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The Drinking Guide
Milano Torino
The Jetsetter and a homemade rosso-style grape-tea base, stirred over a large cube and finished with orange peel.
Ingredients
60 ml Sammy The Jetsetter
60 ml rosso-style grape-tea base
Glassware: 220 ml low wide tumbler
Ice: One large clear cube
Garnish: 1 short orange peel
Method
Preparation
Rosso-style grape-tea base: steep 1 g rooibos, 1 g black tea, 2 g thin orange zest and 1 lightly crushed allspice berry in 60 ml just-boiled water for 4 minutes. Fine-strain, then add water to bring the strained infusion back to 60 ml. Combine this infusion with 60 ml unsweetened red grape juice, 10 ml Sammy agave and 10 ml fresh lemon juice. Cool before use. Measure the amount specified for this drink. This replaces vermouth; do not add wine. Make fresh for the session, refrigerate promptly and keep chilled.
Make the cocktail
1. Place one large ice cube into a chilled small tumbler.
2. Pour both measured ingredients over it and stir slowly for 10 seconds.
3. Express the orange peel over the drink, brush it around the inner rim and tuck it beside the cube.
