The Buchi Bar @ Rosetta’s Kitchen is now open and serving alcoholic and nonalcoholic drinks, including cocktails made with locally produced Buchi kombucha, fresh fruit and vegetable juices and locally made sodas and kombucha on draft. Wine, beer and Noble Cider are also available, and a dumbwaiter system allows guests to order food from Rosetta’s Kitchen located directly upstairs.
Cocktails are made not only with liquor and various flavors of kombucha, but also with nutritive plant-based tinctures, syrups and juices. The Beet Down, for instance, offers some liver-cleansing ingredients to balance any deleterious effects of its alcohol component: Jim Beam bourbon is paired with beet syrup and a dandelion and burdock tincture (beets, dandelions and burdock are all known for boosting liver function).
The Calluna’s Summer features Hendrick’s gin mixed with cucumber juice and a syrup derived from the cinchona plant, which the menu states is a source of quinine.
Sodas on draft are from Blue Blaze Soda Co. Flavors include elderberry hibiscus, birch beer, honey ginger ale and cola. Prices are affordable with cocktails running in the $7-9 range. Draft kombucha is $2.50 for a small, $4.50 for a large, $5 for a flight and $4 for a bottle. Draft sodas are $2.50 for a pint and $1.50 for child’s size and refills. Juices are $5 for a small and $7 for a large.
The Buchi Bar @Rosetta’sKitchen is at 116 N. Lexington Ave. downstairs from Rosetta’s Kitchen and is open noon-2 a.m. daily.
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