Imagine you are a heavenly beautiful and divine Ethiopian princess, who smells of flowers and spices. Your name is Aida and you were created by the genius of Giuseppe Verdi for the opening of the new theatre in Cairo. You certainly are quite old, but you are considered the star of one of the most famous operas where loves, struggles and lies merge with revelations and threats. In your eyes there is gold, desert sand, pyramids and hieroglyphics. On our lips, flavors of exotic spices. Today’s recipe is terribly fresh, damn good, disturbing and dramatic to the point of interpreting Aida’s feeling very well, who is torn between the love for her people and that for the man she loved. If you try to prepare it, I’m sure it will become your must-have for the summer. The secret ingredients are many: Tanqueray gin, coriander and barberé, a spice typical of African cuisine. You will feel immediately catapulted into another country. If you missed the other wonderful cocktails inspired by classical music, discover the recipe for the Traviata and Rigoletto. So many emotions, all contained in a glass! If you love going to theatre, I’ll invite you to Barezzi Festival, the event that brings rock, jazz and electronic music to the opera, to use the theatres and their wonderful spaces that remain often unused. The festival will be in the theatres of Busseto, Fidenza and Parma, the places of Giuseppe Verdi. Click here to learn more.
Recipe. FOR 1 GLASS
90 ml (3 fl oz) spelt white beer + 30 ml (1 fl oz) Tanqueray Rangpur gin + 30 ml (1 fl oz) lime juice + water flavored with coriander + half a teaspoon of berberé (Ethiopian spice) + ice.
Moisten the rim of the glass with the lime, then dip it into a plate with the berberé to coat it. Then add the ice, beer, Tanqueray gin, lime juice and coriander soda. Decorate with a slice of lime and a few leaves of cilantro before serving. If you do not find berberé, you can create it by mashing different spices that are easy to find, such as: chili, ginger, clove, coriander, allspice and long pepper. It’s a key ingredient of the Eritrean and Ethiopian cuisine. For the coriander flavored water. Soak the coriander in water at 60° C/140° F for at least 30 minutes. Filter and use it to top the cocktail.
Credits cocktail: Oscar Cauli.