Collaboration with Bistrot27 of Celle Ligure
RIVIERA 17 - The Mediterranean Flavours of the Western Ligurian Riviera
Riviera 17 was born with the idea of promoting local Ligurian products.
The recipe was created with a Chinotto base and then enriched with distilled Rosemary water, which recalls the scents of our Riviera. Pier67 cannot be missed, which with its balsamic/citrus notes, gives the drink with interesting nuances. To fill the Pigato of the western coast that gives the drink a dry and aromatic part.
Here is the Riviera17, 17 as the beginning of the postal code of Savona given the origin of the products used.
My recipe:
- Chinotto Mix 20ml;
- Distilled rosemary water 5ml;
- Gin Pier67 45ml;
- Pigato 30ml.
It is a cocktail made in Stir and Strain and served in a Tumbler.
For the chinotto mix use 1:1 chinotto and sugar to create a sort of slightly more liquid syrup. For the rosemary water you need a still, but if you don't have one, no problem, you can easily use fresh rosemary with hot or cold infusions.
Bistrot27 - Piazza del Popolo 2, 17015 Celle Ligure (SV).
