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.

Cocktail: Ciacolada

Cocktail: Ciacolada

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.

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