THE WORLD’S MOST EXQUISITELY CRAFTED VERMOUTH
THE
OUR HISTORY
Founded by Silvio Carta in the early 1950s focusing on the production of the traditional Sardinian wine Vernaccia di Oristano.
Silvio is Credited with bringing modern wine production to Sardinia and was the first to produce Vermouth on the island.
Silvio is now joined by his son, daughter and grandsons in running the company but still manages the family garden where the herbs and botanicals for the vermouth are grown and harvested.
Silvio Carta remains a family run enterprise with a longstanding obsession for excellent products that celebrate Sardinian heritage whilst having as little impact on the local environment as possible.
MANHATTAN
2 oz Nikka Coffey Grain
1 oz Silvio Carta Rosso
3 Dashes of Angostura Bitters
Combine all ingredients in a stirring vessel, add ice and stir for 10 seconds, strain into martini or Nick and Nora glass with a dropped cherry garnish
BOBBY BOO-URNS
1.5 oz Hankey Bannister
. 75 oz Silvio Carta Rosso
.25 oz Sesame Washed Amaro Abana
Combine all ingredients in a stirring vessel, add ice and stir for 10 seconds, strain over ice in a rocks glass
To Make Sesame Amaro
• In a mason jar, combine 750ml Amaro Abana with .5oz (15ml) toasted sesame oil
• Seal & shake, let sit in low boy fridge for 24 hours
• When batching: put rested sesame amaro in pastry funnel and let sit until the oil rises to the top
• Use the pastry funnel to separate the amaro and oil, trapping the .5oz of sesame oil in the funnel and discard
SAN FRANCISCO COCKTAIL (PART 2)
1 oz Silvio Carta Rosso
1 oz Mazzini Dry
1 oz Sour Cherry Gin Luxardo
2 Dash of Angostura Bitters
Combine all ingredients in a stirring vessel, add ice and stir for 10 seconds, strain into martini or Nick and Nora glass, garnish with lemon peel
SILVIO CARTA VERMOUTH ROSSO SILVIO CARTA VERMOUTH
AMERICANO
1.5 oz Silvio Carta Rosso
1.5 oz Luxardo Aperitivo
Fill a collins glass with ice and then combine ingredients, top with soda water and give a gentle stir. Garnish with an orange wheel
AMERICANO CLARO
1.5 oz Silvio Carta Bianco
1.5 oz Luxardo Bitter Bianco
Fill a collins glass with ice and then combine ingredients, top with soda water and give a gentle stir. Garnish with a lemon wheel
SHERRY & DAISY
1.25 oz Silvio Carta Bianco
1.25 oz Manzanilla Sherry
.5 oz Lemon Juice
.25 oz Simple Syrup
Combine all ingredients in a shaker, add ice, shake and double strain into coupe glass
BASILINIA
2 oz Silvio Carta Bianco
.5 oz Lime Juice
.25 oz Simple Syrup
4-5 Basil Leaves
Place all ingredients in a rock glass, give the basil a slight muddle, top with crushed ice and swizzle, garnish with a fresh basil leaf
HIRSCH MANHATTAN
2 oz Hirsch Bivouac
1 oz Mazzini Rosso
3 Dash of Angostura Bitters
1 Dash of Orange Bitters
Combine all ingredients in a stirring vessel, add ice and stir for 10 seconds, strain into martini or Nick and Nora glass with a dropped cherry garnish
NEGRONI
1 oz Luxardo Dry Gin
1 oz Mazzini Rosso
1 oz Luxardo Aperitivo
Combine all ingredients over a big rock in a rocks glass, stir generously, garnish with a lemon twist
BOULEVARDIER
1.25 oz Nikka Coffey Grain
1 oz Mazzini Rosso
.75 oz Luxardo Bitter
Combine all ingredients in a stirring vessel, add ice and stir for 10 seconds, strain into martini or Nick and Nora glass with orange expression
HANKY PANKY
1.5 oz Junipero Gin
1.5 oz Mazzini Rosso
.25 oz Luxardo Fernet
Combine all ingredients in a stirring vessel, add ice and stir for 10 seconds, strain into martini or Nick and Nora glass, garnish with lemon peel
OLD PAL
1 oz Junipero Gin
1 oz Mazzini Rosso
1 oz Mazzini Dry
Combine all ingredients in a stirring vessel, add ice and stir for 10 seconds, strain into martini or Nick and Nora glass with orange expression
SHERRY BERRY COBBLER
1.5 oz Mazzini Rosso
1.5 oz Oloroso
.25 oz PX Sherry
.25 oz Lemon Juice
3 Blackberries
Place all ingredients in a collins glass and muddle, top with crushed ice and swizzle, garnish with a mint sprig and finish with a compostable straw
NEGRONI BIANCO
1 oz Junipero Gin
1 oz Mazzini Bianco
1 oz Luxardo Bitter Bianco
Combine all ingredients over a big rock in a rocks glass, stir generously, garnish with a lemon twist
BOMBAY NORMANDIE
1 oz Christian Drouin Calvados
.5 oz Mazzini Bianco
.5 oz Mazzini Dry
.25 oz Luxardo Dry Curacao
Bar Spoon of Slaur Pastis
Combine all ingredients in a stirring vessel, add ice and stir for 10 seconds, strain into martini or Nick and Nora glass, garnish with lemon peel
GUAVA PALOMA
1.5 oz Convite Mezcal
1 oz Mazzini Bianco
.5 oz Guava Syrup
.5 oz Lime Juice
.25 oz Luxardo Bitter Bianco
Combine all ingredients in a shaker, add ice and shake hard, double strain of a collins glass filled with ice, top with La Croix Pamplemouse, garnish with grapefruit peel
GUAVA SYRUP
800g Ripe Guavas
1.5 qts Syrup
Place in bag and gently squash guava before adding syrup. Seal in bag and sous-vide at 70°C for 4 hours.
50/50 MARTINI
1.5 oz Junipero Gin
1.5 oz Mazzini Dry
Combine all ingredients in a stirring vessel, add ice and stir for 10 seconds, strain into martini or Nick and Nora glass, garnish with lemon peel
DRY FRAPPE
1.5 oz Mazzini Dry
1.5 oz Slaur Pastis
.25 oz Lime Juice
5 Mint Leaves
Combine all ingredients in a collins glass, or frappe glass, muddle, add crushed ice and swizzle, garnish with a mint sprig
DRY CAP
1 oz Mazzini Dry
1 oz Ypioca Cachaca
.25 oz Rich Syrup
.25 oz Lime Juice
2 Lime Wedges
Combine all ingredients in strong rocks glass, muddle to get lime oils out of the wedges, topped with cracked ice and stir gently
MS. PRESIDENT
1.25 oz Mekhong Rum
1 oz Mazzini Dry
.25 oz Luxardo Dry Curacao
.25 oz Grenadine
Combine all ingredients in a stirring vessel, add ice and stir for 10 seconds, strain into martini or Nick and Nora glass, garnish with lemon peel
the ARTIST
A San Francisco local, Nicolas Torres has been bartending in San Francisco for over 15 years. With extensive experience bridging neighborhood bars and dive bars to craft cocktail venues and fine dining establishments. Nicolas created the cocktail program at Lazy Bear in 2014 gaining two Michelin stars within the first 2 eligible years. He then moved on to open True Laurel where his current program highlights both wild and farmed local produce alongside rare, unique, and smallbatch spirits and wines. He is also the founder and beverage director of Buddy Wine Bar , and art gallery House of Seiko. Torres’ close collaboration with the kitchen has led him to develop a hyper seasonal bar program, as well as championing preservation and sustainable techniques.
2018
• Time Out Best New Cocktail Bar
• Esquires Top American Bars
• Bar Director of the Year SF Magazine
2019
• Star Chefs Rising Star
• SF Chronicle Bar Star
2021
• 50 Best Bars Discovery
• Top500 Bars
• Best Bar Team Honoree, Tales of the Cocktail
2023
• Best Bar Team & Best Cocktail Bar Honoree, Tales of the Cocktail
