As the island turns its brightest shade of green, it feels fitting to pour something equally verdant. This non-alcoholic fermented green tea from Unified Ferments in Brooklyn, is about as fresh and floral as it gets. Made from a single-varietal green tea base, Jasmine Green is perfumed with jasmine flowers in a traditional scenting process that involves eight rounds of infusions, each with a fresh batch of whole jasmine buds. The flowers and tea ferment, resulting in an intensely aromatic, deeply floral and mildly effervescent beverage that truly smells and tastes like spring. Grab a nice piece of stemware (it’s worthy!) and give it a swirl. Unlike many commercial kombuchas, Jasmine Green is super mellow with a slightly sweet undertone and only a hint of sourness. Pair it with miso-butter and panko-crusted cod, spring pea risotto, a fresh salad or bowl of strawberries.
A Taste of Spring
Four fresh pours to help you savor spring
Written by Jen Laskey
After a long, frigid winter and more snow than Nantucket has seen in a decade, the arrival of spring feels like an even bigger miracle than usual—like we really earned it this year. But spring on the island is always fast and fleeting—blink and there’s a harbor full of boats and beach traffic backed up to the rotary. Don’t let the season slip by without relishing some of its sensory pleasures, starting with a zippy white wine from Portugal, a citrusy white wine blend from southern France, a passion fruit-forward, chili-spiced tequila cocktail, and a flowery non-alcoholic kombucha.
UNIFIED FERMENTS, JASMINE GREEN, NON-ALCOHOLIC KOMBUCHA
($26/bottle)
ERUPTIO, ARINTO DOS AÇORES,VERDELHO AND TERRANTEZ DOPICO BLEND, 2021
($44/bottle at Hatch’s Package Store)
Recommended by ZACH HELD, manager, Hatch’s Package Store
For wine lovers looking to lighten things up after a long winter of big, bold reds and weighty whites, Zach Held, the manager of Hatch’s Package Store, is excited to steer customers toward Portugal and France. The Eruptio is made with three grapes—Arinto dos Açores, Verdelho and Terrantez do Pico—which are all native to the volcanic soils of Pico, an island in the Azores with rich historical ties to Nantucket. “The wine is refreshing and crisp, and defined by bright citrus notes, vibrant acidity and pronounced salinity,” said Held. The acid and saltiness
make it a great match for creamy cheeses like brie and chèvre drizzled with spring honey on a charcuterie board, as well as for shellfish and other seafood.
DOMAINES PAUL MAS, CÔTÉ MAS,SAUVIGNON VERMENTINO, 2024
($14.99/1-liter bottle at Hatch’s Package Store)
Recommended by ZACH HELD, manager, Hatch’s Package Store
Staying in the spirit of the season but embracing a different expression, Held recommends the one-liter bottle of Côté Mas Sauvignon Vermentino from Domaines Paul Mas in the Languedoc region of southern
France. The blend is 70% Sauvignon Blanc and 30% Vermentino, and features vibrant notes of lemon, grapefruit and green apple, Held said. “The dominant Sauvignon Blanc delivers a fresh citrus nose and the Vermentino adds roundness to the texture.” Sip it with spring salads, grilled shrimp, ceviche or freshly shucked oysters.
CHECKS OUT
($20 at Lola 41)
Recommended by BETINA MITKOVA, manager, Lola Hospitality
Spring on Nantucket arrives with a certain buzz in the air. Lola 41’s cocktail, called Checks Out, captures that spirit in a glass. A tequila sour with a tropical twist and a kick, this cocktail is built on a base of serrano chile-infused reposado tequila (Lola 41 uses its own proprietary batch of reposado tequila made in partnership with Código 1530). Fresh lemon juice and honey syrup are added, along with splashes of passion fruit purée and wild strawberry liqueur. In addition to the green heat of the serranos, the citrus-chili-salt rim gives a tangy snap to each sip. “It’s just a little spicy and more sour than sweet,” said Betina Mitkova, the manager at Lola 41.She recommends enjoying the Checks Out with Lola’s spicier sushi, like the Honshu or Asahi rolls, the Korean Beef Bulgogi, the Grilled Salmon Lo Mein or even their Tres Leches dessert. “I can also definitely see people going to a little picnic, and bringing a bar shaker and whipping it up somewhere outside,” she said. And since its red-orange hue is reminiscent of the crowns on some of the island’s rarer daffodils, it could be a fun drink to mix up in batches for a Daffodil Day tailgate party
INGREDIENTS
•2 ounces reposado tequila (Mitkova recommends Código 1530 Reposado)
•½ ounce lemon juice
•½ ounce honey simple syrup*
•Splash of passion fruit purée
•Splash of strawberry liqueur (Giffard Fraise des Bois)
•2 slices of serrano pepper
•Citrus-chile-salt blend* (or Tajín Clásico Seasoning) for rim
INSTRUCTIONS
•Combine the first six ingredients in a shaker with ice.
•Rim a rocks glass with citrus-chile-salt blend* (or Tajín Clásico Seasoning) and add ice.
•Shake and strain the liquid into the glass.
*For the honey simple syrup: Combine equal parts honey and water in a small pot on the stovetop on medium heat, and whisk them together as they warm.
*For the citrus-chile-salt blend: Combine 2 tablespoons kosher salt, 1 tablespoon crushed red pepper flakes, 1 tablespoon paprika, 1 tablespoon smoked paprika, ½ teaspoon cayenne pepper and the zest of 3 oranges. Mix together, then pour onto a small plate. Rub an orange wedge on the rim of the glass, and dip the glass into the mixture.
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