"Spiders were always a treat growing up. To a kid, they are the perfect combination of soft drink and ice cream.
As I got a little older, alcohol made its way into the spiders and, once I began producing vermouth, that made its way in too. Castagna's dry vermouth is great in this cocktail as the savoury elements balance out the sweetness. The matcha tea sprinkled on top is a must, as it really helps to bring all the elements together." - Shaun Byrne.
30mL Castagna Classic dry vermouth
30mL Sipsmith sloe gin
50mL apple cider
50mL lemonade
1 scoop vanilla ice cream, to serve
Matcha powder, to garnish
Combine the vermouth and gin in a chilled Collins glass.
Gently top with the cider and lemonade, then finish with a scoop of vanilla ice cream.
Stir gently to combine, then finish with a sprinkling of matcha to garnish.
Credits: This is an edited extract from The Book Of Vermouth by Shaun Byrne & Gilles Lapalus published by Hardie Grant Books RRP $39.99 AU and is available in stores nationally.
Photo Credits: Jack Hawkins.
