Fermented Cocktails – 25 Tested Recipes

Cocktails mixed with fermented food and drinks are surprisingly delicious and will forever change the way you drink. Choose your favourites and mix!

Have you ever thought about using fermented food and drinks in cocktails, punches and mixed drinks?

If you have, you are probably already in love with them and if you have not I hope that by reading this you’ll find some new, tasty inspiration.

Get comfortable: you are about to open what we think is the most unexpected yet delicious Pandora’s box of fermentation.

Even though we are from having explored the entire world of fermented cocktails we have already had our fair share of epic fails and utterly pleasant surprises.

So why not sharing some of our favourite mixing experiments with you guys?

All these recipes, as it is with all we put on this site, are very tried and tested and you can start making your first fermented cocktail as soon as you get to the end of the post.

Or, you could bookmark the page for later, to treat yourself to a special moment.

Here is what you’ll find in the coming lines

You will see how easy it is to incorporate unusual ingredients, such as sauerkraut brine or pickle brine, to create drinks that will absolutely wow you.

Well, they wowed us sooooo…

To be faithful to the mixing nature of cocktails you will go through a collection of colourful mixed recipes.

They range from alcoholic to non alcoholic, from sweet to savoury drinks, from very simple to a little more complex.

Some are a 1 person cocktail, some are ideal for couples and some others are best shared with family or a group of friends.

There are young and playful drinks as well as more serious and adult ones.

But ALL of them contain at least one fermented ingredient and some even three or four.

Democratic Recipes

All our recipes are “democratic recipes” as we like to call them.

Which means that you are totally free to change them, customise them, transform alcoholic drinks into non alcoholic ( and vice versa ), remove ingredients…

If you feel like a fermented cocktail Indiana Jones, want to explore and make these drinks your own, try playing with different glasses, glass jars, garnishes and temperatures.

The only goal is deliciousness and to achieve that everything is welcomed and allowed; especially fun and enjoyment

It will surely reflect in the beverage.

All these recipes are also democratic in the sense that you’ll be able to make them even without specific tools and special equipment like shakers, cocktail strainers, jiggers etc.

A blender, a glass jar with a lid and a basic kitchen strainer will be more than enough.

Now to the recipes.

FERMENTED COCKTAIL RECIPES

1. Pickled Whisky ( x1 )

INGREDIENTS

• 45 ml bourbon
• 15 ml fermented pickle juice
• 1-2 teaspoons of fresh lemon juice
• 1 fresh chilli
• 1 small fermented gherkin ( to garnish )
• ice

METHOD

Pour bourbon, fermented pickle juice and the fresh lemon juice in a shaker or glass jar filled with ice cubes.

Shake until very cold

Slice the fermented gherkin and stick all the slices on a toothpick as if you were to rebuild the whole gherkin but leave some space between slices to make it easier to eat.

Slice a hot fresh chilli.

Pour the cold cocktail in a glass of your choice, add a couple of thin rings of fresh chilli.

Drop the toothpick with the reconstructed gherkin inside the glass or, if you prefer, serve it beside the cocktail.

2. Feel The Beet ( x1 )

INGREDIENTS

• 50 ml Vodka
• 1 ½ table spoon of fermented beet brine
• 80 ml of beetroot kvass
• 1 fermented beetroot ( cubed )
• ice

METHOD

A few hours prior serving place a margarita glass inside the freezer

When ready to serve take the glass out of the freezer, place a cubed fermented beet on the bottom and add enough ice cubes to cover the beet

Pour the liquids in the glass in this order: beet brine, vodka then beet kvass

TIPS

For a marbled look and a layered taste avoid stirring the liquids; for a more uniform flavour profile stir briefly before serving.

3. Mariachi ( x1 )

INGREDIENTS

• 30 ml of tequila
• 45 ml mezcal
• half fermented plum
• 3 table spoons of fermented plum brine
• 1 squeeze of lime
• 1 drop of Shatta sauce
• ice

METHOD

With a slice of lime wet the rim of a rocks glass

Dip your thumb and index tips into some Shatta sauce then run your spicy fingers over the limed glass rim

Fill the glass with ice

Take half a fermented plum, slice it to form a hand fan and place it inside the glass. Use the ice cubes to hold it up right

In a shaker ( or glass jar or mini blender ) combine tequila, mezcal and fermented plum brine

Mix together until aerated and frothy then pour all the liquids in the rocks glass you previously prepared

4. Ginger Beer Punch ( x 6 )

INGREDIENTS

• 700 ml cold fermented ginger beer
• 500 ml cold Champagne
• 350 ml bourbon
• 100 ml cold fermented lemonade
• 50 gr panela sugar
• 4-5 limes ( juiced )
• 1 lime thinly sliced

METHOD

Thinly slice a lime, cover and keep refrigerated

Ten minutes before serving proceed as follow

In a punch serving bowl mix lime juice and sugar until completely dissolved, then add all bourbon.

One by one pour cold fermented lemonade, cold ginger beer and cold champagne in the bowl WITHOUT mixing ( else you’ll kill all fizz and bubbles )

Serve in a hurricane glass and garnish with 1-2 slices of fresh lime

TIPS

For the best result make this punch with the fizzy version of both the fermented lemonade and the ginger beer.

By using those you will enhance the bubbling effect of Champagne.

Obviously if you don’t have Champagne you can replace it with any good Italian Spumante Dry, Prosecco Dry or Ribolla Gialla.

5. Winter Kefir ( x1 )

INGREDIENTS

• 60 ml rum
• 60 ml pineapple tepache
• 60 ml milk kefir
• ½ lime ( juiced )
• 1 teaspoon of maple syrup
• 1 pinch of ground cinnamon
• 1 pinch of ground nutmeg

METHOD

In a blender ( or shaker or glass jar ) combine rum, maple syrup, milk kefir, lime juice, nutmeg and cinnamon

Blend or shake for 30 seconds to ensure everything is thoroughly combined

While blender is going pour the fizzy and cold tepache in a margarita glass ( if you use a shaker then do this step beforehand )

When still fluffy and frothy pour the rum-kefir mix in the glass and garnish with a little more ground nutmeg and cinnamon

TIPS

For a spice rich Winter Kefir use spiced rum in place of plain rum.

Ice is optional. You can decide not to use it at all, put some in the blender or add a cube to the glass.

Follow your preferences.

The purpose of not mixing tepache with other ingredients is to preserve its fizz and support the frothy consistency of the rum-keifr mix.

But you are free to combine all the ingredients together in the shaker if you prefer.

6. Bread and Gin ( x1 )

INGREDIENTS

• 60 ml gin
• 1 table spoon of fermented bread kvass
• 1 teaspoon of maple syrup
• 1 teaspoon of Shatta Sauce
• 1 table spoon of milk kefir
• 1 sprig of mint (garnish)
• ice

METHOD

Crack some ice cubes and drop them in a rocks glass

In a shaker ( or a blender or glass jar with a lid) add gin, bread kvass, maple syrup, shatta, and milk kefir

Fill the shaker with ice and shake vigorously for a minimum of 10 seconds; 15 will be even better

Strain your freshly mixed cocktail into the glass, garnish with a mint sprig or a couple of fresh mint leaves and enjoy!

TIPS

For a very smooth consistency without any leftover chilli pieces double strain the Gin and Bread cocktail.

For a vegetarian version use plant based kefir in place of regular milk kefir.

7. Kefir Lassi ( x2 )

INGREDIENTS

• 350 gr of chopped mangoes
• 250 gr of milk kefir
• 3 ice cubes
• 1 teaspoon of sugar/honey/maple syrup
• 2 pinches of ground cardamom ( garnish )

METHOD

Drop all the ingredients in a high speed blender and blend for 30-40 seconds or until you see them all being perfectly mixed together

Pour your Kefir Lassi in a hurricane glass and garnish with a pinch on ground cardamom

Serve cold

TIPS

In order to use only a minimal amount of ice and prevent flavours from diluting I suggest you to keep both milk kefir and mango in the fridge.

To skip the ice entirely store the sliced mango in the freezer and blend when still frozen.

Use vegan milk kefir if you prefer a plant based version.

8. Vikingo ( x2 )

INGREDIENTS

• 150 ml vodka
• 100 ml blaand
• 50 ml water
• fresh dill
• caraway seeds

*** As the name suggests this cocktail must be served very cold ***

METHOD

A few hours before serving the Vikingo cocktail put blaand in the refrigerator and both vodka bottles and glasses inside the freezer

At the same heat up the 50ml of water on the stove

When really hot remove it from the stove and drop in it a pinch of caraway seeds and some fresh dill to infuse

Close with a lid

Let it cool completely and if you have time refrigerate it

Ten minutes before serving remove glasses from the freezer and place a small pinch of caraway seeds on the bottom

Now pour water, blaand and vodka in a shaker ( you can add some ice if you like ) and shake for 5 seconds

Serve the Vikingo cocktail with a garnish of fresh dill

9. Fjord ( x2 )

INGREDIENTS

• 250 ml blaand
• 100 ml apple cider
• 200 ml raw, pressed blueberry juice
• 2 table spoons of cream

METHOD

Hours before serving ( or the day before ) refrigerate all the ingredients

Right before serving take two highball or hurricane glasses and pour in each one half the amount of each ingredient

Proceed in this order: blueberry juice, apple cider, blaand

You can serve the Fjord cocktail as a layered / marbled drink or, if you prefer, you can mix all the ingredients with a spoon.

As the last touch add a spoonful of cream to every glass

TIPS

Fjord cocktail is delicious no matter how it is served but in our opinion when enjoyed very cold it delivers the best experience

10. Fermented Italian Spritz ( x1 )

INGREDIENTS

• 90 ml elderflower wine
• 60 ml Aperol
• soda water
• ice

METHOD

Fill a mason jar with ice cubes then add elderflower wine and Aperol

Lastly add as much soda water as you desire

TIPS

Elderflower wine can be substituted with watermelon wine.

Soda water can be replaced by sparkling water, tonic water for a bitter taste or cola for a sweeter one instead

11. Fermented Hugo ( x1 )

INGREDIENTS

• 60 ml Prosecco
• 60 ml elderflower soda
• 60 ml soda / sparkling water
• fresh mint leaves

METHOD

Making fermented hugo is a very simple process, as simple as pouring all the liquids in a glass.

Fill up a tall glass with ice cubes and pour one by one Prosecco, fermented elderflower soda and soda water or sparkling water

Garnish with some fresh mint leaves and drink with a colourful straw

TIPS

Fermented Hugo is best enjoyed cold so it’s a good idea to keep all the liquids inside the refrigerator for a few hours before serving.

Prosecco can be substituted with Ribolla Gialla, Spumante Dry and, for a more fancy version, with Champagne.

You can even substitute it with your home made fermented elderflower wine as long as it is a fizzy one.

For a pounded Fermented Hugo crush as much ice and mint leaves as you like then pour all the liquids on top.

12. Tri-fermented Whisky ( x1 )

INGREDIENTS

• 60 ml whisky
• 20 ml fermented elderflower soda
• 20 ml fermented watermelon soda
• 20 ml fermented lemonade
• 1/2 teaspoon of maple syrup
• ice

METHOD

Place 2-3 ice cubes to a rock glass then drop the maple syrup on top of the ice

Now add fermented lemonade, fermented watermelon soda and fermented elderflower soda.

Lastly add whisky and your tri-fermented cocktail is ready to drink

TIPS

Maple syrup can be substituted with raw honey or any liquid sugar of your choice

It can also be skipped entirely if you prefer to do so.

For a deeper more Wintery flavour profile use fermented Smreka in place of lemonade.

13. Gin(less) Tonic ( x1 )

INGREDIENTS

• 200ml Smreka lemonade
• 50 ml tonic water
• 1 squeeze of lemon juice
• whole juniper berries
• lemon slices ( garnish )
• ice

METHOD

Place 2-3 cracked juniper berries on the bottom of a tall glass then add as many ice cubes as you like

Now pour in Smreka and tonic water

Serve garnishing with one or more fresh lemon slices

TIPS

If you prefer a non diluted version of Gin(less) Tonic, like we do, place the glass inside the freezer a few hours before serving the cocktail or longer.

Make sure to also keep tonic water and fermented Smreka in the fridge.

These two little steps should be enough to skip ice cubes entirely or to use only a few.

14. Double Radler

INGREDIENTS

• 60% Beer
• 40% Ginger Beer

METHOD

I bet you that reading the “method” will actually take you longer than preparing the cocktail itself…

In a big glass of your choice pour 60% beer and 40% fermented ginger beer.

Pat yourself on the back.

You have just mixed your first Double Radler

TIPS

As you know you are absolutely free to pick your favourite beer brand or type.

But if I were asked I would say that the best and the most thirst quenching results are produced with dark and bitter beers.

If you don’t have any fermented ginger beer you can replace it with Bread Kvass, fermented lemonade or fermented smreka for an even more layered flavour profile.

Keep all drinks in the refrigerator for at least 24 hours before serving and, for a colder drink, store the glass inside the freezer for a few hours before serving.

15. Melonita ( x1 )

INGREDIENTS

• 120 ml of Tequila
• 120 ml fermented watermelon lemonade
• 50 ml fermented watermelon rind juice
• 1 squeeze of lime juice
• 1 small pinch of salt
• ice

METHOD

In a glass of your choice add a pinch of salt and a squeeze of lime juice.

Continue with fermented watermelon rind juice and fermented watermelon lemonade then add as many ice cubes as you like

Or none if that’s how you like it

Refreshing, refreshing, refreshing!

And delicious, delicious delicious!

TIPS

If you like your Melonita cocktail more salty just wet the rime with lime juice, put some salt in a saucer and dip the glass rim.

16. Tarrabiscus ( x2 )

INGREDIENTS

• 1 hibiscus tea bag
• fresh tarragon
• 250 ml beetroot kvass
• 250 ml tonic water
• 50 ml freshly squeezed lemon juice
• 1 table spoon of panela sugar
• 100 ml water
• ice

METHOD

In a small pot heat up 100ml of water, dissolve all sugar and use the hot sweet liquid with the hibiscus tea bag it to make an infusion

Let it cool down

Remove the tea bag, add the lemon juice and stir it in

Aside combine beetroot kvass and tonic water

Take two glasses, add some ice cubes and pour half the hibiscus tea in each of them

Do the same with the other liquid mix ( kvass + tonic water )

Garnish with fresh tarragon and serve with a colourful straw

TIPS

For a more tarragon heavy Tarrabiscus add the fresh tarragon to the hot hibiscus infusion.

For the pounded version crack ice and tarragon together with a pestle then place half the mix in every glass before pouring the liquids.

17. Tepache Coconut Fizz ( x6 )

INGREDIENTS

• 500ml tepache de pina
• 250ml coconut water
• 250ml tonic water
• 250ml white rum
• fresh pineapple ( garnish )
• ice

METHOD

In a punch bowl or glass pitcher pour white rum, pineapple tepache, tonic water and coconut water and stir to combine

Aside prepare the necessary glasses filled with ice and a few small triangles of fresh pineapple

TIPS

Tonic water can be replaced by sparkling water or soda water and in doing so you will obtain a Tepache Coconut Fizz without the slightly bitter aftertaste typical of tonic water.

If you are a fan of pineapple increase the pineapple tepache amount or substitute coconut water with pineapple juice.

As this cocktail must be served cold we normally make use of ice but if you prefer a non diluted version do this

Place pitcher ( or punch bowl ) and glasses inside the freezer a few hours before serving and all the liquids, minus the rum, in the refrigerator for 24 hours.

18. Martini Sauer ( x1 )

INGREDIENTS

• 70 ml of sauerkraut brine
• 50 ml Gin
• 30 ml Vermouth

METHOD

In a cold Martini glass combine Vermouth, Gin and sauerkraut brine

Stir and serve

TIPS

If you don’t like the prominent juniper taste of gin you can make your Martini Sauer with Vodka, Aquavit or white Grappa

19. Sauerita ( x1 )

Not to brag, but our Sauerita is the most layered and balanced Sauerkraut Margarita we have ever tried and I am pretty sure it will impress you too.

INGREDIENTS

• 60 ml Tequila
• 30 ml sauerkraut brine
• 30 ml lime juice
• 15 ml agave syrup
• 1 teaspoon of Vietnamese salty lemonade

METHOD

In a shaker combine Tequila, agave syrup, sauerkraut brine and lime juice.

Add a few ice cubes and shake for 10-15 seconds

Filter the content into a glass of your choice

Aside prepare a teaspoon of Salty Vietnamese Lemonade

Serve glass and teaspoon together on a saucer or coaster as they BOTH make up the Sauerita cocktail

Start your drinking experience with the salty lemonade making sure to coat mouth, tongue and palate with it

Now you are ready to enjoy your Sauerita to the fullest.

20. Beet Kvass Sangria ( x8 )

INGREDIENTS

• 1.5 litres beet kvass
• 250 ml fermented lemonade
• 250 ml fermented watermelon juice
• 100 ml Brandy or Rum
• 50 gr panela sugar
• 1 big orange ( juiced )
• 2 oranges
• 1/2 lemons
• 1 apple
• 2 peaches
• 4 cloves
• 2 cinnamon sticks
• 1 vanilla pod

This ( and the white version below ) is by far one of the best drinks to enjoy with family and friends.

At least this is our taste buds, our family’s and our friends’ opinion.

METHOD

In a big punch bowl or pitcher start adding sugar, cinnamon sticks, vanilla pod ( cut open length wise ) and cloves

Then add the freshly squeezed orange juice and stir to dissolve all sugar

Now add all the different fruits cut in bite size pieces

Proceed with adding your favourite alcoholic base ( usually Brandy or Rum ), fermented watermelon juice, fermented lemonade and beet kvass

Give the mix a quick stir and refrigerate for 24 hours before serving

Make sure to serve in comfortable glasses that can accommodate enough liquid and fruit pieces

TIPS

For a complete Beet Kvass Sangria experience it is important to consume the macerated fruit as well.

In order to do so in an easy and comfortable manner, place some skewers beside the serving punch bowl for your guests.

For a fully alcohol free Beet Kvass Sangria substitute Brandy with tonic water

21. Elderflower Wine Sangria (x8 )

INGREDIENTS

• 1.5 litres of elderflower wine
• 200 ml fermented Smreka
• 250 ml tonic water
• 50 ml fermented ginger beer
• 100 ml Vodka
• 80 gr panela sugar
• 1 green apple
• 2 oranges
• 1 lemon
• 1 grapefruit
• fresh ginger
• fresh mint leaves
• ground pepper

METHOD

In a large pitcher or punch bowl pour panela sugar, fresh ginger and Vodka then proceed to fully dissolve all sugar

Cut all fruit into bite size pieces and add it to the bowl

Now pour in all liquids: ginger beer, tonic water, fermented Smreka and elderflower wine

Place inside the refrigerator and wait 24 hours before serving

Right before bringing the punch bowl to your guests garnish it with fresh mint leaves and a few pinches of ground pepper

TIPS

To easily eat the delicious macerated fruit remember to always place skewers or little dessert forks on the serving table

22. Kefir De Pantera ( x1 )

INGREDIENTS

• 50 ml Gin
• 100 ml milk kefir
• 1 teaspoon of raw unpasteurised honey
• ground cinnamon ( garnish )

METHOD

In a blender place all ingredients minus the ground cinnamon

Blend until aerated and frothy then pour in a large low glass or a Martini glass

Garnish with a sprinkle of ground cinnamon and serve

TIPS

Raw honey can be substituted with maple syrup.

For a wonderful vegan alternative use cashew or oat milk kefir in place of traditional milk kefir.

23. Tepa-colada ( x2 )

INGREDIENTS

• 120ml white rum
• 180ml pineapple tepache
• 60ml coconut cream kefir
• ice

METHOD

> Measure the amount of ice by filling 2/3 of every glass with ice cubes

Pour all the ingredients, ice included, in a blender and blend until very aerated and frothy

Quickly pour the Tepa-colada in a hurricane glass or mason jar and serve while still very frothy

24. Sauer Mary ( x1 )

INGREDIENTS

• 100 ml tomato juice
• 50 ml vodka
• 15 ml sauerkraut brine
• 15 ml lemon juice
• ½ teaspoon of Shatta sauce
• 1 pinch of salt
• 1 pinch of black pepper
• 1 fermented carrot stick ( garnish)
• 1 lemon wedge ( garnish)
• ice

METHOD

n a shaker combine tomato juice, vodka, sauerkraut brine, lemon juice and shatta sauce.

Add as many ice cubes as you can fit and start shaking

Shake for at least 20 seconds or until you can feel the liquids are very cold

Filter and pour in a tall glass then add a pinch of salt, a pinch of pepper and a fermented carrot stick

Your Sauer Mary is ready to drink

TIPS

For a more fermented and more sour version substitute the tomato juice with fermented tomato juice ( freshly squeezed from fermented tomatoes )

If you like your Sauer Mary hot wet the rim of the glass with lime juice and dust it with chilli powder ( and salt )

25. Mixelada ( x1 )

INGREDIENTS

• 1 standard size beer ( 330ml )
• 1 lime ( juiced )
• 1 teaspoon of Shatta sauce
• 1 teaspoon of fermented brine
• 2 pinches of salt
• ice

METHOD

In a beer mug drop salt, Shatta sauce, fermented brine and the juice of a whole lime

Then add as many ice cubes as you like and pour all the beer making sure to reduce frothing to the minimum possible

Gently stir the content of the glass to combine all ingredients and serve

TIPS

You can use the fermented brine of any vegetable or vegetable mix you have available

The most common beer used for Mixelada is lager but you can use any other type and experiment with different flavour profiles

For an extra kick wet the rim with lime juice and dust with with Tajin seasoning

AND THAT’S IT!

Twenty five fermented cocktail recipes for you to try, modify and experiment with.

We look forward to knowing which ones you preferred and we also look particularly forward to learning any secret fermented cocktail recipe you know and love!

See you soon