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For the<br />
love of an<br />
Italian gin<br />
cocktail<br />
Roelene’s Hibiscus Gin<br />
For Roelene’s gin cocktail recipe, you’ll<br />
need 30ml gin, 20ml Hibiscus Syrup,<br />
15ml fresh lemon juice and 100ml<br />
Methode Cap Classique.<br />
To make the Hibiscus Syrup, combine<br />
500ml water with 2 cups of white sugar<br />
and 3 cups of Hibiscus flowers. Heat in<br />
a pan for about 12 minutes, stir well,<br />
then remove from heat and strain<br />
through a fine sieve. Chill.<br />
To make the cocktail, shake the gin,<br />
syrup and lemon juice together with<br />
ice and strain into a chilled glass. Top<br />
with MCC.<br />
Tayla’s favourite gin cocktail ...<br />
a Basil Smash from Our<br />
Italian Legacy of Love<br />
Tayla’s gone straight to Our Italian<br />
Legacy of Love for her gin cocktail of<br />
choice. It’s named Basil Smash, but the<br />
experience is a summer sunset in an<br />
Italian garden.<br />
You’ll need 50ml gin, 20 ml simple<br />
syrup, 15ml lemon juice (or to taste), 8<br />
fresh basil leaves and ice.<br />
To make the simple syrup, put equal<br />
parts water and castor sugar in a pan<br />
on low heat and slow cook until a<br />
syrup forms, then remove from heat.<br />
It will usually continue to thicken, but<br />
shouldn’t be too thick (and make sure<br />
it is clear and not caramel in colour).<br />
To make the cocktail, combine the gin,<br />
syrup, lemon and basil in a cocktail<br />
shaker and shake vigorously. Fine-strain<br />
into a chilled cocktail glass with ice.<br />
The Negroni - along with the Aperol Spritz surely the most famous of Italian<br />
cocktails - is said to be created and named for the Italian Count Camillo Negroni<br />
in the early 20th century. While at the Caffé Casoni bar in Florence, he requested<br />
that his regular cocktail, the Americano (equal parts Campari and sweet<br />
vermouth with a splash of club soda), be made a little stronger, using gin instead<br />
of soda, and orange peel instead of the more typical lemon peel. The result is<br />
a refreshingly bitter, but fairly lethal cocktail ... just the one is perfect before dinner.<br />
Since we love the slightly sweeter taste of orange in our Summer cocktails, we<br />
made our Negroni with Ginato Clementino Italian Gin, which has flavours of<br />
clementine orange and Nebbiolo grape.<br />
Ginato is the very essenza dell’ Italia, with its effortlessly chic, timeless, sunshinedrenched<br />
way of life. It’s the combination of three core ingredients – juniper,<br />
citrus and grapes – sourced from all corners of Italy that create Ginato’s trinity of<br />
provenance ... the very spirito d’Italia.<br />
To make our version, simply add equal parts (one tot each works easily) of Ginato<br />
Clementino Gin, Campari and sweet vermouth to a glass filled with ice and stir<br />
until chilled, then garnish with a slice of fresh orange.<br />
For other Italian, gin-based cocktails, try Ginato Pompelmo (pink grapefruit &<br />
sangiovese grape flavoured), Ginato Melograno (pomegranate & Barbera grape<br />
flavoured) and Ginato Limonato (Pinot Grigio grape flavoured). You’ll find them for<br />
R380 at cutlerdrinks.co.za<br />
24 Get It Magazine <strong>Dec</strong> <strong>21</strong> / <strong>Jan</strong> <strong>22</strong>