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Realized in collaboration with Riccardo Sironi CLEMEN-TINI INGREDIENTS: 15 ml 1898 Vermut Blanc infused with coffee. (Allow 25g of coffee beans to steep in 100 ml of Vermouth for 24 h at room temperature and in the dark)45 ml Vodka and tangerine peels (Allow the peels of 5 tangerines to rest in 500 ml vodka for 24 h in the…

Realized in collaboration with Riccardo Sironi NN - Nut Negroni INGREDIENTS: 22.5 ml D_Omen 22.5 ml Storica Riserva 37.5 ml 1898 Vermut Ros GARNISH: Orange zest METHOD: After blending the drink in a jug, multiply the doses by the necessary number of drinks you want to obtain, place nuts (3g per drink), peanuts (3g per drink) and dates (5g per…

Realized in collaboration with Riccardo Sironi FICO INVECCHIARE INGREDIENTS 50 ml Futura 36 fig leaves (Let 500 ml futura 36 steep with 50 grams of fresh, well-washed fig leaves for 6 hours at room temperature), top off with soda. 7.5 ml Lime juice 22.5 ml Orange juice 2 bar spoon Fig jam GARNISH Orange Zest METHOD In a well-chilled tall…

Realized in collaboration with Riccardo Sironi INCREDIBEEL INGREDIENTS Storica Nera Bio 54 ml Organic lemon juice (before squeezing the fruit, remove the zest and soak in honey for 24 hours at room temperature) 30 ml Honey mix (for 1 litre, 70 cl organic seasonal honey, 30 ml water) 30 ml 10 ml aquafaba (chickpea steeping water) GARNISH Lime or lemon…

Realized in collaboration with Riccardo Sironi Non così sbagliato INGREDIENTS Queen Mary 30 ml 1898 Vermut Blanc 45 ml Bitter mix of agrumi 2 dash Sparkling wine GARNISH Herbs or lemon wedge METHOD In a tall tumbler well chilled and filled with ice, combine all ingredients, leaving the sparkling wine for last Mix gently from the bottom upward

Realized in collaboration with Riccardo Sironi HEY HONEY! INGREDIENTS 30 ml Mint & Honey 30 ml rum (white farm rum) 22.5 ml Honey Mix Wildflower honey (water and honey with 30:70 proportions) 30 ml Succo fresh lime juice 60 ml soda 6/8 mint leaves GARNISH Edging of propolis and tuft of mint METHOD In a well-chilled tall tumbler place lime,…

Realized in collaboration with Riccardo Sironi CIVIDÂT MARTINI INGREDIENTS: 45 ml Futura 36 15 ml 1898 TRITTICO Noten 1 ml Espresso 10 ml Vanille syrup GARNISH: coffee powder around the glass METHOD: Revisitation of the iconic cocktail without vodka but with our aged grappa, Futura 36 and green walnut liqueur, TRITTICO Noten! Place plenty of ice in the shaker, add Futura 36,…

Realized in collaboration with Riccardo Sironi ALBAHACA INGREDIENTS: 15 ml Storica Verde 45 ml Aguardiente cubana 30 ml Lime 2 barspoon of sugar 10 ml Egg white GARNISH: Basil leaf METHOD: A fresh, fragrant drink that with its hint of basil and base of Cuban aguardiente (sugarcane distillate) goes perfectly with the first long days of sunshine and warmthPlace lime…

Realized in collaboration with Riccardo Sironi PINK NEGRONI INGREDIENTS: 32,5 ml Ginrose  45 ml 1898 Vermut Rosé 45 ml 32,5 ml Bitter bianco 32,5 ml GARNISH: Peel or slice of pink grapefruit METHOD: Spring version of the most iconic Italian aperitif, in a drinkable twist with delicate aromas and colors. Place all ingredients inside low serving tumbler, stir until desired…

Realized in collaboration with Riccardo Sironi GRAPPUNCH INGREDIENTS: 270 ml    Storica Bianca 540 ml    Green Tea 90 ml      Multi-flower honey GARNISH: Cardamom/star anise Lime, lemon and orange peels METHOD: Heat all the ingredients in a pot, and let it simmer for a few minutes (if grappa is put in right away, the alcohol content of the final…

Realized in collaboration with Riccardo Giannini CAFFÈ IN PAOLO SARPI INGREDIENTS: 4 cl Storica Amaro 3 cl Gin infused with coffee 3 cl Slightly whipped cream with Storica Nera. 4 Drops of saline solution GARNISH: Some coffee beans METHOD: In a mixing glass add 4 cl of Storica Amaro, 3 cl gin infused with coffee, 4 drops of saline solution. Finish…

Realized in collaboration with Riccardo Sironi BACK IN BLACK INGREDIENTS: 30 ml Storica Nera 5 ml Shades of Orange 15 ml liquorice liqueur 10 ml sugar syrup 10 ml Soda GARNISH: Vegetable charcoal METHOD: Combine all ingredients in a low tumbler, fill with ice and stir until desired dilution and temperature are achieved.