Xmas Party 2012 | Three cocktails to amaze with Rum and Gorgonzola

by Tuesday, December 4, 2012

The Consorzio per la tutela del Formaggio Gorgonzola has promoted a “extreme tasting” where the Blue D.O.P. most famous in the world has encountered the most exclusive rum the time selected and provided by Verlier. A journey that combined two excellent products in which the raw materials of respective territories of origin coupled with accurate processing procedure and strictly with the maturing times become indelible marks of quality and uniqueness. The occasion was further enhanced by the presence of two exceptional barman. Wine journalists Paolo and Gian Luca Moncalvi Becarelli shook shakers and presented 3 exclusive cocktails, designed for the occasion, where the soft fruity notes of rum have exalted the creaminess of gorgonzola dolce and the flavour of the hot type.

Here are the recipes of cocktails made from, to put into practice – Why not – for your Xmas Party 2012.

 

HONEY CAIPIRISSIMA

6 cl RON BLANCO DIPLOMAT

.5 lime

3 teaspoons of acacia honey

Cut half lime in 4 bits and pieces, crush it in an old-fashioned glass or tumbler, Add honey, mix, Add the rum, mix again. Fill the glass with crushed ice or cubed, mix well and serve.

 

Diplomat Blanco – Venezuela, released on the market in 2012, 6 years of ageing. Extremely smooth.

COMBINATION: Gorgonzola dolce

 

 

NEGRINI

.25 of RUM RHUM PMG 56° WHITE

2/4 Sherry Tio Pepe

.25 of Bitter Campari

Put rocks in a few ice cubes, then pour the Sherry, the rum and Campari Bitter. Mix well. Garnish with orange zest or lemon.

White Rhum Rhum PMG 56° – Considered by the French of Whisky Magazine and Fine Spirits the best Agricòle in the world. An experimental and revolutionary product.

 

COMBINATION: Gorgonzola piccante

 

 

GREEN ZOLA

2/5 of rum SAVANNAH LONTAN BLANC

2/5 Marsala Superiore

1/5 of Blue Curacao

Prepares directly into a tumbler glass, with ice cubes. Or even the mixing-glass, in larger quantities and, in a more lively version, shaking the ingredients, with ice cubes, in a shaker and then running off in glasses. In the latter two cases, better to use cups or bowls. Complete each drink with an orange zest Brulee, just burnt with the lighter.

Savannah Lontan Blanc – Rum Grand Arome of Ile de La Reunion, rich, with aromas of tropical fruit, banana, But even brackish brine and notes given by long fermentations. Definitely unique

COMBINATION: Sweet and spicy Gorgonzola

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