics
Big Easy Bucha Jammin’ Ginger Kombucha, infused with ginger, Meyer lemon, and hibiscus
1 hibiscus blossom
In a copper mug or other festive cocktail vessel filled with ice, stir together vodka, lime juice and date syrup. Fill with ginger kombucha, and add hibiscus blossom for garnish.