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

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.

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.

Cocktail: Passeggiata in montagna

Cocktail: Passeggiata in montagna

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.

Cocktail: Futura Fizz

Cocktail: Futura Fizz

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.

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