Furlan Julep

Furlan Julep

FURLAN JULEP
Realizzato in collaborazione con Fucina Del Bere

INGREDIENTI
1½ oz Storica Riserva
1 oz    Sciroppo di scopit (silene) e noci
Foglie di tarassaco
Ciuffo di tarassaco caramellato, lampone disidratato e polvere di lamponi

PREPARAZIONE
Raffreddare con ghiaccio il bicchiere di servizio. Versare nel bicchiere raffreddato Storica Riserva, lo sciroppo di sclopit e noci e aggiungere le foglie di tarassaco. Mescolare delicatamente con il bar spoon, quindi aggiungere ghiaccio crushed utilizzando il bar spoon per mescolare e raffreddare gli ingredienti. Guarnire con ciuffo di tarassaco caramellato, lampone disidratato e polvere di lamponi.

Sepropriodevi

Sepropriodevi

SEPROPRIODEVI
Made in collaboration with Fucina Del Bere

INGREDIENTS
1 oz Trittico Domaz
1 oz Trittico 1898 Vermut Ros alcoholic reduction
1 oz Trittico Dot gin alcoholic reduction
Lemon zest

METHOD
Cool an old fashioned glass with ice. Pour Domaz, Trittico 1898 Vermut Ros and Dot gin alcoholic reductions into the chilled glass. Add ice and stir with the bar spoon. Garnish with a lemon zest.

Cocktail: Basito by Hilton Milan

Cocktail: Basito by Hilton Milan

BASITO
By Hilton Milan

INGREDIENTS
Storica Verde
Peach liqueur
Frangelico
Peach purée
Lime juice
Basil leaves
Salt

METHOD
Cool the glass with ice; pour a mix of Storica Verde, Frangelico, lime juice and peach liqueur into the shaker, add peach purée, basil leaves, a pinch of salt and ice and shake it. Strain the drink with a double strain into the glass full with ice. Garnish with basil leaves.

Cocktail: Walk in the poppies

Cocktail: Walk in the poppies

WALK IN THE POPPIES
Made in collaboration with Fucina del Bere

INGREDIENTS
1 ½ oz TRITTICO Dot gin
1 oz Garda citron juice
½ oz Wild poppy syrup
Seltz made with clarified lime infusion
Citron zest

METHOD
Cool the Collins glass, pour Garda citron juice, wild poppy syrup and Dot-gin into the cooled glass. Add ice and stir with the bar spoon. Finish the drink with seltz made from clarified lime infusion. Garnish with citron zest.

Cocktail: Colline di basilico

Cocktail: Colline di basilico

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.

Cocktail: Furlan Ice Tea

Cocktail: Furlan Ice Tea

FURLAN ICE TEA

INGREDIENTI
3 cl Blanc Moscato
2 cl TRITTICO 1898 Vermut rosé
9 cl Estratto di pesca bianca infusa alla menta

PREPARAZIONE
Una grappa giovane e aromatica unita al Vermut rosé della Maison. Una celebrazione dell’estate completata con un mix di frutta di stagione che, in questa creazione del bartender Luca Manni, si ritrova in un estratto di pesca bianca infusa alla menta. Una chicca servita un bellissimo bicchiere lungo ricoperto da una pioggia di petali di rosa per sublimare l’inconfondibile nota olfattiva.

Cocktail Estetica di Luca Manni
Dalle abili mani del mixologist Luca Manni nascono veri e propri pezzi unici.
Nel libro, scritto con i giornalisti Federico S. Bellanca e Giacomo Iacobellis, i capolavori realizzati e le eccellenze utilizzate sono raccontati dagli obiettivi di Davide Vecchio e Michele Tamasco.

Cocktail: Cirmiolo Martini

Cocktail: Cirmiolo Martini

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.

Cocktail: Forma e Colori

Cocktail: Forma e Colori

FORMA E COLORI
INGREDIENTS
6 cl GEOMETRIE Cividât gin
1 cl Storica Verde
Citric acid
Malic Acid

METHOD
This cocktail creation, recalling a Martini, takes place through the union of GEOMETRIE Cividât gin, Storica Verde and the mix of acids (citric and malic) with an executive technique that almost brings it closer to a Sour. An interesting game is created with a careful garnish. The oyster leaf, enriches the drink with its green shades, once removed, the real protagonist of the drink becomes the green color all over.

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. In these perfect portraits the essences of two DOMENIS1898 pillars are enclosed and balanced: GEOMETRIE Cividât gin and Storica Verde.

Cocktail: M Fashioned

Cocktail: M Fashioned

M FASHIONED
Made in collaboration with Fucina Del Bere

INGREDIENTS
1 ½ oz Storica Riserva
½ oz Lady Domenis Mint & Honey
¼ oz Chestnut honey
Orange zest

METHOD
Cool the old-fashioned glass with ice. Pour chestnut honey and Mint & honey into the cooled glass. Mix gently, then add Storica Riserva. Fill the glass with ice and stir with the bar spoon. Garnish with orange zest.

Cocktail: Mandovai

Cocktail: Mandovai

MANDOVAI
Created in collaboration with Fucina Del Bere

INGREDIENTS
¾ oz Blanc e Neri Schioppettino
¾ oz Storica Riserva
¾ oz Local Falernum
1 oz Garda lemon juice
½ oz Lady Domenis Intense Orange
¼ oz Sugar syrup
Crumbled walnuts

METHOD
Cool the Collins glass with ice. Pour Neri Schioppettino, Storica Riserva, Intense Orange, Garda lemon juice, sugar syrup and local Falernum into a shaker. Add ice and shake. Pour into the serving glass over fresh ice and garnish with crumbled walnuts.

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