Procedure
DRINK RECIPE
– 4 cl Seven Hill’s gin
– 1 cl Crusco pepper syrup
– 2 dash Bitter ViolentO
– 1,5 cl lemon juice
– Top sparkling wine Trento Doc
– celery SALT
– crusta of edible flowers
PREPARATION
Shake and strain. Complete with sparkling wine in a flûte. Decorate with edible flower mix.
OUR COMMENT
The aromatic part of the pepper syrup gives this great classic more persistence and balances the intense note of the asparagus. The creaminess of the rice and the sparkling wine marry perfectly.
