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A c c a demia Luigi Bormioli in collaboration w i t h M a r c o P i s t o n e p r e s e n t s :

culturalCocktail

made in Italy

A small guide to cocktail tasting with the glasses of Accademia d e l B a r b y L u i g i B o r m i o l i


ACCADEMIA

“ Serving a cocktail in the wrong glass

means serving

the wrong cocktail” M. Pistone

T

his is not a typical book of cocktail recipes. It is the account of a journey that began from traditional drinks and that continued with a new concept of cocktail. This guide shows how the art of mixing can be extremely surprising and rewarding. It also proves that a cocktail can be a true cultural experience by combining Italian drinking culture with foreign ones.It is a collection of ideas and suggestions coming from the most ancient Italian tradition. A combination of glasses and innovative cocktails that complement each other in order to offer an excellent service. Because when discussing about bars… … the glass is not a minor detail!

3


ACCADEMIA

“ Serving a cocktail in the wrong glass

means serving

the wrong cocktail” M. Pistone

T

his is not a typical book of cocktail recipes. It is the account of a journey that began from traditional drinks and that continued with a new concept of cocktail. This guide shows how the art of mixing can be extremely surprising and rewarding. It also proves that a cocktail can be a true cultural experience by combining Italian drinking culture with foreign ones.It is a collection of ideas and suggestions coming from the most ancient Italian tradition. A combination of glasses and innovative cocktails that complement each other in order to offer an excellent service. Because when discussing about bars… … the glass is not a minor detail!

3


A

great cocktail requires the balanced combination of: colour, scent, taste, attention to detail and a special presentation. The colour of a cocktail occurs by the wide range of coloured ingredients that can be used: fruit juices, wines liquors, bitters‌ etc. The result is a colourful liquid, with various shades that reflect the colours of the different ingredients used and the form of preparation. The scent of the cocktail can be identified and coded in two different ways: via nasal way, by simply inhaling, or through retronasal way, exhaling after swallowing. In the first scenario the odorous particles reach the olfactory mucosa by diffusion process. The aromas are mixed with air and the nasal cavity is filled up. In the second case, on the contrary, the hot temperature in the cavity of mouth and the low temperature of the beverage in the mouth create a sort of pressure that moves the fumes of the drink from the mouth to the nose: this phenomenon

determines the persistence of the liquid throughout the tasting process, which corresponds to the time in which one continues to feel the aromas after having swallowed the drink. Through taste we first check and register the gustatory sensations, and then the tactile and olfactory sensations thanks to the retronasal tasting. The taste sensation allows the registration and appreciation of the four fundamental flavours: sweet, bitter, salty and sour. This function is performed by the tongue. The tactile sensation allows for the perception of the astringency, the warmth or the tingling sensation of a liquid and it is a characteristic registered by the mucosa of the mouth. If the alcohol content of the drink is lower than 12% there will be a sensation of warmth and smoothness in the mouth. If the alcohol content is higher there will be a vigorous and burning sensation which can be reduced by coldness using ice in suitable glasses. These characteristics must coexist within the same glass in a balanced way. The bartender’s skills are demonstrated when he can create a balance among all the components of a cocktail and among the preparation techniques, therefore optimising the ratio between alcohol, aromas, colouring agents and sweeteners.

DRINKING A COCKTAIL

ACCADEMIA

5


A

great cocktail requires the balanced combination of: colour, scent, taste, attention to detail and a special presentation. The colour of a cocktail occurs by the wide range of coloured ingredients that can be used: fruit juices, wines liquors, bitters‌ etc. The result is a colourful liquid, with various shades that reflect the colours of the different ingredients used and the form of preparation. The scent of the cocktail can be identified and coded in two different ways: via nasal way, by simply inhaling, or through retronasal way, exhaling after swallowing. In the first scenario the odorous particles reach the olfactory mucosa by diffusion process. The aromas are mixed with air and the nasal cavity is filled up. In the second case, on the contrary, the hot temperature in the cavity of mouth and the low temperature of the beverage in the mouth create a sort of pressure that moves the fumes of the drink from the mouth to the nose: this phenomenon

determines the persistence of the liquid throughout the tasting process, which corresponds to the time in which one continues to feel the aromas after having swallowed the drink. Through taste we first check and register the gustatory sensations, and then the tactile and olfactory sensations thanks to the retronasal tasting. The taste sensation allows the registration and appreciation of the four fundamental flavours: sweet, bitter, salty and sour. This function is performed by the tongue. The tactile sensation allows for the perception of the astringency, the warmth or the tingling sensation of a liquid and it is a characteristic registered by the mucosa of the mouth. If the alcohol content of the drink is lower than 12% there will be a sensation of warmth and smoothness in the mouth. If the alcohol content is higher there will be a vigorous and burning sensation which can be reduced by coldness using ice in suitable glasses. These characteristics must coexist within the same glass in a balanced way. The bartender’s skills are demonstrated when he can create a balance among all the components of a cocktail and among the preparation techniques, therefore optimising the ratio between alcohol, aromas, colouring agents and sweeteners.

DRINKING A COCKTAIL

ACCADEMIA

5


O

nce obtained the perfect recipe, which is perfectly balanced, and once the colours and the taste satisfy both the eye and taste buds, it is essential to pour the cocktail into a good glass and serve it in an organised and pleasant way. While the attention to detail and the ability to decorate a glass in a creative way is the barman’s job, the Luigi Bormioli company will take care of the style with a line of glasses specifically conceived for the bar. By attentively studying forms and materials a technologically advanced collection was developed in order to provide the bar with working tools that are simple and, at the same time, durable.

T h at i s n o t a l l

ACCADEMIA

7


O

nce obtained the perfect recipe, which is perfectly balanced, and once the colours and the taste satisfy both the eye and taste buds, it is essential to pour the cocktail into a good glass and serve it in an organised and pleasant way. While the attention to detail and the ability to decorate a glass in a creative way is the barman’s job, the Luigi Bormioli company will take care of the style with a line of glasses specifically conceived for the bar. By attentively studying forms and materials a technologically advanced collection was developed in order to provide the bar with working tools that are simple and, at the same time, durable.

T h at i s n o t a l l

ACCADEMIA

7


ACCADEMIA

T

he Accademia del Bar collections by Luigi Bormioli are the first two collections of glasses developed glass. and produced with It is a glass completely permeable to light. The glass is absolutely transparent and colourless which allows for a perfect exposure of colour derived from the liquid held in the glass. There is a feeling of lightness and immateriality that gives for a total visual appreciation of the cocktail. The improved mechanical resistance, created with innovative production processes, and the resistance to industrial washes is guaranteed by the chemical uniformity of the raw materials. This resistance makes the glasses precious and considered to be a durable professional tool for all bars. The brightness and the transparency of the glass are therefore guaranteed for over 4000 industrial washes.

glass tumbler after 4.000 washing cycles: sparkling and transparency Soda lime tumbler after 150 washing cycles: lasting opaqueness:

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ACCADEMIA

T

he Accademia del Bar collections by Luigi Bormioli are the first two collections of glasses developed glass. and produced with It is a glass completely permeable to light. The glass is absolutely transparent and colourless which allows for a perfect exposure of colour derived from the liquid held in the glass. There is a feeling of lightness and immateriality that gives for a total visual appreciation of the cocktail. The improved mechanical resistance, created with innovative production processes, and the resistance to industrial washes is guaranteed by the chemical uniformity of the raw materials. This resistance makes the glasses precious and considered to be a durable professional tool for all bars. The brightness and the transparency of the glass are therefore guaranteed for over 4000 industrial washes.

glass tumbler after 4.000 washing cycles: sparkling and transparency Soda lime tumbler after 150 washing cycles: lasting opaqueness:

9


TH E R I G HT G LASS

ACCADEMIA

11


TH E R I G HT G LASS

ACCADEMIA

11


T

hey enhance the tasting process of those mainly mixed alcohol beverages and require perception of the scent through nasal way. The wide open-end of the glass causes a reduction of the alcoholic content through a rapid evaporation of the alcohol thus favouring the acute perception of all the aromas of the ingredients. The odorous particles move upwards by diffusion process and they are captured by the olfactory mucosa in two ways: either by allowing the air to fill up the nasal cavity or by inhaling abruptly by creating a vortex to direct and fix the air through the olfactory mucosa.

Liquore 7 cl Liquor 2 ¼ oz h 8,5 cm – h 3 ¼ ” ø 4,7 cm – h 1 ¾ ”

Amaro 13.5 cl Amaro 4 ¾ oz h 8,1 cm – 3 ¼ “ ø 6,6 cm – h 2 ¼ ”

Whisky 32 cl Whisky 10 ¾ oz h 10,5 cm – 4 ¼ “ ø 8,5 cm – h 3 ¼ ”

Bibita 34 cl Hi-ball 11 ½ oz h 13,9 cm – 5 ½ “ ø 7.7 cm – h 3 ”

Bibita 48 cl Beverage 16 ¼ oz h 15,5 cm – 6 “ ø 8,6 cm – h 3 ½ ”

Martini 30 cl Martini 10 ¼ oz h 19,5 cm – 7 ¾ “ ø 11,7 cm – h 4 ½ ”

Mixer 62,5 cl Mixer 21 ¼ oz h 17 cm – 6 ¾ “ ø 9,75 cm – h 3 ¾ ”

Caraffa 1l Jug 34 oz h 21,7 cm – 8 ½ “ ø 8,5 cm – h 3 ¼ ”

Secchiello portaghiaccio Ice bucket w/handles h 14,9 cm – 5 ¾ “ ø 15 cm – h 6 ”

O P E N E N D G LASS E S A N D G O B L

ACCADEMIA

13


T

hey enhance the tasting process of those mainly mixed alcohol beverages and require perception of the scent through nasal way. The wide open-end of the glass causes a reduction of the alcoholic content through a rapid evaporation of the alcohol thus favouring the acute perception of all the aromas of the ingredients. The odorous particles move upwards by diffusion process and they are captured by the olfactory mucosa in two ways: either by allowing the air to fill up the nasal cavity or by inhaling abruptly by creating a vortex to direct and fix the air through the olfactory mucosa.

Liquore 7 cl Liquor 2 ¼ oz h 8,5 cm – h 3 ¼ ” ø 4,7 cm – h 1 ¾ ”

Amaro 13.5 cl Amaro 4 ¾ oz h 8,1 cm – 3 ¼ “ ø 6,6 cm – h 2 ¼ ”

Whisky 32 cl Whisky 10 ¾ oz h 10,5 cm – 4 ¼ “ ø 8,5 cm – h 3 ¼ ”

Bibita 34 cl Hi-ball 11 ½ oz h 13,9 cm – 5 ½ “ ø 7.7 cm – h 3 ”

Bibita 48 cl Beverage 16 ¼ oz h 15,5 cm – 6 “ ø 8,6 cm – h 3 ½ ”

Martini 30 cl Martini 10 ¼ oz h 19,5 cm – 7 ¾ “ ø 11,7 cm – h 4 ½ ”

Mixer 62,5 cl Mixer 21 ¼ oz h 17 cm – 6 ¾ “ ø 9,75 cm – h 3 ¾ ”

Caraffa 1l Jug 34 oz h 21,7 cm – 8 ½ “ ø 8,5 cm – h 3 ¼ ”

Secchiello portaghiaccio Ice bucket w/handles h 14,9 cm – 5 ¾ “ ø 15 cm – h 6 ”

O P E N E N D G LASS E S A N D G O B L

ACCADEMIA

13


DOF 46 cl Whisky 15 ½ oz h 10,5 cm – 4 ¼ “ ø 9,35 cm – h 3 ¾ ”

Acqua 32 cl Water 10 ¾ oz h 9,4 cm – h 3 ¾ ” ø 8,4 cm – h 3 ¼ ”

Bibita 59 cl Beverage 20 oz h 15 cm – 6 “ ø 8,6 cm – h 3 ½ ”

G LASS E S

Bibita 35 cl Juice 11 ¾ oz h 12,8 cm – 5 “ ø 7,3 cm – h 2 ¾ ”

E N D

C

onceived for those mixed alcoholic and non-alcoholic drinks that should not excessively dissipate the odorous and aromatic particles before swallowing the drink. The closed end keeps a high concentration of the aroma in the upper part of the glass in order to avoid the quick dispersion of the aromas and in order to emanate the maximum aromatic potential through retronasal way after swallowing the liquid.

C LOS E D

ACCADEMIA

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DOF 46 cl Whisky 15 ½ oz h 10,5 cm – 4 ¼ “ ø 9,35 cm – h 3 ¾ ”

Acqua 32 cl Water 10 ¾ oz h 9,4 cm – h 3 ¾ ” ø 8,4 cm – h 3 ¼ ”

Bibita 59 cl Beverage 20 oz h 15 cm – 6 “ ø 8,6 cm – h 3 ½ ”

G LASS E S

Bibita 35 cl Juice 11 ¾ oz h 12,8 cm – 5 “ ø 7,3 cm – h 2 ¾ ”

E N D

C

onceived for those mixed alcoholic and non-alcoholic drinks that should not excessively dissipate the odorous and aromatic particles before swallowing the drink. The closed end keeps a high concentration of the aroma in the upper part of the glass in order to avoid the quick dispersion of the aromas and in order to emanate the maximum aromatic potential through retronasal way after swallowing the liquid.

C LOS E D

ACCADEMIA

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High glasses, available in different sizes, are used preferably for refreshing drinks, fruit juices, long drinks and high ball drinks (distillates to be diluted with carbonated drinks such as ginger ale, soda water, tonic water... etc)

The low glasses are generally used to serve all the distillates and the liquors with ice cubes (on the rocks) and mist (products that are served with crushed ice and twist lemon)

Classic glass used to serve cocktails that belong to the “short drink� category, namely mixed drinks with high alcohol content to be served in limited quantity. The stem, long and narrow, allows the tasting of the drink at the right temperature because the warmth of the hand touching directly the glass would provoke a variation of the temperature of the drink.

MORE IN GENERAL‌

ACCADEMIA

17


High glasses, available in different sizes, are used preferably for refreshing drinks, fruit juices, long drinks and high ball drinks (distillates to be diluted with carbonated drinks such as ginger ale, soda water, tonic water... etc)

The low glasses are generally used to serve all the distillates and the liquors with ice cubes (on the rocks) and mist (products that are served with crushed ice and twist lemon)

Classic glass used to serve cocktails that belong to the “short drink� category, namely mixed drinks with high alcohol content to be served in limited quantity. The stem, long and narrow, allows the tasting of the drink at the right temperature because the warmth of the hand touching directly the glass would provoke a variation of the temperature of the drink.

MORE IN GENERAL‌

ACCADEMIA

17


W

hy not serve an after dinner drink which is different from the usual ones…. Serve it with a small spoon. Eating from glasses can be very trendy and serving an after dinner drink with a spoon is also a simple and new idea. For a pleasant and innovative after dinner!

"froth apple"

Preparation: Put all the ingredients in a whipped cream siphon and close it. Insert 2 small spray cans, for each spray can, turn the siphon upside-down in order to have the gas flow out. Store in the fridge for an hour. Shake gently before serving and decorate with small apple pieces Serve with a small spoon. It is possible to replace the apple liquor with any type of fruit liquor. For example, Indian fig or peach, especially the sweet ones, are suitable for an after dinner drink. Also, orange and lemon with their citrus and dry hints may transform the serving into a delicious starter. Fruity Mediterranean hints to be tasted with a spoon. Marco suggests: by rule of thumb a tablespoon corresponds to 10g of ingredient

Ingredients: · 40 g. of apple liquor · 50 g. of non-dairy cream · 10 g. of sugar Tools: · “Elegante” small liquor glass · Whipped cream siphon

AFTER DINNER AL CUCCHIAIO

ACCADEMIA

19


W

hy not serve an after dinner drink which is different from the usual ones…. Serve it with a small spoon. Eating from glasses can be very trendy and serving an after dinner drink with a spoon is also a simple and new idea. For a pleasant and innovative after dinner!

"froth apple"

Preparation: Put all the ingredients in a whipped cream siphon and close it. Insert 2 small spray cans, for each spray can, turn the siphon upside-down in order to have the gas flow out. Store in the fridge for an hour. Shake gently before serving and decorate with small apple pieces Serve with a small spoon. It is possible to replace the apple liquor with any type of fruit liquor. For example, Indian fig or peach, especially the sweet ones, are suitable for an after dinner drink. Also, orange and lemon with their citrus and dry hints may transform the serving into a delicious starter. Fruity Mediterranean hints to be tasted with a spoon. Marco suggests: by rule of thumb a tablespoon corresponds to 10g of ingredient

Ingredients: · 40 g. of apple liquor · 50 g. of non-dairy cream · 10 g. of sugar Tools: · “Elegante” small liquor glass · Whipped cream siphon

AFTER DINNER AL CUCCHIAIO

ACCADEMIA

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F

or a sensual and aphrodisiac combination. This recipe was named after the cookbook on seduction and food that also included some of Marco Pistone’s recipes. A delicious cocktail that can work both as a dessert and a mixed drink!

"amore goloso" Preparation: In the conic glass pour the Gianduia cream and afterwards shake the remaining ingredients. Pour the chocolate cream by using the strainer, then decorate with hot pepper and a piece of chocolate on the edge of the glass. The Amore Goloso cocktail is unique and inimitable and it is available only in one form.

Ingredients: · 20 g. of Gianduia cream · 20 g. of white rum · 20 g. of 3-year rum · 30 g. of crushed fresh strawberries · 10 g. of “Galliano” liquor · Hot pepper · Chocolate Tools: · “Elegante” 4 ½ oz. tumbler · strainer · tongs

FRAGOLE CIOCCOLATO E PEPERONCINO

ACCADEMIA

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F

or a sensual and aphrodisiac combination. This recipe was named after the cookbook on seduction and food that also included some of Marco Pistone’s recipes. A delicious cocktail that can work both as a dessert and a mixed drink!

"amore goloso" Preparation: In the conic glass pour the Gianduia cream and afterwards shake the remaining ingredients. Pour the chocolate cream by using the strainer, then decorate with hot pepper and a piece of chocolate on the edge of the glass. The Amore Goloso cocktail is unique and inimitable and it is available only in one form.

Ingredients: · 20 g. of Gianduia cream · 20 g. of white rum · 20 g. of 3-year rum · 30 g. of crushed fresh strawberries · 10 g. of “Galliano” liquor · Hot pepper · Chocolate Tools: · “Elegante” 4 ½ oz. tumbler · strainer · tongs

FRAGOLE CIOCCOLATO E PEPERONCINO

ACCADEMIA

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The Italian Sour cocktail is an excellent choice when seafood or sushi dining. The Prosecco grappa can be replaced with sakè in order to obtain an authentic Japanese style aperitif.

"grappa allo zenzero"

S P E Z I E

Preparation: Pour the ingredients, except the ginger ale in the shaker. Make sure the shaker is filled with ice, Shake it, and then pour it into the tumbler with the help of a strainer. Afterwards fill it with the ginger ale, decorate with a slice of lemon and fresh ginger chips.

D I

Ingredients: · 20 g. lemon sour or lemon juice · 10 g. of liquid sugar · 40 g. of Prosecco grappa · 30 g. of ginger ale Tools: · “Elegante” small open tumbler · shaker · strainer

SO R SO

A

n interesting reinterpretation of the most famous and ancient Italian distillate. An innovative way to prepare a drink by using typical spices and scents belonging to Asian culture and cuisine for an appreciation of grappa in a new young fashion.

U N

ACCADEMIA

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The Italian Sour cocktail is an excellent choice when seafood or sushi dining. The Prosecco grappa can be replaced with sakè in order to obtain an authentic Japanese style aperitif.

"grappa allo zenzero"

S P E Z I E

Preparation: Pour the ingredients, except the ginger ale in the shaker. Make sure the shaker is filled with ice, Shake it, and then pour it into the tumbler with the help of a strainer. Afterwards fill it with the ginger ale, decorate with a slice of lemon and fresh ginger chips.

D I

Ingredients: · 20 g. lemon sour or lemon juice · 10 g. of liquid sugar · 40 g. of Prosecco grappa · 30 g. of ginger ale Tools: · “Elegante” small open tumbler · shaker · strainer

SO R SO

A

n interesting reinterpretation of the most famous and ancient Italian distillate. An innovative way to prepare a drink by using typical spices and scents belonging to Asian culture and cuisine for an appreciation of grappa in a new young fashion.

U N

ACCADEMIA

23


T

his is a typical example of a cultural cocktail. It is a balanced mix of exotic taste and Italian authenticity. A classic way of transforming the typical Brazilian cocktail with one simple cup of the best Italian espresso.

"coffee caipirinha" Preparation: Put the lime directly in the long drink glass, add sugar and some drops of cachaça., Crush all the ingredients then add the espresso and the 40 g. of cachaça. Add ice chips and fill up with lemonade. Then mix and decorate with a slice of lime or lemon. Add coffee grains on the surface of the ice and serve with 2 straws. This drink has represented a new school of thought of “cultural cocktails” from the 20th century to date. Customs of our country have been considered and reinterpreted according to international taste always maintaining the Italian authenticity. Cachaça can be replaced with a 3-year white rum in order to obtain the Bedrum coffee.

Ingredients: · 2 mint sprigs · 10 g. of acacia honey · 20 g. of white rum · 10 g. of lemon juice · 60 g. of dry white wine Tools: · “Elegante wisky tumbler · pestle · small mixing spoon

C O N U N A TA Z Z I N A D I C A F F E ’

ACCADEMIA

25


T

his is a typical example of a cultural cocktail. It is a balanced mix of exotic taste and Italian authenticity. A classic way of transforming the typical Brazilian cocktail with one simple cup of the best Italian espresso.

"coffee caipirinha" Preparation: Put the lime directly in the long drink glass, add sugar and some drops of cachaça., Crush all the ingredients then add the espresso and the 40 g. of cachaça. Add ice chips and fill up with lemonade. Then mix and decorate with a slice of lime or lemon. Add coffee grains on the surface of the ice and serve with 2 straws. This drink has represented a new school of thought of “cultural cocktails” from the 20th century to date. Customs of our country have been considered and reinterpreted according to international taste always maintaining the Italian authenticity. Cachaça can be replaced with a 3-year white rum in order to obtain the Bedrum coffee.

Ingredients: · 2 mint sprigs · 10 g. of acacia honey · 20 g. of white rum · 10 g. of lemon juice · 60 g. of dry white wine Tools: · “Elegante wisky tumbler · pestle · small mixing spoon

C O N U N A TA Z Z I N A D I C A F F E ’

ACCADEMIA

25


I

t is a beverage that derives from two of the most ancient products of the land. The old costume of diluting wine with honey is typical of ancient Rome (when wine still had an extremely sharp and sour taste) and has been rediscovered and reinterpreted. It is a new fresh and light cocktail that was created to accompany the long summer days.

"notte d'estate" Preparation: Put mint, honey, lemon juice and a few drops of rum in the mixer. Crush all the ingredients gently as to better extract the essential oils from the mint. Add the remaining rum and mix. Fill a glass with ice cubes, pour the content into the mixer. Fill it up with white wine and mix. Decorate with a mint sprig and a slice of lemon. It is possible to replace the rum with other fruit liquors according to your taste as to obtain a lighter and more floral combination. In this case wet the edge of the glass with the honey and dip it in white sugar to obtain a pleasant crust, before commencing any other preparation. Suitable for an afternoon snack or late evening drink. Notes: To obtain mixing honey, pour the content of a can into a metal container and add natural water (1 to 20 ratio). Warm it up until the mix becomes uniform.

Ingredients: · 2 mint sprigs · 10 g. of acacia honey · 20 g. of white rum · 10 g. of lemon juice · 60 g. of dry white wine Tools: · “Elegante” beverage tumbler · small mixing spoon · mixer

MENTA, MIELE E VINO BIANCO

ACCADEMIA

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I

t is a beverage that derives from two of the most ancient products of the land. The old costume of diluting wine with honey is typical of ancient Rome (when wine still had an extremely sharp and sour taste) and has been rediscovered and reinterpreted. It is a new fresh and light cocktail that was created to accompany the long summer days.

"notte d'estate" Preparation: Put mint, honey, lemon juice and a few drops of rum in the mixer. Crush all the ingredients gently as to better extract the essential oils from the mint. Add the remaining rum and mix. Fill a glass with ice cubes, pour the content into the mixer. Fill it up with white wine and mix. Decorate with a mint sprig and a slice of lemon. It is possible to replace the rum with other fruit liquors according to your taste as to obtain a lighter and more floral combination. In this case wet the edge of the glass with the honey and dip it in white sugar to obtain a pleasant crust, before commencing any other preparation. Suitable for an afternoon snack or late evening drink. Notes: To obtain mixing honey, pour the content of a can into a metal container and add natural water (1 to 20 ratio). Warm it up until the mix becomes uniform.

Ingredients: · 2 mint sprigs · 10 g. of acacia honey · 20 g. of white rum · 10 g. of lemon juice · 60 g. of dry white wine Tools: · “Elegante” beverage tumbler · small mixing spoon · mixer

MENTA, MIELE E VINO BIANCO

ACCADEMIA

27


F R U TTA

ACCADEMIA

T

his cocktail also belongs to the Italian “cultural cocktail” category since the early 20th century. It dates back to the old customs of poor peasants people. By putting slices of peach in the glass it was easier to finish the bottle of red wine during the meal. The fruits are left inside for a few minutes and afterwards eaten as a tasty dessert while the remaining wine acquires a pleasant fruity scent.

E

The only other suggested fruits to be added or replaced to this genuinely Italian sangria are: pineapple, apricot, orange or banana.

R OSSO

Preparation: Cut the grapes, and dice a peach with no peel. Put the fruits into the tumbler and add apple liquor, brandy, rum and red wine. Mix it, fill the whole with ice cubes and then finally fill it up with lemonade. Mix it and decorate with some slices of peach, apple and one slice of orange. Serve with two straws.

Ingredients: · grains of “Italia Uva” grapes · 1 yellow peach · 10 g. apple liquor · 10 g. of Italian brandy · 10 g. of 3-year white rum · 40 g. of Italian red wine · 30 g. of lemonade Tools: · “Elegante” high open tumbler · small knife for citrus · mixing spoon

VINO

"italian sangaree"

29


F R U TTA

ACCADEMIA

T

his cocktail also belongs to the Italian “cultural cocktail” category since the early 20th century. It dates back to the old customs of poor peasants people. By putting slices of peach in the glass it was easier to finish the bottle of red wine during the meal. The fruits are left inside for a few minutes and afterwards eaten as a tasty dessert while the remaining wine acquires a pleasant fruity scent.

E

The only other suggested fruits to be added or replaced to this genuinely Italian sangria are: pineapple, apricot, orange or banana.

R OSSO

Preparation: Cut the grapes, and dice a peach with no peel. Put the fruits into the tumbler and add apple liquor, brandy, rum and red wine. Mix it, fill the whole with ice cubes and then finally fill it up with lemonade. Mix it and decorate with some slices of peach, apple and one slice of orange. Serve with two straws.

Ingredients: · grains of “Italia Uva” grapes · 1 yellow peach · 10 g. apple liquor · 10 g. of Italian brandy · 10 g. of 3-year white rum · 40 g. of Italian red wine · 30 g. of lemonade Tools: · “Elegante” high open tumbler · small knife for citrus · mixing spoon

VINO

"italian sangaree"

29


M A R E

ACCADEMIA

O

I N

ur respect for the most authentic Mediterranean culture forced us to use some of the ingredients that make our cuisine worldwide famous: olive oil, tomato and fish. It might seem impossible to develop these flavours and create a cocktail out of them… However this is how to begin an important dinner or enjoy a cool aperitif.

Preparation: Put the sliced tomato in a container. Shell and cut the crayfish in little ring shapes. Then, rub the basil in order to obtain essential oils. Mix gently and then put it in the bottom of the martini cup. Pour rum, lemon, sugar, oil in a mixer, add ice so as to cover the entire liquid. Mix at a high speed first, and then after at a low speed. Pour everything in the cup onto the ingredients prepared. Decorate with some basil, some pepper and a small slice of lime. Another way that is highly recommended implies the use of one’s favourite raw fish, for instance large shrimps, tuna fish or salmon.

Ingredients: · 50 g. of 3-year white rum · 20 g. of lemon juice · 10 g. of liquid sugar · 20 g. Sicilian extra virgin olive oil · 1 red raw or lightly cooked crayfish · 2 “ciliegino” tomatoes · 2 basil leaves Tools: · “Elegante” martini cup · blender · knife

B I C C HI E R E

"barcelona deluxe"

31


M A R E

ACCADEMIA

O

I N

ur respect for the most authentic Mediterranean culture forced us to use some of the ingredients that make our cuisine worldwide famous: olive oil, tomato and fish. It might seem impossible to develop these flavours and create a cocktail out of them… However this is how to begin an important dinner or enjoy a cool aperitif.

Preparation: Put the sliced tomato in a container. Shell and cut the crayfish in little ring shapes. Then, rub the basil in order to obtain essential oils. Mix gently and then put it in the bottom of the martini cup. Pour rum, lemon, sugar, oil in a mixer, add ice so as to cover the entire liquid. Mix at a high speed first, and then after at a low speed. Pour everything in the cup onto the ingredients prepared. Decorate with some basil, some pepper and a small slice of lime. Another way that is highly recommended implies the use of one’s favourite raw fish, for instance large shrimps, tuna fish or salmon.

Ingredients: · 50 g. of 3-year white rum · 20 g. of lemon juice · 10 g. of liquid sugar · 20 g. Sicilian extra virgin olive oil · 1 red raw or lightly cooked crayfish · 2 “ciliegino” tomatoes · 2 basil leaves Tools: · “Elegante” martini cup · blender · knife

B I C C HI E R E

"barcelona deluxe"

31


A

cocktail that was created thinking of the traditional squeezed orange juice. This delicious cocktail was prepared with love and devotion by mothers and grandmothers as a natural remedy and to make their children’s body stronger before the winter season.

"il pistone"

Preparation: Put the orange into the glass, grind and add pepper and sugar; crush all the ingredients and fill the glass with ice chips. Afterwards, fill it up with 40 g. of rum and mix everything with a spoon. Finish by decorating the slices of orange cut according to your taste and add some grains of pepper on the surface. Serve with two straws. For another version of this cocktail, ideal for a summer afternoon, add soda water or sparkling mineral water onto the aromatic mix. The use of a closed end glass is recommended in order to avoid that the aroma of the mix of orange and pepper is quickly dispersed after adding rum.

Ingredients: · 3 slices of orange · some black pepper · 2 small spoons of brown sugar · 40 g. of 3 year white rum Saccarhum Tools: · “Puro” Dof tumbler · pestle or similar tool · mixing spoon

P E STO D ’ A R A N C IA E P E P E

ACCADEMIA

33


A

cocktail that was created thinking of the traditional squeezed orange juice. This delicious cocktail was prepared with love and devotion by mothers and grandmothers as a natural remedy and to make their children’s body stronger before the winter season.

"il pistone"

Preparation: Put the orange into the glass, grind and add pepper and sugar; crush all the ingredients and fill the glass with ice chips. Afterwards, fill it up with 40 g. of rum and mix everything with a spoon. Finish by decorating the slices of orange cut according to your taste and add some grains of pepper on the surface. Serve with two straws. For another version of this cocktail, ideal for a summer afternoon, add soda water or sparkling mineral water onto the aromatic mix. The use of a closed end glass is recommended in order to avoid that the aroma of the mix of orange and pepper is quickly dispersed after adding rum.

Ingredients: · 3 slices of orange · some black pepper · 2 small spoons of brown sugar · 40 g. of 3 year white rum Saccarhum Tools: · “Puro” Dof tumbler · pestle or similar tool · mixing spoon

P E STO D ’ A R A N C IA E P E P E

ACCADEMIA

33


T

his cocktail is the result of the combination of the vitamin properties of orange and pineapple with the incredible therapeutic effect of the green tea:

• • •

It prevents cellular aging thanks to its phenolic, powerful, antioxidant components It reduces the level of LDL cholesterol and sugars in the blood. It stimulates the central nervous system and it increases the ability to concentrate thanks to the combined action of caffeine and the L-Theanina amino acid.

"elisir di lunga vita"

Preparation: Put the slices of orange and pineapple in the jug, add the brown sugar and the lime juice, crush all the ingredients, Then fill up the jug with an appropriate quantity of vodka and green tea; mix everything gently with a long spoon, store in the fridge for about a hour. Take it out of the fridge and fill up the jug with ice chips (broken by hand).

Ingredients: · 8 slices of orange · 8 triangular slices of pineapple · 6 small spoons of dark brown sugar · 4 cl of lime juice · 20 cl of green tea · 16 cl of vodka TOOLS: · “Puro” beverage glass · “Elegante” jug 34 oz. · pestle · long spoon

THE VERDE: ELISIR DI LUNGA VITA

ACCADEMIA

35


T

his cocktail is the result of the combination of the vitamin properties of orange and pineapple with the incredible therapeutic effect of the green tea:

• • •

It prevents cellular aging thanks to its phenolic, powerful, antioxidant components It reduces the level of LDL cholesterol and sugars in the blood. It stimulates the central nervous system and it increases the ability to concentrate thanks to the combined action of caffeine and the L-Theanina amino acid.

"elisir di lunga vita"

Preparation: Put the slices of orange and pineapple in the jug, add the brown sugar and the lime juice, crush all the ingredients, Then fill up the jug with an appropriate quantity of vodka and green tea; mix everything gently with a long spoon, store in the fridge for about a hour. Take it out of the fridge and fill up the jug with ice chips (broken by hand).

Ingredients: · 8 slices of orange · 8 triangular slices of pineapple · 6 small spoons of dark brown sugar · 4 cl of lime juice · 20 cl of green tea · 16 cl of vodka TOOLS: · “Puro” beverage glass · “Elegante” jug 34 oz. · pestle · long spoon

THE VERDE: ELISIR DI LUNGA VITA

ACCADEMIA

35


ACCADEMIA

i n e s c l u s i v a per l u i g i b o rm i o l i

T

his is a recipe created exclusively for the Luigi Bormioli company. The ingredients may appear to be selected for the preparation of a spell but in fact the final result is a kind of martini cocktail that brings together the toughness of the stone and the gentleness of a rose petal. It is an excellent cocktail resistant and idea to present a precious.

"cocktail son.hyx" Preparation: Pour the Aperol into a small container, put the 3 river stones and leave them for 10 minutes laying down in the bottom of the martini cup. Shake the rest of the mix and pour onto the stones and decorate with the 3 rose petals. Serve with a short straw. It is possible to replace the vodka with a smooth grappa and the cranberry with blueberry juice in order to obtain a more delicate mix. Adding the river stones serves the purpose of holding the appropriate quantity of Aperol that is required for the cocktail.

Ingredients: · 3 river stones · 10 g. of Aperol · 40 g. Dry Vodka · 40 g. Cranberry · 10 g. Liquid sugar syrup · 3 petals of rose tools: · “Elegante” martini cup · shaker · strainer · tongs

37


ACCADEMIA

i n e s c l u s i v a per l u i g i b o rm i o l i

T

his is a recipe created exclusively for the Luigi Bormioli company. The ingredients may appear to be selected for the preparation of a spell but in fact the final result is a kind of martini cocktail that brings together the toughness of the stone and the gentleness of a rose petal. It is an excellent cocktail resistant and idea to present a precious.

"cocktail son.hyx" Preparation: Pour the Aperol into a small container, put the 3 river stones and leave them for 10 minutes laying down in the bottom of the martini cup. Shake the rest of the mix and pour onto the stones and decorate with the 3 rose petals. Serve with a short straw. It is possible to replace the vodka with a smooth grappa and the cranberry with blueberry juice in order to obtain a more delicate mix. Adding the river stones serves the purpose of holding the appropriate quantity of Aperol that is required for the cocktail.

Ingredients: · 3 river stones · 10 g. of Aperol · 40 g. Dry Vodka · 40 g. Cranberry · 10 g. Liquid sugar syrup · 3 petals of rose tools: · “Elegante” martini cup · shaker · strainer · tongs

37


summary 5.

DRINKING A COCKTAIL

7. That is not all 9.

glass

11.

THE RIGHT GLASS

13.

OPEN END GLASSES AND GOBL

15.

CLOSED END GLASSES

17.

MORE IN GENERAL…

19.

AFTER DINNER AL CUCCHIAIO

21.

FRAGOLE CIOCCOLATO E PEPERONCINO

23.

UN SORSO DI SPEZIE

25.

CON UNA TAZZINA DI CAFFE’

27.

MENTA, MIELE E VINO BIANCO

29.

FRUTTA E VINO ROSSO

31.

MARE IN BICCHIERE

33.

PESTO D’ARANCIA E PEPE

35. THE VERDE: ELISIR DI LUNGA VITA 37.

in esclusiva per Accademia del bar


summary 5.

DRINKING A COCKTAIL

7. That is not all 9.

glass

11.

THE RIGHT GLASS

13.

OPEN END GLASSES AND GOBL

15.

CLOSED END GLASSES

17.

MORE IN GENERAL…

19.

AFTER DINNER AL CUCCHIAIO

21.

FRAGOLE CIOCCOLATO E PEPERONCINO

23.

UN SORSO DI SPEZIE

25.

CON UNA TAZZINA DI CAFFE’

27.

MENTA, MIELE E VINO BIANCO

29.

FRUTTA E VINO ROSSO

31.

MARE IN BICCHIERE

33.

PESTO D’ARANCIA E PEPE

35. THE VERDE: ELISIR DI LUNGA VITA 37.

in esclusiva per Accademia del bar


summary 5.

DRINKING A COCKTAIL

7. That is not all 9.

glass

11.

THE RIGHT GLASS

13.

OPEN END GLASSES AND GOBL

15.

CLOSED END GLASSES

17.

MORE IN GENERAL…

19.

AFTER DINNER AL CUCCHIAIO

21.

FRAGOLE CIOCCOLATO E PEPERONCINO

23.

UN SORSO DI SPEZIE

25.

CON UNA TAZZINA DI CAFFE’

27.

MENTA, MIELE E VINO BIANCO

29.

FRUTTA E VINO ROSSO

31.

MARE IN BICCHIERE

33.

PESTO D’ARANCIA E PEPE

35. THE VERDE: ELISIR DI LUNGA VITA 37.

in esclusiva per Accademia del bar


summary 5.

DRINKING A COCKTAIL

7. That is not all 9.

glass

11.

THE RIGHT GLASS

13.

OPEN END GLASSES AND GOBL

15.

CLOSED END GLASSES

17.

MORE IN GENERAL…

19.

AFTER DINNER AL CUCCHIAIO

21.

FRAGOLE CIOCCOLATO E PEPERONCINO

23.

UN SORSO DI SPEZIE

25.

CON UNA TAZZINA DI CAFFE’

27.

MENTA, MIELE E VINO BIANCO

29.

FRUTTA E VINO ROSSO

31.

MARE IN BICCHIERE

33.

PESTO D’ARANCIA E PEPE

35. THE VERDE: ELISIR DI LUNGA VITA 37.

in esclusiva per Accademia del bar


CREDITS: Graphics Photo Print

00:am Alessandro Molinari, Xxxxxxxx Xxxxxx Xxxxxxxx Xxxxxx


Luigi Bormioli - Cultural Cocktail  

mic ghid pentru degustarea cocktailurilor, cu paharele din colecția Accademia del Bar

Luigi Bormioli - Cultural Cocktail  

mic ghid pentru degustarea cocktailurilor, cu paharele din colecția Accademia del Bar

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