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Olive oil: how to taste it, infuse it, drink it In her fascinating workshop Daniela shared her knowledge and passion for olive oil. Infusions were important too. Infusions were important too. Using a few begonia petals from our earlier workshop we were encouraged to infuse them in our oil. All from the fig tree.
Digestif, aperitif, cold weather cocktail, warm weather refreshment. Aperol Spritz Chris called this the “it” cocktail of 2010, and it has certainly worked its way into the zeitgeist as a major summer cocktail staple. How about a rim of spicy salt or an infusion of jalapeno. With three simple ingredients and a twist (or slice!)
A number of Oriole’s signature cocktails will also appear on the menu, as well as the brand new Rio Verde , a take on a tequila punch with tamarillo (tree tomato) purée, peach aperitif and watermelon – designed for sharing.
Of the dozen original creations, I opted for a Strawberry Oolong featuring Milky Oolong tea, Prosecco , and two Italian bitters blended and infused with strawberries to account for its lack of Campari-produced products. Every bar I visited had embraced some alternative to the Italian staples. Petersburg, Russia, during the 2006 G8 summit.
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