I am taking a break from alcoholic beverage options to talk about what to drink when you’re not drinking. Most are familiar with the ‘mocktail.’ Many restaurants put care into concocting a special formula for guests who order these, while many others just grab the first three juices available and pour. While I was pregnant with my son, I traveled to Atlanta and saw an old friend behind the bar. I knew I could count on him, and what arrived at my table was a simple glass bottle accompanied by a glass of ice. I popped open the bottle, letting out a small cloud of pent-up CO2, poured and sipped. Lo and behold, he had sent me a bottle of his housemade ginger beer! (Ginger beer is nonalcoholic, although there are alcoholic versions.) It was delightful in its simplicity. Fresh, bright and brazenly ginger-y, I felt very cared for in that moment. As my friends sipped their Provencal rosé, I happily ordered a second bottle.
The prospect of making your own soda may sound daunting, but I promise it is simply a matter of trial and error, all dependent on the size of your vessel and temperature of your house. You can always just make a syrup and pour club soda over the top.
Peach Kefir
4 c. water
4 ½ T. turbinado or coconut sugar
1 to 3 T. water kefir grains
1.5 oz. lemon juice
2 fresh peaches, diced
Tools:
Swing top glass bottles
2 quart-size canning jars
Cheesecloth
Rubber bands
Long-handled spoon
» Dissolve sugar in water on medium heat. Let cool completely.
» Place syrup in canning jar, add kefir grains and cover with cheesecloth using rubber bands to secure. Let sit at room temperature for 48 hours. This will ferment, but not enough to make the beverage alcoholic.
» Strain the liquid into the other quart container. Add lemon and peach, and let sit for two more days at room temperature, covered. Strain mixture into swing top bottles.
» Let sit at room temperature one to three days out of direct sunlight. Refrigerate to halt fermentation before it becomes alcoholic. Consume within one month.
Note: You may use plastic bottles on your first few tries. The kefir is ready when the plastic bottles feel rock solid.
try this with that >> whipped goat cheese & prosciutto crostini
1/2 C. Chevre of your choice
2 T. fresh lemon juice
1 T. fresh basil, julienned
1 small clove fresh garlic, minced
4-6 slices toasted baguette
2 T. olive oil
¼ to ½ lb. prosciutto, sliced thin
4 small handfuls fresh arugula
Salt and freshly cracked black
pepper to taste
» In a food processor, whip goat cheese, 1 T. lemon juice, garlic, basil, and salt and pepper to taste until fluffy. Spread on toast and drizzle with olive oil. Drape one to two slices prosciutto on each slice.
» In a separate bowl, toss arugula with remaining 1 T. lemon juice, 1 T. olive oil, salt and pepper.
» Top each toast with salad. Enjoy with your house-made peach kefir!
[Jorie Taylor is a certified sommelier.]
