It is the cocktail that conquered the public of the Palermo stage of Baritalia, the main Mixology contest in Italy organized by Bargiornale which took place in recent days at the Botanical Garden of Palermo.

It is a tribute to our land, to its authentic and ancient aromas and flavors, which brings to mind the flavors of Watermelon Jello, the dessert based on watermelon and jasmine flowers typical of the Palermo tradition, revisited in a Coffee Mixology key.

Today we reveal the recipe for “Morettino all’Orto botanico”, created by our Coffee Sommelier Nicola Battista using the single biological origin Morettino Coffee Lab Mexico Altura.

We offer it to you in non-alcoholic and alcoholic versions.

Have a good time!

 

Alcohol free

INGREDIENTS

Cold brew (12h) Mexico Altura Biologico a top

Watermelon Jello Syrup (watermelon and jasmine) 1 cl

Collins Glass

Garnish with basil leaf

Build technique

 

Alcoholic

INGREDIENTS

Cold brew (12h) Mexico Altura Biologico a top

Watermelon and jasmine syrup 2,5cl

Lemon Juice 1,5cl

Grape distillate 4,5cl

Collins Glass

Basil leaf garnish 1

Build Technique

 

PREPARATION

Prepare the filter coffee with the Cold Brew method of Mexico Altura Bio coffee (to find out how, click here) and leave to infuse in a bottle for 12 hours.

In the meantime, prepare the watermelon and jasmine syrup: add 1 kg of watermelon pulp cut into pieces cleaned from the seeds, 10 grams of jasmine flowers and 1 kg of sugar; let stand overnight in a container; filter.

Compose the drink by combining the Cold brew and Syrup (and the grape distillate and lemon in the alcoholic version) in a glass filled with ice.

Garnish with a freshly picked basil leaf and serve.