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Cocktail: Ciacolada

Cocktail: Ciacolada

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.
DOMBAY Choco Dessert

DOMBAY Choco Dessert

Course: dessert Difficulty: easy Serves: 4 Time: 20 'prep + 12 h rest INGREDIENTS 10 Speculoos 250 g Mascarpone cheese 200 g Whipping cream 100 ml DOMBAY Choco Sugar Cinnamon powder DIRECTIONSStep 1 Mash the biscuits in a freezer bag with a meat mallet. Do not crumble but keep them in small pieces. Whip the cream until stiff, add sugar to…
Cocktail: Storico Mulo

Cocktail: Storico Mulo

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…
Raspberries sorbet with Neri Cabernet

Raspberries sorbet with Neri Cabernet

Course: end of meal Difficulty: easy Serves: 4 Time: 25' prep + 4 h freezing INGREDIENTS 150 g sugar 60 ml sparkling mineral water 40 ml Neri Cabernet grappa 150 ml Prosecco Duca Orso 2 tbsp lime juice 300 g raspberries Mint leaves Orange zest twist PREPARAZIONEStep 1 Melt down the sugar with 150 ml of water in a saucepan…

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