Rose petals and limeDecorate with rose petals and a lime skin spiral
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.
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.