Vesuvio Rosso

Name: Vesuvio Rosso
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 60 ml tomatoinfused vodka; 30 ml basil and oregano syrup; 20 ml eggplant and parmesan cordial; 90 ml tomato balsamic shrub; null freshly ground black pepper; null garnish fried eggplant crisp small parmesan tuile and a basil leaf

Italian cocktail with umami depth and herbal notes

AI Cocktail Info

Serving : 200 ml

ABV

15%*

Calories

250*

Net Carbs

12 g*

Ingredients:

tomatoinfused vodka

basil and oregano syrup

eggplant and parmesan cordial

tomato balsamic shrub

freshly ground black pepper

garnish fried eggplant crisp small parmesan tuile and a basil leaf

AI Request:An original cocktail inspired with Italian flavours with home made preparation, syrup , cordial , shrubs, recreate the Parmigiana dish 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 rich, hearty flavors of Parmigiana, the Vesuvio Rosso is an Italian culinary journey in a glass. This cocktail offers an umami depth matched with herbal notes, tangy tomato, and a subtle cheese essence, served in a chilled coupe glass. Ingredients: - 60 ml Tomato-infused Vodka - 30 ml Fresh Basil and Oregano Syrup - 20 ml Eggplant and Parmesan Cordial - 90 ml Tomato & Balsamic Shrub - Freshly ground black pepper - Garnish: Fried eggplant crisp, small Parmesan tuile, and a basil leaf Tomato-Infused Vodka Preparation: 1. Chop 4 ripe tomatoes and place them in a jar with 500 ml of premium vodka. 2. Let the mixture infuse for 3-5 days, shaking the jar gently once a day. 3. Strain the vodka through a fine mesh strainer and store the infused spirit in a clean bottle. Fresh Basil and Oregano Syrup: 1. Bring 250 ml of water and 250 grams of white sugar to a boil, stirring until the sugar dissolves. 2. Add a handful of fresh basil leaves and a few sprigs of fresh oregano to the syrup. 3. Reduce the heat and simmer for 10 minutes. 4. Let the syrup cool to room temperature, then strain and bottle. Eggplant and Parmesan Cordial: 1. Grill slices of eggplant until well-charred and allow to cool. 2. Combine the grilled eggplant with 250 ml of vodka, 100 grams of grated Parmesan, and 200 ml of simple syrup in a blender. 3. Blend the mixture until smooth, then strain through a cheese cloth. 4. Bottle the cordial and refrigerate. Tomato & Balsamic Shrub: 1. Mix 500 ml of tomato juice with 250 ml of balsamic vinegar and 200 grams of sugar. 2. Heat the mixture over low heat just until sugar dissolves, stirring occasionally. 3. Let the mixture cool, then add a pinch of sea salt. 4. Bottle the shrub and let it sit in the fridge for at least 48 hours to meld the flavors. Assembly: 1. Chill a coupe glass in the freezer. 2. In a shaker, combine the tomato-infused vodka, basil and oregano syrup, eggplant and Parmesan cordial, and tomato & balsamic shrub. 3. Shake vigorously with ice until well-chilled. 4. Double strain the mixture into the chilled coupe glass. 5. Garnish with a sprinkle of freshly ground black pepper. 6. Add a fried eggplant crisp, a small Parmesan tuile, and a fresh basil leaf for garnish. Invite your guests to sip on the Vesuvio Rosso and experience the essence

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