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.
