Crimson Sospirando

Name: Crimson Sospirando
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 500 ml gin; 100 grams sangiovese grapes; 150 grams amarena cherries; 100 ml water; 200 grams sugar; 100 ml artichoke hearts; 30 ml white wine vinegar; 500 ml sparkling water; 2 large rosemary sprigs; 150 grams oranges; 0.75 grams sodium alginate; 500 ml cold water; 2.5 grams calcium lactate; 15 ml campari

Italian-inspired twist on the classic Hanky Panky cocktail

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

250*

Net Carbs

28g*

Ingredients:

AI Request:A twist on the hanky panky but inspired with Italian flavours, with home made infusion , syrup , cordial , shrubs, flavoured soda, spheres, marmalade, give all the recipe in ML not in OZ, explain all the recipe

*Estimated by AI - may vary

Instructions

Description: The Crimson Sospirando is an elegant, Italian-inspired twist on the classic Hanky Panky cocktail that transports you to a serene Venetian sunset. Embracing the rich heritage of Italian flavors, this cocktail features a homemade Sangiovese-infused gin, vibrant Campari, a sweet yet tart Amarena cherry syrup, and a spritz of herbaceous rosemary soda. A dash of artichoke cordial adds a unique bitter undertone, while a spoonful of orange marmalade brings a subtle citrus complexity. An Amarena cherry sphere gently rests at the bottom, providing a delightful burst of flavor with each sip. Ingredients and Instructions: Sangiovese-Infused Gin: - 500 ml gin - 100 grams Sangiovese grapes Crush the Sangiovese grapes slightly and combine them with gin in a sealed container. Let it infuse for 48 hours, stirring occasionally. Strain through a fine mesh sieve and store in a clean bottle. Amarena Cherry Syrup: - 150 grams Amarena cherries (pitted) - 100 ml water - 200 grams sugar Combine cherries, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, and simmer for 10 minutes. Remove from heat, let cool, and strain. Artichoke Cordial: - 100 ml artichoke hearts (canned and drained) - 200 ml water - 150 grams sugar - 30 ml white wine vinegar Blend artichoke hearts and water until smooth. Strain and add sugar to the liquid. Heat gently until sugar dissolves. Once cool, add vinegar and store in a sealed bottle. Rosemary Soda: - 500 ml sparkling water - 2 large rosemary sprigs Simmer the rosemary in sparkling water for 5 minutes, remove from heat, and let it infuse until cool. Strain and store in a sealed bottle. Orange Marmalade: - 150 grams fresh oranges (peeled and segmented) - 100 grams sugar - 50 ml water Cook the oranges, sugar, and water over medium heat until the oranges are broken down and the mixture thickens. Blend until smooth and strain. Amarena Cherry Sphere: - 50 ml Amarena cherry syrup - 0.75 grams sodium alginate - 500 ml cold water - 2.5 grams calcium lactate Dissolve sodium alginate in the cherry syrup and blend until smooth. In a separate bowl, dissolve calcium lactate in water. Drop spoonfuls of the cherry mixture into the calcium bath, forming spheres. After 2 minutes, remove and rinse with water. Cocktail Assembly: - 45 ml Sangiovese-infused gin - 15 ml Campari - 15 ml sweet

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