Primavera Paradiso

Name: Primavera Paradiso
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 40ml italicus rosolio di bergamotto; 20ml limoncello infusion homemade; 30ml pink grapefruit juice; 20ml rosemary and thyme syrup homemade; 60ml prosecco; 10ml soda water; null sprig of thyme; null edible flowers

Italian spring cocktail with citrus flavors and botanical notes

AI Cocktail Info

Serving : 1 cocktail

ABV

10%*

Calories

120*

Net Carbs

15g*

Ingredients:

italicus rosolio di bergamotto

limoncello infusion homemade

pink grapefruit juice

rosemary and thyme syrup homemade

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

Imagine sipping on a cocktail that embodies the essence of an Italian spring, a drink that captures the blooming spirit of the season with vibrant citrus flavors and the subtle botanical notes of a Mediterranean garden. That's the "Primavera Paradiso," a creation that is as refreshing as it is innovative, presented in a delicate flute glass that echoes the finesse of the flavors within. Ingredients: - 40ml Italicus Rosolio di Bergamotto - 20ml Limoncello infusion (homemade) - 30ml Fresh pink grapefruit juice - 20ml Rosemary and thyme syrup (homemade) - 60ml Prosecco - 10ml Soda water - Garnish: Sprig of fresh thyme, edible flowers Glass: - Flute glass Homemade Components: Limoncello Infusion: - Zest of 5 organic lemons (avoiding the white pith) - 500ml Vodka - 200g White sugar - 300ml Water 1. Combine the lemon zest and vodka in a jar, seal and let it infuse in a cool, dark place for 2 weeks. 2. After 2 weeks, strain the vodka to remove the zest. 3. In a saucepan, dissolve the white sugar in water over medium heat to create a simple syrup. 4. Allow the syrup to cool completely, then mix it with the infused vodka. Bottle the limoncello and refrigerate it for at least 1 week before using. Rosemary and Thyme Syrup: - 200g White sugar - 200ml Water - 2 sprigs of rosemary - 2 sprigs of thyme 1. Combine sugar and water in a saucepan, heating gently until the sugar has dissolved. 2. Add the fresh rosemary and thyme, allow the syrup to simmer for 5 minutes. 3. Remove from heat and let steep for 30 minutes to an hour, depending on how strong you want the herbal notes to be. 4. Strain out the herbs and bottle the syrup. The syrup can be stored in the refrigerator for up to 1 month. Method: 1. In a cocktail shaker filled with ice, combine Italicus, homemade limoncello infusion, and fresh pink grapefruit juice. 2. Shake well until the outside of the shaker feels cold. 3. Strain into a chilled flute glass. 4. Top with Prosecco and soda water. 5. Drizzle the rosemary and thyme syrup over the top so it cascades through the cocktail. 6. Gently stir to incorporate the syrup into the drink. 7. Garnish with a sprig of fresh thyme and edible flowers for an elegant presentation. The "Primavera Paradiso" is a celebration of Italian craftsmanship and springtime zest, perfectly balanced to

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