Spritz.
Refreshing summer sips.
Hot sunny days call for a refreshing drink, and this twist on the classic Spritz is just the ticket. Rhubarb Balsamic vinegar provides the refreshing tang, sparkling wine the bubbles. Monkey 47 Sloe Gin is both fruity as well as earthy, as sloes - a small astringent fruit that goes wild on bushes - is soaked in the spirits for three months. Add some herbaceous dry vermouth, and the result will keep you enjoying the hot weather, instead of wilting away.
Spritz
30 ml Dry Vermouth
15 ml Monkey 47 Sloe Gin
8 ml Rhubarb Balsamic Vinegar
80 ml Sparkling Wine
Method: Build
Glass: Wine Glass
Garnish: Rhubarb
Ingredient - Rhubarb Balsamic Vinegar
600 g Balsamic Vinegar
300 g Rhubarb
100 g White Sugar
3 g Salt
3 g Pink Pepper
Preparation:
Cut the rhubarb into small cubes.
Variant no 1. – Heat rhubarb with balsamic vinegar and the remaining ingredients. Bring to a boil, and simmer for 25-30 minutes. Let cool and strain through a strainer.
Variant no 2. – Rhubarb, balsamic vinegar, and other ingredients are combined in a thermomixer at 50 °C for 30 minutes. The vinegar is then filtered through a cheesecloth.
