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

Lady Rosé

Corvara
Hotel Col Alto
Barman Braian Gabas

NEWSLETTER



NEWSLETTER

Join the crew and stay thirsty!

Grazie! Controlla la posta in arrivo per confermare l'iscrizione

NEWSLETTER

NEWSLETTER

Join the crew and stay thirsty!

Grazie! Controlla la posta in arrivo per confermare l'iscrizione

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