This drink, from Adelaide favourite Latteria, is one that started as a happy accident in the cool room.
“This is the evolution of a cocktail we had on the first menu at Latteria as Non/Adonis,” says the drink’s creator, Luca Baioni. “We left some bottled aside in our cool room to see what would have happened to it, and after one year in bottle it created a PetNat style flavour and carbonation, so we decided to pick it back up and force carbonate it, making it purposeful and consistent.”
“It is a work of balance and elegance, that can really stand against any alcoholic aperitif. The kind of drink that if you didn’t know it was alc-free, you’d think we are trying to get you drunk…we are not.”
“The name refers to both the white grape and dark pomegranate (black grape in the garnish), and it’s also a great movie by Emir Kusturica…”
Black Cat White Cat
Ingredients:
- 45ml organic pomegranate vermouth
- 30ml acidified white muscatel grape juice (tartaric acid at 7g/L)
- 10ml jasmine green tea kombucha
- 0.1g mineral mix
- Amontillado sherry, to atomise
For the organic pomegranate vermouth:
- organic pomegranate juice infused with dried wormwood, chamomile, rhubarb root, allspice and bay leaves, plus vanilla, ginger and lemon peel
For the mineral mix:
- sodium, potassium, magnesium, bicarb soda, calcium and sodium chloride
Method:
- Batch the ingredients and carbonate at 58–62 psi.
- Pour into a chilled coupette.
- Garnish with a skewer of frozen black and white grapes.
- Atomise Amontillado sherry over the drink at the table.
Recipe by Luca Baioni at Latteria, Adelaide.
