Un refreshing and original cocktail for summer 2022? Here are 10 to amaze friends by the pool or to taste during a romantic evening. We asked the bartenders of excellent cocktail bars in the most beautiful destinations in Italy to explain how to make their signature cocktail in a few simple steps.
Gin base
Power Flower
Ingredients: 4 cl Altamura distilleries vodka, 3 cl of cordial with flowers *, 1 cl of Biancosarti, 1 cl of fake lime ** <
Preparation: put all the ingredients in a shaker filled with ice and shake for about 7/8 seconds. Pour into a low tumbler filled with ice cubes and decorate with a circle of lemon peel, so as to recreate the pollen of a flower.* Make an infusion of chamomile and fennel seeds at 90 ° C. Use 15g of chamomile and 5g of fennel seeds for 1/2 liter of water. At the end of the 5-minute infusion, filter with a fine mesh strainer or better still with an etamine bag, so as to be able to recover as much liquid as possible. Add as much sugar as the weight of the infusion, let it cool and add 12cl of elderflower liqueur and 5cl of citric acid.
** For the fake lime, add 40g of citric acid and 20g of malic acid to a liter of water.
Where is it: Lounge Bar 700 of the Paragon hotel in Puglia
We tasted this cocktail during the Como Cocktail Week, an event held at the beginning of July on Lake Como.
Gallura
Ingredients: Only wild gin (Sardinian gin), white Vermouth (Sardinian), rosemary flavored syrup, lime juice, grapefruit flavored tonic
Glass: Tall Tubler
Preparation: It starts from the alcohol base (gin), adds the flavoring part (vermouth), rosemary syrup (gives a herbaceous flavor of scrub) and lime juice (gives a sour note) SHAKE! Tonic added at the end to give a fresh and sparkling touch thanks to the hint of grapefruit
Decoration: Rosemary twig and grapefruit zest
Where is it: A 7 Pine’s Resort a Baja Sardinia.
Passion for the sea
Ingredients: 20 cl Vodka Ketel One, 30 cl Gin Mare, half squeezed passion fruit, Top Up Ginger Ale
Preparation:
Pour the juice of half a passion fruit, 20 ml of Vodka Ketel one and 30 ml of GinMare into a glass. Mix. Add ice up to the edge of the glass. Fill with Ginger Ale. Garnish with the other half of the passion fruit. Garnish with the other half of passion fruit
Where is it: to Varazze at the Pesa, an Ibizan-style kiosk overlooking the sea.
Amaro Lucano is the signature cocktail of the Hotel Santavenere in Maratea
Aviation
Ingredients: Gin Grifu, Maraschino luxardo, violet liqueur and lemon juice
Preparation shake and strain in 10 movements:
1 cool the glass with ice
2 prepare boston shaker
3 pour the ingredients (40 ml gin grifu; 7 ml maraschino luxardo; 1 bar spoon of violet liqueur; 20 ml of fresh lemon)
4 fill the shaker with ice
5 shake vigorously for 7-8 seconds
6 remove the ice to cool the glass
7 insert a cube (chunck) of ice into the glass
8 pour the ingredients with strainer and sieve (double strained)
9 placing a flower on the ice cube (chunk)
10 serve
Where: at Due Lune Puntaldia Resort & Golf in Sardinia
Tequila base
Tommy’s On Fire
Ingredients: 45 ml Volcán De Mi Tierra Reposado, 20 ml lime, 20 ml spicy agave syrup, Jalapeños
Preparation: Pour 45 ml Volcán De Mi Tierra Reposado, 20 ml lime, 20 ml spicy agave syrup into a shaker, add ice and shake for at least 10 seconds. Strain through a double-strain into a glass filled with ice. The extra trick: to flavor the agave, leave the jalapeños to infuse until they reach the desired spiciness, but if you want to speed up, just use natural agave and add a few slices of jalapeños directly in a shaker. Decoration: Garnish with Jalapeños.
Where is it: O Magazin, Portofino
Vodka base
Malombra
Ingredients for 1 person: 1.5 cl Gray Goose with white tea *, 1 cl Italicus, 9 cl Ruinart bdb, 4 cl wild strawberry kombucha **, sugar nest Garnish, isomalt, charcoal and gentian.
Preparation:
Add the garnish to the glass. Add the ingredients in a mixing glass. Mix. Pour into the glass.
* 8 g Chinese Pai Mu Tang white tea in 700 ml of Gray Goose Vodka at + 2 ° C in the fridge for 48 hours, then filter
** kombucha based on Japanese sencha tea fermented for 4 days with scoby. 24 hours of fermentation with wild strawberries. Filter on paper to make it clear. 48 hours of second fermentation in the bottle for carbonation.
Where is it: from Il Sereno sul Lake Como
They say about this cocktail: “To make the Malombra cocktail, inspired by Mario Soldati’s film” said Don Vidura Nilaksha Colambage, the bar manager of the 5-star luxury hotel Il Sereno (CO) “I used a Ruinart Blanc de Blanc champagne, which recalls elegance from the aristocratic family of the film’s protagonist, Marina di Malombra, a kombucha of strawberries from our forest, to represent the girl’s sensuality and the famous cocktail named after the composer, a Gray Goose vodka infused cold with white tea, pure as protagonist of the film, and finally an Italicus bergamot rosolio that guarantees aromaticity to the final result. To complete the cocktail, a garnish created with a sugar nest composed of isomalt and charcoal flavored with gentian and angostura which, inserted inside the cocktail, turns the drink black, as happens in Marina’s mind who, once transferred in the villa, she goes mad to believe that she is possessed by the ghost of her aunt and that she is her reincarnation ”.
Cosmo Mania
Ingredients: 40 ml Belvedere Vodka infused with Sicilian lemons, 20 ml American Savoia, 5 ml Lime Cordial
Preparation:
First step: infuse the vodka with Sicilian lemon peels, 1 bottle of 70 cl x 5 lemons (only the peels) for 4 hours at room temperature.
Second step: pour all the ingredients into a shaker, shake well for about 8 seconds, filter through a sieve and pour into a glass with ice.
Where is it: the Cosmo Mania, is part of the 12 new drinks created by Paolo Viola del Morgana di Taormina.
Varied and creative
Combo-kombucha
Ingredients: 8cl of lemon grass kombucha (homemade), 1cl of lemon juice, 3 slices of their yellow peaches to pound
Preparation:
Cool the high tumbler, pour the lemon juice and yellow peach into an iced mixing glass and grind.
Pour the Kombucha with lemon grass and mix gently, fine strain in the tumbler, fill with ice and decorate with a sprig of lemon grass.
Where is it: at the Botania Relais & Spa cocktail bar in Ischia
American Lucano
Ingredients: 30ml Vermouth Rosso Egnazia, 30ml Fever Tree Mediterranean, 2 drops of Angostura
Preparation:
add all the ingredients, one by one (vermouth, fever tree, angostura) in a glass filled with ice, mix and it is ready.
Where is it: at Santavenere di Maratea
The Wine Root
Ingredients for 2 cocktails: 60 ml of red Vermouth, 60 ml of fine sherry, 160 ml of water, pastis spray, 40 ml of The Unfiltered (bitter with 18 herbs and spices produced by Drink It) or a dry herbal amaro, 40 ml of Hampden, jamaican rum, dill leaves, ice
Preparation in 6 steps:
– Prepare the flavored ice using silicone molds. Pour 60 ml of red Vermouth, 60 ml of Sherry Fino and 160 ml of water into a jug. Pour into the molds making sure that each one contains 40% of fortified wines and the rest of water. Put the molds in the freezer and let it solidify.
– Fill a kitchen spray with pastis.
– Once the flavored ice is ready, place the cubes in the serving glasses and place them in the freezer.
– Combine rum, The Unfiltered, sherry and ice in a very cold mixing glass. Mix for 30-40 seconds.
– Filter the cocktail with a strainer and pour it into the glasses with the flavored ice.
– Sprinkle the cocktail with pastis spray and add the dill leaves.
Where: at the W Lounge of the Hotel W di Rome
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