This kombucha sour non-alcoholic cocktail plays on the dry nature of the Dry Dragon kombucha. It was created by Paul Mathew, the owner and founder of Everleaf, as well as the Hide Bar in Bermondsey, London.
Paul says, “It has lots of lovely citrus notes that I wanted to play with. I’m using a little bit of lemon juice, just to bump up the sourness. We’re going to use egg white to give it texture, although you can use aquafaba if you prefer a vegan version. And we’re going to add some freshness with a little touch of mint in there, as well. So it’s a fresh, dry, refreshing drink, but with a nice complex finish to it and lots of texture going on. I’d serve this with seafood, as that citrusy and mineral flavour that comes out is the perfect pairing taste.”
• 10ml Everleaf
• REAL Dry Dragon
• 1 lemon
• 15ml egg white (or aquafaba for a vegan version)
• Chunky ice cubes
The first thing to do is chill down your wine glass using large, chunky ice cubes.
Chop your lemon in half. Take the juice from half of it, and place the other half aside for later.
Into your cocktail shaker, add 15ml of egg white. Add the lemon juice (about 10ml). Add 35ml of Everleaf and a splash of REAL Dry Dragon. Adding too much kombucha to the shaker at this point will cause it to fizz up and shoot out. A little of it helps to emulsify the egg white and bring about a really nice texture.
Do your best mixologist impersonation and get shakin’ that shaker.
Strain the mixture into your chilled wine glass. A fine strainer makes sure you’ve got rid of any tiny bits of ice – leaving them in causes extra fizz at the next stage, so try to keep them to a minimum.
You should have a lovely, frothy, textured base in your glass. Gently top this up with enough REAL Dry Dragon to lift the foam so that it sits slightly above the rim.
Add another little twist of lemon on top and garnish with a sprig of mint.
And there you have your REAL Everleaf Sour. Delish.