Kombucha aperitif

Kombucha aperitif

Total: 10 Min. | Active: 10 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 134 kcal
, Carbohydrate: 8 g

I was never all that interested in how to make a good aperitif. However, this has changed over the course of the last year owing to the way things have unfolded. Bars and restaurants were suddenly shut. And so I began to consider how I could improve on my favourite drink. My drink of choice is a mezzo spritz with Campari and Aperol or Cynar. I tend to get a few sideways glances when I order my spritz like this in Switzerland, whereas the Italians wouldn’t bat an eyelid. Regardless, I have enhanced this much-loved Mezzo with Kombucha and created a rather exceptional drink that I’ve been enjoying since March.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

8 cl campari bitter
8 cl Aperol (bitter fruit liqueur)
ice cube
4 dl Komubcha X
1 blood orange, cut into slices
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Utensils

4 glasses, each approx. 200 ml

How it's done

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Pour the Campari, Aperol and ice cubes into glasses. Pour in the Kombucha, garnish with orange slices.

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