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Pok Pok Som

Drinking vinegar for health reasons is an age old proctice in many cultures areound the world, including here in North America, when in colonial times "shrubs" were a common way to preserve fruit for the winter.

Chef Andy Ricker, James Beard Award recipient for his take on regionally specific Southeast Asian cusisine, decided to create his own drinking vinegar's after finding them in local Asian markets in Portland, Oregon. Compared to the drinking vinegars he found in the markets, Som has more fruit flavor and is less artificial tasting. Now Som is used in all 9 Pok Pok restaurants in cocktails and non-alcoholic drinks.


Dilute 1 part Som to 4 parts soda water to make an all natural soda or use creatively into cocktails and food preparation.