When kombucha first hit shelves, we heralded it the hangover cure — then promptly vowed to use it as a mixer.
Alison Zarrow and Caleb Cargle had the same idea, now manifest in Clearly Kombucha. To get the drink’s fullest range of organic acids with a softer taste, the duo uses a 30-day whole-leaf green tea fermentation process. Cold filtration removes benefitless dead yeast cells.
The flavors (original, Asian pear, black currant, tangerine, and ginger berry) in Rainbow Brite-reminiscent bottles defy the expected and pair beautifully with booze. So Zarrow and Cargle generously whipped up a cocktail just for us.
Prepare to multitask.
The NorCal Kicker
2 oz. vodka (Charbay or Hangar One, if possible)
6 oz. Clearly Kombucha ginger berry
2 dashes Peychaud’s Bitters
1. In a Collins glass, squeeze lime and add shell.
2. Top with 3-4 ice cubes.
3. Add vodka, kombucha, and bitters. Stir.
Photo: Courtesy of Clearly Kombucha