Challenged with kombucha by Sable's Alex Renshaw, Uby Khawaja of Scofflaw turned to fashion designer and Big Star bartender Frog Greishaw, who brews her own from a "mother" (aka a SCOBY, for symbiotic culture of bacteria and yeast). "I'm always using different flavors," she says—in this case, ginger, which Khawaja employed as an effervescent topper for his cocktail, the Tomfoolery. The drink's based on Scofflaw's proprietary Old Tom Gin, produced by North Shore Distillery (it's available for retail at the bar).(Recipe below slideshow)
1 1/2 oz Scofflaw Old Tom Gin
3/4 oz lemon juice
1/2 oz raspberry syrup
1/2 oz ginger liqueur
1/4 oz Gran Classico Bitter
Lemon peel, for garnish
Combine ingredients, then shake over ice and strain into a collins glass with three ice cubes. Top with ginger kombucha and garnish with a lemon peel.
Next up is Annemarie Sagoi of Big Star and the Charleston, challenged with tartar sauce. "I'm from Boston, I eat a lot of seafood, and I figured this would work," said Khawaja.