Cocktail: Storico Sour

Cocktail: Storico Sour

COCKTAIL: STORICO SOUR

INGREDIENTI
1½ oz Storica Amaro
1 oz Succo di limone del garda
½ oz Sciroppo di larice
Bianco d’uovo

Guarnizione
Zest di limone

Bicchiere
Coppetta

Preparazione
Raffreddare la coppetta con ghiaccio. Versare in uno shaker Storica Amaro, succo di limone del Garda e sciroppo di larice. Aggiungere bianco d’uovo ed eseguire un dry shake. Riempire lo shaker di ghiaccio e shakerare. Versare con un double strain nella coppetta e guarnire con uno zest di limone.

Realizzato in collaborazione con Fucina del Bere.

Cocktail: Sofia

Cocktail: Sofia

The perfect reinterpretation for a happy hour drink,
try Roberto Naccari’s cocktail!
We care a lot about this mix since it was part of the charity dinner organized at the Hotel Danieli in Venice by Italia Squisita in favour of the “Gaetano Bertini Malgarini” Foundation.

INGREDIENTS:
1 Part of Trittico D_OMEN
3 Parts of bitter red orange fresh juice
(all over ice shaken)
Blonde beer top

DECORATION:
Lemon slice

DIRECTIONS:
Shake D_OMEN with the fresh orange juice over the ice, serve with a blonde beer top.

Cocktail: Basil Instinct

Cocktail: Basil Instinct

The drink by DOMENIS1898, created by Mauro Uva and Michele Dal Bon, provides for the combination of STORICA VERDE – the liqueur with an intense aroma, hints of basil and aromatic herbs – for a sensory journey whose starting point is to create a sort of liquid pesto where the extra virgin olive oil will be the pine nuts syrup that will help us keep the colour alive by avoiding oxidation, the lemon juice will bring the freshness of citrus fruits and STORICA VERDE, with its herbaceous nuances, will provide the right alcoholic power and will help to convey all the organoleptic scents on the palate.

INGREDIENTS:
60 ml of STORICA VERDE
30 ml of Garda lemon juice
15 ml of pine nuts syrup
Parmigiano Reggiano DOP and Pecorino DOP foam

GARNISH:
Basil tuft
Parmigiano Reggiano DOP e Pecorino DOP crisp wafer

DIRECTIONS:
Cool the vintage coup.
Pour into the three-pieces shaker the lemon juice, the pine nuts syrup and the STORICA VERDE.
Add abundant ice and shake.
Filter in the previously cooled vintage coup.
Add on the top of the drink the Parmigiano Reggiano DOP and Pecorino DOP foam and garnish.

Cocktail: Gourmet Martini

Cocktail: Gourmet Martini

Cocktail: Gourmet Martini 

A different way to live a Happy Hour, try the Lucas Kelm’s salty mix.
We care a lot about this cocktail since it was part of the charity dinner organized at the Hotel Danieli in Venice by Italia Squisita in favour of the “Gaetano Bertini Malgarini” Foundation.

INGREDIENTS:
50 ml GEOMETRIE Cividât Gin infuse with Extra virgin olive oil D.O.P. “CRU – Primo Fiore”
15ml  homemade red onion infuse vinegar
5 drops homemade grilled sweet pepper and chili tincture
Ice cubes

DIRECTIONS:
Cool the cup with ice, place Cividât gin in infusion with extra virgin olive oil. Put the vinegar in an infusion of red onion. Complete with the tincture of grilled sweet pepper and chili drops.

Cocktail: Cividât Spring

Cocktail: Cividât Spring

Cocktail: Cividât Spring

Cividât is perfect for a single-variety tasting, also cold.
It is suitable also to be mixed, even with mainstream tonics.

INGREDIENTS:
40ml GEOMETRIE Cividât Gin
20ml triple sec
Slice of muddled cucumber
Muddled strawberry
20ml fresh lemon juice
5ml egg whites

DECORATION:
Strawberry pieces

DIRECTIONS:
Add the ingredients to an empty cocktail shaker and shake without ice. Add ice and shake again.
Strain into a glass and garnish with strawberry pieces.

Cocktail: “Granny’s House”

Cocktail: “Granny’s House”

Second-placed at Meran Spirit 2019, this drink, created by  Giuseppe Lonoce of Why not? Cocktail Lab., stands out one of the most particular DOMENIS1898 Spirits… STORICA Verde!

INGREDIENTS:
1.1 Oz TRITTICO – DOT GIN
0.7 Oz Storica Verde DOMENIS1898
3″ Olive bitter Dash

DECORATION:
Rosemary twig
Lemon zest

DIRECTIONS:
Put together in a Shaker TRITTICO DOT GIN, Storica Verde and the olive bitter with ice cubes.  Agitate vigorously and serve in a Champagne glass. Garnish with a rosemary twig and a lemon zest.

Cocktail: OZ by Officina Salice Terme

Cocktail: OZ by Officina Salice Terme

Main character of the MEMO Bartender recipe,  DOT GIN is a fundamental part of our DOMENIS1898 Trittico line dedicated to the mixology art. This special drink was presented in occasion of Meran Spirits 2019…

INGREDIENTS:
0.65 oz Select Bitter
1.70 oz TRITTICO – DOT GIN
5 oz Cynar

DECORATION:
Salted bitter cocoa crust

DIRECTION:
Combine bitter, TRITTICO DOT GIN and Cynar in a shaker with ice cubes. Shake well and filter in a glass with ice. Garnish with the cocoa crust.

Dombay Russian

Dombay Russian

Cocktail: DOMBAY RUSSIAN

For an intense and rich after meal.
Cream and DOMBAY Classic are a guarantee so, if you never tried this composition before, or if you are in love with it, let discover how simple is to set up a Dombay Russian directly to your home.

INGREDIENTS:
7 Oz. vodka
80 gr fresh liquid cream
3 Oz. Dombay Classic
Ice
Whipped cream

DECORATIONS:
coffee beans and whipped cream

DIRECTIONS:
To prepare the Dombay Russian pour 2 or 3 ice cubes in a short tumbler glass. Add 1,75 oz. vodka and 0,75 Oz Dombay Classic. Mix with a teaspoon and put the mixture aside. Pour the fresh liquid cream into the shaker and close it with the smaller cup. Shake for a few seconds until it is puffy. Hit the little cup to remove it from the bigger one. Position the strainer on the shaker. Filter the cream in the glass and your Dombay Russian is ready: garnish it with whipped cream and toasted coffee beans.

CHRISTMAS MIMOSA

CHRISTMAS MIMOSA

Cocktail: CHRISTMAS MIMOSA

For a sparkling Xmas aperitif!
Melted chocolate, little pieces of candy canes and Lady D Mint & Honey will guide you to the Christmas Mood…

INGREDIENTS:
50 gr melted chocolate
3 crushed candy canes
6 oz. Lady D Mint & Honey
1 bottle of Duca Orso Prosecco

DECORATION:
whole Candy canes

DIRECTIONS:
Pour melted chocolate onto a small plate. Pour crushed candy canes onto a separate plate. Dip rims of champagne flutes first in chocolate, then in crushed candy canes to coat. Add an ounce of peppermint schnapps to each glass, then top with champagne or prosecco. Garnish with full candy canes before serving.

Point of View Punch

Point of View Punch

Point of View Punch

GIN NERO – Produced with an intense juniper alcoholate and botanicals carefully selected, which perfectly blend with pure alcohol. Citruses stand out the most in the form of essential oils, including sweet orange, tangerine and lemon. On the other hand, the pleasant spicy notes are provided by angelica and coriander fruits. Particularly suitable for mixing.

Perfect for the best Halloween Party ever!

INGREDIENTS
3 cups blackberries
18 canned lychees plus 3/4 cup syrup from the can
1/4 cup fresh lemon juice
2 cups sweetened acai juice
1 cup blueberry juice cocktail
18 large blueberries
3 cups lemon-lime soda
1 cup Gin Nero

DECORATION:
Eyeballs

DIRECTIONS:
Puree the blackberries, lychee syrup and lemon juice in a blender. Strain through a fine-mesh sieve into a pitcher, pressing on the solids with a rubber spatula. Add the acai juice and blueberry juice. Refrigerate until chilled, at least 2 hours.
Gently push a blueberry into the cavity of each lychee. Transfer the punch to a punch bowl or pitcher and add the stuffed lychees, then gently stir in the lemon-lime soda and Gin Nero, if using. Serve over ice.

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