Please have fun
Fire must be served in a monobloc with Cayenne pepper flavored dehydrated grapefruit.
Air is a revisited Gin Tonic.
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.
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: l’incontro con il melograno lascia spazio…
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.
Janbo Disco Club
Barman Rosalia Lacirignola
San Martino di Castrozza
Mixologist Richard D’Annunzio
Hotel Punta Tragara
Barman Daniele Chirico
Barman Leonardo Zangaro
Hotel Col Alto
Barman Braian Gabas