Amalfi Cosmo Rinnovato

Name: Amalfi Cosmo Rinnovato
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 45ml homemade citrusinfused vodka; 20ml limoncello syrup; 15ml italian red vermouth; 30ml pink grapefruit juice; 15ml lime juice; 30ml (topping) basil foam; 1 teaspoon (garnish) lemon caviar; null 700ml vodka; null zest of 2 lemons; null zest of 1 orange; null zest of 1 grapefruit; null 1 vanilla bean split optional; null 200ml water; null 200g sugar; null peel of 2 lemons with no pith; null 50ml limoncello liqueur; null 200ml water; null 50ml lemon juice; null 30g sugar; null 10 basil leaves; null 2g soy lecithin powder

Amalfi Cosmo Rinnovato: a modern twist on the classic cosmopolitan

AI Cocktail Info

Serving : 1 cocktail

ABV

20%*

Calories

200*

Net Carbs

12g*

AI Request:Twist on the cosmopolitan but inspire to the Italian flavours, home made infusion wit a bottle of 700ml, home made syrup, cordial, shrub, caviar, foam, give me the measurements in ML not in OZ , highball glass, explain all the recipes use also liquor and vermouth

*Estimated by AI - may vary

Instructions

Inspired by the fresh and vibrant flavors of Italy, the Amalfi Cosmo Rinnovato is a modern twist on the classic cosmopolitan, incorporating homemade citrus-infused vodka, a sweet and tangy limoncello syrup, and a touch of Italian vermouth, garnished with a basil foam and lemon caviar to encapsulate the essence of the Amalfi coast. Served in a chilled highball glass, this cocktail is a sophisticated and refreshing blend that's perfect for any occasion. Ingredients: - Homemade Citrus-Infused Vodka: 45ml - Limoncello Syrup: 20ml - Italian Red Vermouth: 15ml - Fresh Pink Grapefruit Juice: 30ml - Fresh Lime Juice: 15ml - Basil Foam: 30ml (topping) - Lemon Caviar: 1 teaspoon (garnish) Homemade Citrus-Infused Vodka: - 700ml vodka - Zest of 2 lemons - Zest of 1 orange - Zest of 1 grapefruit - 1 vanilla bean, split (optional) For the citrus-infused vodka, combine the zest of lemons, orange, and grapefruit with the vanilla bean in a large jar. Pour the vodka over the zest and let it infuse for at least 3-5 days, shaking the jar gently each day. After infusion, strain the vodka through a fine sieve and store in the original bottle or another airtight container. Limoncello Syrup: - 200ml water - 200g sugar - Peel of 2 lemons (with no pith) - 50ml limoncello liqueur To make the limoncello syrup, combine water and sugar in a saucepan and bring to a simmer until the sugar dissolves. Add the lemon peel and simmer for 5 minutes. Remove from heat, let the syrup cool, and then strain out the lemon peel. Stir in the limoncello liqueur and transfer to a bottle or container for storage. Basil Foam: - 200ml water - 50ml lemon juice - 30g sugar - 10 fresh basil leaves - 2g soy lecithin powder Prepare basil foam by blending water, lemon juice, sugar, and basil leaves until the sugar dissolves and the basil is finely chopped. Strain the mixture, then add soy lecithin powder and use a hand blender to create a frothy foam just before serving. Cocktail Preparation: 1. Fill a highball glass with ice to chill. 2. In a cocktail shaker, combine the citrus-infused vodka, limoncello syrup, Italian red vermouth, pink grapefruit juice, and lime juice with ice. 3. Shake vigorously until

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