Primavera Eleganza

Name: Primavera Eleganza
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 45ml italicus rosolio di bergamotto; 15ml thymeinfused dry vermouth; 30ml lemon juice; 20ml homemade lemonbasil syrup; 60ml soda water; N/A lemon foam; N/A garnish basil leaf and lemon twist; 200g sugar; 200ml water; N/A peel of 1 lemon; N/A a handful of basil leaves; N/A 700ml bottle of dry vermouth; N/A a bunch of thyme; 100ml lemon juice; 2 egg whites; 30g sugar; N/A a siphon with two co2 cartridges

Refreshing Italian cocktail with lemon-basil syrup and thyme-infused vermouth

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

150*

Net Carbs

20g*

Ingredients:

italicus rosolio di bergamotto

thymeinfused dry vermouth

lemon juice

homemade lemonbasil syrup

soda water

lemon foam

garnish basil leaf and lemon twist

sugar

water

peel of 1 lemon

a handful of basil leaves

700ml bottle of dry vermouth

a siphon with two co2 cartridges

AI Request:An original signature cocktail made with italicus , inspired to the Italian flavours, should be contained home made recipe such infusion, juice, marmalade, syrup, cordial, shrubs, foam , infusion with bottle of 700ml , explain how to make all the processes and should be in season spring-summer , measurements in ML not in OZ

*Estimated by AI - may vary

Instructions

This refreshing and aromatic cocktail embraces the essence of Italian springtime. Inspired by the floral notes of Italicus and the vibrant freshness of the season, Primavera Eleganza includes a homemade lemon-basil syrup, a dash of thyme-infused vermouth, and a zesty lemon foam topping to capture the spirit of the Italian countryside. Served in a chilled coupe glass, it's the perfect accompaniment to a warm, lazy afternoon. Ingredients: - 45ml Italicus Rosolio di Bergamotto - 15ml Thyme-Infused Dry Vermouth - 30ml Fresh Lemon Juice - 20ml Homemade Lemon-Basil Syrup - 60ml Soda Water - Lemon Foam (made with fresh lemon juice, egg white, and a touch of sugar) - Garnish: Basil Leaf and Lemon Twist Homemade Lemon-Basil Syrup: - 200g Sugar - 200ml Water - Peel of 1 Lemon - A handful of Fresh Basil Leaves Thyme-Infused Dry Vermouth: - 700ml Bottle of Dry Vermouth - A bunch of Fresh Thyme Lemon Foam: - 100ml Fresh Lemon Juice - 2 Egg Whites - 30g Sugar - A siphon with two CO2 cartridges Glass: - Coupe Instructions: 1. Begin by making the lemon-basil syrup. In a saucepan, combine sugar, water, and lemon peel, bringing it to a boil while stirring until the sugar dissolves. Remove from heat, add the basil leaves, and let the syrup steep until it cools down. Strain the syrup to remove solids and store it in a clean bottle. It can be refrigerated for up to 2 weeks. 2. For the thyme-infused dry vermouth, pour the vermouth into a large jar and add fresh thyme. Let the mixture infuse for 48 hours, gently agitating the jar a couple of times a day. After infusing, strain out the thyme and store the vermouth in the original bottle or another airtight container. 3. To make the lemon foam, combine fresh lemon juice, egg whites, and sugar in a mixing bowl. Whisk together until the sugar has dissolved and the mixture is frothy. Pour the mixture into a siphon, attach two CO2 cartridges according to the siphon's instructions, and shake vigorously. Refrigerate the siphon until you're ready to use it. 4. In a shaker, combine Italicus, thyme-infused vermouth, fresh lemon juice, and homemade lemon-basil syrup with ice. Shake vigorously until well-chilled. 5. Strain the mixture into the chilled coupe glass. 6. Top up with soda water. 7. Dispense a generous topping of lemon foam over the cocktail from the siph

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