Ingredients
30ml
Tuaca Liqueur
30ml
Roe Caviar Snail
Chili Friggitello
Cocktail Bread

12% Alcohol By Volume
24 Proof
0.6 Standard Drinks
Method
  1. Add ounce of tuaca liqueur to glass.
  2. Pour in the snail roe.
  3. Sprinkle thin siced friggitello chili on top.
  4. Add cocktail bread on the side.
  5. Succulent
Served
Layered
Room Temperature
Sherry
90ml, 3oz, 9cl
Also See:QuintusFulvius Hirpinius
Tuaca Liqueur - Tuaca liqueur golden amber liqueur crafted with fine aged Brandy and elegantly focused Tuscan fruit essences. Artfully blended with hints of orange and vanilla flavours.
Tuaca Liqueur
Roe Caviar Snail - Snail Roe Caviar also known as escargot caviar or escargot pearls is a type of caviar that consists of fresh or processed eggs of land snails.
Roe Caviar Snail
Chili Friggitello - Pepperoncini Chili has 100 to 500 scoville heat units and wrinkled thin skin also friggitello is sweet and bitter and also called Golden Greek pepper or Sweet Italian pepper or Tuscan pepper.
Chili Friggitello
Cocktail Bread - Cocktail bread made into a small loaf.
Cocktail Bread

Quintus Fulvius Lippinus is succulent average cocktail at 0.6 standard drinks. Layered with 30ml tuaca liqueur and 30ml roe caviar snail and best served with fish and seafood dishes. Just add ounce of tuaca liqueur to glass then pour in the snail roe and sprinkle thin siced friggitello chili on top and add cocktail bread on the side and served in a liqueur glass at room temperature.

quintusfulviuslippinustuacaliqueurroecaviarsnailchilifriggitellococktailbread
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