VECCHIO AMICO
Created in collaboration with Fucina Del Bere

INGREDIENTS
1 oz TRITTICO Botanic bitter
1 oz TRITTICO 1898 Vermut ros
1 oz Rye Whiskey
Lemon zest

METHOD
Cool the glass with ice. Pour Botanic bitter, 1898 Vermut Ros and Rye Whiskey in the cooled glass. Add ice and stir with the bar spoon. Garnish with lemon zest.

VODKA SOUR 1898
by Daniele De Angelis Bartender

INGREDIENTS
40ml Vodka Beluga
20ml Storica Verde DOMENIS1898
25ml Lime juice
20ml Sugar syrup
7.5ml Apple cider vinegar
Egg white

Garnish: dry sage.

Tecnica: Dry shake, Shake and double strain.
Serve the drink in a Nick & Nora coupé glass.

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.

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.