When talking about juices, many instantly think of simple, freshly squeezed fruits. At SALT, however, we don’t interpret the concept so narrowly. We refer to all the alcohol-free drinks accompanying our menu as house-made juices, crafted with the exact same care as our plates.
The majority of our drinks are fermented, featuring kombuchas, along with beverages fermented using ginger bugs and lactic acid. That said, not every drink is fermented: variety in techniques and intensities is what keeps our pairing menu interesting. We create cold-infused drinks, both still and fizzy beverages, and juices made from a wide range of fruits, vegetables and herbs. For instance, one of our welcome drinks is a vibrant fusion of sorrel, coriander, sage and lime.
Guests of all ages, from those in their twenties to those in their seventies, love these juices. Sometimes they start their evening by pairing a juice with a glass of sparkling wine at the beginning of dinner, continue with the juice selection, or sample two or three glasses of wine alongside. This allows guests to reduce their overall alcohol consumption without missing out on drinks created specifically to complement each plate.
A really good juice
A well-crafted juice is just as essential to the dining experience as a glass of fine wine. When creating our drink pairings, we consider whether a dish calls for acidity, bitterness, tannins or umami, adjusting the body, aroma and intensity of the beverage accordingly. The ultimate goal is for the juice to embrace the dish without overpowering it. While a richer dish can handle a bolder, more characteristic drink, a lighter plate requires us to be far more subtle.
We design the food menu and the drink pairings simultaneously. As we prepare for a new menu, the chefs present their culinary ideas, and we immediately begin exploring the best matching ingredients and techniques. To guide us—especially when experimenting with unusual pairings—we rely on aroma maps and specialised culinary literature.
From a single initial concept, we typically create two or three iterations for the entire team to taste alongside the dishes. At this stage, it’s not just about finding the tastiest option. We also have to evaluate how well each drink fits into the overall rhythm of the menu and whether it stands strong on its own.
Experimentation
Beyond popular bases like kombucha and water kefir, we frequently use ginger bugs to brew our ginger beers. We love to experiment—most recently with a drink inspired by the Turkish beverage şalgam. For this creation, we fermented turnips and apples in a 3% saline solution, an idea we plan to feature on a future menu.
One of the highlights of our current offering is a non-fermented rhubarb juice infused with lilac and apples. This beverage clearly demonstrates how simply harmonizing delicate flavors can unlock a myriad of possibilities, yielding a taste profile that delivers a completely different experience than what you might expect from reading the ingredient list alone.
Ultimately, we consider a non-alcoholic drink complete only when it stands seamlessly on its own, yet—when paired with a dish—uncovers nuanced flavors that would otherwise remain hidden.
