Waldorf Ingredients 60 ml Engine gin 7.5 ml Vermouth di Torino Cocchi extra dry 20 ml Rosemary and olive tonic reduction 2 dashes olive bitters Garnish with Costa d’amalfi Lemon slices, Olives from Greece and deep fried sage. Serve it with a Pecorino Toscano PDO platter.
Waldorf Ingredients 50 ml Vermouth di Torino Riserva Carlo Alberto white 10 ml chamomile cordial 2 dashes Costa D’Amalfi Lemon bittersTop prosecco Garnish Costa D’amalfi Lemon peel Serve it with a bowl of Olives from Greece and a Pecorino Toscano PDO platter.
The Zetter Ingredients 1 dash of Absinth 1.25 ml of Olives from Greece brine 1.25 ml Italicus 15 ml of Vermouth di Torino Bordiga Rosso 20 ml of Vermouth di Torino Chazalettes Bianco 35 ml of Fat washed Gin (Pecorino Toscano PDO, Costa d’Amalfi Lemon PGI leaves, rosemary) 30 ml of water Carbonation Serve your
Stabble Bar Ingredients 15 ml Brockmans Gin 20 ml blend of Vermouth di Torino Dr Ulrich extra dry & Giacomo Sperone 10 ml sipello 15 ml Home made Limoncello made with Costa D’Amalfi Lemons Topped with Air of Halkidiki Olives from Greece Brine Serve it with a Pecorino Toscano PDO platter
Officina 00 Ingredients 50 ml Engine Gin infused with Olives from Greece 10 ml of Vermouth di Torino Superiore extra dry Garnish with Costa d’Amalfi Lemon PGI zest and serve it with aubergine and nduja croquette with shaved Pecorino Toscano PDO on top, finished off with honey.