School of Scoby, July 2017

This month Vesper has decided to go back to school to learn more about the mysterious transformative power of fermentation and the wealth of tasty and nutritious fermented food and drinks enjoyed
right across the world.

With this, the team developed a beautiful range of cocktails all containing kombucha, courtesy of Cultured Kombucha, Amsterdam’s first dedicated kombucha micro-brewery.

Kombucha is bubbly, raw, vegan and pro-biotic and is produced by fermenting organic tea using a symbiotic culture of bacteria and yeast (SCOBY).

As well as having a ton of health benefits and great to enjoy on its own, we also discovered the revelationary qualities of this beverage as a cocktail ingredient.

Images courtesy of David Costa