Living Drinks and Cocktails
Fruit kefirs, ginger beer, wild sparkling drinks, tepache, kombucha, but also koso, amazake whey, koji, activated honeys, kombucha vinegars, macerations, fermented plant milks, or lacto-fermentation brines… so many natural fermentation techniques (rich in probiotics) to create and balance flavors, concentration, acidity, and effervescence…

I like to push fermentation further to reduce the sweetness of drinks and pair them with savory dishes.