This extract from The Book
of Vermouth by Shaun Byrne &
Gilles Lapalus (Hardie Grant
Books, hbk, $39.99) has been
reproduced with minor
GT style changes.60 ml Dolin blanc vermouth
30 ml coconut water
Pulp of ¼ passionfruit, plus
⁄ passionfruit to serve
90 ml unflavoured kombucha
Ice cubes, to serve
Lemongrass stalk,
to garnish
Vermouth Brings the Funk MAKES 1
“Kombucha, a fermented tea drink, has come into vogue over
the past few years with dierent brands popping up all over the
place,” says Byrne. “Finding a good brand is key, and I always
prefer to use unflavoured varieties – 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.”1 Combine vermouth, coconut
water and passionfruit pulp in
a chilled highball glass and
stir to combine. Gently pour
in kombucha and carefully top
with ice to retain the fizz.
Garnish with lemongrass
and passionfruit. “Dolin blanc is a light
vermouth with a floral
finish that gives the
coconut water a lift.”