Torta della Nonna Tipple

Name: Torta della Nonna Tipple
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 100 grams pine nuts; 200 ml water; 200 grams granulated sugar; 2 lemons; 150 ml lemon juice; 1 vanilla pod; 1 cup basil leaves; 100 ml apple cider vinegar; 50 ml gin; 25 ml homemade pine nut syrup; 25 ml lemonvanilla cordial; 10 ml basil shrub; 15 ml heavy cream; about 30 ml whole egg white; for garnish grated lemon zest; for garnish powdered sugar; for garnish pine nuts

Creamy and aromatic cocktail inspired by Torta della Nonna

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

250*

Net Carbs

25g*

Ingredients:

homemade pine nut syrup

AI Request:An original cocktail inspired with Italian flavours with home made preparation, syrup , cordial , shrubs, recreate the torta della nonna dessert in the cocktail explain the process and give me the measurements in ML not in OZ

*Estimated by AI - may vary

Instructions

Inspired by the classic Italian dessert, Torta della Nonna Tipple is a creamy and aromatic cocktail that encapsulates the essence of Italy’s sweet culinary tradition. This cocktail features a homemade pine nut syrup, lemon-vanilla cordial, and a touch of basil shrub to provide a balance of sweet, citrus, and herbal notes. Serve it in a chilled coupe glass, garnished with a dusting of powdered sugar and a few pine nuts to emulate the traditional torta topping. **Homemade Pine Nut Syrup:** - 100 grams pine nuts - 200 ml water - 200 grams granulated sugar Toast the pine nuts in a dry pan until golden, then crush them lightly. Combine with water and sugar in a saucepan and gently heat, stirring until the sugar dissolves. Let the mixture simmer for about 10 minutes, then take it off the heat and allow it to infuse for an hour. Strain the mixture through a fine mesh sieve, pressing to extract as much liquid as possible. Bottle the syrup and store it in the refrigerator. **Lemon-Vanilla Cordial:** - Zest of 2 lemons - 150 ml fresh lemon juice - 150 grams granulated sugar - 100 ml water - 1 vanilla pod Combine lemon zest, juice, sugar, and water in a saucepan. Split the vanilla pod, scrape out the seeds, and add both seeds and pod to the mixture. Heat gently until the sugar dissolves. Once the sugar has dissolved, remove from the heat and let cool. Strain and bottle the cordial, and store it in the refrigerator. **Basil Shrub:** - 1 cup fresh basil leaves - 100 ml apple cider vinegar - 100 grams granulated sugar Blanch basil leaves in boiling water for 15 seconds and then immediately submerge them in ice water. Drain and blend the basil with vinegar and sugar until smooth. Strain through a fine mesh sieve and store the basil shrub in the refrigerator. **Cocktail Ingredients:** - 50 ml gin - 25 ml homemade pine nut syrup - 25 ml lemon-vanilla cordial - 10 ml basil shrub - 15 ml heavy cream - Whole egg white (about 30 ml) - Grated lemon zest, powdered sugar, and pine nuts for garnish **Preparation:** 1. Chill a coupe glass in the freezer. 2. In a shaker, combine the gin, pine nut syrup, lemon-vanilla cordial, basil shrub, heavy cream, and egg white. 3. Dry shake (shake without ice) vigorously to emulsify the egg white. 4. Add ice to the shaker and shake again until well chilled. 5. Double strain into the chilled coupe glass. 6. Garnish with a light

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