Realized in collaboration with Riccardo Sironi
CLEMEN-TINI
INGREDIENTS:
15 ml 1898 Vermut Blanc infused with coffee.
(Allow 25g of coffee beans to steep in 100 ml of Vermouth for 24 h at room temperature and in the dark)45 ml Vodka and tangerine peels
(Allow the peels of 5 tangerines to rest in 500 ml vodka for 24 h in the refrigerator)
GARNISH:
Tangerine zest
METHOD:
Combine all ingredients in a well-chilled glass filled with ice, stir until desired temperature and dilution are achieved. Serve in a previously chilled cocktail glass.
Then strain the drink and serve in a well chilled low tumbler filled with ice, until the desired temperature and dilution are achieved.