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"Packed with flavour, and served long and tall, this is an ideal drink for a balmy afternoon," says Ashton. "Bright acidity is balanced by sweet vanillins, rounded out by the dry tannins of the kombucha." Start this recipe a day ahead to make the vanilla oleo-saccharum, a fragrant syrup infused with citrus.

You'll need

20 ml white rum 60 ml Black Radish organic apple kombucha (see note) 10 ml lime juice 70 ml Australian sparkling wine To garnish: lemon twist   Citrus vanilla oleo-saccharum 250 gm caster sugar Scraped seeds of 1 vanilla bean Finely grated rind and juice of 5 large lemons ¼ tsp orange-blossom water


  • 01
  • For citrus vanilla oleo-saccharum, work sugar and vanilla seeds into the lemon zest in a sealable container until well combined, seal and stand at room temperature for 2 hours to infuse, then refrigerate overnight for flavours to develop. Add juice to zest mixture along with orange-blossom water, stir well to dissolve sugar, then stand at room temperature for 2 hours to infuse. Pass through a fine strainer, lightly pressing solids with the back of a spoon, then pass through muslin and transfer to a bottle and reserve. Makes about 500ml. Citrus vanilla oleo-saccharum will keep refrigerated for up to 2 weeks.
  • 02
  • Pour rum, kombucha, lime juice and 20ml citrus vanilla oleo-saccharum into a glass filled with ice. Top with sparkling wine, stir gently, garnish with a lemon twist and serve.

Note "I highly recommend seeking out Black Radish kombucha products," says Ashton. "In my opinion they're the best on the market. They're made by a chef who understands balance and flavours. At a pinch, dry apple cider would work as a substitute."

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