Continuing the series of cocktails and food pairings for last-minute guests, today we have a match made in heaven: prosecco and pinsa 😋. My friend Alen will add toppings that pair with the notes of Prosecco along with some homemade basil oil, but feel free to go with your favorite combination of ingredients. To make this pairing even better, I’ll make a FIG Sparkler with a unique garnish that pops in your mouth 🫧. Let’s get started!
4 Comments
Oh that looks tasty!
Full recipe below ⬇️
Basil Oil & Pinsa
● 20 Basil Leaves
● 7tbs Olive Oil
● 50g Grated Parmesan Cheese
● 1tsp Salt
1. To make the oil just add these ingredients to a blender, then combine until smooth.
2. You can now build the pinsa by adding some seasoned sour cream and mozzarella to a pre-made pinsa base, then heating it up in the oven.
3. It’s time to add the toppings, which this time will be pancetta, gorgonzola, and sliced pears, finishing the pinsa off with a drizzle of basil oil and spicy honey 🍯.
Fig Liqueur
● 70g Dried Figs
● 200mL · 6.66oz Cognac
● 100mL · 3.3oz Fig Cooking Water
● 45g Sugar (adjusted to 20g per 100mL strained liquid — approx. 225mL total)
1. Cook dried figs in water for about 5 minutes to rehydrate them.
2. Blend the figs with cognac and some of the fig water, then strain through a cloth. Press the leftover pulp in a potato ricer to get maximum yield.
3. Add the sugar, stir, and bottle.
Fig Sparkler
● 30mL · 1oz Fig Liqueur
● 1 dash White Balsamic Vinegar
● 1 dash Orange Bitters
● 75mL · 2.5oz Prosecco
● 2 drops 20% Saline Solution
Carbonated Grapes Garnish
1. We’ll first make the garnish by putting some grapes into an iSi siphon 🍇, charging it with a CO₂ cartridge and leaving it to sit for 5 minutes.
2. Build the cocktail by adding the ingredients to a chilled coupe.
3. Stir everything gently with a barspoon.
4. To get the grapes to garnish ready, just release the pressure, open the siphon and place one of the grapes on a pick or add it to the cocktail.
Bar gear for this recipe ↓
⚙️ Blender – https://geni.us/a13XSD
⚖️ Precision Scale: https://geni.us/cWyu
🕸️ Muslin Cloth: https://geni.us/MuslinFilter
🔥🔥😍🔥👏👏
Crazyyy🤩 When I was having dinner at Somni in Los Angeles, they served us a welcome cocktail involving sake and grapes with a garnish of “force carbonated grapes”, a peeled whole grape that tasted carbonated!!! I wondered what culinary wizardry was used to create this, and now I know. Awful meal actually, one of the worst I’ve had in ages (too many foams, I thought the food was quite soulless, especially compared to other SoCal restaurants like Providence, Lilo, and Lucien), but the drinks were fabulous starting with this cocktail and then transitioning into a magnificent wine-up👌