Riso & Rosmarino
This week's cocktail comes from Osteria Angelina, an Italian restaurant that brings a taste of the Mediterranean to your glass. The Riso & Rosmarino is a unique blend of rice-infused gin, rosemary, and lemon, creating a refreshing and aromatic drink perfect for summer evenings.
Ingredients
- 50ml rice-infused gin (see method below)
- 25ml fresh lemon juice
- 20ml rosemary syrup (see method below)
- 10ml egg white (optional, for a frothy texture)
- Ice
- Rosemary sprig and lemon twist, to garnish
Method
- Prepare the rice-infused gin: Combine 500ml gin with 100g uncooked risotto rice in a sealed container. Leave to infuse for 24 hours, then strain through a fine sieve.
- Make the rosemary syrup: Heat 200g sugar and 200ml water in a pan until the sugar dissolves. Add a handful of fresh rosemary sprigs and simmer for 5 minutes. Remove from heat and let cool. Strain and bottle.
- Shake the cocktail: Fill a cocktail shaker with ice. Add the rice-infused gin, lemon juice, rosemary syrup, and egg white if using. Shake vigorously for 15 seconds.
- Double strain into a chilled coupe glass.
- Garnish with a sprig of rosemary and a twist of lemon peel.
Enjoy the taste of Osteria Angelina at home with this sophisticated and herbaceous cocktail.