Cinzano Red and Red
How long should cocktails be aged in barrels?
MOREAging times vary based on the cocktail and barrel size. Typically, a few weeks to a few months allows for optimal flavor development.
Cinzano Red and Red
- Sage Leaves 4 piece(s)
- Cranberry Juice 6 cl
- Cinzano Rosso Vermouth 3 cl
- Simple Syrup 1.5 cl
Any Glass of your Choice
Cinzano Red and Red Ingredients
Sage Leaves,Cranberry Juice,Cinzano Rosso Vermouth,Simple Syrup,
Cinzano Red and Red Recipe
Add the ingredients to a cocktail shaker filled with ice. Shake and strain into a highball glass filled with ice cubes.
Sage Leaves
Sage in an evergreen shrub the leaves of which are used in preparing medicines for digestive problems, including loss of appetite, flatulence, gastritis, diarrhoea, bloating and heartburn. It is a plant of the mint family originating in the Mediterranean region but now naturalised in many places across the world. Sage has a pronounced herbal flavour, a flavour that is earthy, with a hint of pepper and mint, eucalyptus and lemon and is often used in garnishing cocktails.
Cranberry Juice
Cranberry Juice is rich in Vitamin C and antioxidants, the compounds that fight free radicals and kills harmful bacteria. Cranberry juice is a home remedy for Urinary Tract Infection.
Pure Cranberry Juice is sour and bitter with very low sugar in it, and thus fortified Cranberry Juice is used for consumption and sugar is added to it for taste. The resulting juice tart and sweet and with a pH of 2.6 it is quite acidic and is an excellent substitute for Red Wine.Cinzano Rosso Vermouth
Vermouth the French for German Wermut, Wormwood in English, is an aromatic fortified Wine, flavoured with various botanicals like roots, barks, flowers, herbs, seeds and spices.
Although traditionally Vermouth was used for medicinal purposes, it has been also served as an apéritif in its modern avatar. The modern Vermouth first appeared in and around the 18th Century in Turin. By the late 19th Century it became very popular with bartenders as a key ingredient in cocktail mixology.
Martini, Manhattan, Rob Roy and Negroni were a few cocktails that Vermouth grew in popularity with. But later during the 20th Century, Vermouth slowly lost its glory and Dry Martinis and extra Dry Martinis with little or no Vermouth gained over the original Martini. Modern Martinis usually have a splash of Vermouth to add that herbacious texture to it.
Historically, there have been two Vermouth types, Dry and Sweet, but with demand variations have come up now. that include extra-dry white, sweet white, red, amber and rose.
Vermouth is produced by adding proprietory mixture of aromatic botanicals to a base wine or a base wine plus spirit or spirit only, which is usually redistilled before adding it to a base of neutral grape wine or unfermented wine must ( freshly pressed grapes and the juice ). After the wine is aromatised and fortified. it is sweetened and the end product is a Vermouth.
Dry Vermouth is what makes the character of the original Martini, and a Dry Vermouth has less sugar and is more herbacious but less spicier than Sweet Vermouth.
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