As writer Larissa Zimberoff explains, Kombucha is having its moment, as some would say, and mixologists around the country are adding some adult content to it so you can enjoy its health benefits while getting a nice buzz, too.
We chose to pair our kombucha with a Sous Vide Aquavit (because you know we don’t do cocktails around Nomiku HQ without a sous vide element!). If you’re not familiar with Aquavit, it’s a Scandinavian spirit flavored primarily with caraway (and/or dill) and other botanicals. Aquavit can take a lot of time to infuse if you’re making it at home, but with sous vide, that process is dramatically sped up without sacrificing any kind of flavor–all you need is a couple of hours instead of days or weeks.
The speed at which you can infuse alcohols is something that a lot of bars and restaurants are catching onto and incorporating circulators like Noms into their establishments.
Here’s Eamon Rockey of Betony in NYC featured in an issue of Saveur. Larissa spoke to Eamon about Betony’s Marco Polo drink, which incorporates beer, cucumber and black tea kombucha! He also mentioned to Larissa the use of sous vide in his bartending repertoire. Here’s an excerpt from what he said:
A lot of it stems from a simple concept. One time a woman named Lisa came in, she’s from Nomiku. She’s great. We were chatting and we talked cocktails, and she asked if I wanted to try her immersion circulator. I thought this is so compact and ergonomically designed. Within a week we had installed it behind the bar and I was like “what are we going to do with this?” and I thought of the Betony G & T.
And then I was like: “What are the classic infusions of the spirit world?” And gin is my favorite infusion. I thought to myself, “What if we do something tongue and cheek and make a vodka cocktail that effectively uses gin?” We’ve actually turned quite a few people on to gin this way. A vodka drinker often scans the list looking for vodka. Most people think they hate it. This season has a lot of black pepper, a lot of juniper, white cardamom, and chamomile. Take 65 ml of vodka, place it in small Ziploc along with a pre-measured dose of botanicals and add that to the bag. Take the bag and toss it into an immersion circulator, and turn it on really high. After 90 seconds you pull it out and immerse it in ice. Really hot then really cold. Within two minutes you’re drinking a gin and tonic made just for you.“
Here’s a video with Eamon all about their signature G&T. Next time you’re at your favorite cocktail bar, maybe ask them to see how they make their drinks ;)
Have an idea for a sous vide cocktail or know of another place with kombucha cocktails that should be added to Larissa’s list? Let us know!