Peroni Nastro Azzuro Recipe
Recipe information
Make Peroni Nastro Azzuro in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Beer
Glassware & Serving
Preparation
1. Chill the bottle
Place the Peroni Nastro Azzurro in the refrigerator for at least 2 hours before serving, or chill in an ice bath (ice + water) for 20–30 minutes until it reaches about 38–45°F (3–7°C). If using a can, same chilling guidance applies.
2. Chill or rinse the glass (optional)
If you prefer a colder presentation, fill the chosen glass with ice and a little water for 1–2 minutes, then discard the ice/water and quickly wipe the inside with a clean towel so the glass is cold but not masked by melting ice. Alternatively, rinse the glass with very cold water and pour out excess.
Pouring & Garnish
3. Open the beer
Carefully open the chilled Peroni using a bottle opener (or pop the tab if a can). Avoid shaking to minimize foam.
4. Pour properly
Hold the glass at a 45-degree angle. Pour the beer slowly down the side of the glass until it's about three-quarters full. Gently tilt the glass upright and pour the remaining beer into the center to create a 1/2 to 1-inch head (foam). This preserves aroma and carbonation.
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