Venezia Serenata

Name: Venezia Serenata
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 50ml homemade basil and rosemary infusion; 20ml limoncello; 15ml homemade citrus shrub; 1 bar spoon homemade lemon marmalade; 50ml prosecco; Top-up peroni beer; null limoncello foam made with egg whites sugar and limoncello; null lemon caviar for garnish; 1 cup basil leaves; 1/2 cup rosemary sprigs; 700ml vodka; from 1 each citrus peels lemon orange grapefruit; 1 cup sugar; 1 cup white wine vinegar; 1 cup water; 3 egg whites; 2 tablespoons fine sugar; 50ml limoncello

Cocktail capturing Italy's culinary heritage

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

250*

Net Carbs

18g*

Ingredients:

homemade basil and rosemary infusion

limoncello

homemade citrus shrub

homemade lemon marmalade

prosecco

peroni beer

limoncello foam made with egg whites sugar and limoncello

lemon caviar for garnish

basil leaves

rosemary sprigs

vodka

citrus peels lemon orange grapefruit

AI Request:An original cocktail inspired to Italian flavours with home made infusion with bottle of 700ml, should contain home made syrup, cordial, shrub , foam , caviar, marmalade, Italian liquor, use also a top with peroni beer , give me the measurements in ML not in OZ, explain all the procedures

*Estimated by AI - may vary

Instructions

The Venezia Serenata is a cocktail that captures the essence of Italy's rich culinary and cultural heritage. Featuring a homemade basil and rosemary infusion, a sweet and tangy citrus shrub, and a delicate limoncello foam, this drink is a symphony of Italian flavors. It's served in a highball glass and topped with the crispness of Peroni beer, offering a refreshing finish. Glass: - Highball Glass Ingredients: - Homemade Basil and Rosemary Infusion: 50ml - Limoncello: 20ml - Homemade Citrus Shrub: 15ml - Homemade Lemon Marmalade: 1 bar spoon - Prosecco: 50ml - Peroni Beer: Top-up - Limoncello Foam (made with egg whites, sugar, and limoncello) - Lemon Caviar for garnish Homemade Basil and Rosemary Infusion (700ml bottle): - Fresh Basil Leaves: 1 cup - Fresh Rosemary Sprigs: 1/2 cup - Vodka: 700ml Homemade Citrus Shrub: - Citrus Peels (lemon, orange, grapefruit): from 1 each - Sugar: 1 cup - White Wine Vinegar: 1 cup - Water: 1 cup Limoncello Foam: - Egg Whites: 3 - Fine Sugar: 2 tablespoons - Limoncello: 50ml Procedure: 1. Begin with the Basil and Rosemary Infusion. Combine fresh basil leaves and rosemary sprigs with vodka in a 700ml bottle. Let it infuse for 3-5 days, shaking daily. Strain and reserve the liquid for use. 2. Prepare the Citrus Shrub by combining citrus peels with sugar in a bowl, muddling them together to release the oils and create a paste. Allow this mixture to macerate for 24 hours. Boil water and vinegar together and pour over the citrus paste. Let it cool, then strain and bottle. Refrigerate for up to 4 weeks. 3. For the Limoncello Foam, whisk or use a hand mixer to froth the egg whites with sugar until soft peaks form. Fold in the limoncello gently, maintaining the foam's structure. Keep chilled until serving. 4. In your highball glass, add the Homemade Basil and Rosemary Infusion followed by the Limoncello. 5. Stir in the Homemade Citrus Shrub and add a bar spoon of Homemade Lemon Marmalade. 6. Gently pour in the Prosecco and give the mixture a light stir to incorporate all the flavors. 7. Top the cocktail with cold Peroni Beer, pouring slowly to avoid excessive foam. 8. Carefully spoon or pipe the Limoncello Foam on top of

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