Roma Rêverie Sazerac

Name: Roma Rêverie Sazerac
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 60ml Homemade Olive Oil-Washed Rye Whiskey; 15ml Red Vermouth (preferably Italian for that authentic flair); 5ml Homemade Citrus-Peel Syrup; null 2 dashes of Fennel Bitters; null A spritz of Homemade Rosemary Absinthe; null Garnish: Orange Peel Twists and a sprig of Rosemary

Roma Rêverie Sazerac, a sophisticated Italian-inspired cocktail

AI Cocktail Info

Serving : 1 cocktail

ABV

varies depending on the whiskey used*

Calories

approximately 200*

Net Carbs

approximately 5 grams*

Ingredients:

Homemade Olive Oil-Washed Rye Whiskey

Red Vermouth (preferably Italian for that authentic flair)

Homemade Citrus-Peel Syrup

2 dashes of Fennel Bitters

A spritz of Homemade Rosemary Absinthe

Garnish: Orange Peel Twists and a sprig of Rosemary

AI Request:An original cocktail based on the twist of sazerac inspired to the Italian flavours and food use homemade infusion and give the measurements in ML not in OZ explain me all the processes

*Estimated by AI - may vary

Instructions

Immerse yourself in the essence of Italy through a glass with the Roma Rêverie Sazerac. This drink captures the vibrant spirit of Italian cuisine, blending traditional Sazerac components with homemade Italian-inspired infusions. Served in a chilled old-fashioned glass, it's a sophisticated homage to Italian flavors with a nod to the classic American cocktail. Ingredients: - 60ml Homemade Olive Oil-Washed Rye Whiskey - 15ml Red Vermouth (preferably Italian for that authentic flair) - 5ml Homemade Citrus-Peel Syrup - 2 dashes of Fennel Bitters - A spritz of Homemade Rosemary Absinthe - Garnish: Orange Peel Twists and a sprig of Rosemary Homemade Olive Oil-Washed Rye Whiskey: 1. Combine 250ml of rye whiskey with 50ml of high-quality extra virgin olive oil in a sealable glass jar. 2. Let the mixture sit at room temperature for 24 hours, shaking gently every few hours. 3. Freeze the mixture for another 24 hours to solidify the olive oil. 4. Once solidified, remove the olive oil cap and filter the whiskey through a coffee filter to catch any remaining oil. Store in a clean bottle. Homemade Citrus-Peel Syrup: 1. Peel the skins from 2 oranges and 1 lemon, avoiding as much of the white pith as possible. 2. In a saucepan, combine the peels with 200ml of water and 200g of caster sugar. 3. Slowly bring to a boil, stirring until the sugar dissolves. Then, simmer for 10 minutes. 4. Allow cooling before straining. Store in a sterile bottle. Homemade Rosemary Absinthe: 1. Add 5 sprigs of fresh rosemary to 250ml of traditional absinthe in a sealable jar. 2. Let it infuse for 48 hours in a cool, dark place. 3. After 48 hours, strain the absinthe to remove the rosemary. Store in a clean bottle. To Assemble Roma Rêverie Sazerac: 1. Chill an old-fashioned glass by filling it with ice or placing it in the freezer. 2. In a mixing glass, combine the olive oil-washed rye whiskey, red vermouth, citrus-peel syrup, and fennel bitters with ice. 3. Stir gently until well-chilled. 4. Discard the ice from the old-fashioned glass and spritz the inside with the homemade rosemary absinthe. Pour out the excess. 5. Strain the cocktail into the prepared glass. 6. Garnish with orange peel twists and a sprig of rosemary. This inventive cocktail, the Roma Rêverie Sazerac, promises a journey through the heart of Italy with its rich, aromatic flavors and intriguing twist on a classic. Salute!

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