Otto e Mezzo – World's Best Cocktail Menu - Tales of the Cocktail
Otto e Mezzo – World's Best Cocktail Menu - Tales of the Cocktail
Otto e Mezzo – World's Best Cocktail Menu - Tales of the Cocktail
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Drinks Compendium<br />
&<br />
Collection<br />
by<br />
Giancarlo Mancino<br />
2012-2013 VOL.1<br />
Hong Kong Shanghai
Every good recipe starts with good ingredients<br />
to create <strong>the</strong> ultimate experience!<br />
From <strong>the</strong> lm set <strong>of</strong> Federico Fellini’s “8 and<br />
a half ”, <strong>the</strong> 1963 epic, to <strong>the</strong> Kitchen’s <strong>of</strong><br />
Chef Umberto Bombana’s “3 stars Michelin”<br />
restaurant, aptly named aer <strong>the</strong> movie, with<br />
<strong>the</strong> “speak easy” Era thrown in, Giancarlo<br />
Mancino soon inspired himself to create a<br />
masterpiece <strong>of</strong> his own,……. is Compendium<br />
and Collection.<br />
Picking out <strong>the</strong> glamour <strong>of</strong> Fellini with a<br />
large pinch <strong>of</strong> Bombana’s Italian palette and a<br />
measure <strong>of</strong> <strong>the</strong> forbidden speak easy delights,<br />
he has mixed up some new and old recipes,<br />
bringing back <strong>the</strong> forgotten spirits, bitters and<br />
ingredients that make all <strong>the</strong> classics, Classic!<br />
Please enjoy this year with us.
“People<br />
aren’t just<br />
talking about<br />
World-renowned Mixologyst and award winner<br />
Giancarlo Mancino has created especially<br />
for <strong>Otto</strong> e <strong>Mezzo</strong> Bombana a unique and classic<br />
collection <strong>of</strong> cocktails for your enjoyment.<br />
His expertise and talent behind <strong>the</strong> bar will surely<br />
delight as solo or as food pairing for your ultimate<br />
experience!<br />
From his beginnings in Pignola, Italy, to where we are<br />
now, Giancarlo has earned his recognition as one <strong>of</strong><br />
<strong>the</strong> world’s top Bar Personalities who has created some<br />
<strong>of</strong> <strong>the</strong> best cocktails for some <strong>of</strong> <strong>the</strong> best people.<br />
Here for you at <strong>Otto</strong> e <strong>Mezzo</strong> by Giancarlo Mancino<br />
Enjoy and cheers!<br />
our food”
Hong Kong <strong>Menu</strong><br />
All prices are in Hong Kong Dollars<br />
and are subject to 10% service charge<br />
Index<br />
Il Bere Miscelato <strong>of</strong> Villa Zarri<br />
e Method <strong>of</strong> Mixing<br />
8 ½ Popular and Famous<br />
e Old Fashioned Collection<br />
Cocchi and Futuristi<br />
Forgotten <strong>Cocktail</strong>s<br />
0 % Vol.<br />
p.8<br />
p.12<br />
p.20<br />
p.26<br />
p.32<br />
p.40<br />
Shanghai <strong>Menu</strong><br />
Prices are net in Rmb. Gratuities for<br />
<strong>the</strong> sta are welcome
Il Bere Miscelato <strong>of</strong><br />
Villa Zarri<br />
The Mothod <strong>of</strong> Mixing <strong>of</strong> Villa ZArri<br />
These 9 <strong>Cocktail</strong>s were created for<br />
Villa Zarri at <strong>Otto</strong> e <strong>Mezzo</strong> by me<br />
last May,with a classic twist in mind.<br />
Using <strong>the</strong>se hand made Italian Brandies,<br />
made by distilling wine produced from<br />
Trebbiano grapes grown on <strong>the</strong> hillsides<br />
<strong>of</strong> Tuscany and Emilia Romagna, I<br />
recreated some <strong>of</strong> <strong>the</strong> old <strong>Cocktail</strong>s that<br />
we all know so well. Combining <strong>the</strong><br />
delicate avours to make <strong>the</strong> perfect<br />
anytime drinks.<br />
g<br />
t<br />
1.GUIDONI 2.ROMAGNA 3.CHERRY BRANDY<br />
SOUR 4.ZARRI TIRAMISU 5.8 1/2 BONBANA<br />
6.ITALIAN SUMMER 7.MACADAMIA<br />
ALEXANDER 8.SANGRIA BIANCA 9.ROSSA<br />
8 10<br />
1<br />
4<br />
7<br />
2<br />
5<br />
8<br />
3<br />
6<br />
9
SANGRIA BIANCA<br />
10 cl 10y Traditional Blend Brandy<br />
Villa Zarri<br />
5 cl Italian dry white wine<br />
3 cl Martini Bianco<br />
1 cl Gin<br />
3 cl Peach liqueur<br />
1 cl Cointreau<br />
5 cl Clear apple juice<br />
Seasonal fresh fruits<br />
Use <strong>the</strong> build method and pour all <strong>the</strong><br />
ingredients toge<strong>the</strong>r into a jug, add ice<br />
and fresh seasonal fruits.<br />
Serve in glasses on <strong>the</strong> side containing<br />
ice and fruit.<br />
ROSSA<br />
5 cl 10y Traditional Blend Brandy<br />
Villa Zarri<br />
2 cl Fresh Raspberry Puree<br />
2 cl Lemon Juice<br />
2 cl Raspberry syrup<br />
Soda Water<br />
Raspberries, Lemon, Orange<br />
Drop 4 fresh raspberries into a highball<br />
glass and lightly bruise with a muddler,<br />
add <strong>the</strong> Brandy, lemon juice, raspberry<br />
syrup and <strong>the</strong> raspberry puree, add ice<br />
and top up with soda. Stir <strong>the</strong> mixture<br />
toge<strong>the</strong>r to ensure that liquid and fruit<br />
is evenly distributed.<br />
Garnish with fresh raspberry, lemon<br />
and orange<br />
t t<br />
MACADAMIA ALEXANDER<br />
4 cl 10y Traditional Blend Brandy<br />
Villa Zarri<br />
1 cl Crème de cacao white<br />
2 cl Macadamia syrup<br />
2 cl Fresh cream<br />
Cinnamon powder<br />
Pour all <strong>the</strong> ingredients into a Boston<br />
shaker glass, shake and strain into<br />
a Martini glass and decorate with<br />
cinnamon powder<br />
ChERRY BRANDY SOUR<br />
5 cl Cherry Brandy Villa Zarri<br />
3-4 Drops Angostura Bitter<br />
3.5 cl Passion Fruit puree<br />
2 cl Sugar Syrup<br />
1 Passion Fruit<br />
Pour all <strong>the</strong> ingredients into a Boston<br />
shaker glass, shake mixture vigorously<br />
and strain into a rock glass over ice,<br />
garnish with ½ passion fruit<br />
GUIDONI<br />
3 cl Villa Zarri Cherry Brandy<br />
1 cl Beefeater Gin<br />
2 cl Carpano Antica Formula<br />
1 drop <strong>of</strong> ne orange bitter<br />
Build & stir <strong>the</strong> ingredients on ice<br />
using an old fashioned glass, garnish<br />
with fresh cherry<br />
ROMAGNA LIBRE<br />
5 cl Cherry Brandy Villa Zarri<br />
Top up with chilled Coca Cola<br />
Build & stir <strong>the</strong> ingredients on ice<br />
using a high ball glass, garnish<br />
with a fresh wedge <strong>of</strong> orange<br />
8 1/2 BOmBANA<br />
3 cl Brandy and Coee Liqueur<br />
Villa Zarri<br />
1 cl Chocolate syrup<br />
1 Short espresso<br />
APART<br />
2 cl Sambuca<br />
3 cl Cream<br />
1 Star Anise for garnish<br />
Chill a Martini glass, pour <strong>the</strong> Brandy,<br />
chocolate syrup and <strong>the</strong> espresso<br />
into a Boston shaker, shake hard and<br />
<strong>the</strong>n strain into <strong>the</strong> glass. Shake again<br />
<strong>the</strong> Sambuca toge<strong>the</strong>r with cream <strong>the</strong>n<br />
strain and layer, garnish with star Anise<br />
Prices HK$ 130 for<br />
Hong Kong <strong>Menu</strong><br />
and RMB¥ 80 for<br />
Shanghai <strong>Menu</strong><br />
ITALIAN SUMMER<br />
4 cl Brandy and Coee Liqueur<br />
Villa Zarri<br />
2 cl Almond syrup<br />
10 cl Fresh milk<br />
2 Scoop hazelnut Gelato<br />
2 hazelnut Cookies<br />
Pour all <strong>the</strong> ingredients into a blender<br />
with crushed ice, blend for 1 minute<br />
and<br />
pour into a long drink glass. Garnish<br />
with crumbled hazelnut cookies.<br />
ZARRI TIRAMISu<br />
3.5 cl Brandy and Coee liqueur<br />
Villa Zarri<br />
1 cl Vanilla liqueur<br />
2 cl Dark chocolate syrup<br />
3.5 cl Vanilla custard<br />
1.5 cl Cream<br />
1 Tea spoon dark chocolate powder<br />
Decorate a stylish dessert glass with<br />
dark chocolate syrup, pour <strong>the</strong> brandy,<br />
vanilla custard, vanilla liqueur and <strong>the</strong><br />
cream into a Boston shaker glass, shake<br />
mixture over ice and strain into <strong>the</strong><br />
glass. Dust heavily with dark chocolate<br />
powder to mimic <strong>the</strong> appearance <strong>of</strong><br />
Tiramisu<br />
10 11
popular and<br />
famous <strong>Cocktail</strong>s at<br />
<strong>Otto</strong> e <strong>Mezzo</strong> Hong Kong,<br />
created and Served during<br />
2011<br />
These cocktails became signature<br />
drinks for Bombana’s bar and<br />
will remain ever popular. From<br />
Deluxe Martinis to avoured Bellinis,<br />
Mediterranean drinks and Italian<br />
aperitifs, with special experiences <strong>of</strong><br />
Gins and Tonics…<br />
12<br />
g<br />
OTTO TACCO
Prices HK$ 130 for<br />
Hong Kong <strong>Menu</strong><br />
and RMB¥ 80 for<br />
Shanghai <strong>Menu</strong><br />
t t<br />
DELUXE MARTINI<br />
Deluxe Martini <strong>Cocktail</strong><br />
All up to you and <strong>the</strong> Bartender, please<br />
choose your liquids and <strong>the</strong> method<br />
and we will impress you.<br />
Van Houten Swiss Cocoa Martini<br />
Just order it!<br />
Rosemary and Thyme <strong>–</strong> Gin and Tonic<br />
VAN HOUTEN SWISS COCOA MARTINI<br />
Earl grey tea <strong>–</strong> Gin and Tonic<br />
Celery- Gin and Tonic<br />
<strong>Otto</strong> Tacco<br />
A delicate Aperitif, Aperol, fresh<br />
Orange juice, Orange Bitters, Home<br />
made Saron Vodka and Grand<br />
Marnier. ere is a funny story behind<br />
this <strong>Cocktail</strong>, if you see Giancarlo<br />
around ask him about it!<br />
14 15
Morello Cherries Campari Aperitivo<br />
Bitter Campari shaken with<br />
Maraschino, Morello cherries puree,<br />
Pama, and Pomegranate juice, served<br />
with cheese tasting and home made<br />
orange marmalade.<br />
Val Di Non Green Apple Martini<br />
Pressed green apples with almonds,<br />
green apple vodka, green apple liqueur.<br />
Original Sgroppino<br />
Classic Italian sorbet with “Italian<br />
Gelato”, Limoncello, Grappa and<br />
Prosecco, made traditionally in a<br />
ceramic pot with a spoon and fork.<br />
Arabica Caffe’ Hazelnut Martini<br />
Not just a regular Espresso Martini.<br />
Sours & Collins<br />
Many say that I make <strong>the</strong> best in <strong>the</strong><br />
world, try one and see if you agree!!<br />
16<br />
t<br />
5<br />
MORELLO CHERRIES CAMPARI APERITIVO<br />
VAL DI NON GREEN APPLE MARTINI
Bellini-Raspini-Rossini<br />
Please choose between white peach,<br />
raspberry or strawberry and we will stir<br />
it for you with Prosecco.<br />
t t<br />
Basilico Mojito<br />
With 3 year old Havana Club, vanilla<br />
sugar, Italian Basil, Amal lemons and<br />
San Pellegrino Water.<br />
Lodano Sangria Bianca<br />
BELLINI-RASPINI-ROSSINI<br />
White wine Sangria, lightly shaken,<br />
served with mixed berries and Iberico<br />
Ham on crisp bread<br />
BASILICO MOJITO<br />
LODANO SANGRIA BIANCA<br />
18 19
The Old Fashioned<br />
Collection<br />
dedicated few…….<br />
A<br />
20<br />
g<br />
OLD FASHIONED
Prices HK$ 180 for<br />
Hong Kong <strong>Menu</strong><br />
and RMB¥ 120 for<br />
Shanghai <strong>Menu</strong><br />
t t<br />
Mr. Matter Old Fashioned<br />
Made September 2011 at 9.25 in<br />
<strong>the</strong> evening. Rye, 2 brown lumps <strong>of</strong><br />
sugar, 100% Arabica extract coee,<br />
Cardamom bitters, soda<br />
water, orange and lemon peel<br />
Bava Old Fashioned<br />
Made, November 2011 for Roberto<br />
Bava “Cocchi”. American Bourbon,<br />
2 white lumps <strong>of</strong> sugar, extreme<br />
Absin<strong>the</strong>, pink grapefruit bitters,<br />
Barolo Chinato Cocchi, Vanilla pods,<br />
soda water, pink grapefruit peel<br />
J.Magliocco Old Fashioned<br />
To Mr.Joseph <strong>of</strong> Michter’s Distillery.<br />
Michters Rye 25 years, 2 white lumps<br />
<strong>of</strong> sugar, orange bitters, chocolate<br />
bitters, dash <strong>of</strong> Maraschino, plenty<br />
<strong>of</strong> soda water, lots <strong>of</strong> orange peel and<br />
home made Maraschino cherries<br />
Camus Double Matured Old Fashioned<br />
Dale and I made this for Mr. Camus,<br />
Hong Kong 2011. Frozen Camus<br />
Cognac, 1 dried plum, raisins, vanilla<br />
sugar, Nectar Sherry Gonzalez Byass,<br />
still mineral water, lemon peel<br />
ZACAPA 23 Old Fashioned<br />
e only Rum I believe that can be<br />
used as a good variation <strong>of</strong> <strong>the</strong> Old<br />
Fashioned. e original way to make<br />
an Old Fashioned, no whiskey, with<br />
Rum.<br />
Nikka Old Fashioned<br />
5<br />
A contemporary Old Fashioned with<br />
Japanese Pure Malt, created by me in<br />
London in 2003. Nikka 15 Years, 1<br />
white lump sugar, home made Coca<br />
Cola syrup, soda water and lots <strong>of</strong><br />
lemon peel<br />
22 23
Cocchi and<br />
Futuristi<br />
120<br />
Year Old company, Giulio<br />
Cocchi from Asti, producing<br />
magnicent products, Americano Cocchi,<br />
Barolo Chinato and Storico Vermouth di<br />
Torino. Very unique items for <strong>the</strong> world<br />
<strong>of</strong> Mixology, presented in <strong>the</strong> top and<br />
exclusive <strong>Cocktail</strong> Bars around <strong>the</strong> world,<br />
very popular in USA. Futurism was an<br />
artistic movement in Italy in <strong>the</strong> twentieth<br />
century. is artistic movement developed<br />
in o<strong>the</strong>r countries , particularly Russia and<br />
France. e Futurists explored every form<br />
<strong>of</strong> expression, from painting to sculpture ,<br />
in literature (poetry and drama), in music<br />
, architecture , dance , photography , in<br />
lm and even in Drinks. e ocial name<br />
<strong>of</strong> <strong>the</strong> movement is due to <strong>the</strong> Italian poet<br />
Filippo Tommaso Marinetti. Please enjoy<br />
my variations.<br />
g<br />
26 27
t<br />
Prices HK$ 150 for<br />
Hong Kong <strong>Menu</strong><br />
and RMB¥ 100 for<br />
Shanghai <strong>Menu</strong><br />
Cocchi Vesper<br />
40ml Americano Cocchi<br />
30ml Gin<br />
10ml Vodka<br />
Orange Bitters<br />
A unique version <strong>of</strong> <strong>the</strong> Original Vesper<br />
with China Lillet, using Americano<br />
Cocchi, gin, vodka and orange peel.<br />
Martinez<br />
30ml Storico Vermouth di Torino<br />
20ml Maraschino<br />
20ml Old Tom Gin<br />
Old style Bitters<br />
Lemon Peel<br />
is amazing cocktail dates as far<br />
back as 1881, paving <strong>the</strong> way for <strong>the</strong><br />
Martini.<br />
Adonis<br />
30ml Storico Vermouth di Torino<br />
10ml Americano Cocchi<br />
40ml Tio Pepe<br />
Lemon and Orange Bitters<br />
A simple yet fabulous twist on <strong>the</strong><br />
Adonis.<br />
Milano-Torino<br />
50ml Storico Vermouth di Torino<br />
40ml Bitter Campari<br />
Orange peel<br />
One <strong>of</strong> <strong>the</strong> oldest <strong>Cocktail</strong>/Aperitivo in<br />
Italy, Milano because <strong>of</strong> Bitter Campari<br />
and Torino, because <strong>of</strong> <strong>the</strong> Vermouths.<br />
29
Vintage Negroni<br />
5 ml <strong>of</strong> Gancia Arancio 1970<br />
5 ml Pink grapefruit Bitters<br />
10ml Barolo Chinato<br />
30ml Storico Vermouth di Torino<br />
15ml Gin<br />
15ml Bitter Campari<br />
Wedge <strong>of</strong> orange and Pink grape fruit<br />
peel<br />
Something I would love to drink everyday<br />
with good friends!!<br />
Negroni/Americano Cocchi<br />
40ml Americano Cocchi<br />
20ml Aperol<br />
10ml Genever<br />
lots <strong>of</strong> orange peel<br />
A lady's version <strong>of</strong> Negroni, Lighter!<br />
30<br />
t<br />
Decisone<br />
40ml Aged Rhum<br />
40ml Barolo Chinato<br />
Lots <strong>of</strong> Mandarin Zest<br />
Polibibita inventata da Filippo Tommaso<br />
Marinetti “per mangiare” o<br />
con funzione “snebbiante”. La buona<br />
gradazione alcolica serviva a prendere<br />
decisioni su importanti questioni,<br />
sgombrando il campo dalle inibizioni<br />
della morale di inizio novecento.<br />
Rimane l’unica polibibita a contenere<br />
un distillato straniero: la spiegazione<br />
sta nel fatto che il Rum era considerato<br />
un bene coloniale, come del resto lo<br />
erano l’ananas e i datteri.
Forgotten<br />
<strong>Cocktail</strong>s<br />
Old timers such as <strong>the</strong>se are far too<br />
important to be left behind.Created<br />
by some Fa<strong>the</strong>r Bartenders <strong>of</strong> yester<br />
year and deserve to be broughtback<br />
for those <strong>of</strong> you who want a bit <strong>of</strong> nostalgia…..<br />
ese guys go way back to <strong>the</strong> 1800’s<br />
simple, elegant and full <strong>of</strong> history!<br />
1.WHITE LADY 2.B&B<br />
3.MINT JULEP 4.CHAMPAGNE<br />
COCKTAIL 5.GARIBALDI<br />
6.NEGRONI<br />
g<br />
1<br />
3<br />
5<br />
2<br />
4<br />
6<br />
32 33
Prices HK$ 130 in<br />
Hong Kong <strong>Menu</strong><br />
and RMB¥ 80 in<br />
Shanghai <strong>Menu</strong><br />
AVIATION<br />
Gin-Maraschino-Crème de violetteemon juice<br />
e Aviation was created by Hugo Ensslin, head<br />
bartender at <strong>the</strong> Hotel Wallick in New York, in<br />
<strong>the</strong> early twentieth century. e rst published<br />
recipe for <strong>the</strong> drink appeared in Ensslin's 1916<br />
Recipes for Mixed Drinks. Ensslin's recipe<br />
called for 1½ oz. El Bart gin, ¾ oz. lemon juice,<br />
2 dashes maraschino liqueur, and 2 dashes<br />
crème de violette, a violet liqueur which gives<br />
<strong>the</strong> cocktail a pale sky-blue color.<br />
Harry Craddock's inuential Savoy <strong>Cocktail</strong><br />
Book (1930) omitted <strong>the</strong> crème de violette,<br />
calling for a mixture <strong>of</strong> two-thirds dry gin,<br />
one-third lemon juice, and two dashes <strong>of</strong> maraschino.<br />
Many later bartenders have followed<br />
Craddock's lead,leaving out <strong>the</strong> dicult-to-nd<br />
violet liqueur.<br />
BRONX<br />
Gin-Sweet Vermouth-Dry Vermouth-Orange<br />
juice<br />
e Bronx <strong>Cocktail</strong>, strange to say, was invented<br />
in Philadelphia, <strong>of</strong> all places! ere it might<br />
have remained in obscurity had it not been for<br />
one Joseph Sormani, a Bronx restaurateur, who<br />
discovered it in <strong>the</strong> Quaker City in 1905.<br />
te original recipe has been greatly distorted<br />
brandy,<br />
in <strong>the</strong> course <strong>of</strong> years, but here's <strong>the</strong> original to<br />
guide you and to compare with <strong>the</strong> o<strong>the</strong>r recipes<br />
being used: Four parts <strong>of</strong> gin, one part <strong>of</strong><br />
orange juice and one part <strong>of</strong> Italian Vermouth.<br />
Shake thoroughly in ice and serve.<br />
SAZERAC<br />
Rye-White Sugar-Peychaud bitters-Absin<strong>the</strong>-<br />
Lemon peel<br />
is American classic is a sublime sipping<br />
drink. Legend has it that its origins began in<br />
Peychaud’s Pharmacy, New Orleans where<br />
Peychaud himself, a young Creole apo<strong>the</strong>cary,<br />
would serve a drink based on cognac mixed<br />
with his proprietary bitters to treat stomach<br />
aches and o<strong>the</strong>r illnesses, <strong>the</strong> brandy and bitters<br />
buzz caught on with Peychaud’s friends and<br />
<strong>the</strong>n in <strong>the</strong> coee houses. In 1853 <strong>the</strong> Sazerac<br />
Coee House opened in a rough back street<br />
known as Exchange a Alley. e Coee House<br />
made <strong>the</strong> Brandy cocktails a rage and ingredient<br />
that give it its name as <strong>the</strong> bar’s cognac, exclusively<br />
imported from France, Sazerac de Forge<br />
et ls. Around 1870 <strong>the</strong> cognac was replaced<br />
with Rye whiskey, probably due to phylloxera<br />
epidemic that devastated <strong>the</strong> European vines<br />
and production <strong>of</strong> Cognac, and a taste <strong>of</strong> Absin<strong>the</strong><br />
was added.<br />
B&B <strong>Cocktail</strong> Brandy and Benedectine<br />
A classic mix <strong>of</strong> fell by <strong>the</strong> wayside, perhaps<br />
because <strong>of</strong> <strong>the</strong> contemporary crisis <strong>of</strong> aged<br />
brandies and liqueurs, supplanted in consumer<br />
preferences, <strong>the</strong> so-called white products and<br />
tropical avoring.<br />
e Benedictine monastery <strong>of</strong> inspiration is a<br />
liqueur made from 27 herbs, post infusion in<br />
French cognac, from <strong>the</strong> areas less suitable for<br />
Bois. is liquor was mixed with <strong>the</strong> excellent<br />
in <strong>the</strong> early 30’s, a barman from <strong>the</strong><br />
famous local “21” on Broadway in New York.<br />
Nothing more simple, even obvious reasoning<br />
that led to <strong>the</strong> invention <strong>of</strong> <strong>the</strong> Rusty Nail,<br />
combined with <strong>the</strong> ease <strong>of</strong> running for beginners,<br />
but that was an incredible success, perhaps<br />
because <strong>the</strong> consumer decides his favorite<br />
brandy or cognac to “dilute” <strong>the</strong> Liquor… Such<br />
was <strong>the</strong> success that he decided to produce <strong>the</strong><br />
Benedictine cocktail “ready to drink” already<br />
full, but that did not succeed just because he<br />
lost his admirer <strong>the</strong> pleasure <strong>of</strong> <strong>the</strong> choice <strong>of</strong><br />
dilution.<br />
e drink is <strong>of</strong>ten used in a balloon from<br />
Cognac with crystalline ice and playing on <strong>the</strong><br />
sugar level lies on <strong>the</strong> distilled liquor, to achieve<br />
<strong>the</strong> bi-layer, typical <strong>of</strong> Pousse café. Optionally<br />
<strong>the</strong> customer can also be drunk straight and<br />
mixed in <strong>the</strong> tumbler.<br />
A popular variation <strong>of</strong> this cocktail is <strong>the</strong> Kentucky<br />
Colonel, which sees <strong>the</strong> replacement o<br />
brandy with <strong>the</strong> bourbon, in an amount slightly<br />
higher, brining <strong>the</strong> basic alcoholic and Benedictine<br />
4.5 cl 1.5.<br />
GARIBALDI<br />
Campari-Orange juice<br />
Ano<strong>the</strong>r great classic <strong>of</strong> mixing, encoded within<br />
<strong>the</strong> 60 classic IBA. e drink is named in<br />
honor <strong>of</strong> <strong>the</strong> hero <strong>of</strong> Two Worlds and craftsman<br />
Unit Italy, precisely in 2011 that saw its 150th<br />
anniversary. e color draws <strong>the</strong> red shirts <strong>of</strong><br />
Garibaldi and it is a wise and symbolic union<br />
<strong>of</strong> Italy, from <strong>the</strong> two ingredients <strong>of</strong> <strong>the</strong> drink,<br />
<strong>the</strong> Milanese Campari and blood orange juice,<br />
for which Sicily is known throughout <strong>the</strong> world.<br />
e name <strong>of</strong> its creator is not given to know,<br />
nor <strong>the</strong> place <strong>of</strong> its creation, what is certain that<br />
<strong>the</strong> drink, never as in 2011, will be revived and<br />
promoted.<br />
t<br />
GIN & IT<br />
Gin-Sweet Italian red Vermouth, known at <strong>the</strong><br />
time, as Vermouth <strong>of</strong> Turin<br />
e drink was invented by <strong>the</strong> bartender at <strong>the</strong><br />
American Cherley Rachet Club <strong>of</strong> New York<br />
in <strong>the</strong> 30’s, when <strong>the</strong> wine-based products were<br />
almost completely absorbed <strong>the</strong> shock <strong>of</strong> <strong>the</strong><br />
devastation <strong>of</strong> phylloxera. e drink, in fact a<br />
variant <strong>of</strong> Gin & French that he saw <strong>the</strong> use <strong>of</strong><br />
French dry vermouth, has a precise meaning<br />
in his name. e work “IT” stands for “Italian<br />
vermouth”, <strong>the</strong> inimitable Vermouth <strong>of</strong> Turin,<br />
which was invented by Antonio Benedetto<br />
Carpano in his bakery and bar in <strong>the</strong> center <strong>of</strong><br />
<strong>the</strong> city <strong>of</strong> Savoy.<br />
Angelo Zola, as a good Piedmont Lake Viveash,<br />
says in his notes that this is <strong>the</strong> real mix <strong>of</strong> gin<br />
and vermouth, in fact, he thinks, perhaps rightly,<br />
that <strong>the</strong> version is too dry Dry Martini and<br />
face losing <strong>the</strong> typical s<strong>of</strong>tness and complexity<br />
to <strong>the</strong> taste <strong>of</strong> fortied wine from Piedmont.<br />
GOLDEN DREAM<br />
Galliano-Cointreau-Cream-Fresh orange juice<br />
is drink was created by Raimundo Alvarez,<br />
famous bartender at <strong>the</strong> Old King Bar in<br />
Miami, is dedicated to <strong>the</strong> eternal dreamer and<br />
Joan Crawford, born Lucille Fay to Sur, who<br />
was fond <strong>of</strong> cream.<br />
e drink is very sweet and creamy, probably<br />
served to sweeten <strong>the</strong> non-trivial task that<br />
<strong>the</strong> diva had four marriages, two disinherited<br />
children <strong>of</strong> four and adopted as a model whose<br />
face was taken from Disney’s designers to<br />
create <strong>the</strong> evil witch in “Snow White and <strong>the</strong><br />
Seven Dwarfs. “His life began in 1905, was at<br />
least rewarding pr<strong>of</strong>essional and joys, in fact,<br />
won an Oscar for <strong>the</strong> interpretation “Mildred<br />
Pierce” and participated in dozens <strong>of</strong> hit movies<br />
including “Grand Hotel” and “Johnny Guitar”.<br />
34 35
Ano<strong>the</strong>r version says that <strong>the</strong> less reliable drink<br />
was created, also in Florida, but a little fur<strong>the</strong>r<br />
north, and specically in Orlando, during a<br />
charity event to raise funds held by women. It<br />
is not given to know <strong>the</strong> inventor nor <strong>the</strong> date<br />
<strong>of</strong> birth, it is said only that <strong>the</strong> cocktail was a<br />
huge success, which has earned <strong>the</strong> honor <strong>of</strong> <strong>the</strong><br />
chronicles <strong>of</strong> <strong>the</strong> time.<br />
GOD FATHER<br />
Whiskey-Amaretto Disaronno<br />
e writer Mario Puzo, and Italian-American<br />
origins bells, writes in His 1969 masterpiece<br />
“e Godfa<strong>the</strong>r”, “e Godfa<strong>the</strong>r”.<br />
With <strong>the</strong> same name is a cocktails a intriguing<br />
marriage between <strong>the</strong> traditional distilled liquor<br />
and <strong>the</strong> symbol <strong>of</strong> American Italian, still number<br />
one in <strong>the</strong> world, <strong>the</strong> Amaretto di Saronno.<br />
e drink will have great success in <strong>the</strong> United<br />
States, as well as <strong>the</strong> lm screened for <strong>the</strong> rst<br />
time in 1972, which will be <strong>the</strong> rst in a long<br />
series <strong>of</strong> Maa movie inspired by this masterpiece.<br />
e rst lm starred Marlon Brando, who<br />
became an icon <strong>of</strong> cinema more critically acclaimed,<br />
thanks to its perfect recitation and<br />
reading <strong>of</strong> <strong>the</strong> character, whose characters<br />
became real catchphrases <strong>of</strong> <strong>the</strong> time.<br />
For <strong>the</strong> sequel to e Godfa<strong>the</strong>r “Part II” and<br />
“Part III” <strong>the</strong>re will be interpretations <strong>of</strong> <strong>the</strong><br />
sacred cows <strong>of</strong> <strong>the</strong> prestigious Hollywood lm,<br />
<strong>the</strong> Italian-American actors Al Pacino and<br />
Robert De Niro.<br />
DANDY COCKTAIL<br />
Rye whiskey-Red Vermouth-Cointreau-Aangostura<br />
bitter<br />
A drink from <strong>the</strong> Savoy <strong>Cocktail</strong> Book encoded,<br />
by Harry Craddock, supposedly invented at<br />
36<br />
t<br />
<strong>the</strong> end <strong>of</strong> ‘800, as evidenced by its entry in<br />
<strong>the</strong> legendary “<strong>Cocktail</strong> Boothby’s American<br />
Bartender” from 1891, a book with 361 recipes<br />
and tricks <strong>of</strong> <strong>the</strong> trade.<br />
e drink is undoubtedly a child <strong>of</strong> this period,<br />
having known a few ingredients, but in <strong>the</strong><br />
decoration <strong>of</strong> two components zest one lemon<br />
and one orange, one small element <strong>of</strong> innovation,<br />
such as <strong>the</strong> presence <strong>of</strong> Cointreau instead<br />
<strong>of</strong> ‘Bitter Orange ubiquitous.<br />
e name Dandy, it <strong>the</strong>refore seems appropriate,<br />
resulting from a movement <strong>of</strong> innovative<br />
thinking and eccentric, <strong>the</strong> birth <strong>of</strong> conemporary<br />
cocktails, which ahd its maximum development<br />
begins with <strong>the</strong> 1900. We cannot however<br />
know if <strong>the</strong> “followers” <strong>of</strong> this movement<br />
were consuming this drink, or if <strong>the</strong> name has<br />
been given by a simple combination <strong>of</strong> ideas.<br />
With dandyism was intended to be a wanted<br />
man in <strong>the</strong> elegance <strong>of</strong> <strong>the</strong> language <strong>of</strong> clothing,<br />
original, sometimes quirky and provocative in<br />
<strong>the</strong>ir choices, with an artistic soul arose in a<br />
higher rejection snobbistico for <strong>the</strong> masses and<br />
approval, which is defended closing in his world<br />
<strong>of</strong> objects sought.<br />
One <strong>of</strong> <strong>the</strong> most prominent exponents <strong>of</strong> <strong>the</strong><br />
movement was Oscar Wilde, <strong>the</strong> famous Irish<br />
writer known for his aphorisms and paradoxes<br />
<strong>of</strong> life ra<strong>the</strong>r intense and eccentric, while in<br />
Italy we Gabriele D’Annunzio, who sealed his<br />
convictions in <strong>the</strong> book “e Pleasure”.<br />
Bramble<br />
Gin-Lemon juice-Sugar syrup-Blackberry<br />
liqueur<br />
e birth <strong>of</strong> this cocktail, called a “modern classic”<br />
back in <strong>the</strong> mid-80, by Dick Bradsell, a true<br />
innovator who revolutionized with its original<br />
proposals, <strong>the</strong> mixology and bartenders created<br />
<strong>the</strong> phenomenon <strong>of</strong> superstars, able to inuence<br />
generations to come.<br />
It ‘been called <strong>the</strong> “King <strong>of</strong> <strong>Cocktail</strong>s” by <strong>the</strong><br />
Observer newspaper, who has revolutionized<br />
<strong>the</strong> panorama <strong>of</strong> <strong>the</strong> mixing <strong>of</strong> <strong>the</strong> scene in<br />
London, which was compared to that <strong>of</strong> <strong>the</strong><br />
celebrity chefs who worked in <strong>the</strong> metropolis.<br />
e cocktail, according to reports from <strong>the</strong><br />
same Bradsell, was invented while working at<br />
Fred’s Club in Soho, but it was done consistently<br />
well in <strong>the</strong> next bar where he worked,<br />
including <strong>the</strong> Match and Player, recognized<br />
cornerstones <strong>of</strong> drinking quality <strong>of</strong> <strong>the</strong> capital<br />
English in years 80 and 90.<br />
anks to well-deserved reputation <strong>of</strong> its creator,<br />
this simple and ingenious cocktails in 2011<br />
has earned <strong>the</strong> inclusion in <strong>the</strong> magnicent 60<br />
IBAs, demonstrating that a drink balanced, with<br />
few ingredients is always <strong>the</strong> best.<br />
e drink is currently present in many popular<br />
bars and cocktail list already has come “twist”<br />
and interpretations by o<strong>the</strong>r colleagues, because<br />
it is known that imitation is <strong>the</strong> rst form <strong>of</strong><br />
admiration.<br />
t<br />
CARUSO<br />
MOSCOW MULE<br />
Gin-Dry Vermouth-Green creme de men<strong>the</strong><br />
e cocktail was created in honor <strong>of</strong> <strong>the</strong> famous<br />
tenor Caruso was born in Naples,who was <strong>the</strong><br />
idol <strong>of</strong> <strong>the</strong> fans by <strong>the</strong> late 800 and early 900. It<br />
is said that <strong>the</strong> drink was created in 1903, in <strong>the</strong><br />
bar <strong>of</strong> New York’s Metropolitan eater, where<br />
<strong>the</strong> famous singer was interpreted Rigoletto and<br />
his honor. O<strong>the</strong>rs claim that <strong>the</strong> drink was born<br />
in New York Knickerboxer, as a variant <strong>of</strong> <strong>the</strong><br />
famous dessert martinis, containing a part <strong>of</strong><br />
<strong>the</strong> Caruso mint. Ano<strong>the</strong>r version says that <strong>the</strong><br />
cocktail was created by a bartender, fans <strong>of</strong> <strong>the</strong><br />
tenor, at <strong>the</strong> Hotel Sevilla in Cuba, during a<br />
holiday on <strong>the</strong> Caribbean island <strong>of</strong> Caruso.<br />
37
ROSE<br />
Cherry liqueur-Maraschino or Kirsch-Dry<br />
vermouth<br />
is cocktail drink cocktails vies for <strong>the</strong> title <strong>of</strong><br />
world’s oldest with <strong>the</strong> Sazerac.<br />
It was codied in 20 years, but was done well<br />
before, in fact we have <strong>the</strong> recipe written on a<br />
menu <strong>of</strong> 1875.<br />
e cocktail has four versions, <strong>the</strong> one shown is<br />
<strong>the</strong> ocial IBA, <strong>the</strong> o<strong>the</strong>rs are from France and<br />
England.<br />
His rst ocer was Johnny Mitta mixing <strong>of</strong> <strong>the</strong><br />
Chatham Bar in Paris, around 20 years, Rose<br />
was named <strong>the</strong> drink with strawberry juice,<br />
instead <strong>of</strong> Cherry Brandy, in <strong>the</strong> ’22 Rose appears<br />
in a book <strong>of</strong> cocktails “How to mix em”<br />
by Robert Vermeire, in a version where <strong>the</strong> gin<br />
is also placed in a mixture similar to a Perfect<br />
Martini.<br />
In 29 came <strong>the</strong> release <strong>of</strong> such a Paul Colin, a<br />
bartender in Paris, which brought <strong>the</strong> recipe<br />
with gin, vermouth and cherry brandy, and nally<br />
<strong>the</strong> “Savoy <strong>Cocktail</strong> Book” <strong>of</strong> 1930 which<br />
proposed even <strong>the</strong> Rose with gin, dry vermouth,<br />
apricot brandy, grenadine and English.<br />
As usual we will never know <strong>the</strong> truth, those<br />
read <strong>the</strong> will to try, not all at once, <strong>of</strong> course,<br />
and <strong>the</strong>n not to drive…<br />
MOSCOW MULE<br />
Vodka-Lime-Ginger beer<br />
e “Moscow Mule” is a cocktail particular, as<br />
stated in <strong>the</strong> original recipe served in glasses or<br />
cups made <strong>of</strong> copper complements <strong>the</strong> launch<br />
<strong>of</strong> <strong>the</strong> drink.<br />
e Moscow Mule was born in 1947, to accommodate<br />
<strong>the</strong> launch <strong>of</strong> Smirno vodka in <strong>the</strong><br />
U.S. market, which a little later will determine<br />
<strong>the</strong> “Vodka Craze” or <strong>the</strong> Russian craze <strong>of</strong> <strong>the</strong><br />
distillate, used in dozens <strong>of</strong> drinks and taken to<br />
t t<br />
<strong>the</strong> ultimate success <strong>of</strong> James Bond with his famous<br />
Vesper, <strong>the</strong>n transformed into Vodkatini,<br />
to accommodate <strong>the</strong> fashion.<br />
e drink was invented by three businessmen<br />
who ga<strong>the</strong>red in New York, at <strong>the</strong> Chatham<br />
Hotel, to discuss and decide on a common<br />
strategy for <strong>the</strong> launch <strong>of</strong> new products in <strong>the</strong><br />
U.S. market.<br />
e rst, John Martin, head <strong>of</strong> a major distributor<br />
<strong>of</strong> alcoholic beverages and food, Heublein<br />
Bro<strong>the</strong>rs, according to Jack Morgan, owner <strong>of</strong><br />
Cock and Bull Products, manufacturer <strong>of</strong> s<strong>of</strong>t<br />
drinks among which stood <strong>the</strong> little-known and<br />
sold Ginger Beer, as well as owner <strong>of</strong> a famous<br />
restaurant in Los Angeles with <strong>the</strong> same brand<br />
and Rudolf Kunett, president <strong>of</strong> Smirno,<br />
about to be launched in <strong>the</strong> U.S..<br />
e drink was an example <strong>of</strong> co.marketing incredible<br />
and overwhelming, two semi unknown,<br />
<strong>the</strong> ginger beer, hi<strong>the</strong>rto little appreciated, and<br />
vodka, a distilled-poor Russian Polish origin,<br />
who toge<strong>the</strong>r formed an overwhelming success.<br />
e drink, despite <strong>the</strong> New York native, was<br />
very popular on <strong>the</strong> West Coast, Los Angeles,<br />
where Morgan had his own restaurant on<br />
Sunset Boulevard, which was <strong>the</strong> vehicle towed<br />
to <strong>the</strong> success <strong>of</strong> <strong>the</strong> “Mule”, which began to<br />
climb <strong>the</strong> peaks <strong>of</strong> <strong>the</strong> preferences such as local<br />
newspapers headlined, playing on <strong>the</strong> name<br />
<strong>of</strong> <strong>the</strong> cocktail. e real “trick” to <strong>the</strong> success<br />
<strong>of</strong> <strong>the</strong> drink was in <strong>the</strong>r service <strong>of</strong> <strong>the</strong> copper<br />
cups, curious ploy devised by martin himself,<br />
who launched <strong>the</strong> promotional campaign <strong>of</strong> <strong>the</strong><br />
drink, trusting in this innovation, to convince<br />
consumers to leave gin and rum, instead <strong>of</strong><br />
vodka.<br />
Corpse Reiver N ° 1<br />
Cognac-Calvados-Sweet Vermouth<br />
e Corpse Reviver (1 and 2) are two versions<br />
<strong>of</strong> a successful cocktail quoted by Harry Craddock’s<br />
Savoy <strong>Cocktail</strong> Book in.<br />
e drink had enormous good fortune <strong>of</strong> <strong>the</strong><br />
late ‘800 at <strong>the</strong> beginning <strong>of</strong> 900, <strong>the</strong>n get<br />
lonely at <strong>the</strong> beginning <strong>of</strong> Prohibition.<br />
e name could be translated to “Revive Corpses”<br />
was born as a cocktail in <strong>the</strong> morning, after<br />
drinking copious libations <strong>the</strong> night before,<br />
taking an old English rule which stated that<br />
“Hang over” or <strong>the</strong> terrible hangover headache<br />
is immediately if you have <strong>the</strong> courage to drink<br />
again. esis echoed in <strong>the</strong> movie “<strong>Cocktail</strong>”<br />
with Tom Cruise where it is <strong>of</strong>ten prepared <strong>the</strong><br />
“Red Eye” simple mix with beer, egg and fresh<br />
tomato juice, in <strong>the</strong> aftermath <strong>of</strong> <strong>the</strong> closure <strong>of</strong><br />
bars colossal hangover.<br />
e Corpse Reviver is real alcohol bomb seems<br />
much more suitable as an aperitif or as an excellent<br />
evening after dinner, but Craddock writes<br />
in <strong>the</strong> councils <strong>of</strong> administration: “is drink<br />
should be drunk before 11am or at least every<br />
time you need energy”. For once I do not think<br />
you are agree with Mr. Craddock.<br />
Corpse Reviver N ° 2<br />
Gin-Cocchi Americano-Lemon juice-Absin<strong>the</strong><br />
e Corpse Reviver # 2 is a much more balanced<br />
and enjoyable cocktails, it was that <strong>the</strong><br />
two maggiormante popular, even if he had to<br />
bend to <strong>the</strong> harsh rules <strong>of</strong> Prohibition.<br />
e dosage <strong>of</strong> <strong>the</strong> ingredients must be absolutely<br />
perfect, because balance is very precarious,<br />
especially for <strong>the</strong> aspect <strong>of</strong> <strong>the</strong> lemon juice.<br />
Cocchi American’s presence is suggested by an<br />
expert mixologist J. Wilson American argues<br />
that <strong>the</strong> disappearance <strong>of</strong> Kina Lillet may have<br />
worthy substitute in <strong>the</strong> distinguished company<br />
<strong>of</strong> Cocconato (in Italy it is also much easier to<br />
nd that <strong>the</strong> latter Lillet Blanc again, much<br />
sweeter, which replaced <strong>the</strong> historical product).<br />
e droplets are deposited in a glass <strong>of</strong> absin<strong>the</strong><br />
before and with a clever rotating it to be made<br />
to adhere to glass, to develop <strong>the</strong> strong smell<br />
herbal, which is completed with <strong>the</strong> vermouth.<br />
Craddock says in his consignli use <strong>the</strong> drinks to<br />
be drunk, like <strong>the</strong> previous one, as a refreshing<br />
morning, but warns that “If you drink four <strong>of</strong><br />
<strong>the</strong>se in close sequence, we get <strong>the</strong> opposite<br />
result.”<br />
In <strong>the</strong> original language: “Unrevive <strong>the</strong> corpse<br />
again”<br />
We had no doubt, Mr. Craddock….<br />
CZARINA<br />
ank You Fulvio Piccinino<br />
Vodka-Dry Vermouth-Apricot brandy-Drops <strong>of</strong><br />
angostura bitter<br />
Fancy name for a classic mixing <strong>of</strong> <strong>the</strong> International.<br />
With <strong>the</strong> gure was intended Czarina royalist<br />
women, <strong>the</strong> wife <strong>of</strong> <strong>the</strong> Tsar in Russia before <strong>the</strong><br />
Bolshevik Revolution.<br />
With much less label, but with a good sense <strong>of</strong><br />
humor, an American bartender gave this highsounding<br />
name for a drink hat saw his birth<br />
presumably in <strong>the</strong> early fties, in <strong>the</strong> Cold War,<br />
Black Russian dell’apripista almost <strong>the</strong> same<br />
age, when <strong>the</strong> Vodka began to take its rst steps<br />
in Europe and America, only to be completely<br />
“cleared” by Ian Fleming in 1953 <strong>the</strong> famous<br />
English writer, creator <strong>of</strong> James Bond.<br />
e drink was a great success, especially as an<br />
aperitif, and also saw its encoding at <strong>the</strong> international<br />
level in 1961, when it was included<br />
in <strong>the</strong> list <strong>of</strong> <strong>the</strong> 100 IBA cocktail. As <strong>the</strong><br />
Claridge, which saw ano<strong>the</strong>r drink among its<br />
ingredients, and <strong>the</strong> vermouth apricot brandy,<br />
<strong>the</strong> Czarina was <strong>the</strong>n excluded from that list,<br />
was still enough demand to <strong>the</strong> early 90’s.<br />
Today, thanks to <strong>the</strong> success <strong>of</strong> vodka could be<br />
successfully repeated in many vodka bar.<br />
38 39
0 % Vol.<br />
Prices HK$ 100 for<br />
Hong Kong <strong>Menu</strong><br />
and RMB¥ 70 for<br />
Shanghai <strong>Menu</strong><br />
Victorian Lemonade<br />
Made with fresh Italian Lemon juice,<br />
white sugar and Sparkling or Still<br />
Water<br />
Carbonated to order in <strong>the</strong> tumbler...<br />
Peach and Cinnamon Soda<br />
Vanilla and Orange Soda<br />
yme and Lime Soda<br />
Lavender and Lemon Soda<br />
Chamomile tea and Orange peel Soda<br />
Ginger in a Pear Tree<br />
Pear juice muddled with fresh ginger,<br />
lemon and Maple syrup <strong>the</strong>n<br />
nished with a sprinkle <strong>of</strong> cinnamon<br />
40<br />
Tea Toddy<br />
Home Cinnamon Syrup, Elderower<br />
Cordial, dried roses and fennel seed<br />
Served in a teapot to help keep <strong>the</strong> cold<br />
out.<br />
Organic Fruit Blend<br />
Blended and not strained, fresh organic<br />
mixed fruit<br />
Bloody Maria<br />
g<br />
Fresh pachino juice, red pepper pulp,<br />
cucumber essence, Modena vintage<br />
balsamic vinegar, extra virgin olive oil.<br />
Seved with focaccia and cold pachino<br />
consomme’
HK$ 200 | RMB¥ 180