A lovely Daiquiri … the Moûtquiri

My local Italian restaurant “I Bravi Ragazzi” in Nuits-Saint-Georges, owned by Eva and Francesco, has a lovely Daiquiri variant with Moût as one of the sweetening elements … and this works very, very well indeed.

I am not a great straight Negroni drinker … but this Daiquiri does have a more sensual twist … I do love it. Let’s just call it the Moûtquiri – will take a better photo next time I have this lovely drink at “I Bravi Ragazzi”

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For the Daiquiri, you will need to create the Moûtquiri balance:

– 5 cl of spiced rum 

– 2,5 cl of lemon juice

– 0,5 cl of moût (balsamico vinegar)

– 1,5 cl of strawberry sirup 

– 1,5 cl of strawberry juice 

Put everything in the shaker with ice cubes and shake. 

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You must know that we use our own homemade juices and sirups, in which we carefully control the acidity, so we can’t guarantee the same result with other products. 

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The Moût – we use a version of Balsamico

SABA BIO

The sweet essence of cooked grape must – To sweeten con brio

The origin of Saba is lost in the mists of time: saba has been for centuries the sugar of our ancestors, already in the ancient Roman times it was used and appreciated.
Scholars think that the tradition of making saba also gave rise to the traditional balsamic.For our saba we select from our vineyards the grapes with the highest sugar content, we press them softly and cook the must in open-vessel boilers on direct fire for long hours, until it is reduced by well over half its initial volume, resulting in a syrupy liquid, sweet and fruity with a clean finish.