mix - Page 4 of 5 - Domenis1898

Vecchio amico

recipes 18 July 2023 0Comments

VECCHIO AMICO Realized in collaboration with Fucina del Bere INGREDIENTS 1 oz TRITTICO Botanic bitter 1 oz TRITTICO 1898 Vermut ros 1 oz Rye Whiskey lemon Zest METHOD Chill the glass with ice and pour in Botanic bitter, 1898 Vermut Ros and Rye Whiskey. Add ice and perform a stir with the bar spoon. Garnish with lemon zest.

Easter Alexander

recipes 18 July 2023 0Comments

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EASTER ALEXANDER Realized in collaboration with Cocktails in Rome INGREDIENTS 50 ml Cognac 25 ml Dombay Classic 25 ml hazelnut liqueur METHOD Combine all ingredients in a shaker, add ice and shake. Strain into a previously chilled glass and garnish with grated nutmeg.pine cone.

Cirmiolo Martini

recipes 13 July 2023 0Comments

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CIRMIOLO MARTINI Realized in collaboration with Fucina Del Bere INGREDIENTS 2 oz Geometrie Cividât gin ½ oz Stone pine liqueur GARNISH Stone pine GLASS Vintage cup METHOD Cool the cup and the mixing glass. Pour Cividât gin and the stone pine liqueur into the mixing glass without ice. Add ice and perform a stir…

Furlan Ice Tea

recipes 13 July 2023 0Comments

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FURLAN ICE TEA INGREDIENTS 3 cl Blanc Moscato 2 cl TRITTICO 1898 Vermut Rosé 9 cl White peach extract infused with mint GARNISH Rose petals GLASS Long Tumbler METHOD A young, aromatic grappa combined with the Maison's own Vermut rosé. A celebration of summer rounded off with a mix of seasonal fruits that, in this creation by bartender Luca Manni,…

Colline di basilico

recipes 13 July 2023 0Comments

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COLLINE DI BASILICO Realized in collaboration with Fucina del Bere INGREDIENTS 2 oz Storica Verde 1 oz Lemon Garda juice ½ oz Sugar syrup Top Citronade GARNISH Cedar zest and sprig of basil GLASS Collins METHOD Cool the glass with plenty of ice, pour the Garda lemon juice, sugar syrup and Storica Verde into the cooled glass. Add ice and…

Cirasa Mule

recipes 13 July 2023 0Comments

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CIRASA MULE Realized in collaboration with Fucina Del Bere INGREDIENTS 2 oz Trittico Cirasa 1 oz Low-fat yoghurt Ginger beer GARNISH A cherry and milk chips GLASS Mug METHOD In a previously cooled mug pour Cirasa and low-fat yoghurt. Stir gently with a bar spoon, then add ice and complete the drink with ginger…

Canchanchara 2.0

recipes 12 July 2023 0Comments

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CANCHANCHARA 2.0 Realized in collaboration with Riccardo Sironi INGREDIENTS 1 oz Storica Verde 1 oz Pineapple rum 1 oz Lime 1 oz Honey GARNISH Sprig of basil GLASS Low Tumbler METHOD Cool the Tumbler. In a shaker with ice, pour pineapple-infused rum, Storica Verde, freshly squeezed lime juice and honey. Shake well, then pour the mixture into the Tumbler using…

Basil Instinct

recipes 6 July 2023 0Comments

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M COLLINS Realized in collaboration with Fucina Del Bere INGREDIENTS 2 oz Storica Verde 1 oz Lemon juice of Garda ½ oz Pine nut syrup Top Foam of Parmesan Cheese PDO and Pecorino PDO GARNISH Sprig of basil, Parimigiano Reggiano PDO and Pecorino PDO waffle. GLASS Vintage cup METHOD Chill the vintage…

M Collins

recipes 26 May 2023 0Comments

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M COLLINS Realized in collaboration with Fucina Del Bere INGREDIENTS 1¼ oz Trittico Mint & Honey 1 oz Lemon juice of Garda ½ oz Sugar syrup Top Soda GARNISH Dried orange GLASS Collins Glass METHOD Cool the glass with ice. In the cooled glass pour…

Sakura Negroni

recipes 28 April 2023 0Comments

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SAKURA NEGRONI INGREDIENTS 1 oz D-Omen ½ oz 1898 Vermut Ros 1 oz Dot Gin Top Air of Cirasa GARNISH - GLASS Short Tumbler METHOD Cool the tumbler short glass with ice. Pour into the chilled glass D_Omen, 1898 Vermut Ros, Dot Gin and Cirasa. Stir well and add…

Bergamot Collins

recipes 28 March 2023 0Comments

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BERGAMOT COLLINS Realized in collaboration with Fucina Del Bere INGREDIENTS 1 ¼ oz Trittico Dot-gin ½ oz Trittico Bergamot 1 oz Lemon juice of Garda ½ oz Sugar syrup Top Cedar drink METHOD Chill the Collins glass. Pour into chilled glass, Dot-gin, Bergamot, Garda lemon juice and sugar syrup. Add…

Bergamot Daiquiri

recipes 24 February 2023 0Comments

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BERGAMOT DAIQUIRI Realized in collaboration with Fucina Del Bere INGREDIENTS 1 ½ oz White Cuban Ron ½ oz Trittico Bergamot 1 oz Lime Juice ½ oz Sugar Syrup METHOD Cool the coupé with ice. Pour Cuban ron, Bergamot, lime juice and sugar syrup into a shaker. Add ice and shake. Pour into the coupé and garnish with lime zest.

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