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.

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.

RALPH DE BRICASSART
Made in collaboration with Fucina Del Bere

INGREDIENTS
1½ oz Gin Nero
1 oz Garda lemon juice
½ oz Sugar syrup
6 Fresh raspberries
Raspberries for the garnish

METHOD
Cool the glass with ice. Create separately a raspberry purée by pressing them lightly with a muddler. Pour Gin Nero, Garda lemon juice and sugar syrup into the previously cooled glass. Add crushed ice and mix with the bar spoon. Finish the drink with a float of raspberry purée and garnish with a raspberry.

LADY ORANGE MOJITO
Created in collaboration with Fucina Del Bere

INGREDIENTS
2 oz Lady Domenis Intense Orange
1 oz Lime juice
2 bar spoon Caster sugar
Mint leaves
Top Gazzosa
Mint sprig for the garnish

METHOD
Cool the Collins glass with ice. Pour lime juice into the cooled glass, add caster sugar, Intense orange and mint leaves. Gently mix the ingredients, then add ice and stir with the bar spoon. Finish topping with gazzosa and garnish with a sprig of mint.

VECCHIO AMICO
Created in collaboration with Fucina Del Bere

INGREDIENTS
1 oz TRITTICO Botanic bitter
1 oz TRITTICO 1898 Vermut ros
1 oz Rye Whiskey
Lemon zest

METHOD
Cool the glass with ice. Pour Botanic bitter, 1898 Vermut Ros and Rye Whiskey in the cooled glass. Add ice and stir with the bar spoon. Garnish with lemon zest.

VODKA SOUR 1898
by Daniele De Angelis Bartender

INGREDIENTS
40ml Vodka Beluga
20ml Storica Verde DOMENIS1898
25ml Lime juice
20ml Sugar syrup
7.5ml Apple cider vinegar
Egg white

Garnish: dry sage.

Tecnica: Dry shake, Shake and double strain.
Serve the drink in a Nick & Nora coupé glass.

FURLAN GIMLET
Created in collaboration with Fucina Del Bere

INGREDIENTS
2 oz GEOMETRIE Cividât gin
1 oz  Lemon and wild fennel cordial
Dehydrated and caramelized wild fennel for garnish

METHOD
Cool the coupé. Pour Cividât gin and lemon and wild fennel cordial into a shaker. Add ice and shake. Pour into the coupé previously cooled and garnish with dehydrated and caramelized wild fennel.

SENA VETUS
It is a Paolo Bechelli creation winner of the #mixadomenis1898 contest

INGREDIENTS
2 cl TRITTICO Queen Mary
2 cl Green Chartreuse
2 cl TRITTICO Bergamot
2 cl lime juice
Lime zest to garnish

METHOD
Cool the coupé glass with ice.
Pour the lime juice, Queen Mary, Bergamot and green chartreuse into the shaker. Add ice and shake.
Replace the ice in the glass and pour the cocktail using the strainer. Garnish with the lime zest and serve.

IL CONTE SECOLARE
Created in collaboration with Fucina Del Bere

INGREDIENTS
½ oz Secolo
1½ oz Trittico 1898 Vermut Ros
1 oz  Trittico D_OMEN
Lemon zest for garnish

METHOD
Cool the old fashioned glass with ice.
Pour into the cooled glass Secolo, 1898 Vermouth Ros and D_OMEN. Add ice and stir with the bar spoon. Garnish with lemon zest.

NOTEN MOUNTAIN FASHIONED
Created in collaboration with Fucina Del Bere

INGREDIENTS
¼ oz    Chestnut honey
¼ oz    Trittico Noten
1½ oz Storica Riserva
Lemon zest for garnish

METHOD
Cool the glass with ice. Pour chestnut honey and Noten into the chilled old fashioned glass. Work using the bar spoon, then add Storica Riserva. Add ice and stir with the bar spoon. Garnish with lemon zest.