Tintoretto
A classic sparkling aperitivo from Harry's Bar in Venice, named after the Renaissance painter Tintoretto. Fresh pomegranate juice meets chilled Prosecco, its jewel-red hue lifted by fine bubbles and bright fruit acidity - elegant, crisp and quintessentially Venetian.
Frequently Asked Questions
How do you make a Tintoretto?
A Tintoretto is made by built method in 5 step(s). 1) Press fresh pomegranate seeds and fine-strain to yield about 45ml of clear pomegranate juice. 2) Pour the pomegranate juice into a chilled champagne flute. 3) Slowly pour 90ml of chilled Prosecco down the side of the glass so the bubbles lift the fruit aroma. 4) Gently lift once with a bar spoon along the glass wall; avoid over-stirring to keep the effervescence. 5) Drop in a few fresh pomegranate seeds as garnish and serve immediately. Full recipe on MixMyth (mixmyth.com).
What ingredients are in a Tintoretto?
A Tintoretto needs 3 ingredient(s): Prosecco 90ml, Pomegranate Juice (fresh) 45ml, Pomegranate Seeds (garnish) a dash.
What does a Tintoretto taste like? How strong is it?
Flavor profile: Fruity, Crisp, Sweet. Strength: <18% ABV.
What glass is a Tintoretto served in?
A Tintoretto is typically served in a champagne flute, prepared by the built method.
Ingredients
- Prosecco90ml
- Pomegranate Juice (fresh)45ml
- Pomegranate Seeds (garnish)a dash
Steps
- Press fresh pomegranate seeds and fine-strain to yield about 45ml of clear pomegranate juice.
- Pour the pomegranate juice into a chilled champagne flute.
- Slowly pour 90ml of chilled Prosecco down the side of the glass so the bubbles lift the fruit aroma.
- Gently lift once with a bar spoon along the glass wall; avoid over-stirring to keep the effervescence.
- Drop in a few fresh pomegranate seeds as garnish and serve immediately.
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