An easy way to add versatility to your home bar is to switch out sweeteners. Cocktails operate on a straightforward ratio of ingredients. Just as base spirits can be changed, so too can sweetening agents.
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.
Consumers are turning to proof-less beverages more than ever for a wide variety of reasons. They’re finding plenty of options to wet their whistles.