Slow Fermented Drinks with a Local Twist
Matchbook Distilling Co. in Greenport is a research and development facility dedicated to bespoke contract production of spirits that champion agriculture, anthropology, tradition and science. CEO Leslie Merinoff teaches us to make two slow fermented drinks. The first features Solo Mio, a spirit made with Treiber Farms butternut squash and organic wheat from Oechsner Farms in the Finger Lakes. The second is a probiotic juice that could be a great mixer with multiple uses.
The Solo Mio Mixer
Matchbook’s spirit Solo Mio is made with three strains of koji grown in house on organic Kokuho Rose rice from California, butternut squash from Treiber Farms and organic wheat from Oeschner Farms in New York. You can buy at 375 ml bottle that’s 55 percent ABV for $40 here.
- 2 oz Sole Mio
- 1.5 oz pineapple juice
- 0.75 oz coconut cream
- 0.5 oz lime juice
- Shake with ice and strain over cracked ice. Fresh juice is fun but not necessary.