Primavera Essence

Name: Primavera Essence
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 50ml malfy gin; 20ml lemon juice; 30ml fennelinfused simple syrup; 15ml carrot juice; 10ml strawberry thyme shrub; null lemonbasil foam; null edible flowers for garnish; null ice cubes; 200ml water; 200g granulated sugar; 1 large fennel bulb chopped; 150g strawberries hulled and quartered; 100ml apple cider vinegar; null a few sprigs of thyme; 30ml lemon juice; 50g sugar; 15 basil leaves; 2 egg whites

Italian spring cocktail with Malfy Gin and fresh ingredients

AI Cocktail Info

Serving 1 cocktail

ABV

15%*

Calories

200*

Net Carbs

25g*

Ingredients

malfy gin lemon juice fennelinfused simple syrup carrot juice strawberry thyme shrub lemonbasil foam edible flowers for garnish ice cubes water granulated sugar large fennel bulb chopped strawberries hulled and quartered apple cider vinegar a few sprigs of thyme lemon juice sugar basil leaves egg whites

AI Request

An original cocktail with Malfy Gin , inspired to Italian flavours use fruit and vegetables in season spring summer, should be contains home made recipe such, marmalade, foam, shrubs, cordial , syrup, juice ,infusion . Explains all the process the bottle used for the infusion is 700ml, give the measurements in ML not in OZ, don’t give always the same cocktail change name and recipe

* Estimated by AI. Values may vary.

Method

Instructions

Description: Primavera Essence captures the spirited bloom of Italian spring and summer in a glass. It is a harmonious blend of the herbal notes of Malfy Gin, complemented by a refreshing citrus kick, and a subtle hint of garden-fresh vegetables. The homemade fennel-infused syrup and the bright zing of the lemon-basil foam add layers of complexity, making this cocktail a sophisticated choice for any occasion. Ingredients: - 50ml Malfy Gin - 20ml Freshly squeezed lemon juice - 30ml Fennel-infused simple syrup - 15ml Fresh carrot juice - 10ml Strawberry & thyme shrub - Lemon-basil foam - Edible flowers (for garnish) - Ice cubes For the Fennel-infused Simple Syrup: - 200ml water - 200g granulated sugar - 1 large fennel bulb, chopped For the Strawberry & Thyme Shrub: - 150g fresh strawberries, hulled and quartered - 100g granulated sugar - 100ml apple cider vinegar - A few sprigs of thyme For the Lemon-Basil Foam: - 100ml water - 30ml fresh lemon juice - 50g sugar - 15 fresh basil leaves - 2 egg whites - A siphon and two charges Type of Glass: Serve in a chilled coupe glass. Instructions: 1. Begin with the Fennel-infused Simple Syrup: - Combine water and sugar in a saucepan over medium heat. Stir until the sugar dissolves. - Add the chopped fennel and simmer for about 10 minutes. - Remove from heat and allow it to infuse for 30 minutes. - Strain the syrup into a clean bottle and discard the solids. 2. Next, prepare the Strawberry & Thyme Shrub: - In a bowl, macerate strawberries with sugar and thyme, ensuring the berries are well-coated. Leave this for 24 hours at room temperature, stirring occasionally. - After 24 hours, strain the strawberries and add apple cider vinegar to the liquid. - Bottle the shrub and refrigerate. It can last for up to four weeks. 3. For the Lemon-Basil Foam: - Blend water, lemon juice, sugar, and basil leaves together until the sugar is dissolved. - Strain the mixture to remove the basil leaves. - Add egg whites to the liquid and pour into a siphon. - Charge the siphon with two charges and refrigerate until chilled. 4. Assemble the Drink: - In a shaker, combine Malfy Gin, lemon juice, fennel syrup, carrot juice, and strawberry thyme shrub with ice. - Shake well and strain into a chilled coupe glass. 5. Finish with Lemon-Basil Foam: - Give

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