Cocktail of the week: Cafe Bao’s bao-ppino – recipe
This lovely summer drink is inspired by sgroppino, the traditional Italian aperitif/palate-cleanser in which prosecco and vodka are poured over lemon sorbet. At our new restuarant, Cafe Bao, we use mango sorbet, not least because Taiwan is known for its sweet tropical fruits, and top it with Cocchi Rosa vermouth and prosecco. The vermouth’s floral and fruity notes complement the tropical sorbet, while the bitterness from the vermouth helps to counteract the sweetness of the fruit, keeping the drink super-refreshing. We serve this on a saucer, complete with doily, and with a long spoon like the ones you use for a knickerbocker glory.
1 scoop mango sorbet
3ml red vermouth – we use Cocchi Rosa
7ml mango liqueur – a good one such as Edmond Briottet’s
1 strip grapefruit zest, to finish
Freeze a coupette until it’s very well chilled. To build the drink, put the sorbet in the glass, pour over the vermouth and mango liqueur, then top with prosecco. Twist the grapefruit zest so the essential oils spray over the top, then discard and serve.