CIRMIOLO MARTINI
Created in collaboration with Fucina Del Bere
INGREDIENTS
2 oz GEOMETRIE Cividât gin
½ oz Stone pine liqueur
Stone pine cone
METHOD
Cool the coupé and the mixing glass. Pour Cividât gin and stone pine liqueur into the ice-free mixing glass. Add ice and stir with the bar spoon. Pour into the cooled coupé and garnish with a stone pine cone.
Easter Alexander
Made in collaboration with Cocktails in Rome
INGREDIENTS
50 ml Cognac
25 ml Dombay Classic
25 ml Hazelnut liqueur
METHOD
Combine all the ingredients in a shaker, add ice and shake. Filter into a previously cooled cup and decorate with powdered nutmeg.
FORMA E COLORI
INGREDIENTS
6 cl GEOMETRIE Cividât gin
1 cl Storica Verde
Citric acid
Malic Acid
METHOD
This cocktail creation, recalling a Martini, takes place through the union of GEOMETRIE Cividât gin, Storica Verde and the mix of acids (citric and malic) with an executive technique that almost brings it closer to a Sour. An interesting game is created with a careful garnish. The oyster leaf, enriches the drink with its green shades, once removed, the real protagonist of the drink becomes the green color all over.
Cocktail Estetica by Luca Manni
Real masterpieces are created from the skills of the mixologist Luca Manni. In the book, written by the journalists Federico S. Bellanca and Giacomo Iacobellis, the masterpieces created and the excellences used, are illustrated by the lens of Davide Vecchio and Michele Tamasco. In these perfect portraits the essences of two DOMENIS1898 pillars are enclosed and balanced: GEOMETRIE Cividât gin and Storica Verde.
M FASHIONED
Made in collaboration with Fucina Del Bere
INGREDIENTS
1 ½ oz Storica Riserva
½ oz Lady Domenis Mint & Honey
¼ oz Chestnut honey
Orange zest
METHOD
Cool the old-fashioned glass with ice. Pour chestnut honey and Mint & honey into the cooled glass. Mix gently, then add Storica Riserva. Fill the glass with ice and stir with the bar spoon. Garnish with orange zest.
MANDOVAI
Created in collaboration with Fucina Del Bere
INGREDIENTS
¾ oz Blanc e Neri Schioppettino
¾ oz Storica Riserva
¾ oz Local Falernum
1 oz Garda lemon juice
½ oz Lady Domenis Intense Orange
¼ oz Sugar syrup
Crumbled walnuts
METHOD
Cool the Collins glass with ice. Pour Neri Schioppettino, Storica Riserva, Intense Orange, Garda lemon juice, sugar syrup and local Falernum into a shaker. Add ice and shake. Pour into the serving glass over fresh ice and garnish with crumbled walnuts.
P-52
Made in collaboration with Cocktails in Rome
INGREDIENTS
15 ml Hazel hazelnut cream
15 ml Dombay Choco
15 ml Peach Bitter or Peach Liqueur
METHOD
Pour the ingredients into a shot glass in order with the help of a bar spoon to create the layers stratification.
LADY MARGARITA
Made in collaboration with Fucina Del Bere
INGREDIENTS
1½ Tequila
1 oz Lime juice
½ Lady Domenis Intense Orange
Salt crust flavoured with orange
METHOD
Cool the coupé with ice. Pour tequila, Intense orange and lime juice into a shaker. Add ice and shake. Before pouring the drink, prepare a salt crust flavoured with orange on the coupé.
PASSEGGIATA IN MONTAGNA
Made in collaboration with Fucina Del Bere
INGREDIENTS
1½ oz Storica Nera
1 oz Garda lemon juice
½ oz Mugo pine syrup
Lichen seltz
Caramelised lichen
METHOD
Cool the serving glass with ice. Pour Storica Nera, Garda lemon juice and mugo pine syrup into the chilled glass. Add ice and stir with the bar spoon. Finish the preparation topping with lichen seltz and garnish with a caramelised lichen.
FUTURA FIZZ
Made in collaboration with Fucina del Bere
INGREDIENTS
1½ oz Futura12
1 oz Garda lemon juice
½ oz Nettle syrup
Caramelised nettle
METHOD
Cool the Collins glass with ice. Pour Futura12, Garda lemon juice and nettle syrup into a shaker. Add ice e shake. Pour the mixed blend on new ice into the glass previously cooled and finish topping with gazzosa. Garnish with caramelised nettle.
CIACOLADA
Made in collaboration Fucina Del Bere
INGREDIENTS
1½ oz Blanc e Neri Schioppettino
1 oz Garda lemon juice
½ oz Wildflower honey flavoured with lemon
Dehydrated lemon
METHOD
Cool the serving glass. Pour Neri Schioppettino, Garda lemon juice and lemon flavoured wildflower honey into a shaker. Add ice and shake. Pour into the glass and garnish with dehydrated lemon.
STORICO MULO
Made in collaboration with Fucina Del Bere
INGREDIENTS
1½ oz Storica Amaro
½ oz Storica Sambuca
½ oz Lime juice
Ginger Beer
Dehydrated lime and star anise for garnish
METHOD
Into a previously cooled mug pour Storica Amaro, Storica Sambuca and lime juice. Add ice, then fill with ginger beer. Gently mix with the bar spoon and garnish with dehydrated lime and star anise.
JOIN(T) MARY
Made in collaboration with Fucina Del Bere
INGREDIENTS
2 oz TRITTICO Queen mary
1 oz Lime juice
2 Bar spoons Caster sugar
Mint leaves
Soda water
Mint sprig
METHOD
Cool the glass with ice. Pour the lime juice in the cooled glass and add caster sugar, Queen Mary and mint leaves; combine with a bar spoon with the help of a splash of soda water, then add ice and stir with the bar spoon. Top with soda water and garnish with a sprig of mint.
