"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
Recipe information
Yield
Makes 1 serving
Ingredients
1/4 cup sugar
1/4 cup coarsely chopped fresh dill
3 ounces green tea kombucha
1 1/2 ounces aquavit or vodka
1/2 ounces dill syrup
A dill sprig
Preparation
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.
