RECIPES
Please have fun
FIRE
Fire must be served in a monobloc with Cayenne pepper flavored dehydrated grapefruit.
Air
Air is a revisited Gin Tonic.
Water
This bramble is meant to be served “build” into an old fashioned glass.
Sichuan pepper syrup: 10 gr of pepper, 250 gr of raw cane sugar, 400 gr of water.
Earth
Strawberry preparation: 500 gr of strawberries, 25 gr of fresh basil, 100 gr Sichuan pepper syrup, 30 gr of pressed lime.
GIASS flavoured with cayenne chilli pepper: dyeing in proportion – 25gr each 250 gr – and let rest for 48 hours, then use the product with 1/10 ratio.
SUMMER GIASS
Summer GIASS: l’incontro con il melograno lascia spazio…
GIASStini
Remove 3 cl of GIASS from its bottle, then pour into the bottle 20 gr of Oscar697 Vermouth extra dry, close the bottle and mix it gently. Let it rest in the freezer.
Take it out from the freezer just to serve it into a chilled Martini goblet and match it with a grapefruit selz and the classic green olive.
SPECIAL RECIPES
El Diablo
Cortina d’Ampezzo
Janbo Disco Club
Barman Rosalia Lacirignola
GIASSI
San Martino di Castrozza
Ranch Bar
Mixologist Richard D’Annunzio
Capri Sunset
Capri
Hotel Punta Tragara
Barman Daniele Chirico
Bramble Twist
Cortina
Hotel Cortina
Barman Leonardo Zangaro
Lady Rosé
Corvara
Hotel Col Alto
Barman Braian Gabas
