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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.

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…

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…