CIRASA MULE
Made with Fucina del Bere

INGREDIENTS
2 oz TRITTICO Cirasa
1 oz Low-fat yogurt
Ginger beer
Cherry and milk chips

METHOD
In a previously cooled mug pour Cirasa and low-fat yogurt. Gently mix with a bar spoon, then add ice and finish the drink with ginger beer. Garnish with a cherry and milk chips.

COLLINE DI BASILICO
Created in collaboration with Fucina Del Bere

INGREDIENTS
2 oz Storica Verde
1 oz Garda lemon juice
½ oz Sugar syrup
Top Cedrata
Citron zest and a sprig of basil

METHOD
Cool the glass with plenty of ice, pour Garda lemon juice, sugar syrup and Storica Verde into the cooled glass. Add ice and stir with the bar spoon. Finish the drink topping with cedrata and garnish with citron zest and a sprig of basil.

FURLAN ICE TEA

INGREDIENTS
3 cl Blanc Moscato
2 cl TRITTICO 1898 Vermut rosé
9 cl Mint-infused white peach extract

METHOD
A young and aromatic grappa combined with the Maison’s rosé vermouth. A celebration of summer completed with a mix of seasonal fruit which, in this creation by the bartender Luca Manni, is contained in the mint-infused white peach extract. A goody served in a beautiful long glass covered with a shower of rose petals to sublimate the unmistakable olfactory note.

Cocktail Estetica by Luca Manni
Real masterpieces are created from the skills of the mixologist Luca Manni. In the book, written by the journalists Federico S. Bellanca and Giacomo Iacobellis, the masterpieces created and the excellences used, are illustrated by the lens of Davide Vecchio and Michele Tamasco.

CIRMIOLO MARTINI
Created in collaboration with Fucina Del Bere

INGREDIENTS
2 oz GEOMETRIE Cividât gin
½ oz Stone pine liqueur
Stone pine cone

METHOD
Cool the coupé and the mixing glass. Pour Cividât gin and stone pine liqueur into the ice-free mixing glass. Add ice and stir with the bar spoon. Pour into the cooled coupé and garnish with a stone pine cone.