Cocktail: Furlan Gimlet

Cocktail: Furlan Gimlet

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.

Cocktail: Sena Vetus

Cocktail: Sena Vetus

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.

Cocktail: Noten Mountain Fashioned

Cocktail: Noten Mountain Fashioned

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.

Cocktail: Storico Sour

Cocktail: Storico Sour

COCKTAIL: STORICO SOUR

INGREDIENTS
1½ oz Storica Amaro
1 oz Lemon juice
½ oz Larch syrup
Egg white

GARNISH
Lemon zest

GLASS
Coupé

METHOD
Cool the glass with ice. Pour Storica Amaro, lemon juice and larch syrup into the shaker. Add egg white and carry out a dry shake. Then, fill the shaker with ice and shake. With a double strain, pour into the glass previously cooled and garnish with lemon zest.

Cocktail: Futura Club

Cocktail: Futura Club

COCKTAIL: FUTURA CLUB

INGREDIENTS
1½ oz Futura12
1 oz Fresh lemon juice
½ oz Sugar syrup
Egg White
6 Raspberries

DECORATION
Raspberries

GLASS 
Cup glass

DIRECTIONS
Cool the cup with ice. Pour the lemon juice, the sugar syrup and Futura12 grappa into a shaker. Add 6 raspberries and gently press them with a muddler. Add egg white and do a dry shake, then fill the shaker with ice and shake. Strain the drink into the cup with a double strain and garnish with raspberries.

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.

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