Primavera Elegante

Name: Primavera Elegante
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 50 ml malfy gin; 20 ml homemade lemon basil marmalade; 10 ml carrot fennel shrub; 30 ml lemon juice; 20 ml simple syrup; null basil and lemon foam; null basil leaves for garnish; null thin lemon wheel for garnish

Italian cocktail with Malfy Gin, fruit marmalade, vegetable shrub, and foam

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

150*

Net Carbs

12g*

Ingredients:

malfy gin

homemade lemon basil marmalade

basil leaves for garnish

thin lemon wheel for garnish

AI Request:An original cocktail with Malfy Gin , 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

*Estimated by AI - may vary

Instructions

Inspired by the fresh and vibrant flavors of the Italian spring and summer, Primavera Elegante is a delightful cocktail that combines the citrusy zest of Malfy Gin with the sweetness of homemade fruit marmalade, the tanginess of a vegetable shrub, and the creaminess of a specially crafted foam. The drink is designed to encapsulate the essence of the Italian countryside and is served in a sophisticated stemmed glass to enhance the sipping experience. Ingredients: - 50 ml Malfy Gin - 20 ml Homemade Lemon & Basil Marmalade* - 10 ml Carrot & Fennel Shrub** - 30 ml Fresh Lemon Juice - 20 ml Simple Syrup - Basil and Lemon Foam*** - Fresh basil leaves for garnish - Thin lemon wheel for garnish Glass: - Large coupe glass Preparation: 1. Homemade Lemon & Basil Marmalade*: - Zest and juice of 4 lemons - 100g sugar - A bunch of fresh basil leaves, finely chopped - Combine lemon zest, juice, sugar, and 100 ml of water in a saucepan. Bring to a simmer, stirring until sugar dissolves. Add the basil leaves and simmer for 15 minutes until thickened. Let cool and store in a sterile jar. 2. Carrot & Fennel Shrub**: - 200g shredded carrots - 100g diced fennel bulb - 200 ml apple cider vinegar - 200g sugar - Combine carrots, fennel, and vinegar in a sealable jar. Let it sit in a cool, dark place for 4 days, shaking daily. Strain through a fine-mesh sieve, add sugar to the liquid, and dissolve by shaking or stirring. Refrigerate for up to 4 weeks. 3. Basil and Lemon Foam***: - 200 ml water - The zest of 2 lemons - A bunch of fresh basil leaves - 2 egg whites - 50g sugar - Soak the lemon zest and basil leaves in water for 24 hours. Strain and add the infused water to a cream whipper with egg whites and sugar. Charge with a N2O cartridge and shake well. Cocktail Construction: 1. In a shaker, combine Malfy Gin, homemade lemon & basil marmalade, carrot & fennel shrub, fresh lemon juice, and simple syrup. 2. Add ice and shake vigorously until well chilled. 3. Double strain into the chilled large coupe glass. 4. Gently layer the basil and lemon foam on top of the drink to create a creamy layer. 5. Garnish with a fresh basil leaf and a thin lemon wheel. Serve immediately and enjoy a sip of Italian spring

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