Enfnts Terribles

Designed by Sergio Herman, a lover of Italian culture, and Italian MARTINI master blender Beppe Musso, the Spritzante is an ode to the Italian way of life. One that is filled with meaningful friendships, mouthwatering food, and delicious drinks. That fusion of Italian culture, Herman’s passion for award-winning gastronomy, and MARTINI’s craftsmanship created the Spritzante.

Mouthwatering appetizers and a delicious cocktail

The ready-to-serve Spritzante is the perfect cocktail for the holidays with its refreshing flavors of grapefruit, basil, and a dash of vanilla. But, finding food that pairs well with your drinks is not an easy feat. Thankfully, Michelin-starred chef Sergio Herman created two appetizers that enhance the flavor of the cocktail as well as that of the delicious food. Crudo hamachi with zucchini, Arancini with basil cream and Parmigiano, or scrumptious oysters with tomato, basil oil, and watermelon: these appetizers are a sure-fire way to make your holiday party a success. Scroll down to read the recipes and start cooking!

Scrumptious oysters with tomato, basil oil, and watermelon

Ingredients (oysters)

– 2 pieces of Zeeland Creuses oysters
– 1 teaspoon of peeled tomato cut into fine cubes
– 1 teaspoon of watermelon cut into fine cubes
– 1 teaspoon of cherry tomatoes cut into 4 parts
– 1 teaspoon finely chopped shallot
– 1 teaspoon finely chopped chives
– 6 thin slices of mini cucumber
– 1 tablespoon of sushi vinegar
– 2 pieces of shallot rings marinated à la minute in sushi vinegar
– 1 teaspoon finely chopped glasswort
– 1 teaspoon of basil oil (see the recipe for basil oil)
– Small young basil leaves
– A few twigs of bronze fennel

Ingredients (basil oil)

– 60 gr basil leaves
– 40 gr washed baby spinach
– 500 ml rapeseed oil or soybean oil

Preparation (basil oil)

To make basil oil, put all the ingredients in a high saucepan and let it boil for 6 minutes. After 6 minutes, remove the pan from the heat, and mix the brew for 4 minutes using a hand mixer or blender at full power. Sieve the oil in a ball sieve with a cloth and let the oil drain over a bowl. Afterward, keep the oil in a closed bowl or bottle or store it in your freezer.

Preparation (oysters)

Open the oysters and carefully remove them from their shells. Rinse the oysters in plenty of water and clean their shells. Cut them into 4 pieces and put the oysters in a mixing bowl. Add the tomato cubes, cherry tomatoes, thinly sliced shallot, watermelon, and sushi vinegar to the mixing bowl. Season the mixture with black pepper and fine sea salt, adding the finely chopped chives at the end. Take your basil oil and stir in your finely chopped glasswort. Put the empty oyster shells on a stable surface (tip: a bowl of coarse salt makes a perfectly stable surface). When preparing the oysters, divide the oyster mixture into the empty shells, topping it off with the glasswort-basil oil mixture. As a finishing touch, arrange the cucumber slices along the side of the oyster shells and garnish with a few young basil leaves, bronze fennel, and short in sushi vinegar-marinated shallot rings. And your scrumptious masterpiece is done!