DESIERTO COLLINS
In a Tom Collins we find a cocktail that refreshes us on a hot day, Romero Sunset accompanies us on a warm evening.
Citrus, floral, dry, herbal, fresh.
Ingredients:
- 30 ml of Osco Aperitif L'Original
- 30 ml of grapefruit juice
- 10 ml of rosemary syrup
- Soda top
- Highball glass
- Ice
- Garnish with a grapefruit twist and a sprig of rosemary
Preparation of rosemary syrup:
- Infuse 50 g of rosemary in 500 ml of water for 51 minutes.
- Add 500g of sugar and mix until dissolved. Strain and filter to remove any residue.
- Let cool, bottle, and mark the date of preparation. Store refrigerated.
Cocktail preparation method:
- In a collins glass, add:
- Ice at the top of the glass
- 30 ml of Osco Aperitivo L'Original
- 30 ml of grapefruit juice
- 10 ml of rosemary syrup
- Finish with a soda top
- Decorate with rosemary and a slice of orange
COSMO
( method: shake ): Inspired by a classic Cosmopolitan, this version is served on the rocks to soften the Osco Rouge notes and unify with the rest of the ingredients, white sage prepares the nose to receive each sip.
Fruity, slightly sweet, citrus, aromatic.
Ingredients:
- 30 ml of Osco Rouge
- 25 ml cranberry juice
- 10 ml of orange oil
- 20 ml of lemon juice
- Ice
- Old Fashioned glass
- Fresh white sage for garnish
Preparation of orange oil:
- Cut 500g of oranges in half.
- Macerate the oranges with 300 g of sugar for 24 hours.
- Filter the resulting liquid and set aside.
Cocktail preparation method (Shake):
- In a shaker glass, add:
- 30 ml of Osco Rouge.
- 25 ml of cranberry juice.
- 10 ml of orange oil.
- 20 ml of lemon juice.
- Add ice to the shake and shake vigorously for 18 seconds.
- Strain the contents and serve in an Old Fashioned glass on the rocks.
- Garnish with a sprig of fresh white sage.
Crimson Garden
Inspired by a bramble, combining the raspberry flavor and serving it in a glass highlights the flavors of the Osco Rouge, while the mint enhances the cocktail's freshness.
Floral, fruity, fresh, slight acidity, slight sweetness.
Ingredients:
- Osco Aperitif Le Rouge Ardent
- Raspberry Cordial
- 500 g of raspberry
- 500 g of sugar
- Water (define measure)
- Soda top
- Serve in a flute glass
- Decorate with a raspberry and a mint leaf
Raspberry cordial preparation:
- Bring the raspberries and water to a boil and let them simmer for 10 minutes.
- Add 5 drops of raspberry vinegar to preserve or 30 ml of vodka (the latter can be omitted to maintain a non-alcoholic cocktail).
- Store in a jar and let stand at room temperature for 24 hours.
- Strain and filter out all residue, bottle and seal the liquid, and store refrigerated.
Preparation method:
- In a shake, add:
- Osco Aperitif Le Rouge Ardent
- Raspberry Cordial
- 4 or 5 ice cubes
- Shake for 10 to 15 seconds.
- Strain and serve in a flute glass, top with soda.
- Decorate with a raspberry and a mint leaf.
Collins Desert
- ( method: constructed ): It comes from the idea of a Highball, whiskey, ice and mineral, when using Osco L'Originale, the dry notes, the citrus of the oil and the herbal of the rosemary help to recreate this experience of a classic Highball.
Citrus, Dry, Herbal, Refreshing.
Ingredients:
- 45 ml of Osco L'Originale
- 10 ml of lime oil
- 60 ml of mineral water
- Ice
- A branch of rosemary
- A slice of lemon
- Collins glass
Preparation of lime oil:
- Cut 500g of green lemons in half.
- Macerate the lemons together with 300 g of sugar for 24 hours.
- Filter the resulting liquid and set aside.
Cocktail Preparation Method (Built):
- In a Collins glass, serve:
- 45 ml of Osco L'Originale.
- 10 ml of lime oil.
- Add ice to the glass.
- Complete with mineral water top.
- Decorate with a sprig of rosemary and a slice of lemon.