Fermented Future

A probiotic-rich cocktail that bridges tradition and innovation through jun (honey kombucha) and fermented elements. The lavender honey adds floral complexity while aromatic bitters provide depth, creating a forward-thinking drink that honors ancient fermentation wisdom through modern presentation.

Ingredients

• 3 oz jun (honey kombucha)

• 1 oz fresh apple juice

• 0.75 oz fresh lemon juice

• 0.5 oz lavender honey syrup*

• 2 dashes aromatic bitters

• Dried lavender sprig for garnish

• Lemon wheel

*Lavender Honey Syrup:

• 1 cup raw honey

• 0.5 cup water

• 2 tbsp culinary lavender buds

Instructions

1. Prepare lavender honey syrup: Gently warm honey and water, add lavender buds. Steep 30 minutes, strain and cool.

2. In a mixing glass, gently combine jun, apple juice, lemon juice, and lavender honey syrup.

3. Stir carefully to preserve natural carbonation from fermentation.

4. Strain over fresh ice in wine glass or coupe.

5. Add 2 dashes aromatic bitters.

6. Garnish with dried lavender sprig and lemon wheel.

7. Let aromatics develop for 1 minute before serving.

Notes

• Jun should be high-quality with active cultures

• Lavender honey syrup keeps refrigerated for up to 3 weeks

• Gentle handling preserves beneficial probiotics

• Best served in a wine glass to concentrate aromatics

• Pairs beautifully with fermented foods, light salads, or as digestive aid