A salty and sweet coffee cocktail with sustainability in mind.
The classic recipe for the ultimate cocktail after the night before.
A cocktail based on Myanmar’s breakfast staple commonly made with catfish, vermicelli noodles, fish sauce, fish paste, ginger, banana stem, lemongrass, onions, garlic and chickpea flour.
A funky, tequila and kombucha based cocktail with a SCOBY garnish.
Marcia Fermentology's recipe for making kombucha.
Use this alcohol-free bitter aperitif in your low or no abv Negroni, Spritz, Americano and more.
A simple how-to for the fermented honey beverage.
Tequila gets the funk with fermented banana.
A fruity, bitter-backed ode to the power of pineapple skin.
A complex two-gin duet with backing from fermented taro and cardamom.