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The Kombucha craze has arrived in the U.S. in a big way. The fermented tea-based beverage has rocketed in popularity, likely due to the growing trends in health & wellness and adventurous eating that our nation has recently embraced.

 

Fresh fruit may satisfy the hunger of modern consumer tastes but it certainly leaves something to be desired from an operational stand point. Availability, cost, and consistency vary tremendously when stocking seasonal fresh fruit in-house.

 

In this age of wellness minded imbibers, mixologists are reaching for fresh, locally sourced and organically grown ingredients to use in their cocktails. On a recent market excursion I found a few gems doing just so, scattered around the “The Big Easy” New Orleans.

 

The story behind the drink is a curious tale that dates back to the 1940’s when a Los Angeles tavern owner and entrepreneur by the name of “Jack” and a couple of liquor distributors, John and Rudolf, teamed up to sell an overstock of goods.

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