Sbagliato Sbagliato Recipe

Infuse spice and bitter into kombucha

In a small saucepan combine 6 oz plain kombucha, 1 oz white grape juice, 0.5 tbs dried orange peel, 0.25 tsp gentian root (or a few drops gentian tincture), a pinch (0.05 tsp) dried wormwood if using, 1 cinnamon stick and 1 clove. Warm gently over low heat — do not boil — until it reaches a gentle simmer (about 5 minutes) to extract aromatics and bitterness. Remove from heat and let steep, covered, for 20 minutes.

After steeping, taste and add up to 0.5 tsp sugar if the mixture needs sweetness to balance the bitter notes. Strain through a fine mesh sieve or coffee filter into a clean jar, discarding solids. Cool to room temperature and refrigerate until cold. Yields ~7–8 oz. Label as kombucha "vermouth."

Chill your glass (a wine glass or coupe) by placing it in the freezer for a few minutes or filling with ice water while preparing.

If you prefer the cocktail on ice: fill the glass with fresh ice (about 4–6 cubes). If serving neat, discard chilling ice/water and proceed with a chilled glass.

Pour 1 oz Giffard Aperitif into the glass.

Add 1 oz of the prepared kombucha "vermouth."

Top gently with 4 oz chilled non‑alcoholic sparkling wine and 2 oz chilled kombucha (ginger or dry), pouring slowly to preserve carbonation and create a layered effervescence.

Stir very gently once with a bar spoon (1–2 slow turns) to integrate the aperitif and kombucha while keeping bubbles.

Garnish with an orange twist or a thin wheel. Express the orange oil over the drink before dropping the twist in for aroma.

Serve immediately while chilled and effervescent.