TASTE: BREAKING BREAD — A Reuben-Inspired Cocktail for A Late Night Pickle Plate by Zach Wolfgramm
At Kindred, Beverage Director Zach Wolfgramm + bartender Tom Madarasz have been funking things up with savory fermented cocktails + an eclectic late night Pickle plate. We tried them all.
Interview: Susie Davidson Powell
Photos: Victoria Sedefian/The Dishing + Susie Davidson Powell/The Dishing
Location: Kindred, Saratoga Springs, N.Y.
The cocktail: ‘Breaking Bread’
The Ingredients: Rudbruad Aquavit, mustard seed vodka, house brine, creole bitters.
The inspiration: “My girlfriend and I went to a speakeasy in London where they had a mustard vodka Bloody Mary-style cocktail. When I got home I wanted to recreate the mustard vodka but apply it to something else. Rugabraud Aquavit was dropped off for me to sample while I was gone and it felt like a sign to try and recreate a Reuben in cocktail form.”
The build: For the process, I put mustard seed and vodka in the sous vide for a hot infusion. Tom and I created a house sauerkraut brine that was bay leaf heavy. The Rugbraud Aquavit has such a strong presence in the cocktail, we wanted something that would compliment the flavor profile. Creole bitters were added and main flavor profile is celery, onion, and bay leaf. The drink is stirred and served up, garnished with a rye pretzel chip.