Made with Fucina del Bere
2 oz TRITTICO Cirasa
1 oz Low-fat yogurt
Cherry and milk chips
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
2 oz Storica Verde
1 oz Garda lemon juice
½ oz Sugar syrup
Citron zest and a sprig of basil
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
3 cl Blanc Moscato
2 cl TRITTICO 1898 Vermut rosé
9 cl Mint-infused white peach extract
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.
FONTE: Il Resto Del Carlino