The bars open and the World Cocktail Day they could not help but create the desire to innovate, create, celebrate and celebrate among the barmen of the most “cocktail” city in Italy – Milan. So for May 13 – a day dedicated to cocktails and the art of bartenders all over the world – mixology experts are going wild. Sometimes focusing on the Milanese saffron tradition, which has little to do with cocktails, but which allows you to enjoy the scent of the stigmas of this flower in an unusual way.
Thus was born the cocktail Cadorna, from the meeting of Mag, the cocktail bar born on the Milanese canals and Leprotto, the best known company for the production of saffron. The recipe is also guided by the spring / summer 2021 trends in drinking, which recover liqueurs and spirits from yesteryear such as rhubarb, vermouth but also chinotto, gazzosa and flavored syrups to create new recipes or twist on the great classics.
The result of this meeting? Wonderful. To be tried at Mag in its two city locations, Navigli or La Pusterla, or to be made at home. Here is the recipe:
CADORNA COCKTAIL
Ingredients:
10ml Sherry
20ml Vermouth Dry infused with Leprotto Saffron *
15ml Pimm’s n.1
40ml Cognac
5ml Leprotto Saffron Syrup **
Recipe:
Combine all the ingredients in a mixing glass previously cooled with del
ice or in the fridge; on new ice, stir quickly for about 30 seconds for
cool and dilute the mixture. Filter with a strainer into the serving glass (alternatively in a cup)
previously cooled in the freezer. Serve very cold.
* VERMOUTH DRY INFUSED WITH SAFFRON LEPROTTO
Combine 1 liter of Vermouth Dry with a sachet of Saffron Leprotto; mix the mixture e
leave to infuse for 8 hours at room temperature. After the infusion time has elapsed, filter the infused Vermouth with a very fine mesh strainer, preferably an American coffee filter. Bottle, label and refrigerate.
** SAFFRON SYRUP LEPROTTO
In a saucepan, heat 500 ml of water; when it reaches a temperature of about 40 ° C, dissolve
a sachet of Saffron Leprotto, turn off the heat and add 1 kg of granulated sugar.
Mix until completely dissolving some sugar. Once the mixture has cooled,
bottle, label and refrigerate for up to 5 days.
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