Clementino, Bergamotto, Cedro, Tarocco and Navel Oranges are the 5 Winter Citrus form Calabria and Sicily, main ingredients of 5 Cocktails + 1 Alcohol Free.
Fresh and seasonal ingredients for Simple recipes easy to make at home
to better enjoy the Winter time.
#Clementino
30ml Clementino Fresh Juice
25ml Clementine Calabro Liquor
top with Prosecco
Squeeze and strain the juice of 2/3 Clementine in a metal tin with 2 ice cubes, add the liquor and Prosecco. Gently mix with a barspoon from bottom to top avoiding to loose bubble. Pour in a flute glass. Add Prosecco if required.
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#BerGimLet
Bergamotto is definitely an unique citrus with an old unclear history about its origins.
What we know is that the best grows in a very small area around Reggio di Calabria, town in the very South of Italy, mostely on the east side called "Jonica" (Jonio Sea)
BerGimLet recipe is a twist on classic Gimlet,
beautiful drink where the Citrus is important as well as the Spirit.
Bergamotto is definitely an unique citrus with an old unclear history about its origins.
What we know is that the best grows in a very small area around Reggio di Calabria, town in the very South of Italy, mostely on the east side called "Jonica" (Jonio Sea)
BerGimLet recipe is a twist on classic Gimlet,
beautiful drink where the Citrus is important as well as the Spirit.
20ml Bergamot Cordial*
50ml London Dry Gin
Squeezed Bergamot Wedge
Add all the ingredients in a chilled Mixing Glass over ice cubes, squeeze the fresh Bergamot wedge during stirring. Once the mix is enough chilled and diluited double strain in a pre chilled cocktail coupette o martini glass.
Squeeze the essetial oils form a Bergamot peel and leave inside the drink as garnish.
*Make a Sugar Syrup 1:1, peel a Bergamot and let nfuse the zest inside the sugar for 24 hours in order to aromatize the syrup with essiantial oils from the zest.
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#taRocksCrusta
Straight from Sicily Tarocco Orange is a delicious citrus which took me back to my Family Roots.
A throwback in the past with memories of my father and I working together in our citrus farm.
Combination of Sicilian and Calabrian ingredients in this version of classic Brandy Crusta.
Straight from Sicily Tarocco Orange is a delicious citrus which took me back to my Family Roots.
A throwback in the past with memories of my father and I working together in our citrus farm.
Combination of Sicilian and Calabrian ingredients in this version of classic Brandy Crusta.
40ml Fresh Sicilian Tarocco Orange Juice
25ml Marsala Wine
45ml Cognac
15ml Fresh Lemon Juice
10ml float of Amaro Calabrisella
Smoked Paprika & Sugar Crusta rim glass*
Shake vigorousely all the ingredients with ice cube.
Double srain and serve on the rocks in a large old fashioned or tumbler glass
Garnish with a long Orange Peel around the rim glass.
* for the Crusta:
mix together some white sugar (better is it icin) with Smoked Paprika. You can use both Sweet or Chilli, it's your choice.
Rim the glass with a lemon wedge, then rim with the crusta blend. Clean with a napkin the extra.
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#HotSpicedNavelChoc
When Winter is still on, if cold and snow are outside the window, what's better than a
Chocolate Hot drink?
Navel is probably the most know red, juicy with a rich flavour Orange, which it grows in all south of Italy and the best is in Calabria of course.
Navel is probably the most know red, juicy with a rich flavour Orange, which it grows in all south of Italy and the best is in Calabria of course.
Hot Spiced Navel Choc is the perfect drink to be enjoied in front of fireplace, better with family, friends and lovers.
Fresh Navel Juice
Zagara di Calabria Liquor
Blended Scotch Whisky
Grated Nutmeg on top
Once made the Hote Chocolate add all the ingredients out of the fire straight inside the cup.
Nutmeg grated on top.
To be drank when is still hot
*for make the Hot spiced Dark Chocolate:
200gr of Dark Chocolate
70gr Brown Sugar Cane50ml of Freshly Squeezed Orange Juice
1-2 Cinnamon Stick
Zest of 2 Oranges
Place all the ingredients in pan and low heat.
Gentlly strir to help dissolve the sugar. Stir for all time till the Chocolate is completeley melted. Add some water if need it. Remove from the fire.
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#DiamonDaiquiri &
#DiamanteCedrata
Cedro citrus grows in the "Riviera dei Cedri" around Diamante and Santa Maria del Cedro suggestive small villages on the north west coast of Calabria.
Diamond is the meaning of Diamante and those Citrus are literally jewels.
Cedro has an old history since ancient Magna Graecia. It grows in few areas around the world and Mediterranean Sea. But, the best quality is the #cedrodiamante.
Holy Citrus for the Jews, widely used in the Middle Eastern cousine, Cedro best use is in the Pastry.
Barjonio Cocktails made 2 Drinks to celebrate this unique product, using different preparation of it.
The first recipe is a twst of Daiquiri, where memory of a trip is the inspiration.
Cachaça took me back to my visit @ Chapada Diamantina (Diamond Falls) in Brazil.
Combinations of Diamonds in one of my favourite classic drink: DiamonDaiquiri
2 barspoon Cedro Marmalade*
50ml Cachaça Artisanal reserva do Luizāo
25ml Homemade Cedro Liquor**
25ml Fresh Lime Juice
Grated Cedro Zest
Double strain in a prechilled cocktail coupette
Grate some Cedro Zest on top.
****Cedro Syrup
Soda Water
Pour the Cedro Syrup in a Highball over ice cubes.
Refill the glass with Soda Water.
Stir from bottom to top.
Garnish it with Mint Sping
***Rum & Brown Sugar Candied Cedro
Serve with straw if required.
Alcohol Free Drink
*Cedro Marmalade:
2 Cedro medium size
200gr Brazilian Brown Sugar
Boil for 20-25 mns the citrus, in order to release all the bitternes. Then chop in small pieces, place in a pan and add the sugar. Cook for about 30mns. Add som ewater if necessasry.
**Cedro Liquor:
3-4 Cedro large size
1lt Alcohol 95abv
1kg White Sugar
1lt Water
Peel 2-3 Cedro, add the zest to Alcohol and let infuse for about 2 weeks.
Make a Sugar Syrup 1:1
Add the sugar to alcohol infuse. Ready to be served but better after 4 weeks.
***Candied Cedro:
2 Cedro small size
200gr Brazilian Brown Sugar
100ml Rhum
Water
Boil the fruits for about 20-25mns. Cut them in 2-4 parts, remove all the inside part.
Place in a pan and low heat, add the rum first, let it evaporated then add sugar and cover with water.
Let reduce slowely the syrup.
**** Cedro Syrup:
it's the molasse left over of the candied preparation
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Love <3
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