Bad & Boochy
  1. Batch all ingredients and carbonate to 45psi, bottled.
  2. Pour over block ice in a tumbler.
  3. Garnish with lemon myrtle leaf.
Recipe Notes

Recipe by Evan Stroeve, Bulletin Place, Sydney.

For the Riberry/Lemon Myrtle Kombucha

  • 1 SCOBY 10% “Sour Mash” (liquid from a previous batch)
  • 1000ml dechlorinated water
  • 2 black tea bags
  • raw sugar (13.5 Brix)
  • 500g riberries
  • 500g sugar
  • lemon myrtle leaves and flowers

Primary fermentation:

  1. Boil water to dechlorinate.
  2. Bring to room temperature.
  3. Infuse Tea and remove.
  4. Add sugar to 13.5 brix.
  5. Add 10% “Sour Mash” by weight.
  6. Add SCOBY.
  7. Leave to primary ferment for 1 week, or until you are happy with the sweet/sour balance.

Secondary fermentation:

  1. Fine strain, reserving SCOBY and some mother for next batch
  2. Cook riberries and sugar sous vide for 2 hours at 70 degrees.
  3. Brew a Lemon Myrtle Tea/Tisane.
  4. Combine Riberry Syrup and Lemon Myrtle Tisane to taste.
  5. Add 4 parts kombucha to 1 part Riberry/Lemon Myrtle.
  6. Bottle in PET bottles and bottle condition for 3-5 days.
  7. Pour and enjoy!

Lasts for 1 Week, chilled.