THis lovely summer drink is inspired by sgroppinoA traditional Italian aperitif / palate cleanser in which Prosecco and vodka are poured onto lemon sorbet. In the new restaurant Cafe BaoEspecially Taiwan is known for its sweet tropical fruits, so we use mango sorbet with Kochi Rosa vermouth and Prosecco on top. Vermouth’s floral and fruity notes complement the tropical sorbet, while vermouth’s bitterness counteracts the sweetness of the fruit and keeps the drink very refreshing. We offer this in a saucer with a long spoon like the one used for the glory of doily and knickerbockers.
Freeze the coupet until it cools very well. To make a drink, put sorbet in a glass, pour into vermouth and mango liqueur, and top with prosecco. Twist the grapefruit skin and spray the essential oil from above, discard and serve.
Cocktails of the Week: Cafe Bao’s bao-ppino – Recipe | Cocktails
Source link Cocktails of the Week: Cafe Bao’s bao-ppino – Recipe | Cocktails