Apairoteef
0
Pisco and prosecco rounded out by a cardamom and pear shrub. Dry and sharp from the vinegar and acids, with pear and a hint of spice.
Method
Stirred
Glass
rocks
Difficulty
Easy
Flavor Profile
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites
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AdInstructions
- Cardamom and pear shrub:
- Blend 400 ml Merlet pear liqueur, 300 ml Gewürztraminer (Germain), 7 g cardamom pods, 5 ml vanilla curd, 75 ml white balsamic vinegar, 10 g citric acid, 10 g tartaric acid, 150 g caster sugar and 100 g water for 5 minutes.
- Pass the mixture through a very fine strainer.
- Drink:
- Chill a rocks glass.
- Stir the Pisco, the prosecco and the shrub with ice. The prosecco should be flat.
- Strain into the chilled glass, without ice.
- Twist a strip of lemon zest over the drink and discard it, then drop the confectionery dentures into the glass.