Fermentation has been part of human knowledge for thousands of years, and it’s no surprise that mixology eventually embraced it too. Today, some of the most famous cocktails include at least one fermented ingredient.
Why Fermentation is a Big Deal
In simple terms, fermentation is a metabolic process where microorganisms—usually bacteria or yeast—break down sugars and produce alcohol, lactic acid, or acetic acid, depending on the type of fermentation. This process doesn’t just create alcohol; it also enhances the flavor, giving it a richer and more complex profile. Naturally, mixologists love this, as it opens up new ways to tweak classic recipes. Take kombucha, for instance, which is often added to highballs like the Gin & Tonic. In some cases, though, fermented ingredients are the stars of the show in well-known cocktails.
Ginger Beer and the Moscow Mule
When you ferment fresh ginger and sugar, you get the fizzy, spicy ginger beer—a key ingredient in the Moscow Mule, alongside vodka and freshly squeezed lime juice. The drink was invented in the early 1940s in the U.S., but it didn’t really take off until the 1950s, when it became one of the most popular cocktails—still a fan favorite today. Fun fact: ginger beer also features in the Dark ‘n’ Stormy (with rum) and in various Moscow Mule twists, like the Mexican Mule (with tequila), Bohemian Mule (with absinthe), and Kentucky Mule (with bourbon).
Fermentation and the Negroni Sbagliato
If we think about wine as a product of fermentation, then a whole range of cocktails comes to mind—Spritz, Bellini, French 75, Kir, Mimosa, Champagne cocktail, and Bicicletta, just to name a few. But we can’t forget the Negroni Sbagliato, a twist on the classic Negroni where brut sparkling wine replaces gin. This cocktail is made with equal parts bitter, red vermouth, and brut, garnished with an orange slice. It was invented in 1972 by Mirko Stocchetto, bartender at Bar Basso in Milan.
Black Velvet: The Champagne Cocktail’s Comeback
The Black Velvet brings together two fermented beverages: champagne and stout beer. This cocktail is said to have been created on December 14, 1861, to mourn the death of Prince Albert, Queen Victoria’s consort. Legend has it that members of an exclusive gentlemen’s club debated how best to toast the prince, finally deciding on this somber blend (thanks to the dark stout) of the usually celebratory champagne.
