A new twist on the Moscow Mule pairs American whiskey and replaces ginger beer with kombucha for an extra probiotic kick.

The other day our neighbor, Mercedes, dropped this beautiful and fragrant pumpkin bread at our door. If there’s any dessert I love this and carrot cake take the top two spots!

A probiotic and boochy twist to your average tequila margarita!

This refreshing highball is adapted from Christopher James of the Ryland Inn which was made with an apple based vodka from Tuthilltown Spirits.

A probiotic / kombucha twist to spice up your holiday wine spritzer!

Check out Philippe and Julian Lesser , Tea Party, Westchester Magazine’s Issue dedicated to Heathcare Heroes.

The Edwards’ Hibiscus Ginger Sour created by Brendan David Edwards’ from Inspired Beverage Inc!

Fermentation Is on the Rise in the Hudson Valley. The industry is alive and well with these local businesses.

Like many New Yorkers, Philippe Trinh leads a double life. Click through to read the full article by Upstate Magazine.