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Adonis on The RocksEx
🇧🇷Brazil
•View in original language
(Português)
5 min(s)
1 servings
Igarapé Consultoria
@igarape.aeb- Ingredients
- Recipe
- Oxidized Wine of Guava Ex40 ml
- Vermouth Bianco de Cashew Ex40 ml
- Brand of Jerez10 ml
- 5x6 Translucent Ice1 unit(s)
- Bahia Orange Twist1 unit(s)
- Dehydrated Guava Slice1 unit(s)
- Place the 5x6 translucent ice cube in a low glass.
- Pour the liquid ingredients directly into a pre-cooled Mixing Glass and fill it with plenty of ice.
- Position a ballerina (bar spoon) in order to reach the bottom of the Mixing Glass, with the drink already filled with ice, exactly between the edge of the Mixing Glass and the ice.
- Holding the ballerina (bar spoon) between the middle and ring finger, using the thumb as a support with a not very firm grip, start pushing the ballerina with the ring and little fingers and then pull with the index and middle fingers.
- Let the ballerina (bar spoon) slide between the thumb and index fingers, note that its movement will be circular around the inner edge of the Mixing Glass.
- To complement the movement let the wrist rotate but keep the arm and elbow steady.
- Hold the Mixing Glass with the other hand, placing only your fingers on its base. As soon as you feel this cold place, the cocktail is cooled and ready to be strained.
- Discard the crushed ice from the Coupe glass and position it to receive the cocktail that will be strained from the Mixing Glass.
- Strain, in a simple way, the drink directly into the low glass already with the 5x6 translucent ice stone.
- Garnish the drink with a drawn Bahia orange twist and a slice of dehydrated Guava held on the edge of the glass by a mini wooden peg and serve.
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