Not Orange Wine by Ric Divola

Nothing short of outstanding, this ‘Not Orange Wine’ blew the judges away at the 2019 CAPI Open, landing Ric in first place.

CAPI_Open Ric Divola Winner Cocktail Competition Drink Entry


  • 45ml Seedlip Spice 94
  • 45ml tiki juice
  • 5ml fennel pollen syrup
  • 60ml CAPI Grapefruit
  • fennel flower, to garnish


  1. For the tiki juice:
  2. 100ml lemon juice
  3. 100ml lime juice
  4. 100ml passionfruit pulp
  5. 30ml ginger bug or other lacto bacilli starter culture
  6. Combine all ingredients in a vacuum sealed bag and seal to a full vaccum.
  7. Leave at room temperature, checking frequently and burping/re-sealing as required over 1-3 days until a slight fermented flavour and soundness develops, but some sweetness remains.
  8. Pasteurise the mix in a 80 degrees Celsius water bath until it reaches 80°C.
  9. Chill in an ice bath. Bottle and store chilled.
  10. -
  11. For the fennel pollen syrup:
  12. 10g fresh pollinating fennel flowers
  13. 100g caster sugar
  14. 100g water
  15. Combine on stove and stir to dissolve. Leave on low heat until reduced by half, then remove and cover until cooled.
  16. Decant into a vessel on a scale and add water until the weight returns to 200g.
  17. Strain through a cheese cloth lined tea strainer and store chilled.
  18. -
  19. To make the mocktail:
  20. Combine Seedlip Spice 94, tiki juice and fennel pollen syrup in a cocktail shaker.
  21. Add a short, sharp shake.
  22. Add 60ml CAPI Grapefruit into a Gabriel wine glass.
  23. Strain the contents of the shaker into the glass.
  24. Garnish with a fennel flower in the glass.


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