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Rum Apricot Kefir

Rum Apricot Kefir

Jared Sadoian
Says Jared, "When I joined the management team at Craigie On Main in 2013, the first thing I noticed was a weird, milky smoothie at our weekly meetings. I later found out that it was kefir, which has a sweet taste but all the tang of a great yogurt. I was hooked. In this cocktail, kefir serves as both an acid and a sweetener. Grassy, funky rhum agricole (if you can track it down) and a hint of sweet stone fruit make this drink a full-on flavor party."


  • 1 ½ ounces plain kefir make your own using our recipe
  • 1 ounce Rhum J.M. Blanc rhum agricole or other white rum if unavailable
  • ½ ounce apricot liqueur we recommend Rothman & Winter Orchard
  • Sliced fresh apricots or other seasonal stone fruit or edible flowers, to garnish


  • Combine all ingredients in a shaker. Add ice. Shake until well chilled and diluted.
  • Strain into an iced highball glass. Garnish with apricot, seasonal stone fruit, or edible flowers.

Jared Sadoian

Jared Sadoian is the lead bartender at Tony Maws’ restaurant The Kirkland Tap & Trotter in Somerville, Mass. You can also find him behind the bar at Kirkland’s sister restaurant, Craigie On Main, or leading cocktail and spirits seminars at the Massachusetts Institute of Technology.

Photographer Kristin Teig

Kristin Teig is a food, travel and lifestyle photographer based in Boston. Having grown up in San Diego, some of her earliest food memories consist of rolled tacos in aluminum foil-covered trays and bags of spicy carrots. While studying painting in Italy during college, she shared a family meal that sparked an obsession with documenting meals and the stories behind them. See more of her work at http://www.kristinteig.com/