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Guilia Cuccurullo

THE SGROPPINO

By Giulia Cuccurullo
OVERVIEW
INGREDIENTS
METHOD
A sgroppino cocktail.

OVERVIEW

The vibrancy of Tanqueray No. TEN's citrus heart, cool sweetness of lime sorbet and a subtle herby freshness. An elegant interpretation of a classic Sgroppino with a zingy new twist from revolutionary Tastemaker Giulia Cuccurullo.

INGREDIENTS

Serves:

1

  • Tanqueray Nº TEN, frozen

    50ml

  • Basil/Sea buckthorn soda

    70ml

  • Lime sorbet

    1scoop

  • Glucose basket with flowers

    1

  • 2.3 units of alcohol per serve

A person pulling a chilled bottle of Tanqueray No. Ten out of a fridge
A hand is placing a scoop of lime sorbet into a chilled glass.
Tongs are placing a flower garnish on a cocktail.

Method - 1 / 3

Measure 50ml Tanqueray Nº TEN Gin, frozen, into a cocktail glass.

Method - 2 / 3

Place one generous scoop of lime sorbet into the glass and top with 70ml basil/sea buckthorn soda.

Method - 3 / 3

Finish with a glucose basket with flowers to garnish.

About this recipe

“My twist on Sgroppino doesn't go too far away from the original recipe…we have a soda made with basil, really fresh. And sea buckthorn, to give a little zing.”

Giulia Cuccurullo

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