Venetian Red Serenade

Name: Venetian Red Serenade
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 700ml vodka; 2 large ripe tomatoes; 4 rosemary sprigs; 250ml highquality balsamic vinegar; 200g white sugar; 250ml lemon juice; 10-15 basil leaves; 250ml apple cider vinegar; 2 red chili peppers sliced; 150ml tomato juice; null freshly ground black pepper; null sea salt rim; null ice

Sophisticated twist on the classic Bloody Mary with Italian flavors

AI Cocktail Info

Serving : 1 cocktail

ABV

40%*

Calories

250*

Net Carbs

15g*

Ingredients:

vodka

large ripe tomatoes

rosemary sprigs

highquality balsamic vinegar

red chili peppers sliced

tomato juice

freshly ground black pepper

sea salt rim

ice

AI Request:An original cocktail on the Bloody Mary twist, wit italian flavour, should be contain home made infusion , syrup , cordial , shrubs. Give me the recipe for all the home made preparations, measurements in ML no in Oz use a full 700ml bottle for the infusion

*Estimated by AI - may vary

Instructions

Description: The Venetian Red Serenade is a sophisticated twist on the classic Bloody Mary, incorporating the rich and aromatic flavors of Italy. This cocktail combines a homemade rosemary-tomato infusion with a sweet yet tangy balsamic reduction syrup, a zesty lemon-basil cordial, and a piquant chili pepper shrub. Together, these elements create a harmonious balance, transporting the drinker to a serene gondola ride through the canals of Venice. Serve in a highball glass to emphasize the vivid layers and garnish with fresh herbs and sundried tomato for a true Italian touch. Ingredients and Preparation: Rosemary-Tomato Infusion: - 700ml Vodka - 2 large ripe tomatoes - 4 sprigs of fresh rosemary Chop the tomatoes and bruise the rosemary to release flavors. Combine with vodka in a jar. Seal and let the mixture infuse for 5-7 days in a cool, dark place. Strain the mixture through a fine sieve or cheesecloth into a clean bottle. Balsamic Reduction Syrup: - 250ml high-quality balsamic vinegar - 200g white sugar Combine balsamic vinegar and sugar in a saucepan over medium heat. Stir until the sugar dissolves and simmer until the mixture reduces by half and coats the back of a spoon. Cool the syrup and store it in a sterilized bottle. Lemon-Basil Cordial: - 250ml fresh lemon juice - 200g white sugar - 10-15 fresh basil leaves Combine lemon juice and sugar in a saucepan, heat gently until sugar dissolves. Remove from heat, add basil leaves, and steep until the mixture cools. Strain and bottle the cordial. Chili Pepper Shrub: - 250ml apple cider vinegar - 200g white sugar - 2 red chili peppers, sliced Combine vinegar and sugar in a saucepan, heat until sugar dissolves. Add sliced chili peppers and simmer for 5 minutes. Let it cool, then steep for 1-2 days in a sealed container. Strain and bottle the shrub. Cocktail Recipe: - 50ml Rosemary-Tomato Infusion - 15ml Balsamic Reduction Syrup - 20ml Lemon-Basil Cordial - 10ml Chili Pepper Shrub - 150ml Tomato juice - Freshly ground black pepper - Sea salt rim - Ice Glass: - Highball Glass Instructions: 1. Prepare the highball glass by rubbing a lemon wedge around the rim and then dipping it into a plate of sea salt to coat the edge. 2. Fill the glass with ice to chill. 3. In a shaker, combine the Rosemary-Tomato Infusion, Balsamic Reduction Syrup, Lemon-Basil Cordial

Not what you were looking for? Don't forget you can find more cocktails or CREATE YOUR OWN!