Rossini
(The Strawberry-Infused Italian Classic)
History
The Rossini is a delightful variation of the Bellini, named after the famous Italian composer Gioachino Rossini. Originating in Venice, this cocktail follows the same elegant concept as the Bellini but replaces white peach purée with fresh strawberry purée, giving it a vibrant red color and a slightly tart yet sweet taste. It’s a perfect choice for spring and summer aperitivo hours, offering a fresh and fruity twist on the Venetian classic.
Ingredients
50ml Fresh strawberry purée (blended and strained)
100ml Prosecco (preferably brut or dry)
Strawberry slice (for garnish)
Ice (optional)
Instructions
Prepare the Strawberry Purée
Blend fresh strawberries until smooth, then strain to remove seeds for a silky texture.
If strawberries are too tart, add a small amount of sugar or simple syrup.
Mix the Cocktail
Pour the strawberry purée into a chilled champagne flute, filling about one-third of the glass.
Top Up with Prosecco
Slowly pour Prosecco into the glass, allowing the bubbles to mix with the purée naturally.
Garnish
Add a thin strawberry slice on the rim or float it in the drink for an elegant touch.
Enjoy
Sip and savor the refreshing balance of sweet, tart, and bubbly flavors!
Appetizer Pairing
Pair the Rossini with Bruschetta al Caprino e Miele (Goat Cheese and Honey Bruschetta). The creamy and tangy goat cheese contrasts beautifully with the sweetness of the cocktail, while the honey enhances the fruitiness of the strawberries.
By Master Chef Gianluca Deiana Abis
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