Makes: 2 cups of simple syrup
Time: 15 minutes
Bergamot is a highly aromatic citrus that has been used in the Mediterranean since the early 1700ds. The finest is grown in Calabria in southern Italy. While the inside is considered to be inedible, the rind of this sweet-smelling fruit has been used in Italian folk medicine for generations. It has also famously infused Earl Grey tea since the 1830’s when British Prime Minister Earl Grey received bergamot scented tea as a gift from a Chinese merchant.
This versatile simple syrup is one of my favorites for its rich, sweet and exotic taste. I like to use it in cocktails, but my favorite way to drink it is to pour a generous splash over a glass of cold Prosecco.
Prosecco, both the name of an ancient village in northern Italy and the indigenous grape variety grown there (AKA the Glera grape), has a green apple acidity and vanilla like creaminess that combine with the tannic tea and sweet bergamot for a sublime sip of Italy!
You will need:
1 cup of water
1 cup of granulated sugar
2 Tablespoons Firepot Italian Grey
Bring water and sugar to a boil, stirring to dissolve sugar completely.
Add tea and stir well.
Remove from heat and let sit for 5 minutes.
Strain into a storage jar.