| 1 fl oz | BarSol Mosto Verde Italia Pisco |
| 1 fl oz | *Special ingredient #1 (see above) |
| 1 fl oz | Fiol Extra Dry Prosecco |
Read about cocktail measures and measuring.
Garnish:
Lemon zest twist (discarded) & Confectionery dentures dropped into glass
How to make:
STIR all ingredients with ice and strain into chilled glass (without ice). (Note the sparkling wine should be flat.)
*Special ingredient #1 = Cardamom & Pear Shrub made as follows:
400ml Merlet pare
300ml Gewürztraminer, Germain.
7g Cardamom pods
5ml Vanilla curd
75ml White balsamic
10g Citric acid
10g Tartaric acid
150g Caster sugar
100g Water
Blend for 5 minutes and super strain.
Allergens:
Recipe contains the following allergens:
- Fiol Extra Dry Prosecco – Sulphur Dioxide/Sulphites
Review:
Invigorating, refreshing and very amusing – we do like a pun.
History:
Created in 2016 by Andy Mil at The Cocktail Trading Co., London, England
Nutrition:
One serving of Apairoteef contains 67 calories.
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