SPICY EASTER
INGREDIENTS:
30 ml Dot Gin
15 ml Shades of Orange
Blood orange and Habanero cordial
GARNISH:
Slice of sweet and sour habanero
METHOD:
Place all the ingredients in a well-cold shaker and shake vigorously for a few moments; Then strain the drink into a well chilled low tumbler filled with ice cubes.
The idea of the drink is to go for a festive aperitif, using the latest tarocco oranges, with their intense colour and enveloping scent, combined with the habanero, which with its pungency gives each drink the ability to cleanse the palate of the abundance of meals in company.
Let’s go and infuse the orange peels with sugar, in a ratio of 1 to 5, for 12 hours at room temperature, and then steep the mixture again with the juice of the same oranges from which we have taken the peels, in a ratio of 1 to 1. In the liquid mixture, we let the habanero infuse, in a quantity to be determined according to the degree of spiciness we wish to obtain.