"Using kombucha for tartness in this drink offers a flavor profile that we know and love in highballs like a Tom Collins, but with a different perspective." —Eamon Rockey; Aska, Brooklyn
Ingredients
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup coarsely chopped fresh dill
- 3 oz green tea kombucha
- 11/2 oz aquavit or vodka
- 1/2 oz dill syrup
- crushed ice
- dill sprig
Directions
Shake 1/4 cup sugar and 1/4 cup water in a jar until sugar dissolves. Stir in 1/4 cup coarsely chopped fresh dill. Cover; chill until flavors infuse, 24-48 hours. Strain dill syrup. Combine 3 ounces green tea kombucha, 1 1/2 ounces aquavit or vodka, and 1/2 ounces dill syrup in a highball glass half-filled with crushed ice. Stir. Add more crushed ice, mounding above rim. Garnish with a dill sprig.
Recipe courtesy of: Eamon Rockey of Aska in Brooklyn
Image Credit: Danny Kim
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