Tuscan Twilight

Name: Tuscan Twilight
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 50ml basilinfused gin; 30ml sweet vermouth; 20ml sicilian orange syrup; 10ml balsamic shrub; 5ml lemon juice; undefined homemade black olive caviar for garnish; undefined homemade basil foam for topping; undefined ice cubes; undefined old fashioned glass; 700ml gin; 1 cup basil leaves; 200g sugar; 200ml water; undefined peel of 2 sicilian oranges avoiding the white pith; 100ml balsamic vinegar; 6-8 blackberries; 200ml water; 50ml lemon juice; 2g soy lecithin; 100ml black olive brine; 2g sodium alginate; 500ml cold water; 5g calcium chloride

Sophisticated cocktail with Italian flavors

AI Cocktail Info

Serving : 1 cocktail

ABV

20%*

Calories

200*

Net Carbs

18g*

AI Request:An original cocktail but inspire to the Italian flavours, home made infusion wit a bottle of 700ml, home made syrup, cordial, shrub, caviar, foam, give me the measurements in ML not in OZ , old fashion glass, explain all the recipes use also liquor and vermouth

*Estimated by AI - may vary

Instructions

Description: Tuscan Twilight is a sophisticated cocktail that embodies the essence of Italy's flavors, with a homemade basil infusion, a sweet Sicilian orange syrup, and a tangy balsamic shrub. It balances the complexity of herbaceous gin with the smoothness of a sweet vermouth, all culminating in a modern twist with a basil foam topping and black olive caviar garnish to give an extra layer of texture and flavor. Ingredients: - 50ml Basil-infused gin - 30ml Sweet Vermouth - 20ml Sicilian Orange Syrup - 10ml Balsamic Shrub - 5ml Lemon juice - Homemade Black Olive Caviar (for garnish) - Homemade Basil Foam (for topping) - Ice cubes Glass: - Old Fashioned glass Basil-infused Gin: - 700ml Gin - 1 cup Fresh basil leaves In a clean bottle, place the basil leaves and pour in the gin. Seal the bottle and let it infuse for 48 hours, shaking it gently a few times each day. After infusing, strain out the basil and re-bottle the gin for use. Sicilian Orange Syrup: - 200g Sugar - 200ml Water - Peel of 2 Sicilian oranges (avoiding the white pith) Combine sugar, water, and orange peel in a saucepan. Heat gently, stirring until sugar dissolves. Bring to a simmer and cook for 5 minutes. Remove from heat, let it cool, then strain and bottle the syrup. Balsamic Shrub: - 100ml Balsamic Vinegar - 100ml Water - 200g Sugar - 6-8 blackberries In a saucepan, combine the vinegar, water, and sugar. Simmer until the sugar is dissolved. Mash in the blackberries for added flavor. Allow to cool, strain, and bottle. Basil Foam: - 200ml Water - 50ml Lemon Juice - 50ml Basil-infused Gin - 2g Soy Lecithin Combine all ingredients in a flat-bottomed container. Using a hand blender, blend the mixture, incorporating air until it forms a stable foam. Black Olive Caviar: - 100ml Black olive brine - 2g Sodium alginate - 500ml Cold water - 5g Calcium chloride Dissolve sodium alginate in the olive brine. Drop small portions of the liquid into the cold water mixed with calcium chloride to form the caviar. Let it sit for one minute before rinsing gently with water. Cocktail Assembly: In the old-fashioned glass, add the basil-infused gin, sweet vermouth, Sicilian orange syrup, balsamic shrub, and lemon juice. Fill the glass with ice cubes and stir well to

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