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Berry Scary Sour

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2 oz Belvedere IX
5 blackberries
4 blueberries
½ oz ginger syrup
Dash lemon juice

Muddle berries with the ginger syrup and add Belvedere IX. Shake with cubed ice and strain over fresh ice into a rock glass. Garnish with Aperol foam.

Aperol Foam Recipe
500g 100% Pressed Pomegranate juice
230g Aperol
100g cold water
60g simple syrup (1:1)
6.5 sheets gelatine (200 bloom count)
Simple syrup (combine 200g of white sugar with 200g boiling water.  Stir until sugar is fully dissolved.  Cool in fridge.)

Soak gelatine sheets in cold water for 5 minutes.  In a separate bowl add all remaining ingredients and mix well.  Fine strain out any bits of pith as these will clog up the siphon.  Heat gelatine and 1/3 of the mix on stovetop but do not boil.  Take off heat, combine with remaining mixture.  Mix thoroughly.Pour into soda siphon and charge with NO2.  Chill in fridge.

 

- Recipe courtesy of Belvedere Vodka

 

 

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