Rum, citrus, bitters, crushed ice. Throw it all in a glass, use a twig to froth it up. What sounds like an exercise in cocktail improvisation is the cornerstone of an overlooked category of drink – the swizzle.
When it comes to fermented beverages, alcohol production is typically the goal. But kombucha is a different beast.
Cocktail expert Josh Seaburg pulls back the curtain on a traditional Christmas quaff.