Tuscan Sunburst

Name: Tuscan Sunburst
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 50ml woodford reserve; 30ml tuscan peach basil shrub; 20ml lemon zest cordial; 15ml carrot bergamot juice; 10ml elderflower foam; undefined basil leaves for garnish; undefined thin peach slice for garnish

Transcendent blend of Woodford Reserve bourbon with Italian-inspired elements

AI Cocktail Info

Serving : 1 cocktail

ABV

20%*

Calories

150*

Net Carbs

8g*

Ingredients:

woodford reserve

tuscan peach basil shrub

lemon zest cordial

carrot bergamot juice

elderflower foam

basil leaves for garnish

thin peach slice for garnish

AI Request:An original cocktail with Woodford reserve, 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

Description: Evoking the vibrant flavors and colors of Tuscany during the sun-drenched months, the Tuscan Sunburst is a transcendent blend of Woodford Reserve bourbon, with its rich, full-bodied texture, and a tapestry of Italian-inspired homemade elements. This cocktail captures the essence of spring and summer with its fresh fruit and vegetable components, complemented by the depth of a bourbon base. Ingredients: - 50ml Woodford Reserve - 30ml Fresh Tuscan Peach & Basil Shrub - 20ml Lemon Zest Cordial - 15ml Carrot & Bergamot Juice - 10ml Elderflower Foam - Fresh Basil Leaves (for garnish) - Thin Peach Slice (for garnish) Type of Glass: Serve in a chilled coupe glass. Homemade Components Preparation: Tuscan Peach & Basil Shrub - 300g ripe Tuscan peaches, pitted and diced - 200g granulated sugar - 200ml apple cider vinegar - A handful of fresh basil leaves In a bowl, combine diced peaches with sugar and let them macerate for 24 hours in the refrigerator. The sugar will draw out the juices from the peaches, creating a syrup. After 24 hours, mash the peaches and strain the juice through a fine mesh. Add apple cider vinegar and finely chopped basil leaves to the peach juice. Store in a sealed bottle and allow to infuse for 2 days before use. Lemon Zest Cordial - Zest of 3 lemons - 200g granulated sugar - 200ml water Combine lemon zest and sugar in a bowl. Muddle to release the lemon oils into the sugar, creating a fragrant lemon sugar. In a saucepan, heat water and infused sugar over medium heat until the sugar completely dissolves. Cool and strain to remove the zest. Bottle and refrigerate. Carrot & Bergamot Juice - 300ml fresh carrot juice - 50ml fresh bergamot juice (or substitute with bitter orange juice) Juice fresh carrots to obtain the desired amount of juice. Mix with freshly squeezed bergamot juice. Strain to ensure a smooth consistency. Refrigerate until needed. Elderflower Foam - 100ml elderflower liqueur - 50ml water - 2 egg whites - 1g soy lecithin Combine elderflower liqueur, water, egg whites, and soy lecithin in a blender. Blend until fully incorporated. Use a hand foamer to create a light, airy foam just before serving the drink. Cocktail Assembly: - Chill the coupe glass. - In a shaker, combine the Woodford Reserve, peach & basil shrub, lemon zest cordial, and carrot & bergamot juice. - Add ice and shake vigorously until well-chilled.

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