BASIL LIQUEUR

Ingredients:

80 basil leaves

1 liter alcohol 95°

3 ½ cups of sugar

1 liters water

Wash and dry 80 basil leaves.

Put them and the alcohol in an airtight jar

Let soak for 8 days.

Make a syrup with the sugar and the water.

Add the syrup to the alcohol.

Let rest for 15 days.

Serve chilled.

Shake 1 part of Basil Liqueur and 1 part of Limoncello.                                                                                                               
Pour over ice in a frozen Martini glass.

For 1 serving: crush in a mortar 6 ice cubes, 6 basil leaves, a lime zest and 2 teaspoon of brown sugar. Put the ice in a large glass and pour on it 2 parts of Basil Liqueur, 1 part of Rum and a splash of lime juice.                                                                                            
Stir and garnish with a basil sprig.

Mix 2 parts of vodka, 4 part of tomato juice, 1 part of Basil Liqueur and a splash of lemon juice.                                         
Pour over ice and garnish with a basil sprig.

Champagne and Flower Rosolio Jelly

NEW! Not in the Book!

 Ingredients:

½ liter of wine
½ liter of any Flower Rosolio (flowers liqueur)
12 gelatin sheets
Blossoms freshly picked flowers

We want to obtain a bicolor jelly, so we should use Champagne (or a sweet white wine) and a red Rosolio (Rose or Violet Rosolio) or a sweet red wine and a white Rosolio (for example Jasmine Rosolio; you can find the recipe in this blog at http://italianliqueurs.blogspot.com.es/2013/04/jasmine-rosolio.html).

Soak 6 gelatin sheets in cold water, then put in a pot with a spoon of water and let dissolve the sheets.
Turn off the stove, add the Flower Rosolio and stir until it is well mixed.

Pour the liquid in Martini glasses, filling a little less than half of the glass.
Put in the fridge for 3 hours.

Put a flower blossom in each glass. Insert the base of the blossom in the jelly, such that it doesn’t bend to the side.

With the same procedure prepare the wine jelly and gently pour into the glasses to the brim.
Put in the fridge for 3 hours.

The result will be elegant and delicious!