Gris Gris Coffee

Sherman’s obsession with cold-brew coffee led to the creation of Voodoo Brew, a coffee-kombucha hybrid. Cinzano Sweet Vermouth and Old New Orleans’ 3-Year-Old rum add layers of flavor to this spiked iced coffee.
Photography By Matthew Noel | May 01, 2015

Ingredients

  • 2 ounces Old New Orleans 3-Year-Old Rum
  • 1/2 ounce simple syrup
  • 3 ounces Big Easy ’Bucha Voodoo Brew Kombucha
  • 3/4 ounce Cinzano Sweet Vermouth
  • Cinnamon stick, for garnish
  • Nutmeg, for garnish

Instructions

Pour rum, simple syrup, kombucha and sweet vermouth in a mixing glass filled with ice. Stir with a bar spoon until chilled, then strain into a double old fashioned glass over a spherical or oversized ice cube. Grate cinnamon and nutmeg over top of glass, for garnish.

About this recipe

Cocktail recipes? In our Wellness issue? We know, we know. But Edible couldn’t resist testing Big Easy ’Bucha’s claims that kombucha makes for an excellent mixer. And would it really be a New Orleans drinking story if we didn’t include a few toast-worthy recipes?

Edible sampled and approved, here are three original cocktail recipes, each featuring a different Big Easy ’Bucha flavor combined with locally produced spirits

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Ingredients

  • 2 ounces Old New Orleans 3-Year-Old Rum
  • 1/2 ounce simple syrup
  • 3 ounces Big Easy ’Bucha Voodoo Brew Kombucha
  • 3/4 ounce Cinzano Sweet Vermouth
  • Cinnamon stick, for garnish
  • Nutmeg, for garnish

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