Jul 8 • Signatures & Riffs
Cantaloupe vermouth slushy
I threw a special event aperitivo hour at the restaurant featuring bordiga vermouths. We had tasting, some talks all with food pairings as well. I welcomed everyone with a cantaloupe and bianco vermouth slushy topped with Prosecco for a play on a spritz .
It was about half slush and haf prosecco with a basil garnish.
I learned a lot about making a slushie recipe work, as this was my first original one.
Juiced 3 ripe cantaloupes
2 bottles bordiga bianco vermouth
350ml locally distilled cucumber vodka
This came out perfectly (surprisingly) at 14 brix which a good amount of sugar for a slushy.
I peeled the cantaloupes and used the rinds to make a sort of oleo saccharum style syrup. I added water to this until it was 15 brix. I added two quarts of this to the base to lengthen it out a bit giving me about 8 quarts of mix. I can’t find all my notes but if I remember correctly it put me at about 8-9% alcohol.
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Cantaloupe vermouth slushy
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