FURLAN JULEP
Made in collaboration with Fucina Del Bere
INGREDIENTS
1½ oz Storica Riserva
1 oz Sclopit (Silene vulgaris) and walnuts syrup
Dandelion leaves
Caramelised dandelion tuft, dehydrated raspberry and raspberries powder
METHOD
Cool the serving glass with ice. Pour Storica Riserva and sclopit and walnut syrup into the chilled glass and add dandelion leaves. Gently mix with the bar spoon, then add crushed ice using the bar spoon to mix and cool the ingredients. Garnish with caramelised dandelion, dehydrated raspberry and raspberries powder.