Cocktail with sparkling rosé: Aire by Teichenné
Cocktail with sparkling rosé and gin Kinross: “Aire”
Cocktail with sparkling rosé and gin Kinross Wild Berry Fruits: Our collaborator Vicenç Mora, from Glops Palau, mades us a very interesting proposal combining the red fruit of our Kinross gin with the sparkling rosé (red grapes are used to make the sparkling rosé). It is completed with the citric contribution of the lemon, with the slightly acidic flavor of the lychee and the floral touch of the hibiscus. A sweet and fresh a cocktail that we are sure it will surprise you. You can prepare at home or enjoy it in the Glops cocktail bar located in the Seu d’Urgell.
Cocktail Aire recipe:
- 4,5cl Kinross Gin Wild Berry Fruits
- 2cl sparkling rosé
- 2cl strawberry fruit puree
- 1cl lemon juice infused with hibiscus
- A touch of black pepper
- “air” of lychee and vanilla made with *soy lecithin
Preparation of cocktail with sparkling rosé “Aire”: We Macerate the lemon 5/10 minutes, with the hibiscus flowers. Add it to shaker along with gin and strawberry puree. “Shake” and serve it in a wide glass. Add the sparkling rosé and the “aire” of lychee and vanilla.
*soy lecithin: is a common ingredient in hundreds of processed foods, including cereals, pasta, breads, soy milk and many meats. Lecithin is also available as a health supplement; proponents claim that it can benefit the heart, brain, liver and athletic performance. An excellent emulsifier.