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.
LADY MARGARITA
Made in collaboration with Fucina Del Bere
INGREDIENTS
1½ Tequila
1 oz Lime juice
½ Lady Domenis Intense Orange
Salt crust flavoured with orange
METHOD
Cool the coupé with ice. Pour tequila, Intense orange and lime juice into a shaker. Add ice and shake. Before pouring the drink, prepare a salt crust flavoured with orange on the coupé.
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 preparation topping with lichen seltz and garnish with a caramelised lichen.
FUTURA FIZZ
Made in collaboration with Fucina del Bere
INGREDIENTS
1½ oz Futura12
1 oz Garda lemon juice
½ oz Nettle syrup
Caramelised nettle
METHOD
Cool the Collins glass with ice. Pour Futura12, Garda lemon juice and nettle syrup into a shaker. Add ice e shake. Pour the mixed blend on new ice into the glass previously cooled and finish topping with gazzosa. Garnish with caramelised nettle.
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 dehydrated lime and star anise.
