Ingredienti
|
For the Fresco Rosso Cocktail |
|
|---|---|
| 4 | bar-spoons of strawberry and wild strawberry jam |
| 1,5 cl | Cachaça |
| 1 cl | lime juice |
| 8 cl | Fresco di Masi Rosso |
| 1 | sprig of mint |
| crushed ice |
|
For the strawberry and wild strawberry jam |
|
| 300 g | regular strawberries |
| 300 g | wild strawberries |
| 300 g | sugar |
| 100 ml | Fresco di Masi Rosso |
| 80 g | apple |
| 20 ml | lemon juice |
Method for the Fresco Rosso Cocktail
Pour three-quarters of the jam, the Cachaça, the lime juice and the Fresco di Masi Rosso into a previously chilled mixing glass and, using the bar-spoon, mix everything together thoroughly. Spoon the remaining jam into the bottom of a cocktail glass, fill with crushed ice, pour in the mixed cocktail, and garnish horizontally with a sprig of mint and a straw.
Method for the strawberry and wild strawberry jam
Wash the regular strawberries and wild strawberries in a gentle stream of cold water.
De-stalk the regular strawberries and cut into small pieces.
Put the regular strawberries and wild strawberries (left whole) in a heavy-bottomed steel pan, add the sugar and Fresco di Masi Rosso and leave to macerate for 8 hours in the refrigerator, covered with cling-film. After this time has elapsed, add the strained lemon juice and apple (cored, peeled and diced into small cubes) before bringing the pan to a boil. Let the fruit cook on 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.
