The Tintoretto cocktail is remembered for its rich red color, light fruity taste and medium strength – 6-8% vol. Italians love to enjoy this drink in the fall, when the juiciest pomegranates ripen, but this carbonated cocktail is great for refreshing in the summer and, thanks to its ease of preparation, is suitable for big parties.
Historical information
The Tintoretto cocktail recipe was invented in the 50s by a bartender in Asolo, Italy. The name of the author has not been preserved in history, but it is known that the drink is named after Jacopo Tintoretto (1518-1594), a Venetian painter of the late Renaissance. Just before the recipe appeared in Asolo, a gallery of works by Tintoretto opened, which caused an unprecedented stir among the inhabitants of the city.
The real name of the artist is Robusti, and the nickname Tintoretto is translated from Italian as “little dyer” or “dyer’s son”. The thing is that Tintoretto’s father was a fabric dyer, and Jacopo is the eldest of 21 children in the family. Later, he used his childhood nickname as a creative pseudonym.
The painter himself was famous for his work with bright colors, but at the same time the general background of the canvases remained restrained. This is how the Tintoretto cocktail turned out – with a bright color, but a subtle and well-balanced taste.
The Tintoretto cocktail is a continuation of the well-known line of Italian alcoholic cocktails with sparkling wine and juice, dedicated to famous artists. Bellini and Rossini belong to the same group.
Cocktail recipe Tintoretto
Composition and proportions:
- sparkling wine (champagne) – 60 ml;
- fresh pomegranate juice – 30 ml;
- sugar syrup – 10 ml (optional).
The taste of a cocktail depends entirely on the choice of ingredients. Any champagne (sparkling wine) of an average price category will do. In the classic Italian version, this is Asti or Prosecco. For dry and semi-sweet wines, sugar syrup can be added to balance the sweetness, but it is also important to consider the sugar content of the pomegranate juice.
It is advisable to use freshly squeezed pomegranate juice, because the taste of a cocktail changes on a canned store – the fruity note of freshness disappears, the drink becomes more like a mixture of champagne with grenadine (pomegranate syrup).
The proportions of sparkling wine and juice can be varied at will, increasing the amount of wine to make the cocktail stronger, but most recipes use a ratio of 2:1.
All ingredients must be chilled before mixing!
Technology of preparation
1. Glass for serving (mainly used for wine and champagne) cool with ice or in another way, for example, in a freezer.
2. Remove ice from the glass. Pour in pomegranate juice and sugar syrup (optional).
3. Gently add champagne (sparkling wine) in a thin stream.
4. Stir gently (lots of foam will appear).
5. As a decoration, you can use red berries – strawberries or cherries. Serve without a straw.
