Skip to main content

Bronx cocktail

Image
By my Italian cuisine
The content and pictures of this post are copyright registered & protected ©myitaliancuisine
This is another of my favourite cocktails, a classic but very simple drink that you can serve in many occasions, parties, luncheon cocktails, brunch etc... it's light compared to many other cocktails. You need, gin, dry Martini, red Italian vermouth and fresh orange juice (from red "sanguine" in my case). You need a shaker and a martini cocktail glass, ice cubes and in few minutes the Bronx cocktail will be ready!

Ingredients:
6 parts of gin (3cl-1oz)
3 parts orange juice (1,5 cl- 1/2oz)
3 parts of red Italian vermouth (1,5 cl-1/2oz)
2 parts of dry Martini (1cl- 1/3oz)
In a shaker, shake all ingredients together with ice cubes till cold, serve immediately in a martini cocktail glass.  If you like, you can garnish with an orange twist. Enjoy you Bronx cocktail!
Labels:

Comments

Post a Comment

Popular posts from this blog

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

By my Italian cuisine
 The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr...
4 comments
Read more

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

By my Italian cuisine
These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough  see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants.  Place them on an oven tray with parchment paper and make them rest for one hour. In the me...
1 comment
Read more

Pizza with Porcini mushrooms (Pizza ai funghi porcini)

By my Italian cuisine
Probably one of my favourite Pizzas. Funghi Porcini are so tasteful...we do not need any other ingredient  to be added on this pizza...except mozzarella of course and if you like a taste of white trufle oil (olio al tartufo bianco). Una delizia! Enjoy! For the dough and the cooking method please see the basic pizza making instructions here For 1 round pizza Ingredients: 1 ball of pizza dough follow recipe here:  how to make a great pizza at home 2 medium fresh Porcini or a small package of frozen Porcini 1 medium mozzarella Few basilic leaves 2 tbs Extra virgin olive oil half garlic clove chopped 1 teaspoon of finely cut parsley White Truffle oil (optional) Instructions: Preheat your oven 230-250C°. Pour the olive oil in a frying pan, add the chopped garlic, cook on medium heat till golden, add the Porcini, cook for few minutes, add the finely cut parsley and salt to taste. Keep aside. Place the pizza dough ball on  floured worktop, roll it ...
Post a Comment
Read more