Ingredients
|
For the Fresco Bianco Cocktail |
|
|---|---|
| 4 | bar-spoons of peach, apricot and basil jam |
| 2 cl | Gin |
| 8 cl | Fresco di Masi Bianco |
| 1 | sprig of basil |
| ice cubes |
|
For the peach, apricot and basil jam |
|
| 250 g | peaches |
| 250 g | apricots |
| 320 g | sugar |
| 100 ml | Fresco di Masi Bianco |
| 15 g | basil leaves |
| 20 ml | lemon juice |
Method for the Fresco Bianco Cocktail
Pour three-quarters of the jam, the gin and the Fresco di Masi Bianco into a previously chilled mixing glass and with the help of a bar-spoon mix everything together thoroughly.
Spoon the remaining jam into the bottom of a cocktail glass, fill with ice cubes, pour in the cocktail and garnish horizontally with a sprig of basil and a straw.
Method for the peach, apricot and basil jam
Wash the peaches and apricots, peel and stone them and cut into small pieces. Place the fruit in a heavy-bottomed steel pan, add the basil tied in a bunch, the Fresco di Masi Bianco and the strained lemon juice before boiling over a medium heat for about 10 minutes. Remove the basil and add the sugar a little at a time, leave the mixture to boil over a low heat for about 45 minutes, stirring with a wooden spoon from time to time. To check the consistency of the jam do the 'saucer test': place a teaspoonful on a cold plate, tilting it to check its readiness. Continue cooking and repeat until the desired consistency has been reached.
