Tales of the Cocktail 2013
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We invite you to embark on a mystical educational journey through the world of Fratelli Branca in this special tasting room experience. At the end of your sensorial experience, you will be rewarded in true Italian style. Curious? Come join us.
Join Edoardò Branca and Explore the World of Fratelli Branca
Candolini Grappa Bianca
First distilled in 1898 in the village of Tarento in Northern Italy using the time honored traditional distillation method.
Candolini Grappa Ruta
First distilled in 1898 in the village of Tarento in Northern Italy using time honored traditional distillation method. Ruta is unique in that it is aromatized by the infusion of oil from the ruta plant with the addition of a ruta twig. Ruta is a traditional herb used in grappa for its digestive properties.
House of Savoy
Ingredients: .75oz Candolini Grappa .75oz Punt e Mes .75oz Gran Classico .75oz Fresh Lemon Juice Method: Add ice, shake, and strain into a chilled lowball glass.
Caffé Borghetti Liqueur Made today using the original recipe from 1860 using a large scale ‘moka’ machine that is a Branca International patent. Caffé Borghetti is made from a blend of Arabica beans grown at high altitude in South America and Robusta beans from Africa.
2 Charlotte’s Web
Sambuca Oro Borghetti
Created in 2001 by Fratelli Branca after carrying out years of research to create the perfect sambuca recipe. Sambuca Oro Borghetti derives its unmistakable taste from star anise as well as a careful distilling process which leads crystal-like purity to the product.
Ingredients: 1oz Brancamenta 1oz Hendrick’s Gin .25oz Café Borghetti Sambuca .5oz Monin Vanilla Syrup 1oz Half & Half 2 dashes Angostura Aromatic Bitters Method: Combine all ingredients in a mixing glass with ice, shake and double strain into a chilled cocktail glass. Garnish with Café Borghetti Handwhipped Cream.
An aromatic secret recipe passed down from father to son in the Branca family since it was first produced in 1845. The recipe contains approximately 40 herbs, spices, roots and flowers from 5 continents. Some of these are aloe from South Africa, rhubarb from China, gentian from France, galingale from India or Sri Lanka, chamomile from Italy or Argentina. The golden-brown color is achieved from its various ingredients, as well as the slow and natural maturing in oak casks.
An herbal liqueur born in 1960 as a mint flavored edition of Fernet-Branca. The goldenbrown color comes from the natural coloring of its various ingredients, as well as the slow and natural maturing of more than 2 months in oak casks. When the maturing is completed, natural peppermint oil and sugar are added to Brancamenta to give it the unique taste for which it is known.
Fernet Cooler Ingredients: 1.5oz Fernet-Branca Method: Serve over ice and top with Pellegrino Aranciata.
Punt e Mes
Punt e Mes is a legend on its own, the story goes that back in the 1870 a stock broker, caught up in a debate with a few colleagues at Bottega Carpano, ordered a vermouth laced with half a dose of quina liqueur using a Piedmont dialect expression: “Punt e Mes” (roughly translatable as “one and a half”). The Carpano family secret recipe consists of a dry white wine sweetened with sugar and flavored with a blend of over 15 herbs.
Carpano Antica Formula The world's first vermouth and today is made following the original recipe from 1786. Carpano Antica is made from 7 white grape varietals from the Piedmont region in Italy with approximately 20 different macerated and boiled herbs, roots and spices to make it truly unlike any other vermouth.
Manhattan (2 ways)
Ingredients: 2oz Templeton Rye Whiskey or Zaya Rum .5oz Carpano Antica Formula 2 dashes of bitters Method: Combine ingredients and stir with ice. Strain into a martini glass. Garnish with a cherry. (May also be served on the rocks).