Tag: cocktails

Prosecco popsicles and other cocktails to freeze – Italian Cuisine


Many critics received Ivanka Trump for her Champagne icicles on Memorial Day a few years ago. But we assure you that they really exist and can be made at home … even with a cheap sparkling wine or a prosecco. Let's find out how

Who said that icicles are only enjoyed by children? Today we prepare an alcohol variant that is forbidden to minors. The secret ingredient? Prosecco.
If you like an aperitif made with iced prosecco, you can't miss the really iced variant … and on the stick.
Yes, we're talking about a prosecco ice lolly. Preparing it at home is very simple and you can have fun adding many other ingredients to turn your ice lolly into a real ice cocktail.

Does alcohol freeze?

Pure ethyl alcohol freezes at -114 ° C, while water at 0 ° C. In order to freeze alcohol you need to add a part of water and sugar and for this reason ice lollies of any kind always have a base of sweetened syrup. The alternative is a very powerful freezer that reaches temperatures below -114 ° C.

Mojito: flavored and refreshing the popsicles made with rum, mint, lime and cane sugar.
Mojito: flavored and refreshing the popsicles made with rum, mint, lime and cane sugar.

Prosecco popsicle recipe

First prepare a syrup based on water and sugar (50 ml of water and 40 g of sugar). Use a saucepan and let the sugar dissolve completely in the water over low heat. Let everything cool and then add 300 ml of prosecco. Pour the liquid into the ice lolly molds and let it cool in the freezer for a few hours.
If you do not have the stencils you can use paper cups, but then it will be difficult to keep the stick straight and it will still have to be inserted after two hours of freezer.

Fruity variants

You can also add fruit or pureed fruit to the base of prosecco and syrup. In this season the strawberries are still very sweet and tasty and the first peaches begin to ripen. You can also mix several fruits together and add leaflets of aromatic herbs such as mint, basil and lavender to give color and aroma to your popsicles.

Aperitif or after dinner

You can amaze your guests with a popsicle based aperitif. Instead of the tray with the glasses, you will bring to the table a tray full of popsicles to accompany canapés, focaccia, small sandwiches and snacks of all kinds. The same is true for after dinner. You can use a sweet sparkling wine for the popsicles to serve with the fruit already cut into pieces.

If you are curious to find out how many other cocktails you can turn into tasty popsicles, take a look at our gallery. Always remember to add a portion of sugar syrup to the basic cocktail recipe otherwise it will never ice!

50 recipes (and ten cocktails) for an Easter lunch to remember – Italian Cuisine

50 recipes (and ten cocktails) for an Easter lunch to remember


Rabbit tortelli with broad beans

The lunch of Easter, it can only be prepared once a year. And like all the things they have been waiting for a long time, he has the good taste of waiting. And why not increase the curiosity of the guests and lengthen the time spent at the table with a good drink?
Cocktails are perfect for partying because they are something tasty that we rarely give ourselves at home and invite to toast. But since the Easter lunch is often an opportunity to bring the family together, we have also thought of non-alcoholic alternatives so that no one can miss the glass. Watch in our gallery above the selection of 50 dishes for Easter lunch and once you've defined appetizers, first courses, second courses and desserts, have fun combining the most appropriate drinks.
If you prefer the taste of a sweet drink, choose one of our dessert cocktails, perhaps combining it with the last course of lunch. It will be unforgettable.

Soft drinks

Berry Kiss

Ingredients for a cocktail: 6 cl non-alcoholic ginger beer – 4 cl lemon juice – 1 meringue – raspberry jam – ice
Procedure: collect in the shaker a meringue (ø 3-4 cm) and crumble it with a pestle, then add the lemon juice and 2 teaspoons of raspberry jam. Mix with the long spoon to melt the jam. Fill a glass of ice and add the liquid without filtering. Fill the glass with ginger beer and decorate with fresh raspberries and mint leaves as desired.

Green-go

Ingredients for a cocktail: 12 cl lemonade – 3 litchi -2 kiwi – lime – lemon peel – sugar – ice
Procedure: peel 1 kiwi and the lychees. Blend them together with the juice of half a lime (about 2 cl), 1-2 teaspoons of sugar and the lemonade. Blend for a long time, after 2-3 minutes add an ice cube and resume blending: this technique allows to obtain a more uniform mixture because the cube, with its movement, also brings the smaller pieces of fruit closer to the blades. Pour the smoothie into the glass filled with ice (we used a tiki mug) and decorated with slices of kiwi and lemon peel.

Romeo

Ingredients for a cocktail: 1/4 William pear – 5 cl pear juice – lime – ginger beer – rosemary
Procedure: cut the pear slice to touch and collect it in the shaker. Partially burn a sprig of rosemary and add it to the touches of pear, pour over the pear juice, half a lime and gently crush. Add the ice and shake vigorously. Strain into a glass with new ice and fill with ginger beer. Decorate to taste with new rosemary and pear slices.

Aperitif with yolk pralines

Ingredients for 6 cocktails: 900 g fennel tea – 900 g tonic water – fennel – lime-raspberries – cane sugar – Praline: 100 g homemade bread – 80 g peeled boiled beans – 80 g ricotta – 6 eggs – oregano – lime – extra virgin olive oil – salt – pepper
Procedure: mix the fennel tea with tonic water. Moisten the edge of the glasses with half a lime, dip them in brown sugar and place three or four raspberries on the bottom of each one. Fill them with the drink and complete the cocktails with lime zest and fennel heart sticks. Cut the bread into slices, add oil, season with a bit of oregano and toast it in the oven until it is well-toasted. Firm the eggs, then shell them and separate the yolks from the whites. Whisk the bread and put the powder into a tray. Whisk the egg yolks with ricotta and broad beans; operate the impulse blender, so as not to crush the cream too much, then work it with a spoon, completing it with salt, pepper, a little oil and the juice of half a lime. Make gnocchetti with the mixture of egg yolks and pass them in the bread, giving them the shape of small balls. Serve them together with the cocktail, completing to taste with fresh salad leaves and with the sifted egg whites.

Alcoholic drinks

Rapa nui

Ingredients for a cocktail: 250 g papaya pulp – 3.5 cl Pisco – orange – sugar – nutmeg – white pepper
Procedure: blend the papaya pulp with 10 cl of water and 2 teaspoons of sugar. Collect 2 cl of orange juice, 1 teaspoon of sugar, a generous pinch of pepper, Pisco and 5 cl of the pureed papaya in the shaker. Add ice and shake with energy. Strain into the glass and finish with grated nutmeg. Use the rest of the papaya pulp to prepare other cocktails.

Traminer royal with guava juice

Ingredients for 4 cocktails: 100 ml aromatic Traminer – 100 ml guava juice – 2 teaspoons of cold crème de cassis.
Procedure: Put 4 glasses in the freezer. Pour in each glass about 100 ml of very cold aromatic Traminer, 100 ml of guava juice and two teaspoons of cold crème de cassis. Stir gently, let the juice settle for a couple of minutes and serve decorating to taste.

Martini Brunch

Ingredients for a cocktail: 4 cl Gin Mare – 2 cl elderflower liqueur Holler Sambo Roner – 2 cl lemon juice – orange marmalade – ice.
Procedure: cool the cup with ice cubes. Collect in the shaker the lemon juice, the liqueur and the gin with 1-2 teaspoons of jam, let it dissolve, then add the ice and shake. Remove the ice from the cup and filter the shaken cocktail. Decorate to taste with marjoram leaves.

Peat

Ingredients for a cocktail: 6 cl Russian vodka Standard -1 cl up sherry- 1 cl peated whiskey Ardbeg- laurel – ice.
Procedure: cool the cup with ice cubes or keep it in the freezer for 10 minutes. Collect the sherry, vodka and whiskey in the shaker, add a few ice cubes and shake vigorously. Remove the ice from the cup and the water that had formed, then filter the cocktail. Decorate with a bay leaf.

Sweet drinks

Memories of the East, alcoholic

Ingredients for a cocktail: 20 cl milk – 1 tea bag Earl Gray – cloves – orange peel – cinnamon stick – tamarind syrup
Procedure: bring the milk to a boil with a piece of cinnamon, an orange peel and 5 cloves. Simmer for 3-5 minutes. Heat 20 cl of water and just before the boil turn off, infuse the tea bag for 3-5 minutes, then remove the sachet. Sweeten the tea with 2 cl tamarind syrup. Add the tea with milk and continue on the stove for less than 1 '. Turn off, strain into a glass suitable for heat and decorate to taste with mint leaves.

White rabbit, non-alcoholic
Ingredients for a cocktail: 12 cl almond milk – 1 cl tamarind syrup – mint – soda.
Procedure: collect the almond milk, tamarind syrup, a few ice cubes and a sprig of mint in the shaker. Shake vigorously and then pour, filtering, into the glass filled with ice. Fill with soda and decorate with another sprig of mint.

Lots of recipes for an Easter to eat

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Stuffed artichoke pizza with wild herbs

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Stuffed lamb leg and new potatoes

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Nocette of monkfish stewed with asparagus

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Lamb stew

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Clouds glazed in brisée shells

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Small jellies with raspberries and strawberries

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Lasagna with vegetable sauce

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Potato cakes with heart of peas and agretti

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Spaghettoni verde with zucchini pesto and tofu

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Pancake sandwich with ricotta and herbs

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Pear tiramisu with vanilla mousse

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Green cannelloni with white beans and zucchini

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Dried tomato muffins

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Rice arancini with asparagus and goat cheese

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Tart with semolina cream and almond paste

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Veal fillet stuffed with artichokes

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Lamb with myrtle and curatelle sauce

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Rich mini casatelli

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Red mullet fillets with peas and "mimosa"

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Chocolate glasses

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Aromatic appetizer with rabbit

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Catalonian tart with carrots and artichokes

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Green omelette and new potatoes

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Apparent egg with asparagus

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Cocoa tartlets with white ganache

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Sweet brioche with apricots and candied orange

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Rabbit terrine

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Oysters, Jerusalem artichoke puree and celery pesto

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Ovetti with surprise

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Eggs in artichoke nests and puff pastry

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Braid with two chocolates

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Lamb roll with grilled potatoes

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Ricotta and borage malfatti with corn cream

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Wholemeal sandwiches with eggs and spinach

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Sea bass on broad beans cake and snow peas with turmeric sauce

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Small fennel flans

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Cheese brioche with surprise

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Potato and broad beans calzoncelli

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Crunchy packets with asparagus and spring onions

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Green ravioli with char

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Tricolor candies with ricotta and speck

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Paccheri cake standing with ricotta

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Ravioli with phyllo pasta with provolone and turnip tops

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Buckwheat crepes, ham and fontina cheese

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Rolls of brisée with ricotta and olives

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Shrimp dumplings with dried pea cream and sprouts

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Rabbit tortelli with broad beans

How to prepare a Grand Tonic and 5 other cocktails dreaming of the Caribbean – Italian Cuisine

How to prepare a Grand Tonic and 5 other cocktails dreaming of the Caribbean


Cognac and exotic bitter oranges meet in the Grand Marnier, a liqueur that is ready to give its best this spring when mixed in fresh and decisive cocktails. Here's how to prepare them

The beauty of classic cocktails is that they take you away from the embarrassment of choice when you arrive at a bar in a club. Gin Tonic, Old Fashion, Mai-Tai and Margarita, are words that come out of our mouths automatically, as if they were part of us, of our language and our desires. Perfect habits to toast, pass in time with friends or break the ice with those we do not know, but also to understand something from the first glance.
Just think of theUnderstanding that automatically takes between two people ordering the same cocktail or the curiosity that leads us to listen to the orders of others while we wait for our drink. And although what we know is perfect to cuddle us and protect ourselves from repentance, the risk of settling in a comfort zone and getting bored is high.
Why not conjure up it by revisiting the great classics? The interesting proposal comes from Grand Marnier, the famous liqueur produced by the company established by Jean-Baptiste Lapostolle in 1827. Created in 1880 with the name of Curaçao Marnier is produced from the union of a great French cognac with the exotic aroma of the peels of Citrus Bigardia, particular bitter oranges read in the Caribbean lands (the orchards are mainly found in Haiti) before complete ripening. It is the sun of the Caribbean to dry them so that they can best release the aromatic oils that characterize them and that will transform the French cognac, with the help of sugar, into one of the most famous liqueurs in the world.
And it is just thinking of the Caribbean sun and the overwhelming energy that you breathe in these lands guarded by the crystal clear sea that we have prepared 6 aromatic and carefree cocktails. We recommend siping them enjoying the first warmth of the evening, perhaps while planning the next trip to sun-kissed lands.

For the aperitif

Here are three cocktail recipes light, aromatic and fresh perfect to taste before dinner or accompanied by appetizers. To do something different, we advise you to accompany them to del fried platanus (if you do not find it, you can substitute it with slightly bitter bananas), perhaps served with a primosale-type fresh cheese.

Grand Tonic
Ingredients: 50 ml of Grand Marnier Cordon Rouge, tonic water, ice, a slice of orange, raspberries to decorate
Method: pour the ice cubes into the Gin Tonic glass (the very large cup that the bartenders call baloon glass) and add the Grand Marnier. At this point pour tonic water and mix well before completing the cocktail with the orange slice and the raspberry.

Grand Margarita
Ingredients: 30 ml of Grand Marnier Cordon Rouge, 30 ml of tequila, 20 ml of lemon juice, ice, lime
Procedure: as for traditional Margarita, pour on a saucer of fine salt. Cut a lime slice, put it on the edge of the glass and let it flow so as to wet it with the juice. Cut another slice of lime that you will need to garnish and flip and the glass so as to adhere salt to the edge wet with juice. Pour into a shaker the Grand Marnier, tequila, lemon juice and ice and pour into the glass after shaking. Garnish with the lime slice.

Grand Mai-Tai
Ingredients: 30 ml of Grand Marnier Cordon Rouge, 60 ml of Appleton Estate Signature Blend rum, 15 ml of orzata, 15 ml of lemon juice, ice, a slice of lime, mint and a tuft of pineapple to garnish
Method: shake all liquid ingredients with ice, pour into a narrow, tall glass and garnish with lime, mint and pineapple leaves.

After dinner

Freshness, bitter notes and an enveloping taste. The Grand Marnier can be served with an ice cube as a digestive liqueur, but it is also the perfect base for intense and aromatic cocktails. Also in this case the theme of the revisitations of the great classics works and invites us to dare inspired by the best mixologists. The extra touch? There orange peel in the glass, perhaps cut so subtly to be wrapped around itself.

Grand Old Fashioned
Ingredients: 30 ml of Grand Marnier Cordon Rouge, 30 ml of Wild Turkey 101 Bourbon Whiskey, 3 drops of aromatic bitter, ice, orange peel rolled up for garnish
Procedure: First of all pour the drops, the Grand Marnier and the Whiskey into the glass. Add the ice and mix until it is cold and well mixed. Garnish with the orange peel that we will squeeze on the surface of the cocktail to release the aromatic oils.

Grand Sidecar
Ingredients: 50 ml of Grand Marnier Cordon Rouge, 20 ml cognac, 20 ml of lemon juice, ice
Procedure: pour into the Grand Marnier shaker, cognac, lemon juice and ice. Shake well and pour into the cup.

Grand Collins
Ingredients: 50 ml of Grand Marnier Cordon Rouge, 15 ml of lemon juice, seltz, ice, rolled orange peel and raspberries for garnish
Procedure: pour the ice into the glass, add the Grand Marnier and lemon juice. Finally pour the seltz, mix well and serve with the orange peel and raspberry topping.

In the gallery above, all the cocktails to get inspired to prepare them with the most suitable glass and the gaskets to make them special.

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