Kombucha aperitif

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.