It’s time to mix up your favorite cocktail.
The Berry Mockjito
As the sunny weather begins to make an appearance, look to these two cocktail recipes from Olga Sorzano, founder and owner of Baba’s Acid Trip (babasacidtrip.com): a slurry of kombucha vinegars made in Phoenixville. Just a dash of the healthy acids is bound to add a zesty and healthy kick of probiotics and antioxidants to any bevvy.
• 2 oz. gin
• 1 oz. Baba’s Acid Trip raspberry lime vinegar
• 1 oz. St-Germain
• 3 oz. prosecco
• Fresh raspberries
Glassware: Coupe/Champagne flute
Garnish: Fresh raspberries
Instructions: Add gin, vinegar and St-Germain to the cocktail shaker and shake for 30 seconds. Add ice and shake for another 60 seconds. Pour over ice, top the glass with prosecco, and garnish with fresh raspberries.
• 1⁄4 cup fresh berries (raspberries, strawberries, blueberries)
• 8 fresh mint leaves
• 1 oz. Baba’s Acid Trip raspberry lime vinegar
• 4 oz. sparkling water
Glassware: Highball glass
Garnish: Sprig of fresh mint
Instructions: Muddle fresh berries, mint leaves and vinegar in the bottom of a highball glass. Add fresh ice and stir to blend all ingredients together. Top with sparkling water.
Photography by: KC TINARI
