FURLAN JULEP Made in collaboration with Fucina Del Bere INGREDIENTS 1½ oz Storica Riserva 1 oz Sclopit (Silene vulgaris) and walnuts syrup Dandelion leaves Caramelised dandelion tuft, dehydrated raspberry and raspberries powder METHOD Cool the serving glass with ice. Pour Storica Riserva and sclopit and walnut syrup into the chilled glass and add dandelion leaves. Gently mix with the…
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…
OCTOBER 2022 View in your browser or Download newsletter
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…
SEPTEMBER 2022 View in your browser or Download newsletter
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.…
FONTE: I Grandi Vini - Extra Wine
FONTE: WineMeridian.com
FONTE: Horecanews.it
FONTE: Lulop.com
FONTE: Bargiornale