I’m not afraid (of anything except spiders, robot gorillas, driving tests, the dread Dormammu, and old lemons). That means, I’ll try to make cocktails with all kinds of ingredients. Recently, I was lucky enough to get some fermented probionic “tonics” from Seattle’s Firefly Kitchens. And I made a delicious cocktail using one!
If you don’t know, Firefly Kitchens makes raw and naturally-preserved fermented foods, which are freakishly healthy due to the good bacteria proliferating during fermentation, producing lactic acid, keeping the goods naturally fresh, keeping out bad bacteria, creating enzymes and more good bacteria or probiotics. What’s that really mean? The Firefly kimchis, krauts, and more are good for you. Really good! And now, they’re also producing Probionic Tonics, made during the fermentation process (they also have a book, Fresh & Fermented, you should get so you can learn more).
The tonics are where I came in – specifically in this case the Emerald City Kraut tonic. Zesty! Brine-y! Organic! This tonic is great as a daily shot, dressing, marinade, all things you’d expect. At first, it might (between us) seem too powerful and personality-filled to play well in cocktails. But after a fair amount (between us, again) of testing, I found a mix of ingredients that’s not only full of flavor, but I’m thinking healthier than you could imagine. The key was realizing the tang would go good with lemon, and perhaps better with juniper than other, more obvious spices. Well, that and deciding to go all local! Local things seem to play better together.
You might have to work at it, but track yourself down some Emerald City Kraut tonic, some Kur gin, and some Letterpress limoncello. And start your day right*!
1. Fill a cocktail shaker halfway full with ice cubes. Add everything but the twist. Shake well.
2. Strain into a cocktail glass, and garnish with the twist.
*Not only good in the morning! Also in the evening. And midday. And before bed.