The day after Super Bowl is tough one for many. All the food, drinking, and celebrations can lead to a difficult Monday. Italians have been perfecting hangover cures since the ancient games, and now you can too, using these Italian cocktail recipes from bar manager, Francesco Desideri NYC’s Florian restaurant.
Rossini:
1 oz Strawberry Puree
6 oz Prosecco di Valdobbiadene
Bellini:
1 oz White Peach Puree
6 oz Prosecco di Valdobbiadene
Puccini:
1 oz Raspberry Puree
6 oz Prosecco di Valdobbiadene
Stir.
If you aren’t a Puree master quite yet, follow these tips from the expert to make the perfect puree:
- Use well-matured fruits.
- Keep them at room temperature for a few hours before using.
- Add a little lemon juice to prevent oxidation, and use the same amount of sugar to match. Add according to your own taste preference (level of sweetness vs. level of acidity).
- You can add French or Italian fruit cordial liqueur to maximize the flavors.
- Place the fruits in the blender at medium speech with just a tiny bit of water or same-flavored juice if you have it on hand.
To store/refrigerate the puree after immediate use, you will have to boil in a closed container for 3 hours.
