Florentine Sunset

Name: Florentine Sunset
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 700ml bourbon; 1 large orange peel; 2 sprigs rosemary; 100ml water; 50ml lemon juice; 50ml simple syrup; 2 egg whites; 2 charges cream whipper n2o; 100ml balsamic vinegar; 50ml fig syrup; 1g sodium alginate; 500ml cold water; 5g calcium lactate; 100g dried figs; 100g granulated sugar; 15ml sweet vermouth; 5ml campari; ice cubes; highball glass

Italian sunset twist on a classic Manhattan

AI Cocktail Info

Serving : 1 cocktail

ABV

40%*

Calories

500*

Net Carbs

25g*

Ingredients:

AI Request:Twist on the Manhattan 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

Immerse yourself in the warmth of an Italian sunset with this sophisticated twist on a classic Manhattan. The Florentine Sunset marries traditional Italian flavors with the robust character of a Manhattan, featuring a homemade rosemary and orange-infused bourbon, paired with sweet vermouth, and a hint of Campari for a bitter edge. Garnished with a balsamic fig caviar and rosemary foam, this cocktail is a work of art served in a highball glass. Infused Bourbon: - 700ml bourbon - Peel of 1 large orange (no pith) - 2 sprigs of fresh rosemary Rosemary Foam: - 100ml water - 2 sprigs rosemary - 50ml lemon juice - 50ml simple syrup - 2 egg whites - 2 charges of a cream whipper (N2O) Balsamic Fig Caviar: - 100ml balsamic vinegar - 50ml fig syrup - 1g sodium alginate - 500ml cold water - 5g calcium lactate Fig Syrup: - 100g dried figs, finely chopped - 200ml water - 100g granulated sugar Cocktail: - 45ml rosemary and orange-infused bourbon - 15ml sweet vermouth - 5ml Campari - 5ml fig syrup - Ice cubes Glass: - Highball glass Instructions: Infused Bourbon: 1. Combine the bourbon, orange peel, and rosemary in a jar. 2. Seal and let infuse for 48 hours, shaking occasionally. 3. Strain and discard solids. Rosemary Foam: 1. Heat water and rosemary in a saucepan until simmering. 2. Remove from heat and let steep for 15 minutes. Strain. 3. Cool and add lemon juice, simple syrup, and egg whites to rosemary water. 4. Pour into a cream whipper, charge with two N2O cartridges, shake well, and refrigerate. Balsamic Fig Caviar: 1. Mix the balsamic vinegar and fig syrup, then add sodium alginate. Blend until fully incorporated. 2. Let rest for 30 minutes to remove air bubbles. 3. Dissolve calcium lactate in water to create a calcium bath. 4. Drop the balsamic mixture into the calcium bath, forming small caviar-sized droplets, and let sit for one minute. 5. Rinse the caviar in water and drain. Fig Syrup: 1. Combine figs, water, and sugar in a saucepan and bring to a boil. 2. Reduce heat and simmer until figs are soft and the liquid is syrupy. 3. Strain and cool before use. Cocktail: 1. In the highball glass, combine the infused

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