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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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
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