The unusual encounter between the passito and a refreshing, almost summery drink, which allows us to reinterpret the passito as a high quality product.
2 cl Caluso Passito wine Docg
3 cl teapiù
3 cl Vermouth Rosso Anselmo
4 cl fresh pink grapefruit juice
2 cl sugar syrup
Decoration: Fresh mint and dehydrated apple
The drink is shaken: first, put the sugar syrup into the boston, then the fresh grapefruit juice, then add the teapiu’ and the historic vermouth Anselmo rosso
Shake everything and at the end add the Caluso Passito DOCG wine to accentuate its aromas. Serve in a low tumbler with a fresh mint decoration and a slice of dehydrated apple.