Rosa Tiepolo

Barman Andrea Scubla, Best Western Hotel Là di Moret, Udine - Italy

The aperitif which is the symbol of the city of Udine: soft and elegant, with the extraordinary scent of blueberry and soft fruit of ÙE® Nonino Monovitigno® Fragolino. Perfect together with friends


8 cl Champagne-type Ribolla Gialla

4 cl Dop Apple juice

1 cl Blackberry syrup

5 drops of raspberry mash

0,5 cl Rose syrup

1 cl foam of ÙE® Nonino Monovitigno® Fragolino

For the foam of ÙE® Nonino Monovitigno® Fragolino:

2o cl ÙE® Nonino Monovitigno® Fragolino

100 gr water

50 gr sugar

0,5 cl albumin

1 cl glucose syrup

6 gr fish glue

4 egg albumens

warm working, put into a half liter siphon and let it cool.

How to

For the foam: warm working the ingredients, put into a half liter siphon and let it cool.

For the cocktail: shake together the blackberry syrup, the rose syrup, the raspberry drops and the apple juice.
Filter the whole in a flute (tulip-glass) with a strainer.

Add the champagne-type ribolla stirring delicately.

Let two drops of blackberry syrup fall on the bottom of the flute and fill with the ÙE® Nonino Monovitigno® Fragolino foam.

Decorate with rose petals and a lime skin spiral.