Dancin’ Late At Night

Kindred Spirits by | Aug 2016 | Issue #115

Marble + Rye, a bar and restaurant in Buffalo, N.Y., offers thoughtful cocktails and more than 20 beers on tap. This layered cocktail begins with a deep base of rich, complex aged rum and the tannic fruitiness of molasses. Muddled blueberry and lively sherry add brightness. Kombucha from local fermentation shop Barrel + Brine shares floral notes with sherry, while its characteristic sourness marries with the salinity of the sherry and the crisp, light tartness of Wegman’s Berliner Weisse from Big Ditch Brewing to create a drink that tastes refreshing yet complex.

4 oz Big Ditch Wegman’s Berliner Weisse (or another Berliner Weisse, like Bell’s Oarsman or New England Brewing’s Weiss Trash Culture)
1 oz Kirk and Sweeney 12-Year Dominican Rum
1 oz Barrel + Brine Lavender Blueberry Kombucha
1/2 oz Hidalgo La Gitana Manzanilla Sherry
1 tsp pomegranate molasses
8 blueberries
Lavender sprig for garnish

In a shaker, muddle blueberries with pomegranate molasses, then add rum and sherry. Shake with ice, then double strain into a 10-ounce goblet with fresh ice. Add kombucha, and top with Berliner Weisse. Garnish with fresh lavender sprig.