Our favourite non-alcoholic fermented cocktails

by Hannah Geddes | Dec 08, 2022

Here are our top three fermented cocktails with no alcohol added.

Juice the lemons, then pour the lemon juice (through a sieve) into a bowl.
Mix the lemon juice, whey/starter liquid, ginger and sugar in a clean three liter jar.
Top it with water, leaving a 2.5cm space at the top.
Shake the mixture well and leave it at room temperature for two days. Occasionally release the gas as needed.
Next, decant it into glass bottles, and add ½ tablespoon sugar to each bottle.
Seal and ferment for an extra 2 - 3 days (burping every day) till you see bubbles forming.
Place in the fridge to stop further fermentation.
Note that it can stay in the fridge for a week.

Place the wintergreen leaf, cinnamon, sassafras root bark, coriander, and allspice in a large pot, and put on a stove.
Add in some filtered water, then boil under high heat.
Reduce the heat and allow to simmer for 15-20 minutes.
Strain through a cheesecloth or mesh strainer to remove herbs.
While it’s still warm, add the sugar, molasses and vanilla, then stir until everything dissolves.
Add some lime juice and ginger bug and stir properly.
Transfer into jars with tight-fitting lids and leave it to ferment for several days at room temperature.
Check for carbonation after 2 days. After getting the carbonation you desire, transfer to the refrigerator and store until use.

Make the brine by mixing the starter liquid and salt into some water.
Put the beets in a quart-sized jar and pour the brine over the vegetables.
Seal the jar with an airlock lid to ferment it for a week until the taste becomes pleasantly sour.
Strain and serve immediately.
You can pour it into bottles and store them in the fridge for up to a month.

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