Berry Scary Sour

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This tasty Halloween cocktail may look a little complicated to make, thanks to the foam top. However, it’s not much of a challenge and the extra texture looks great for Halloween. Spooky!

This recipe was developed for Belvedere IX, which is flavored with a variety of herbs and fruit. You could experiment with this same recipe using your favorite infusion. (Perhaps something DIY from our book!)

berryscarysour.jpg Berry Scary Sour

Ingredients:
2 oz Belvedere IX
4 blueberries
½ oz ginger syrup
Dash lemon juice

Directions:
Muddle berries with the ginger syrup and add Belvedere IX.  Shake with cubed ice and strain over fresh ice into a rocks glass.  Garnish with Aperol foam – ingredients and recipe below.

Aperol Foam Recipe

Ingredients:
500g 100% Pressed Pomegranate juice
230g Aperol
100g cold water
60g simple syrup (1:1)
6.5 sheets gelatine (200 bloom count)
Simple syrup (combine 200g of white sugar with 200g boiling water.  Sitr until sugar is fully dissolved.  Cool in fridge.)

Directions:
Soak gelatine sheets in cold water for 5 minutes.  In a separate bowl add all remaining ingredients and mix well.  Fine strain out any bits of pith as these will clog up the siphon.  Heat gelatine and 1/3 of the mix on stovetop but do not boil.  Take off heat, combine with remaining mixture.  Mix thoroughly. Pour into soda siphon and charge with NO2.  Chill in fridge.

Courtesy of Belvedere Vodka.

 

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