culturalCoCktailmade in italy

A s m a l l g u i d e t o c o c k t a i l t a s t i n gw i t h t h e g l a s s e s o f A c c a d e m i a d e l B a r b y L u i g i B o r m i o l i

Accademia 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 :

this 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!

Serving a cocktail in the wrong glass means serving the wrong cocktail

M. Pistone

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ACCADEMIA

this 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!

Serving a cocktail in the wrong glass means serving the wrong cocktail

M. Pistone

3

ACCADEMIA

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 bartenders 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.

agreat cocktail requires the balanced combination of: colour, scent, taste, atten-tion to detail and a special

presentation. the colour of a cocktail oc-curs by the wide range of coloured ingre-dients that can be used: fruit juices, wi-nes liquors, bitters etc. the result is a colourful liquid, with various shades that reflect the colours of the different ingre-dients 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

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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 bartenders 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.

agreat cocktail requires the balanced combination of: colour, scent, taste, atten-tion to detail and a special

presentation. the colour of a cocktail oc-curs by the wide range of coloured ingre-dients that can be used: fruit juices, wi-nes liquors, bitters etc. the result is a colourful liquid, with various shades that reflect the colours of the different ingre-dients 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

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once 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 barmans 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.

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once 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 barmans 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.

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the Accademia del Bar collections by Luigi Bormioli are the first two collections of glasses developed and produced with glass.

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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the Accademia del Bar collections by Luigi Bormioli are the first two collections of glasses developed and produced with glass.

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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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.

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Liquore 7 clLiquor 2 ozh 8,5 cm h 3 4,7 cm h 1

Amaro 13.5 clAmaro 4 ozh 8,1 cm 3 6,6 cm h 2

Whisky 32 clWhisky 10 ozh 10,5 cm 4 8,5 cm h 3

Bibita 34 clHi-ball 11 ozh 13,9 cm 5 7.7 cm h 3

Bibita 48 clBeverage 16 ozh 15,5 cm 6 8,6 cm h 3

Martini 30 cl Martini 10 ozh 19,5 cm 7 11,7 cm h 4

Mixer 62,5 clMixer 21 ozh 17 cm 6 9,75 cm h 3

Caraffa 1lJug 34 ozh 21,7 cm 8 8,5 cm h 3

Secchiello portaghiaccioIce bucket w/handlesh 14,9 cm 5 15 cm h 6

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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.

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Liquore 7 clLiquor 2 ozh 8,5 cm h 3 4,7 cm h 1

Amaro 13.5 clAmaro 4 ozh 8,1 cm 3 6,6 cm h 2

Whisky 32 clWhisky 10 ozh 10,5 cm 4 8,5 cm h 3

Bibita 34 clHi-ball 11 ozh 13,9 cm 5 7.7 cm h 3

Bibita 48 clBeverage 16 ozh 15,5 cm 6 8,6 cm h 3

Martini 30 cl Martini 10 ozh 19,5 cm 7 11,7 cm h 4

Mixer 62,5 clMixer 21 ozh 17 cm 6 9,75 cm h 3

Caraffa 1lJug 34 ozh 21,7 cm 8 8,5 cm h 3

Secchiello portaghiaccioIce bucket w/handlesh 14,9 cm 5 15 cm h 6

Conceived 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.

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Bibita 35 clJuice 11 ozh 12,8 cm 5 7,3 cm h 2

Acqua 32 clWater 10 ozh 9,4 cm h 3 8,4 cm h 3

DOF 46 clWhisky 15 ozh 10,5 cm 4 9,35 cm h 3

Bibita 59 clBeverage 20 ozh 15 cm 6 8,6 cm h 3

Conceived 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.

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Bibita 35 clJuice 11 ozh 12,8 cm 5 7,3 cm h 2

Acqua 32 clWater 10 ozh 9,4 cm h 3 8,4 cm h 3

DOF 46 clWhisky 15 ozh 10,5 cm 4 9,35 cm h 3

Bibita 59 clBeverage 20 ozh 15 cm 6 8,6 cm h 3

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)

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.

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)

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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)

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.

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)

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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

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"

ingredients: 40 g. of apple liquor 50 g. of non-dairy cream 10 g. of sugartools: Elegante small liquor glass Whipped cream siphon

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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

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"

ingredients: 40 g. of apple liquor 50 g. of non-dairy cream 10 g. of sugartools: Elegante small liquor glass Whipped cream siphon

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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.

For a sensual and aphrodisiac combination. This recipe was named after the cookbook on seduction and food that also included some of

Marco Pistones recipes. A delicious cocktail that can work both as a dessert and a mixed drink!

"amore go loso"

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 Chocolatetools: Elegante 4 oz. tumbler strainer tongs

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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.

For a sensual and aphrodisiac combination. This recipe was named after the cookbook on seduction and food that also included some of

Marco Pistones recipes. A delicious cocktail that can work both as a dessert and a mixed drink!

"amore go loso"

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 Chocolatetools: Elegante 4 oz. tumbler strainer tongs

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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.

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

an 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.

"grappa allo zenzero"

ingredients: 20 g. lemon sour or lemon juice 10 g. of liquid sugar 40 g. of Prosecco grappa 30 g. of ginger aletools: Elegante small open tumbler shaker strainer

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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.

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

an 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.

"grappa allo zenzero"

ingredients: 20 g. lemon sour or lemon juice 10 g. of liquid sugar 40 g. of Prosecco grappa 30 g. of ginger aletools: Elegante small open tumbler shaker strainer

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PREPaRatioN: Put the lime directly in the long drink glass, add sugar and some drops of cachaa., Crush all the ingredients then add the espresso and the 40 g. of cachaa. 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. Cachaa can be replaced with a 3-year white rum in order to obtain the Bedrum coffee.

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.

ingredients: 2 mint sprigs 10 g. of acacia honey 20 g. of white rum 10 g. of lemon juice 60 g. of dry white winetools: Elegante wisky tumbler pestle small mixing spoon

"coffee caipirinha"

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PREPaRatioN: Put the lime directly in the long drink glass, add sugar and some drops of cachaa., Crush all the ingredients then add the espresso and the 40 g. of cachaa. 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. Cachaa can be replaced with a 3-year white rum in order to obtain the Bedrum coffee.

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.

ingredients: 2 mint sprigs 10 g. of acacia honey 20 g. of white rum 10 g. of lemon juice 60 g. of dry white winetools: Elegante wisky tumbler pestle small mixing spoon

"coffee caipirinha"

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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.

it 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"

ingredients: 2 mint sprigs 10 g. of acacia honey 20 g. of white rum 10 g. of lemon juice 60 g. of dry white winetools: Elegante beverage tumbler small mixing spoon mixer

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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.

it 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"

ingredients: 2 mint sprigs 10 g. of acacia honey 20 g. of white rum 10 g. of lemon juice 60 g. of dry white winetools: Elegante beverage tumbler small mixing spoon mixer

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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.

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

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.

"italian sangaree" 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 lemonadetools: Elegante high open tumbler small knife for citrus mixing spoon

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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.

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

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.

"italian sangaree" 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 lemonadetools: Elegante high open tumbler small knife for citrus mixing spoon

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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 ones favourite raw fish, for instance large shrimps, tuna fish or salmon.

our 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.

"barcelona deluxe"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 leavestools: Elegante martini cup blender knife

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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 ones favourite raw fish, for instance large shrimps, tuna fish or salmon.

our 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.

"barcelona deluxe"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 leavestools: Elegante martini cup blender knife

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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.

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 childrens body stronger before the winter season.

" i l p istone"

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

33

ACCADEMIA

PE

st

o D

a

Ra

NC

ia

E P

EP

E

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.

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 childrens body stronger before the winter season.

" i l p istone"

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

33

ACCADEMIA

th

E V

ER

DE: E

lis

iR D

i lU

NG

a V

ita

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).

this 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 componentsIt 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.

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

"elisir di lunga vita"

35

ACCADEMIA

th

E V

ER

DE: E

lis

iR D

i lU

NG

a V

ita

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).

this 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 componentsIt 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.

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

"elisir di lunga vita"

35

ACCADEMIA

i N E s C l U s i V a P E R l U i G i B o R M i o l i

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.

this 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 idea to present a cocktail resistant and precious.

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

"cocktail son.hyx"

37

ACCADEMIA

i N E s C l U s i V a P E R l U i G i B o R M i o l i

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.

this 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 idea to present a cocktail resistant and precious.

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

"cocktail son.hyx"

37

ACCADEMIA

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 DaRaNCia 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 DaRaNCia 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 DaRaNCia 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 DaRaNCia E PEPE

35. thE VERDE: ElisiR Di lUNGa Vita

37. iN EsClUsiVa PER aCCaDEMia DEl BaR

CREDits:

Graphics 00:amPhoto Alessandro Molinari, Xxxxxxxx XxxxxxPrint Xxxxxxxx Xxxxxx

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