Amalfi Sunset Serenade

Name: Amalfi Sunset Serenade
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 50ml malfy gin rosa; 20ml lemon juice; 10ml basillime marmalade; 20ml cucumber shrub; 70ml watermelon juice; 30ml rosemary syrup; to top club soda; null garnish basil leaf a thin slice of cucumber and a small sprig of rosemary; null zest and juice of 2 limes; null 100g granulated sugar; null 50ml water; null a handful of basil leaves; null 200ml apple cider vinegar; null 200g granulated sugar; null 1 medium cucumber diced; null 150g granulated sugar; null 150ml water; null 2 sprigs of rosemary; null 700ml bottle of malfy gin rosa; null 100g of sliced strawberries; null a tablespoon of black peppercorns

Enchanting elixir capturing the essence of a sunset

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

150*

Net Carbs

12g*

AI Request:An original cocktail with Malfy Gin Rosa, inspired to Italian flavours use fruit and vegetables in season spring summer, should be contains home made recipe such, marmalade, foam, shrubs, cordial , syrup, juice ,infusion . Explains all the process the bottle used for the infusion is 700ml, give the measurements in ML not in OZ, don’t give always the same cocktail change name and recipe

*Estimated by AI - may vary

Instructions

An enchanting elixir that captures the essence of a sunset over the Amalfi coast, this cocktail is a harmonious blend of Italian flavors, featuring the delightful Malfy Gin Rosa, infused with the freshness of spring-summer fruits and vegetables, and enriched with a homemade basil-lime marmalade. Glass: Chilled Coupe Glass Ingredients: - 50ml Malfy Gin Rosa (infused with fresh strawberries and peppercorns) - 20ml Freshly squeezed lemon juice - 10ml Basil-lime marmalade (see recipe below) - 20ml Cucumber shrub (see recipe below) - 70ml Watermelon juice (strained) - 30ml Rosemary syrup (see recipe below) - Club soda to top - Garnish: Basil leaf, a thin slice of cucumber and a small sprig of rosemary Homemade Basil-Lime Marmalade: - Zest and juice of 2 limes - 100g granulated sugar - 50ml water - A handful of fresh basil leaves In a saucepan, combine lime zest, lime juice, sugar, and water. Bring to a simmer, allowing the sugar to dissolve. Add the basil leaves, and simmer for 10 minutes until the mixture thickens. Strain out the basil leaves, and let the marmalade cool before using. Cucumber Shrub: - 200ml apple cider vinegar - 200g granulated sugar - 1 medium cucumber (diced) Combine vinegar and sugar in a saucepan, and heat until the sugar dissolves. Pour over the diced cucumber and let it infuse for 1-2 days in the refrigerator. Strain before using. Rosemary Syrup: - 150g granulated sugar - 150ml water - 2 sprigs of fresh rosemary In a saucepan, heat sugar and water until the sugar dissolves. Add the rosemary sprigs and simmer for 10-15 minutes. Allow to cool, and then remove the sprigs. Strawberry & Peppercorn Infusion: Take a 700ml bottle of Malfy Gin Rosa. Add 100g of fresh, sliced strawberries and a tablespoon of black peppercorns. Let the mixture infuse for 48 hours, gently shaking the bottle occasionally. Strain the gin and use as required in the cocktail. Instructions: 1. In a shaker, combine the strawberry & peppercorn infused Malfy Gin Rosa, lemon juice, basil-lime marmalade, cucumber shrub, watermelon juice, and rosemary syrup. 2. Fill the shaker with ice and shake well until thoroughly chilled. 3. Strain the mixture into the chilled coupe glass. 4. Gently top with club soda. 5. Garnish with a basil leaf, a

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