The sophisticated project with Tanqueray Ten gin goes on, with the aim of creating cocktails inspired by the opera. After delighting you with the spicy notes of Aida, with those bitter and toasted of Rigoletto and with all the elegance of the Traviata, today is time to enter a new dimension. A blend of deep and dark flavors will make you taste the intense notes of Otello by Giuseppe Verdi, set in the island of Cyprus and based on the Shakespeare’s play. Blinding jealousy mixes with sweet love and deceit, resulting in a bitter and dramatic end. In this recipe, you will discover how to make a delicious liqueur with dates and bay leaves that will make this elixir unique. 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
40 ml (1.35 fl oz) Tanqueray Ten Gin + 5 ml (0.17 fl oz) dry Fernet Branca + 20 ml (0.7 fl oz) dates and bay leaf liquor* + top of coffee foam** + bay leaf + ice.
*for the dates and bay leaf liquor: 500 g (17 oz) dates + 1 liter (33 fl oz) alcohol + 500 g (17 oz) sugar + water + 10 bay leaves.
** for the coffee foam: 250 ml (8.5 fl oz) American coffee sweetened + 100 g (3.5 oz) albumin powder.
Put the Tanqueray Ten dry gin, Fernet Branca and dates and bay leaf liquor* in a shaker and shake strongly for 15 seconds. Put the ice in a glass, pour the cocktail and finish with a top of coffee foam.
*How to make the dates and bay leaf liquor: infuse the dates in 1 liter of alcohol for 48 hours. In 2 liters of water, melt 500 g (17 oz) of sugar.
** How to make the foam coffee. In a bowl, pour the sweetened coffee and albumin powder. Whisk with an electric mixer until you get a thick foam.
Credits cocktail: Oscar Cauli