"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.
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."
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×