60 ml (2 fl oz) Dolin Blanc vermouth
30 ml (1 fl oz) coconut water
pulp of ¼ fresh passionfruit
90 ml (3 fl oz) unflavoured kombucha
ice cubes, to serve
lemongrass stalk and passionfruit half, to garnish
Combine the vermouth, coconut water and passionfruit pulp in a chilled highball glass and stir to mix. Gently pour in the kombucha and carefully top with ice cubes to retain the fizz. Garnish with a lemongrass stalk and a passionfruit half.
This is an edited extract from The Book Of Vermouth by Shaun Byrne & Gilles Lapalus published by Hardie Grant Books RRP $39.99 AU