Easily misinterpreted as “cafe soda”, it’s actually “ca phe sua da”, where “da” is translated as ice (= Vietnamese iced milk coffee).

Vietnamese coffee (Aka “cà phê sữa nóng” (hot), or “cà phê sua dá” (iced)) is known for its extra caffeine kick and in Vietnam street coffee stalls use simple aluminum drip filters for this slow drip coffee favorite! I usually don’t drink coffee but since this is on the sweeter side, it’s definitely my go to coffee when I need my caffeine fix 😍

TGIF who's ready for an ice cold one? If you love the drinks as much as we do from Stockade Tavern, then this drink won't disappoint! This drink is brought to you by Stockade Tavern owners, Jenny & Paul, and resident mixologist/bartender Gregory Hedderman.

Making kombucha is fairly easy. Below are some of my personal brewing tips and my easy to follow chart and guide for making perfect kombucha.

Everyone knows coffee, and cocao pairs perfectly well together but did you know adding whiskey to the mix makes the perfect trio? Get all the cozy warm winter vibes while catering to your semi-sweet cravings.

Not a fan of whiskey but rather brandy? The Metropolitan cocktail is my new go to drink! It basically swaps out the whiskey for brandy and did I mention it looks darn stylish too!

This Cocktail was created by the wonderful people at Pakt restaurant in Kingston, NY. They named this creation, the “Buddhapisst”.

If you have a bunch of citrus fruits lying around… This is a super easy recipe and they last FOREVER! These cured citruses lemons and oranges are are essential to North African cuisines but they’re also used elsewhere to add brightness, salt, and depth to cooked foods, dressings, sauces, and many other dishes.

A classic take on the Gin sour which includes kombucha of course, and lemon juice for that added “sour”.

A New Twist To Your Favorite Classic. The Whiskey Sour is a classic bourbon cocktail that is subtly sour and sweet. Adding our probiotic rich kombucha is a great alternative for something that is low in sugar and calories.

A new twist on the Moscow Mule pairs American whiskey and replaces ginger beer with kombucha for an extra probiotic kick.

A probiotic and boochy twist to your average tequila margarita!

This refreshing highball is adapted from Christopher James of the Ryland Inn which was made with an apple based vodka from Tuthilltown Spirits.