Prosecco – degustare
Read time: 4 min.
The renowned Italian Bartender head of the Duke’s bar in London teaches us how to prepare the artichoke spritz using Prosecco DOC.
A twist on a classic spritz using an a very interesting bitter made with artichokes.
You have to try this!
Easy
5 minutes
INGREDIENTS:
This drink can be prepared directly into the glass.
Alessandro suggest to always cool the glass beforehand with lots of ice. This will keep your drink cool and prevent the ice to melt too quickly and dilute your drink. (Throw away residual water)
Pour sequentially the vermouth and the Cynar in the glass. Stir to mix the liquids.
Top up with the Prosecco DOC Rosè and gently stir the drink (stir once only to avoid losing bubbles).
Add a light squeeze of orange juice, about 5ml.
To garnish, the Maestro suggest using the zest of the orange rather than the traditional slice. All the aromatic essential oils of the fruit are into the zest, we should use those to elevate the drink.
Take a whole zest with the help of a potato peeler, get close to the glass edge and ‘squeeze it’ on its top; you can actually see the oils be released onto the glass rim.
Now gently brush the rim with the zest and place it into the drink.
This ritual is an essential step to make great cocktails.
Enjoy straight away.
Recipe by Danilo Cortellini and Alessandro Palazzi
Being genious is the secret