Amalfi Sunset

Name: Amalfi Sunset
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 50 ml bacardi carta oro; 20 ml campari; 20 ml homemade limoncello marmalade; 15 ml rosemary syrup; 10 ml lemon juice; 60 ml sparkling water; null homemade citrus foam; for garnish rosemary and lemon twist

Cocktail with Bacardi, Campari, and homemade infusions

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

150*

Net Carbs

8g*

Ingredients:

bacardi carta oro

campari

homemade limoncello marmalade

rosemary and lemon twist

AI Request:A cocktail with Bacardi carta oro , Campari , with Italian flavours, the cocktail should be contained home made recipe and home made infusion , such marmalade, syrup , shrubs, cordial , foam , spherification, explain all the recipe and the infusion use a bottle of 700ml , give the measurements in ML not in OZ

*Estimated by AI - may vary

Instructions

Description: The Amalfi Sunset is a cocktail that encapsulates the essence of the Italian coast where lemons are as golden as the setting sun. This drink combines the sweet, robust flavors of Bacardi Carta Oro with the bitter, herbal notes of Campari and a homemade infusion of lemon and rosemary. The cocktail is sweetened with a homemade limoncello marmalade and a touch of rosemary syrup, providing a complex, layered taste experience. Topped with a vibrant citrus foam and served in an elegant coupe glass, this drink is a tribute to the timeless beauty of Italian evenings. Ingredients: - 50 ml Bacardi Carta Oro - 20 ml Campari - 20 ml Homemade Limoncello Marmalade (recipe below) - 15 ml Rosemary Syrup (recipe below) - 10 ml Fresh Lemon Juice - 60 ml Sparkling Water - Homemade Citrus Foam (recipe below) - Fresh Rosemary and Lemon Twist, for garnish Type of Glass: - Coupe glass Homemade Limoncello Marmalade: - Zest and juice of 5 organic lemons - 500 g sugar - 300 ml water - 100 ml vodka - 1 tbsp finely chopped fresh rosemary In a saucepan, combine lemon zest, juice, sugar, and water. Cook over medium heat until the sugar is dissolved and the mixture has thickened into a syrupy texture, about 15-20 minutes. Remove from heat, stir in vodka and chopped rosemary. Let it cool down, then pour into a sterilized jar. Let it infuse for 2 days before straining out solids. Store the marmalade in a cool, dark place. Rosemary Syrup: - 200 g sugar - 200 ml water - 4 sprigs of fresh rosemary Combine sugar and water in a saucepan and bring to a simmer, stirring until sugar is dissolved. Add rosemary, remove from heat, and let it steep for 30 minutes. Strain and bottle the syrup, which can be stored in the refrigerator for up to 2 weeks. Homemade Citrus Foam: - 200 ml lemon juice - 50 ml water - 50 g sugar - 2 sheets of gelatin, bloomed - 1 charger for a cream whipper Heat lemon juice, water, and sugar in a saucepan until the sugar dissolves. Add bloomed gelatin and stir until fully dissolved. Cool the mixture, then pour into a cream whipper. Charge with one charger and shake well. Keep chilled until ready to use. Cocktail Preparation: 1. In a shaker, combine Bacardi Carta Oro, Campari, homemade limoncello marmalade, rosemary syrup, and fresh lemon juice with ice. 2.

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