Kombucha going mainstream in NYC thanks to new blends
Kombucha, a fermented tea associated with foodies on the West Coast, is gaining popularity in the New York City area thanks to novel blends that give the beverage a new twist. The drink that is traditionally brewed using tea, sugar, yeast and bacteria can be found in restaurants and bars across the city as a mixer or on tap. Some of the most interesting versions use kombucha in alcoholic cocktails, as a mixer with beer or for salad dressings. Manufacturers of the beverage are even obtaining licenses to brew it with higher alcoholic content, in order to avoid the need to comply with federal regulations that limit its alcoholic content to 0.5%.