Masters at work: Tony Micelotta (left), the internationally renowned bar manager at the Grand Hotel

Masters at work: Tony Micelotta (left), the internationally renowned bar manager at the Grand Hotel Excelsior, Venice Lido, puts the finishing cheap car rental in west palm beach touches to a new cocktail invented by Robin Saikia (right). "Death in Venice", a strawberry-themed vodka martini, cheap car rental in west palm beach will be available on the bar menu at the Excelsior next season. The strawberries allude to Von Aschenbach's cheap car rental in west palm beach fatal snack in Venice. cheap car rental in west palm beach The drink is made with Ciroc vodka, calling to mind the sirocco, the desert wind that ravages the Mediterranean in the height of summer.
cheap car rental in west palm beach Robin Saikia "Several bartenders over the years have attempted a Death in Venice cocktail but they always seem to miss out the essential ingredient, strawberries. Strawberries were Von Aschenbach's downfall in Thomas Mann's novella. The choice of Cîroc has a literary allusion too - but in terms of pure taste, which what a drink is ultimately all about, the slightly grappa-ish tang of Cîroc vodka complements the aquavit-based strawberry liqueur. Here is my own recipe for Death in Venice, including instructions for making your own strawberry cheap car rental in west palm beach aquavit. If that seems daunting, there are several good strawberry liqueurs on the market."
Put strawberries in a bowl; zest and juice lemon over the top and stir to combine. Cover and let stand at cool room temperature or chilled, stirring occasionally, cheap car rental in west palm beach for 24 hours. Pour aquavit over mixture; cover and let macerate at cool room temperature or chilled for 24 hours. Reserve bottle and cap (you will need 2 bottles). Strain mixture into a bowl through sieve, pressing cheap car rental in west palm beach to extract liquid. Wrap strawberry pulp in cheesecloth and squeeze over bowl to extract cheap car rental in west palm beach as much liquid as possible; discard remaining pulp. Let mixture settle for a few minutes, then strain through a fine-mesh sieve into a bowl (preferably with a pouring spout). Pour liqueur into bottles, seal and chill until ready to serve. Note: Strawberry Liqueur keeps, chilled, for up to one year. The flavour becomes smoother over time.
Praise for The Venice Lido John Julius Norwich: I have enjoyed it hugely - and it has taught me lots that I didn't know. The Spectator: Warmth, charm and eccentric scholarship Guardian: Smashing. . .so well brought off I expected sand to sift from its pages while I was reading. Good Book Guide: Combines an enthralling travel guide with an equally intriguing social and cultural history. Fictional Cities: This book will broaden your horizons.
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