Whiskey and antioxidants? Yes please!
When Jules Aron from The Healthy Bartender reached out to me to check out her new book, I immediately jumped on the opportunity to be one of the first to review it. She sent me a copy and I was struck by the classy binding, gold and green lettering contrasted against a midnight black background. After showing it off to my husband and neighbors, I got a lot of "oohhs and ahhhs" just at how beautiful this book truly is. It's going to look great on the shelf with my other favorite books!
Enlightened indeed, as she spotlights fresh and healthy ingredients for seasonally fresh libations
I am thrilled to share with you a recipe from the book that perfectly fits the season and features some of my favorite unconventional cocktail ingredients: rhubarb and Kombucha with WHISKEY!!! For this recipe I used my homemade Kombucha and rhubarb that grows wild in my back yard. Legit.
You will also have a chance to win a signed copy of this book, along with $500 worth of bar swag! You can find the giveaway info here: ZENGIVEAWAY
Taken from pg 69 of Zen and Tonic by Jules Aron
Welcome spring the right way with this bright, colorful punch.
MAKES 6-8 SERVINGS
4 cups water
1 1/2 cups raspberries
1 1/2 cup chopped rhubarb
1 1/2 cup strawberries
1/2 cup Raspberry Rose Syrup (page 44)
2 cups whiskey
1 cup kombucha
In a saucepan, bring the water, raspberries, rhubarb, and strawberries to a boil. Lower the heat and simmer for 15 minutes. Strain through a sieve, pressing to extract all the liquid. Discard the solids. Chill. Using a juicer, process the beets and lemon. Place in a punch bowl and whisk in the chilled fruit mixture. Add the rose syrup and whiskey. Top off with the kombucha for some extra effervescence
Kombucha is an age-old fermented tea drink that has been around for centruies. It contains a variety of vitamins, minerals, and enzymes, and has been prized by traditional cultures for its health-promoting properties, including liver detoxification, digestion, and nutrient assimilation.