Mediterranean Serenity

Name: Mediterranean Serenity
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 3 large oranges; 300g sugar; 100ml water; 10 thyme sprigs; 200ml water; 200g sugar; 6-7 rosemary sprigs; 100ml amaro del capo; 50ml water; 2 egg whites; 2g soy lecithin; 50ml bacardi carta blanca; 25ml amaro del capo; 20ml homemade rosemary syrup; 2 tablespoons homemade orangethyme marmalade; 100ml soda water; null amaro del capo foam; for garnish orange zest

Cocktail with orange-thyme marmalade, rosemary syrup, and Amaro del Capo foam

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

250*

Net Carbs

28g*

Ingredients:

homemade rosemary syrup

homemade orangethyme marmalade

soda water

amaro del capo foam

orange zest

AI Request:A cocktail with Bacardi carta blanca , amaro del capo 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: Mediterranean Serenity is a cocktail that evokes the breezy, aromatic atmosphere of the Italian coast. It's a perfect balance of sweetness, bitterness, and herbal notes, with homemade orange-thyme marmalade to provide a rich, citrusy depth and a homemade rosemary syrup to add a fragrant sweetness. The drink is finished with a hint of sparkle from an amaro del Capo foam, which sits delicately on top, offering a velvety texture and a complex, bitter finish. Serve this drink in an elegant coupe glass to highlight its sophisticated profile. Ingredients and Instructions: 1. Homemade Orange-Thyme Marmalade: - 3 large oranges - 300g sugar - 100ml water - 10 fresh thyme sprigs Peel the oranges and place the peels aside. Juice the oranges into a saucepan, add sugar and water, and bring to a boil. Reduce the heat and simmer until the sugar is fully dissolved. Add the orange peels and thyme sprigs, and let it simmer for about 30 minutes until it thickens. Strain the marmalade into a sterilized jar, removing the peels and thyme. Let it cool before use. 2. Homemade Rosemary Syrup: - 200ml water - 200g sugar - 6-7 fresh rosemary sprigs Combine water and sugar in a saucepan over medium heat. Stir until the sugar dissolves completely. Add the rosemary sprigs and simmer for about 5 minutes. Remove from heat and allow the syrup to steep until it cools down. Strain the syrup into a sterilized bottle, discarding the rosemary. 3. Amaro del Capo Foam: - 100ml Amaro del Capo - 50ml water - 2 egg whites - 2g soy lecithin Combine all ingredients in a blender and blend until you achieve a smooth and foamy consistency. Transfer the mixture into a siphon and charge with one N2O cartridge to keep it ready for serving. Cocktail Assembly: - 50ml Bacardi Carta Blanca - 25ml Amaro del Capo - 20ml homemade rosemary syrup - 2 tablespoons homemade orange-thyme marmalade - 100ml soda water - Amaro del Capo foam - Orange zest for garnish In a shaker, combine Bacardi Carta Blanca, Amaro del Capo, homemade rosemary syrup, and homemade orange-thyme marmalade. Fill the shaker with ice and shake vigorously until well-chilled. Double strain the mixture into a chilled coupe glass. Top the drink gently with soda water to add a gentle fizz. Carefully layer the Amaro del Capo foam on top of the drink. Garn

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