News

MARTINI COCKTAIL INGREDIENTS: 60 ml gin Cividât 5 ml 1898 Vermut Blanc GARNISH: Olive GLASS: Vintage cup METHOD: Perform the Stir&Strain. In a well-chilled mixin' glass filled with ice, work gin and vermouth, stirring for a few moments, until desired temperature and dilution are achieved.

SPICY EASTER INGREDIENTS: 30 ml Dot Gin 15 ml Shades of Orange Blood orange and Habanero cordial GARNISH: Slice of sweet and sour habanero METHOD: Place all the ingredients in a well-cold shaker and shake vigorously for a few moments; Then strain the drink into a well chilled low tumbler filled with ice cubes. The idea of the drink is…

GINTRONETTE INGREDIENTS: 30 ml Ginrose 15 ml TRITTICO Shades of Orange 45 ml Sherbet of citrus fruits Passion Fruit GARNISH: Lemon zest METHOD: Place all ingredients in a well-cold shaker, shake vigorously without ice for a few moments, perform a double strain and strain the drink into a vintage cup. Garnish with lemon zest.

FUORI ROTTA INGREDIENTS: Storica Nera 30 ml TRITTICO Bergamot 15 ml Citrus Cordial 45 ml METHOD: For the citrus cordial, soak the peels of your favourite citrus fruits at a ratio of 1 to 5 with granulated sugar for 24 hours in the refrigerator. Then add the resulting product with the juice of the same citrus fruits from which you…

🌹 ROSINEZ - Elegant and delicate, with citrus notes and an irresistible rosé touch. To be served in a well-chilled cocktail glass, without ice. 📌 Ingredients ✨ Gin Rose 30 ml ✨ 1898 Vermouth Rose 45 ml ✨ Cirasa 1 barspoon 🔹 Stir & Strain - serve in a cocktail glass without ice 🔹 Decoration: grapefruit zest 🥃 BITTER MULE…

Realized in collaboration with Riccardo Sironi Blueberry Fizz INGREDIENTS: 30 ml Vegan Blueberry 1 barspoon lime sugar 22.5 ml lime juice 50 ml Ginger beer 10 ml pasteurised albumen   GARNISH: Lime zest METHOD: Place all the ingredients, except the ginger beer, in a well-cold shaker, shake vigorously with ice for a few moments, then shake again for a few…

Realized in collaboration with Riccardo Sironi R.E.D INGREDIENTS: Storica Bianca 30 ml Hibiscus flower infusion 90 ml Fresh mandarin juice 22.5 ml Mascarpone cream to fill the glass GARNISH: Hibiscus flower powder METHOD: Combine all ingredients, except the mascarpone cream, in a well chilled mixin' glass, add ice, and stir until desired dilution and temperature are achieved. Strain the drink…

Realized in collaboration with Riccardo Sironi CLEMEN-TINI INGREDIENTS: 15 ml 1898 Vermut Blanc infused with coffee. (Allow 25g of coffee beans to steep in 100 ml of Vermouth for 24 h at room temperature and in the dark)45 ml Vodka and tangerine peels (Allow the peels of 5 tangerines to rest in 500 ml vodka for 24 h in the…

Realized in collaboration with Riccardo Sironi NN - Nut Negroni INGREDIENTS: 22.5 ml D_Omen 22.5 ml Storica Riserva 37.5 ml 1898 Vermut Ros GARNISH: Orange zest METHOD: After blending the drink in a jug, multiply the doses by the necessary number of drinks you want to obtain, place nuts (3g per drink), peanuts (3g per drink) and dates (5g per…

Realized in collaboration with Riccardo Sironi FICO INVECCHIARE INGREDIENTS 50 ml Futura 36 fig leaves (Let 500 ml futura 36 steep with 50 grams of fresh, well-washed fig leaves for 6 hours at room temperature), top off with soda. 7.5 ml Lime juice 22.5 ml Orange juice 2 bar spoon Fig jam GARNISH Orange Zest METHOD In a well-chilled tall…

Realized in collaboration with Riccardo Sironi INCREDIBEEL INGREDIENTS Storica Nera Bio 54 ml Organic lemon juice (before squeezing the fruit, remove the zest and soak in honey for 24 hours at room temperature) 30 ml Honey mix (for 1 litre, 70 cl organic seasonal honey, 30 ml water) 30 ml 10 ml aquafaba (chickpea steeping water) GARNISH Lime or lemon…

Realized in collaboration with Riccardo Sironi Non così sbagliato INGREDIENTS Queen Mary 30 ml 1898 Vermut Blanc 45 ml Bitter mix of agrumi 2 dash Sparkling wine GARNISH Herbs or lemon wedge METHOD In a tall tumbler well chilled and filled with ice, combine all ingredients, leaving the sparkling wine for last Mix gently from the bottom upward