Vermouth Brings the Funk

By Shaun Byrne & Gilles Lapalus

Vermouth Brings the Funk
Kombucha, a fermented tea drink, has come into vogue over the past few years, with different brands popping up all over the place. Finding a good brand is key and I always prefer to use the unflavoured varieties, as the flavoured ones tend to mask the other ingredients in a drink. Dolin Blanc is a light vermouth with a floral finish that gives the coconut water a lift.


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


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