Seaweed Lemonade Mocktail
Contributed by Vena’s Fizz House, a cocktail/mocktail bar and mixology shop located in Portland, Maine. Originally specializing in old-fashioned, all-natural fizz sodas and mocktails, Vena's now has a full craft cocktail menu. The use of bitters and hard-to-find nostalgic ingredients, like shrubs and switchels, are its claim to fame.
The Vena's shop offers an array of items for beverage enthusiasts to dabble in the art of mixed drinks (with or without spirits): bitters, shakers, muddlers, vintage glassware, coasters and more. Additionally, Vena’s has created a line of retail products including bitters, syrups and freeze-dried infusion kits (just add liquor).
For the shrub
1/4 cup water
1 cup vinegar
1 cup sugar
1/3 cup dried sugar kelp (or other kelp)
For the cocktail
2 oz seaweed-infused shrub
1 oz lemon juice
3 dash umami bitters (or other bitters)
To make the shrub
- In a saucepan, combine water, vinegar, sugar and dried kelp. Heat to hot (do not boil). Steep 10-15 minutes. Remove from heat to cool and strain into a separate container.
To make the mocktail
- In a mason jar, combine the shrub mixture with lemon juice, bitters and seltzer. Add ice and stir
- Garnish with lemon wheel and serve immediately.
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