In recent years, fermented foods and beverages have seen a huge rise in popularity, taking over the culinary scene. And if you love kombucha, there are many other fermented drinks to explore and try making yourself at home! Drink expert Evelyn Chick says it's not as complicated as you think.

WATCH THE SEGMENT

TEPACHE

Fermentation Details: Wild fermentation using naturally occurring yeasts and bacteria on the pineapple skin.

Ingredients for fermentation to make Tepache:

• Rinds and core of one ripe organic pineapple (ensure it's thoroughly washed)
• 2 cups of piloncillo (or brown sugar)
• 8 cups of filtered water
• 1 cinnamon stick
• 2 cloves
• Optional: a small piece of ginger or additional spices like star anise

Directions:

1. In a large glass jar, dissolve the piloncillo or brown sugar in the filtered water.
2. Add the pineapple rinds, core, cinnamon stick, cloves, and any optional spices to the jar.
3. Cover the jar with a clean cloth or cheesecloth secured with a rubber band to allow airflow while preventing contaminants.
4. Let the mixture sit at room temperature, away from direct sunlight, for 2 to 5 days. You'll notice bubbles forming, indicating fermentation. Taste daily until it reaches your desired level of sweetness and tanginess.
5. Once fermented to your liking, strain the liquid into bottles. Refrigerate to halt fermentation. Serve chilled over ice.

Cocktail: Tepache Highball Cocktail Recipe: 

Ingredients:

• 1oz Seedlip Notas de Agave 
• 4oz Tepache
•  

Directions:

1. Add Seedlip to collins glass, stir with ice, top with tepache and add ice again to fill the glass

HOMEMADE GINGER BEER

Fermentation Details: Lactic acid fermentation initiated by the ginger bug, a natural culture of wild yeast and bacteria.

Ginger beer is a zesty, fermented drink with a spicy kick, traditionally made using a "ginger bug," which is a natural fermenting culture.

Ingredients for fermentation:

2 cups of water

• 2 teaspoons of grated fresh ginger
• 2 teaspoons of sugar
• Additional ginger and sugar for feeding the ginger bug
• 1 quart (4 cups) of water
• 1/4 cup of grated fresh ginger
• 1/2 cup of sugar
• Juice of one lemon
• 1/2 cup of strained ginger bug

Directions:

To create the Ginger Bug:

1. In a jar, combine 2 cups of water, 2 teaspoons of grated ginger, and 2 teaspoons of sugar. Stir well.
2. Cover with a cloth and secure with a rubber band.
3. Each day for about a week, feed the mixture with an additional 2 teaspoons each of grated ginger and sugar, stirring well.
4. The ginger bug is ready when it's bubbly and effervescent.

To brew the Ginger Beer:

1. In a pot, bring 1 quart of water to a boil.
2. Add 1/4 cup of grated ginger and 1/2 cup of sugar, stirring until the sugar dissolves.
3. Remove from heat and let it cool to room temperature.
4. Add the juice of one lemon and 1/2 cup of the strained ginger bug.
5. Transfer the mixture to a fermentation vessel, cover with a cloth, and let it ferment for 3 to 5 days, stirring daily.
6. Once it's reached the desired level of fermentation, strain and bottle the ginger beer.
7. Seal the bottles and let them sit at room temperature for 1 to 3 days to carbonate.
8. Refrigerate to halt fermentation. Serve chilled.

Cocktail: Moscow Mule Cocktail Recipe: 

Ingredients: 

• 1oz Vodka
• 0.5oz Lime Juice
• 3oz Homemade Ginger Beer

Directions:

1. Add vodka and lime juice to collins glass, stir with ice, top with ginger beer and add ice again to fill the glass. 

FERMENTED BERRY SHRUB RECIPE

Fermentation Details: Wild fermentation using natural sugars, occurring in fruits, as well as raw apple cider vinegar with the mother

Ingredients:

• 2 cups of raspberries
• 1 cup of granulated sugar
• 1 cup of raw apple cider vinegar (with the mother)
• Optional: herbs or spices like basil, mint, or ginger for added flavour

Directions:

To prepare the Fruit and Sugar Mixture:

1. In a clean, wide-mouth quart-sized mason jar, combine the crushed berries and sugar.
2. If using herbs or spices, add them to the mixture.
3. Use a wooden spoon or muddler to gently mash the berries, ensuring they release their juices and mix well with the sugar.
4. Cover the jar with a clean cloth or cheesecloth and secure it with a rubber band.
5. Let the mixture sit at room temperature for about 24 hours, allowing the sugar to draw out the berry juices, forming a syrup.
6. After 24 hours, add the raw apple cider vinegar to the jar, stirring thoroughly to combine.
7. Cover the jar with the cloth again and let it sit at room temperature for 1 to 2 days.
8. Strain the mixture through a fine-mesh sieve or cheesecloth into a clean jar or bottle, discarding the solids.
9. Seal the container with a tight-fitting lid and refrigerate

Cocktail: Berry Tom Collins 

Ingredients:

• 1oz Gin 
• 1oz Berry Shrub 
• Top with Sparking Water 

Directions:

1. Add gin and shrub to collins glass, stir with ice, top with sparkling water and add ice again to fill the glass.