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).
The Tomfoolery
Step-by-step instructions for making Scofflaw bartender Uby Khawaja’s Tomfoolery
A cocktail based on the bar’s proprietary Old Tom gin, topped off with Frog Greishaw’s home-brewed ginger kombucha.
3/4 oz lemon juice
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.
