Ingredients_
3cl Vodka
2cl Cherry Liqueur
1,5cl Hot Spice Syrup
2,5cl Lemon Juice
0,5cl Egg White (better if pasteurized)
Top with Millage Prosecco DOC Extra Dry
Glass_
Martini glass or Michelangelo champagne glass
Garnish_
Cherries
Preparation_
Cool the glass and the equipment. Put all the ingredients in the cocktail shaker, except for Prosecco. Dry-shake it (i.e. without ice, you can use a cappuccino mixer). Add ice and shake it vigorously. Double strain it in the cocktail glass (technique by which the liquid seeps through a sieve, in order to separate the little pieces of mint leaves). Top with Millage Prosecco DOC Extra Dry.
Hot Spice Syrup_
Ingredients:
500ml Water
1kg Sugar
100g Cinnamon Sticks 10g Star Anise
5g Pimento (Jamaican Pepper)
Preparation:
Put water in a casserole and take to 60/70°. Add the spices and leave the infusion for 30 minutes. Seep it through a fine mesh strainer. If needed, add water to reach 500ml. Add the sugar and stir everything until it dissolves completely (to faster the process you can slightly warm the tisane).