Otto e Mezzo – World's Best Cocktail Menu - Tales of the Cocktail

Drinks Compendium 

& 

Collection 

by 

Giancarlo Mancino 

2012-2013 VOL.1 

Hong Kong Shanghai

Every good recipe starts with good ingredients 

to create the ultimate experience! 

From the lm set of Federico Fellini’s “8 and 

a half ”, the 1963 epic, to the Kitchen’s of 

Chef Umberto Bombana’s “3 stars Michelin” 

restaurant, aptly named aer the movie, with 

the “speak easy” Era thrown in, Giancarlo 

Mancino soon inspired himself to create a 

masterpiece of his own,……. is Compendium 

and Collection. 

Picking out the glamour of Fellini with a 

large pinch of Bombana’s Italian palette and a 

measure of the forbidden speak easy delights, 

he has mixed up some new and old recipes, 

bringing back the forgotten spirits, bitters and 

ingredients that make all the classics, Classic! 

Please enjoy this year with us.

“People 

aren’t just 

talking about 

World-renowned Mixologyst and award winner 

Giancarlo Mancino has created especially 

for Otto e Mezzo Bombana a unique and classic 

collection of cocktails for your enjoyment. 

His expertise and talent behind the bar will surely 

delight as solo or as food pairing for your ultimate 

experience! 

From his beginnings in Pignola, Italy, to where we are 

now, Giancarlo has earned his recognition as one of 

the world’s top Bar Personalities who has created some 

of the best cocktails for some of the best people. 

Here for you at Otto e Mezzo by Giancarlo Mancino 

Enjoy and cheers! 

our food”

Hong Kong Menu 

All prices are in Hong Kong Dollars 

and are subject to 10% service charge 

Index 

Il Bere Miscelato of Villa Zarri 

e Method of Mixing 

8 ½ Popular and Famous 

e Old Fashioned Collection 

Cocchi and Futuristi 

Forgotten Cocktails 

0 % Vol. 

p.8 

p.12 

p.20 

p.26 

p.32 

p.40 

Shanghai Menu 

Prices are net in Rmb. Gratuities for 

the sta are welcome

Il Bere Miscelato of 

Villa Zarri 

The Mothod of Mixing of Villa ZArri 

These 9 Cocktails were created for 

Villa Zarri at Otto e Mezzo by me 

last May,with a classic twist in mind. 

Using these hand made Italian Brandies, 

made by distilling wine produced from 

Trebbiano grapes grown on the hillsides 

of Tuscany and Emilia Romagna, I 

recreated some of the old Cocktails that 

we all know so well. Combining the 

delicate avours to make the perfect 

anytime drinks. 

g 

t 

1.GUIDONI 2.ROMAGNA 3.CHERRY BRANDY 

SOUR 4.ZARRI TIRAMISU 5.8 1/2 BONBANA 

6.ITALIAN SUMMER 7.MACADAMIA 

ALEXANDER 8.SANGRIA BIANCA 9.ROSSA 

8 10 

1 

4 

7 

2 

5 

8 

3 

6 

9

SANGRIA BIANCA 

10 cl 10y Traditional Blend Brandy 

Villa Zarri 

5 cl Italian dry white wine 

3 cl Martini Bianco 

1 cl Gin 

3 cl Peach liqueur 

1 cl Cointreau 

5 cl Clear apple juice 

Seasonal fresh fruits 

Use the build method and pour all the 

ingredients together into a jug, add ice 

and fresh seasonal fruits. 

Serve in glasses on the side containing 

ice and fruit. 

ROSSA 


Villa Zarri 

2 cl Fresh Raspberry Puree 

2 cl Lemon Juice 

2 cl Raspberry syrup 

Soda Water 

Raspberries, Lemon, Orange 

Drop 4 fresh raspberries into a highball 

glass and lightly bruise with a muddler, 

add the Brandy, lemon juice, raspberry 

syrup and the raspberry puree, add ice 

and top up with soda. Stir the mixture 

together to ensure that liquid and fruit 

is evenly distributed. 

Garnish with fresh raspberry, lemon 

and orange 

t t 

MACADAMIA ALEXANDER 


Villa Zarri 

1 cl Crème de cacao white 

2 cl Macadamia syrup 

2 cl Fresh cream 

Cinnamon powder 

Pour all the ingredients into a Boston 

shaker glass, shake and strain into 

a Martini glass and decorate with 

cinnamon powder 

ChERRY BRANDY SOUR 

5 cl Cherry Brandy Villa Zarri 

3-4 Drops Angostura Bitter 

3.5 cl Passion Fruit puree 

2 cl Sugar Syrup 

1 Passion Fruit 

Pour all the ingredients into a Boston 

shaker glass, shake mixture vigorously 

and strain into a rock glass over ice, 

garnish with ½ passion fruit 

GUIDONI 

3 cl Villa Zarri Cherry Brandy 

1 cl Beefeater Gin 

2 cl Carpano Antica Formula 

1 drop of ne orange bitter 

Build & stir the ingredients on ice 

using an old fashioned glass, garnish 

with fresh cherry 

ROMAGNA LIBRE 

5 cl Cherry Brandy Villa Zarri 

Top up with chilled Coca Cola 

Build & stir the ingredients on ice 

using a high ball glass, garnish 

with a fresh wedge of orange 

8 1/2 BOmBANA 

3 cl Brandy and Coee Liqueur 

Villa Zarri 

1 cl Chocolate syrup 

1 Short espresso 

APART 

2 cl Sambuca 

3 cl Cream 

1 Star Anise for garnish 

Chill a Martini glass, pour the Brandy, 

chocolate syrup and the espresso 

into a Boston shaker, shake hard and 

then strain into the glass. Shake again 

the Sambuca together with cream then 

strain and layer, garnish with star Anise 

Prices HK$ 130 for 


and RMB¥ 80 for 


ITALIAN SUMMER 

4 cl Brandy and Coee Liqueur 

Villa Zarri 

2 cl Almond syrup 

10 cl Fresh milk 

2 Scoop hazelnut Gelato 

2 hazelnut Cookies 

Pour all the ingredients into a blender 

with crushed ice, blend for 1 minute 

and 

pour into a long drink glass. Garnish 

with crumbled hazelnut cookies. 

ZARRI TIRAMISu 

3.5 cl Brandy and Coee liqueur 

Villa Zarri 

1 cl Vanilla liqueur 

2 cl Dark chocolate syrup 

3.5 cl Vanilla custard 

1.5 cl Cream 

1 Tea spoon dark chocolate powder 

Decorate a stylish dessert glass with 

dark chocolate syrup, pour the brandy, 

vanilla custard, vanilla liqueur and the 

cream into a Boston shaker glass, shake 

mixture over ice and strain into the 

glass. Dust heavily with dark chocolate 

powder to mimic the appearance of 

Tiramisu 

10 11

popular and 

famous Cocktails at 

Otto e Mezzo Hong Kong, 

created and Served during 

2011 

These cocktails became signature 

drinks for Bombana’s bar and 

will remain ever popular. From 

Deluxe Martinis to avoured Bellinis, 

Mediterranean drinks and Italian 

aperitifs, with special experiences of 

Gins and Tonics… 

12 

g 

OTTO TACCO





t t 

DELUXE MARTINI 

Deluxe Martini Cocktail 

All up to you and the Bartender, please 

choose your liquids and the method 

and we will impress you. 

Van Houten Swiss Cocoa Martini 

Just order it! 

Rosemary and Thyme – Gin and Tonic 

VAN HOUTEN SWISS COCOA MARTINI 

Earl grey tea – Gin and Tonic 

Celery- Gin and Tonic 

Otto Tacco 

A delicate Aperitif, Aperol, fresh 

Orange juice, Orange Bitters, Home 

made Saron Vodka and Grand 

Marnier. ere is a funny story behind 

this Cocktail, if you see Giancarlo 

around ask him about it! 

14 15

Morello Cherries Campari Aperitivo 

Bitter Campari shaken with 

Maraschino, Morello cherries puree, 

Pama, and Pomegranate juice, served 

with cheese tasting and home made 

orange marmalade. 

Val Di Non Green Apple Martini 

Pressed green apples with almonds, 

green apple vodka, green apple liqueur. 

Original Sgroppino 

Classic Italian sorbet with “Italian 

Gelato”, Limoncello, Grappa and 

Prosecco, made traditionally in a 

ceramic pot with a spoon and fork. 

Arabica Caffe’ Hazelnut Martini 

Not just a regular Espresso Martini. 

Sours & Collins 

Many say that I make the best in the 

world, try one and see if you agree!! 

16 

t 

5 

MORELLO CHERRIES CAMPARI APERITIVO 

VAL DI NON GREEN APPLE MARTINI

Bellini-Raspini-Rossini 

Please choose between white peach, 

raspberry or strawberry and we will stir 

it for you with Prosecco. 

t t 

Basilico Mojito 

With 3 year old Havana Club, vanilla 

sugar, Italian Basil, Amal lemons and 

San Pellegrino Water. 

Lodano Sangria Bianca 

BELLINI-RASPINI-ROSSINI 

White wine Sangria, lightly shaken, 

served with mixed berries and Iberico 

Ham on crisp bread 

BASILICO MOJITO 

LODANO SANGRIA BIANCA 

18 19

The Old Fashioned 

Collection 

dedicated few……. 

A 

20 

g 

OLD FASHIONED





t t 

Mr. Matter Old Fashioned 

Made September 2011 at 9.25 in 

the evening. Rye, 2 brown lumps of 

sugar, 100% Arabica extract coee, 

Cardamom bitters, soda 

water, orange and lemon peel 

Bava Old Fashioned 

Made, November 2011 for Roberto 

Bava “Cocchi”. American Bourbon, 

2 white lumps of sugar, extreme 

Absinthe, pink grapefruit bitters, 

Barolo Chinato Cocchi, Vanilla pods, 

soda water, pink grapefruit peel 

J.Magliocco Old Fashioned 

To Mr.Joseph of Michter’s Distillery. 

Michters Rye 25 years, 2 white lumps 

of sugar, orange bitters, chocolate 

bitters, dash of Maraschino, plenty 

of soda water, lots of orange peel and 

home made Maraschino cherries 

Camus Double Matured Old Fashioned 

Dale and I made this for Mr. Camus, 

Hong Kong 2011. Frozen Camus 

Cognac, 1 dried plum, raisins, vanilla 

sugar, Nectar Sherry Gonzalez Byass, 

still mineral water, lemon peel 

ZACAPA 23 Old Fashioned 

e only Rum I believe that can be 

used as a good variation of the Old 

Fashioned. e original way to make 

an Old Fashioned, no whiskey, with 

Rum. 

Nikka Old Fashioned 

5 

A contemporary Old Fashioned with 

Japanese Pure Malt, created by me in 

London in 2003. Nikka 15 Years, 1 

white lump sugar, home made Coca 

Cola syrup, soda water and lots of 

lemon peel 

22 23

Cocchi and 

Futuristi 

120 

Year Old company, Giulio 

Cocchi from Asti, producing 

magnicent products, Americano Cocchi, 

Barolo Chinato and Storico Vermouth di 

Torino. Very unique items for the world 

of Mixology, presented in the top and 

exclusive Cocktail Bars around the world, 

very popular in USA. Futurism was an 

artistic movement in Italy in the twentieth 

century. is artistic movement developed 

in other countries , particularly Russia and 

France. e Futurists explored every form 

of expression, from painting to sculpture , 

in literature (poetry and drama), in music 

, architecture , dance , photography , in 

lm and even in Drinks. e ocial name 

of the movement is due to the Italian poet 

Filippo Tommaso Marinetti. Please enjoy 

my variations. 

g 

26 27

t 





Cocchi Vesper 

40ml Americano Cocchi 

30ml Gin 

10ml Vodka 

Orange Bitters 

A unique version of the Original Vesper 

with China Lillet, using Americano 

Cocchi, gin, vodka and orange peel. 

Martinez 

30ml Storico Vermouth di Torino 

20ml Maraschino 

20ml Old Tom Gin 

Old style Bitters 

Lemon Peel 

is amazing cocktail dates as far 

back as 1881, paving the way for the 

Martini. 

Adonis 



40ml Tio Pepe 

Lemon and Orange Bitters 

A simple yet fabulous twist on the 

Adonis. 

Milano-Torino 


40ml Bitter Campari 

Orange peel 

One of the oldest Cocktail/Aperitivo in 

Italy, Milano because of Bitter Campari 

and Torino, because of the Vermouths. 

29

Vintage Negroni 

5 ml of Gancia Arancio 1970 

5 ml Pink grapefruit Bitters 

10ml Barolo Chinato 


15ml Gin 

15ml Bitter Campari 

Wedge of orange and Pink grape fruit 

peel 

Something I would love to drink everyday 

with good friends!! 

Negroni/Americano Cocchi 


20ml Aperol 

10ml Genever 

lots of orange peel 

A lady's version of Negroni, Lighter! 

30 

t 

Decisone 

40ml Aged Rhum 

40ml Barolo Chinato 

Lots of Mandarin Zest 

Polibibita inventata da Filippo Tommaso 

Marinetti “per mangiare” o 

con funzione “snebbiante”. La buona 

gradazione alcolica serviva a prendere 

decisioni su importanti questioni, 

sgombrando il campo dalle inibizioni 

della morale di inizio novecento. 

Rimane l’unica polibibita a contenere 

un distillato straniero: la spiegazione 

sta nel fatto che il Rum era considerato 

un bene coloniale, come del resto lo 

erano l’ananas e i datteri.

Forgotten 

Cocktails 

Old timers such as these are far too 

important to be left behind.Created 

by some Father Bartenders of yester 

year and deserve to be broughtback 

for those of you who want a bit of nostalgia….. 

ese guys go way back to the 1800’s 

simple, elegant and full of history! 

1.WHITE LADY 2.B&B 

3.MINT JULEP 4.CHAMPAGNE 

COCKTAIL 5.GARIBALDI 

6.NEGRONI 

g 

1 

3 

5 

2 

4 

6 

32 33

Prices HK$ 130 in 


and RMB¥ 80 in 


AVIATION 

Gin-Maraschino-Crème de violetteemon juice 

e Aviation was created by Hugo Ensslin, head 

bartender at the Hotel Wallick in New York, in 

the early twentieth century. e rst published 

recipe for the drink appeared in Ensslin's 1916 

Recipes for Mixed Drinks. Ensslin's recipe 

called for 1½ oz. El Bart gin, ¾ oz. lemon juice, 

2 dashes maraschino liqueur, and 2 dashes 

crème de violette, a violet liqueur which gives 

the cocktail a pale sky-blue color. 

Harry Craddock's inuential Savoy Cocktail 

Book (1930) omitted the crème de violette, 

calling for a mixture of two-thirds dry gin, 

one-third lemon juice, and two dashes of maraschino. 

Many later bartenders have followed 

Craddock's lead,leaving out the dicult-to-nd 

violet liqueur. 

BRONX 

Gin-Sweet Vermouth-Dry Vermouth-Orange 

juice 

e Bronx Cocktail, strange to say, was invented 

in Philadelphia, of all places! ere it might 

have remained in obscurity had it not been for 

one Joseph Sormani, a Bronx restaurateur, who 

discovered it in the Quaker City in 1905. 

te original recipe has been greatly distorted 

brandy, 

in the course of years, but here's the original to 

guide you and to compare with the other recipes 

being used: Four parts of gin, one part of 

orange juice and one part of Italian Vermouth. 

Shake thoroughly in ice and serve. 

SAZERAC 

Rye-White Sugar-Peychaud bitters-Absinthe- 

Lemon peel 

is American classic is a sublime sipping 

drink. Legend has it that its origins began in 

Peychaud’s Pharmacy, New Orleans where 

Peychaud himself, a young Creole apothecary, 

would serve a drink based on cognac mixed 

with his proprietary bitters to treat stomach 

aches and other illnesses, the brandy and bitters 

buzz caught on with Peychaud’s friends and 

then in the coee houses. In 1853 the Sazerac 

Coee House opened in a rough back street 

known as Exchange a Alley. e Coee House 

made the Brandy cocktails a rage and ingredient 

that give it its name as the bar’s cognac, exclusively 

imported from France, Sazerac de Forge 

et ls. Around 1870 the cognac was replaced 

with Rye whiskey, probably due to phylloxera 

epidemic that devastated the European vines 

and production of Cognac, and a taste of Absinthe 

was added. 

B&B Cocktail Brandy and Benedectine 

A classic mix of fell by the wayside, perhaps 

because of the contemporary crisis of aged 

brandies and liqueurs, supplanted in consumer 

preferences, the so-called white products and 

tropical avoring. 

e Benedictine monastery of inspiration is a 

liqueur made from 27 herbs, post infusion in 

French cognac, from the areas less suitable for 

Bois. is liquor was mixed with the excellent 

in the early 30’s, a barman from the 

famous local “21” on Broadway in New York. 

Nothing more simple, even obvious reasoning 

that led to the invention of the Rusty Nail, 

combined with the ease of running for beginners, 

but that was an incredible success, perhaps 

because the consumer decides his favorite 

brandy or cognac to “dilute” the Liquor… Such 

was the success that he decided to produce the 

Benedictine cocktail “ready to drink” already 

full, but that did not succeed just because he 

lost his admirer the pleasure of the choice of 

dilution. 

e drink is often used in a balloon from 

Cognac with crystalline ice and playing on the 

sugar level lies on the distilled liquor, to achieve 

the bi-layer, typical of Pousse café. Optionally 

the customer can also be drunk straight and 

mixed in the tumbler. 

A popular variation of this cocktail is the Kentucky 

Colonel, which sees the replacement o 

brandy with the bourbon, in an amount slightly 

higher, brining the basic alcoholic and Benedictine 

4.5 cl 1.5. 

GARIBALDI 

Campari-Orange juice 

Another great classic of mixing, encoded within 

the 60 classic IBA. e drink is named in 

honor of the hero of Two Worlds and craftsman 

Unit Italy, precisely in 2011 that saw its 150th 

anniversary. e color draws the red shirts of 

Garibaldi and it is a wise and symbolic union 

of Italy, from the two ingredients of the drink, 

the Milanese Campari and blood orange juice, 

for which Sicily is known throughout the world. 

e name of its creator is not given to know, 

nor the place of its creation, what is certain that 

the drink, never as in 2011, will be revived and 

promoted. 

t 

GIN & IT 

Gin-Sweet Italian red Vermouth, known at the 

time, as Vermouth of Turin 

e drink was invented by the bartender at the 

American Cherley Rachet Club of New York 

in the 30’s, when the wine-based products were 

almost completely absorbed the shock of the 

devastation of phylloxera. e drink, in fact a 

variant of Gin & French that he saw the use of 

French dry vermouth, has a precise meaning 

in his name. e work “IT” stands for “Italian 

vermouth”, the inimitable Vermouth of Turin, 

which was invented by Antonio Benedetto 

Carpano in his bakery and bar in the center of 

the city of Savoy. 

Angelo Zola, as a good Piedmont Lake Viveash, 

says in his notes that this is the real mix of gin 

and vermouth, in fact, he thinks, perhaps rightly, 

that the version is too dry Dry Martini and 

face losing the typical softness and complexity 

to the taste of fortied wine from Piedmont. 

GOLDEN DREAM 

Galliano-Cointreau-Cream-Fresh orange juice 

is drink was created by Raimundo Alvarez, 

famous bartender at the Old King Bar in 

Miami, is dedicated to the eternal dreamer and 

Joan Crawford, born Lucille Fay to Sur, who 

was fond of cream. 

e drink is very sweet and creamy, probably 

served to sweeten the non-trivial task that 

the diva had four marriages, two disinherited 

children of four and adopted as a model whose 

face was taken from Disney’s designers to 

create the evil witch in “Snow White and the 

Seven Dwarfs. “His life began in 1905, was at 

least rewarding professional and joys, in fact, 

won an Oscar for the interpretation “Mildred 

Pierce” and participated in dozens of hit movies 

including “Grand Hotel” and “Johnny Guitar”. 

34 35

Another version says that the less reliable drink 

was created, also in Florida, but a little further 

north, and specically in Orlando, during a 

charity event to raise funds held by women. It 

is not given to know the inventor nor the date 

of birth, it is said only that the cocktail was a 

huge success, which has earned the honor of the 

chronicles of the time. 

GOD FATHER 

Whiskey-Amaretto Disaronno 

e writer Mario Puzo, and Italian-American 

origins bells, writes in His 1969 masterpiece 

“e Godfather”, “e Godfather”. 

With the same name is a cocktails a intriguing 

marriage between the traditional distilled liquor 

and the symbol of American Italian, still number 

one in the world, the Amaretto di Saronno. 

e drink will have great success in the United 

States, as well as the lm screened for the rst 

time in 1972, which will be the rst in a long 

series of Maa movie inspired by this masterpiece. 

e rst lm starred Marlon Brando, who 

became an icon of cinema more critically acclaimed, 

thanks to its perfect recitation and 

reading of the character, whose characters 

became real catchphrases of the time. 

For the sequel to e Godfather “Part II” and 

“Part III” there will be interpretations of the 

sacred cows of the prestigious Hollywood lm, 

the Italian-American actors Al Pacino and 

Robert De Niro. 

DANDY COCKTAIL 

Rye whiskey-Red Vermouth-Cointreau-Aangostura 

bitter 

A drink from the Savoy Cocktail Book encoded, 

by Harry Craddock, supposedly invented at 

36 

t 

the end of ‘800, as evidenced by its entry in 

the legendary “Cocktail Boothby’s American 

Bartender” from 1891, a book with 361 recipes 

and tricks of the trade. 

e drink is undoubtedly a child of this period, 

having known a few ingredients, but in the 

decoration of two components zest one lemon 

and one orange, one small element of innovation, 

such as the presence of Cointreau instead 

of ‘Bitter Orange ubiquitous. 

e name Dandy, it therefore seems appropriate, 

resulting from a movement of innovative 

thinking and eccentric, the birth of conemporary 

cocktails, which ahd its maximum development 

begins with the 1900. We cannot however 

know if the “followers” of this movement 

were consuming this drink, or if the name has 

been given by a simple combination of ideas. 

With dandyism was intended to be a wanted 

man in the elegance of the language of clothing, 

original, sometimes quirky and provocative in 

their choices, with an artistic soul arose in a 

higher rejection snobbistico for the masses and 

approval, which is defended closing in his world 

of objects sought. 

One of the most prominent exponents of the 

movement was Oscar Wilde, the famous Irish 

writer known for his aphorisms and paradoxes 

of life rather intense and eccentric, while in 

Italy we Gabriele D’Annunzio, who sealed his 

convictions in the book “e Pleasure”. 

Bramble 

Gin-Lemon juice-Sugar syrup-Blackberry 

liqueur 

e birth of this cocktail, called a “modern classic” 

back in the mid-80, by Dick Bradsell, a true 

innovator who revolutionized with its original 

proposals, the mixology and bartenders created 

the phenomenon of superstars, able to inuence 

generations to come. 

It ‘been called the “King of Cocktails” by the 

Observer newspaper, who has revolutionized 

the panorama of the mixing of the scene in 

London, which was compared to that of the 

celebrity chefs who worked in the metropolis. 

e cocktail, according to reports from the 

same Bradsell, was invented while working at 

Fred’s Club in Soho, but it was done consistently 

well in the next bar where he worked, 

including the Match and Player, recognized 

cornerstones of drinking quality of the capital 

English in years 80 and 90. 

anks to well-deserved reputation of its creator, 

this simple and ingenious cocktails in 2011 

has earned the inclusion in the magnicent 60 

IBAs, demonstrating that a drink balanced, with 

few ingredients is always the best. 

e drink is currently present in many popular 

bars and cocktail list already has come “twist” 

and interpretations by other colleagues, because 

it is known that imitation is the rst form of 

admiration. 

t 

CARUSO 

MOSCOW MULE 

Gin-Dry Vermouth-Green creme de menthe 

e cocktail was created in honor of the famous 

tenor Caruso was born in Naples,who was the 

idol of the fans by the late 800 and early 900. It 

is said that the drink was created in 1903, in the 

bar of New York’s Metropolitan eater, where 

the famous singer was interpreted Rigoletto and 

his honor. Others claim that the drink was born 

in New York Knickerboxer, as a variant of the 

famous dessert martinis, containing a part of 

the Caruso mint. Another version says that the 

cocktail was created by a bartender, fans of the 

tenor, at the Hotel Sevilla in Cuba, during a 

holiday on the Caribbean island of Caruso. 

37

ROSE 

Cherry liqueur-Maraschino or Kirsch-Dry 

vermouth 

is cocktail drink cocktails vies for the title of 

world’s oldest with the Sazerac. 

It was codied in 20 years, but was done well 

before, in fact we have the recipe written on a 

menu of 1875. 

e cocktail has four versions, the one shown is 

the ocial IBA, the others are from France and 

England. 

His rst ocer was Johnny Mitta mixing of the 

Chatham Bar in Paris, around 20 years, Rose 

was named the drink with strawberry juice, 

instead of Cherry Brandy, in the ’22 Rose appears 

in a book of cocktails “How to mix em” 

by Robert Vermeire, in a version where the gin 

is also placed in a mixture similar to a Perfect 

Martini. 

In 29 came the release of such a Paul Colin, a 

bartender in Paris, which brought the recipe 

with gin, vermouth and cherry brandy, and nally 

the “Savoy Cocktail Book” of 1930 which 

proposed even the Rose with gin, dry vermouth, 

apricot brandy, grenadine and English. 

As usual we will never know the truth, those 

read the will to try, not all at once, of course, 

and then not to drive… 

MOSCOW MULE 

Vodka-Lime-Ginger beer 

e “Moscow Mule” is a cocktail particular, as 

stated in the original recipe served in glasses or 

cups made of copper complements the launch 

of the drink. 

e Moscow Mule was born in 1947, to accommodate 

the launch of Smirno vodka in the 

U.S. market, which a little later will determine 

the “Vodka Craze” or the Russian craze of the 

distillate, used in dozens of drinks and taken to 

t t 

the ultimate success of James Bond with his famous 

Vesper, then transformed into Vodkatini, 

to accommodate the fashion. 

e drink was invented by three businessmen 

who gathered in New York, at the Chatham 

Hotel, to discuss and decide on a common 

strategy for the launch of new products in the 

U.S. market. 

e rst, John Martin, head of a major distributor 

of alcoholic beverages and food, Heublein 

Brothers, according to Jack Morgan, owner of 

Cock and Bull Products, manufacturer of soft 

drinks among which stood the little-known and 

sold Ginger Beer, as well as owner of a famous 

restaurant in Los Angeles with the same brand 

and Rudolf Kunett, president of Smirno, 

about to be launched in the U.S.. 

e drink was an example of co.marketing incredible 

and overwhelming, two semi unknown, 

the ginger beer, hitherto little appreciated, and 

vodka, a distilled-poor Russian Polish origin, 

who together formed an overwhelming success. 

e drink, despite the New York native, was 

very popular on the West Coast, Los Angeles, 

where Morgan had his own restaurant on 

Sunset Boulevard, which was the vehicle towed 

to the success of the “Mule”, which began to 

climb the peaks of the preferences such as local 

newspapers headlined, playing on the name 

of the cocktail. e real “trick” to the success 

of the drink was in ther service of the copper 

cups, curious ploy devised by martin himself, 

who launched the promotional campaign of the 

drink, trusting in this innovation, to convince 

consumers to leave gin and rum, instead of 

vodka. 

Corpse Reiver N ° 1 

Cognac-Calvados-Sweet Vermouth 

e Corpse Reviver (1 and 2) are two versions 

of a successful cocktail quoted by Harry Craddock’s 

Savoy Cocktail Book in. 

e drink had enormous good fortune of the 

late ‘800 at the beginning of 900, then get 

lonely at the beginning of Prohibition. 

e name could be translated to “Revive Corpses” 

was born as a cocktail in the morning, after 

drinking copious libations the night before, 

taking an old English rule which stated that 

“Hang over” or the terrible hangover headache 

is immediately if you have the courage to drink 

again. esis echoed in the movie “Cocktail” 

with Tom Cruise where it is often prepared the 

“Red Eye” simple mix with beer, egg and fresh 

tomato juice, in the aftermath of the closure of 

bars colossal hangover. 

e Corpse Reviver is real alcohol bomb seems 

much more suitable as an aperitif or as an excellent 

evening after dinner, but Craddock writes 

in the councils of administration: “is drink 

should be drunk before 11am or at least every 

time you need energy”. For once I do not think 

you are agree with Mr. Craddock. 

Corpse Reviver N ° 2 

Gin-Cocchi Americano-Lemon juice-Absinthe 

e Corpse Reviver # 2 is a much more balanced 

and enjoyable cocktails, it was that the 

two maggiormante popular, even if he had to 

bend to the harsh rules of Prohibition. 

e dosage of the ingredients must be absolutely 

perfect, because balance is very precarious, 

especially for the aspect of the lemon juice. 

Cocchi American’s presence is suggested by an 

expert mixologist J. Wilson American argues 

that the disappearance of Kina Lillet may have 

worthy substitute in the distinguished company 

of Cocconato (in Italy it is also much easier to 

nd that the latter Lillet Blanc again, much 

sweeter, which replaced the historical product). 

e droplets are deposited in a glass of absinthe 

before and with a clever rotating it to be made 

to adhere to glass, to develop the strong smell 

herbal, which is completed with the vermouth. 

Craddock says in his consignli use the drinks to 

be drunk, like the previous one, as a refreshing 

morning, but warns that “If you drink four of 

these in close sequence, we get the opposite 

result.” 

In the original language: “Unrevive the corpse 

again” 

We had no doubt, Mr. Craddock…. 

CZARINA 

ank You Fulvio Piccinino 

Vodka-Dry Vermouth-Apricot brandy-Drops of 

angostura bitter 

Fancy name for a classic mixing of the International. 

With the gure was intended Czarina royalist 

women, the wife of the Tsar in Russia before the 

Bolshevik Revolution. 

With much less label, but with a good sense of 

humor, an American bartender gave this highsounding 

name for a drink hat saw his birth 

presumably in the early fties, in the Cold War, 

Black Russian dell’apripista almost the same 

age, when the Vodka began to take its rst steps 

in Europe and America, only to be completely 

“cleared” by Ian Fleming in 1953 the famous 

English writer, creator of James Bond. 

e drink was a great success, especially as an 

aperitif, and also saw its encoding at the international 

level in 1961, when it was included 

in the list of the 100 IBA cocktail. As the 

Claridge, which saw another drink among its 

ingredients, and the vermouth apricot brandy, 

the Czarina was then excluded from that list, 

was still enough demand to the early 90’s. 

Today, thanks to the success of vodka could be 

successfully repeated in many vodka bar. 

38 39

0 % Vol. 





Victorian Lemonade 

Made with fresh Italian Lemon juice, 

white sugar and Sparkling or Still 

Water 

Carbonated to order in the tumbler... 

Peach and Cinnamon Soda 

Vanilla and Orange Soda 

yme and Lime Soda 

Lavender and Lemon Soda 

Chamomile tea and Orange peel Soda 

Ginger in a Pear Tree 

Pear juice muddled with fresh ginger, 

lemon and Maple syrup then 

nished with a sprinkle of cinnamon 

40 

Tea Toddy 

Home Cinnamon Syrup, Elderower 

Cordial, dried roses and fennel seed 

Served in a teapot to help keep the cold 

out. 

Organic Fruit Blend 

Blended and not strained, fresh organic 

mixed fruit 

Bloody Maria 

g 

Fresh pachino juice, red pepper pulp, 

cucumber essence, Modena vintage 

balsamic vinegar, extra virgin olive oil. 

Seved with focaccia and cold pachino 

consomme’

HK$ 200 | RMB¥ 180

Otto e Mezzo – World's Best Cocktail Menu - Tales of the Cocktail

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