A Drink doesn’t make a spring…but spring makes a Drink!!!
Here we are, spring has arrived to Zenzero. And finally the rain, too. Water that regenerates, the meadows and streams. Water that brings forth new flowers where winter had withered everything, only to have it reborn.
Life-giving water, water that will be indispensable as the summer heat arrives. And if we must talk about thirst, why not try a recipe for a cool drink to sip at cocktail hour? Maybe after a nice walk in the woods, or after a Sunday at the museum.
A drink to be used as a viable alternative to the Spritz, which by now we know perfectly well. Or to show that we can drink cocktails that are great, but unknown to most, that can add value to the end of a warm spring afternoon.
The recipe I would like to report today is a Zenzerian take on the very famous LILLET WILD BERRY cocktail. Instead of the famous Lillet (excellent French vermouth) we will use the very Italian BORDIGA, a white vermouth with amber notes and intense flavor, with an aftertaste of malvasia, which gives the drink a very unique aroma.
Let’s go straight to preparing the INGREDIENTS:
5 cl of Vermouth Bordiga white
10 cl of grapefruit-flavored tonic water
4 ice cubes
sliced berries
Glass: tall tumbler
Preparation technique: build
Garnish: Berries
PROCEDURE:
- In a glass, previously chilled, pour ice.
Pour in the vermouth a little at a time. - Next, add tonic water.
- Mix well with a long spoon and garnish with berries.
And there goes the cool drink!
We look forward to your comments on this fresh experience for your palate.
Happy spring!!!!
your very affectionate Barman Tiziano
