"DISTILLERIA BOTTEGA" cocktail

Ingredients: 30 ml Grappa, 15 ml Lime juice, 120 ml Pineapple juice, 60 ml sugar syrup, 60 gm coconut powder

Preparation. Pour all ingredients in a cocktail shaker with ice and give it a long shake. Pour in to the glass along with the ice. Garnish with a pineapple wedge and serve immediately because the melting ice will dilute the drink.

Ingredients: 30 ml Grappa, 90 ml apple juice, 15 ml ginger syrup, 10 gm ginger, 30 gm apple, 15 gm lime, 1 sachet of raw sugar

Preparation. Muddle apple, lime and ginger chunks and the raw sugar in a cocktail shaker. Add ice cubes, ginger syrup, grappa and apple juice. Shake and strain in a Martini glass. For garnish float three half slices of red apple with skin. The drink should be served immediately as chilled as possible.

Ingredients: 30 ml Grappa, 60 ml orange juice, 20 ml honey, 20 gm orange, 5 gm basil

Preparation. Muddle orange chunks, basil and honey together in old fashioned glass. Top it with crushed ice till full. Add grappa and orange juice. Give a short shake and serve. The drink should be served immediately as it may get diluted.

Ingredients: 6/10 Grappa; 3/10 orange juice; 1/10 strawberry syrup; 2 drops lemon juice.

Pour the ingredients into the shaker, add two ice cubes and shake energetically for a few seconds. Serve the cocktail in cold bowl.

Ingredients: 100 ml fresh water melon juice; 50 ml Grappa; 25 ml Triple Sec; 15 ml lemon juice

Pour the ingredients into the shaker with ground ice and shake energetically for a few seconds. Serve the cocktail in very cold bowls. Decorate with a small water melon slice.

Ingredients: 1 cup espresso coffee; 2 ice cubes; 1 coffee spoon of liquid sugar; 2 cl Grappa.

Pour the ingredients into the shaker and shake energetically for a few seconds. Serve in a glass.

Ingredients: 2/3 Grappa; 1/3 mint syrup.

Pour the grappa and syrup into the shaker, add two ice cubes and shake energetically for a few seconds. Serve the cocktail in a cold bowl and decorate with a mint leaf.

Ingredients: 4 cl Grappa Alexander, one lime, 2 teaspoons of brown sugar

Preparation. Cut the lime into pieces and put it on the bottom of an Old Fashioned glass. After putting brown sugar on the fruit, press it to bring out the juice from the lime and to dissolve the sugar. Fill the glass with ice flakes, pour the dose of Grappa and stir well. Garnish with two straws cut in half and, if desired, with slices of lime on the rim.

Ingredients: ¼ peach puree; ¼ peach syrup; ¼ Grappa; ¼ Triple sec

Preparation. Pour all the ingredients in a shaker, add plenty of crushed ice and shake vigorously for a few moments. Serve in a cocktail glass held earlier in the refrigerator. Garnish with a slice of peach or orange.

Ingredients: 30 ml Grappa, 30 ml flavoured syrup, 5 gm orange

Preparation. In a blender add crushed ice. Pour the flavour syrup and the grappa and run the blender on cycle (10 seconds). Once blended, spoon the drink out in a Margarita glass. Garnish with an orange slice and serve the drink immediately as it may get diluted.

Ingredients: 3 cl Grappa, 1,5 cl lemon juice; 1,5 cl Strega liquor; 3 cl lemon ginger syrup

Preparation. To prepare the lemon ginger syrup: start with a simple syrup to which add quite a lot of ginger and the zest of two lemons. Then put it on the stove top and bring it to a boil so that the ginger and the oils from the lemon zest infuse into the syrup. To prepare the cocktail: shake all the ingredients and serve in a chilled Martini glass.

Ingredients: 3/10 Eau de Vie Alexander; 3/10 Martini Dry; 3/10 Triple sec; 1/10 raspberry syrup

Preparation. Pour into a shaker Eau de Vie, Martini Dry, Triple sec and raspberry syrup. Add some ice cubes and shake vigorously for a few moments. Serve the cocktail in a cold cup and garnish with a cherry red and a spiral of lemon peel.

Ingredients: 3/10 Grappa; 3/10 Gianduia Bottega; 2/10 creme de cacao; 2/10 espresso coffee

Preparation. Pour ingredients into the shaker, add ice and shake vigorously for a few moments. Serve in a cocktail glass. Garnish with cocoa powder and grated nutmeg.

Ingredients: 6/10 Grappa; 3/10 Cointreau; 1/10 lemon juice; drops of sugar syrup

Preparation. Pour the ingredients into the shaker, add ice and shake vigorously for a few moments. Serve in a cocktail glass. Garnish with a lemon slice and a cherry.

Ingredients: 4/10 Grappa; 2/10 Kalhua 2/10 Amaretto; 2/10 milk cream

Preparation. Pour the ingredients into the shaker, add ice and shake vigorously for a few moments. Serve in a cocktail glass. Garnish with a sprinkle of powdered coffee.

Ingredients: 4/10 Grappa; 2/10 Tia Maria; 2/10 espresso coffee; 2/10 milk cream

Preparation. Pour the ingredients into the shaker, add ice and shake vigorously for a few moments. Serve in a cocktail glass. Garnish with shaved dark chocolate.

Ingredients: 4/10 Grappa; 2/10 Frangelico; 2/10 Cointreau; 2/10 milk cream

Preparation. Pour ingredients into the shaker, add ice and shake vigorously for a few moments. Serve in a cocktail glass and garnish with grated dark chocolate.

Ingredients: 3/6 Schweppes; 2/6 Limoncino Bottega; 1/6 Bacardi White

Preparation. Shake tonic water, Limoncino Bottega and Bacardi Shake tonic water, lemon Nature and Bacardi white. Serve cold in a glass "Tumbler".

Ingredients: 2/10 Pesca & Grappa Bottega; 1/10 Grappa Alexander; 1/10 Peach Three; 4/10 pineapple juice; 2/10 Prosecco Vino dei Poeti.

Preparation: Pour the first four ingredients in a shaker, add ice and shake vigorously for a few moments. Pour into a Martini glass and then add the Prosecco. Garnish with a pineapple leaf and alchechengi. Before serving, sprinkle (3 or 4 times) Alexander Spray Grappa.

Ingredients: 2/10 Melone & Grappa, 8/10 Prosecco.

Preparation. In a chilled flute pour the melon liqueur and then add the well-cold Prosecco. Mix gently and serve.

Ingredients: 2/10 Pera & Grappa, 8/10 Prosecco.

Preparation. In a chilled flute pour the pear liqueur and then add the well-cold Prosecco. Mix gently and serve.

Ingredients: 2/10 Mela & Grappa, 8/10 Prosecco.

Preparation. In a chilled flute pour the apple liqueur and then add the well-cold Prosecco. Mix gently and serve.

Ingredients: 2/10 Ananas & Grappa, 8/10 Prosecco.

Preparation. In a chilled flute pour the pineapple liqueur and then add the well-cold Prosecco. Mix gently and serve.

Ingredients: 4/10 Gianduia Bottega; 3/10 pear juice; 2/10 Acquavite d’uva Alexander; 1/10 strawberry juice.

Preparation. Pour the ingredients into the shaker, add ice cubes and shake energetically for a few seconds. Serve the cocktail in Old Fashioned glasses full of ice.

Ingredients: 3/10 Grappa Maestri; 3/10 Gianduia Bottega; 2/10 creme de cacao; 2/10 espresso coffee

Preparation. Pour ingredients into the shaker, add ice and shake vigorously for a few moments. Serve in a cocktail glass. Garnish with cocoa powder and grated nutmeg.

Ingredients: 4/10 Fiordilatte Bottega; 3/10 Brandy; 3/10 espresso coffee.

Preparation. Pour the ingredients into the shaker, add ice cubes and shake energetically for a few seconds. Serve the cocktail in a chilled Martini glass.

Ingredients: 4/10 Fresh milk; 4/10 Latte Macchiato Bottega; 2/10 espresso coffe.

Preparation. Pour the ingredients into the shaker, add crushed ice and shake energetically for a few seconds. Serve the cocktail in a chilled Martini glass.

Ingredients: 3/10 Cannella & Grappa; 3/10 Frangelico; 1/10 creme de cacao; 1/10 Kalhua; 2/10 Vanilla Bols

Preparation. Pour the ingredients into the shaker, add ice cubes and shake energetically for a few seconds. Pour into a double-cocktail glass. Garnish with a border of cocoa, cinnamon stick and worked Physalis fruit.

Ingredients: 2/10 liqueur Cinnamon, 8/10 Prosecco.

Preparation. In a chilled flute pour the liqueur cinnamon and then add the well-cold Prosecco. Mix gently and serve.

Ingredients: 2/3 Prosecco; 1/3 Rosolio.

Preparation. In a chilled flute pour the Rosolio and then add the well-cold Prosecco. Mix gently and serve.

Ingredients: 1/3 Liquirizia; 1/3 Aged Rum; 1/3 milk cream

Preparation. Pour the ingredients into the shaker, add ice cubes and shake energetically for a few seconds. Serve in a double-cocktail glass.

Ingredients: 2/10 Spearmint cream, 4/10 Sambuca Bianca Bottega, 4/10 Vodka.

Preparation. Pour the ingredients into the shaker, add ice and shake energetically for a few seconds. Serve in a chilled cocktail glass. Garnish with mint leaves.

Ingredients: 3/10 Vodka Caezar, 6/10 tomato juice, 1/10 lemon juice, 6 drops of Worcester sauce, 5 drops of Tabasco, a pinch of salt and black pepper

Preparation: Pour ingredients into the shaker, add ice and shake vigorously for a few moments. Serve in a tumbler. Garnish with a celery stalk and a lemon slice.

Ingredients: 1/3 Vodka Lemon Caezar, 1/3 Schweppes, 1/3 orange juice

Preparation. Pour into a tumbler with plenty ice all the ingredients. Stir before serving.

Ingredients: 4 cl Cachaça Ipanema, one lime, 2 teaspoons of brown sugar

Preparation. Cut the lime into pieces and put it on the bottom of an Old Fashioned glass. After putting brown sugar on the fruit, press it to bring out the juice from the lime and to dissolve the sugar. Fill the glass with ice flakes, pour the dose of Cachaça and stir well. Garnish with two straws cut in half and, if desired, with slices of lime on the rim.

Ingredients: 1/4 Elixir 0, 3/4 lager beer

Preparation. Pour Elixir well cold in a tumbler, then add the beer immediately after.

Ingredients: 3/10 peach juice; 7/10 Prosecco sparkling wine

Preparation. Pour the sparkling wine in a cold flute and fill with the peach previously mixed with ice.

Ingredients: 3/10 strawberry juice; 7/10 Bottega Gold sparkling wine; drops of lemon; drops of liquid sugar.

Preparation. Pour in a cold flute the sparkling wine, the drops of lemon and the drops of liquid sugar and then fill with the strawberries previously mixed with ice.

Ingredients: 3/10 orange juice; 7/10 Cuvée Sparkling wine

Preparation. Pour the sparkling wine in a cold flute and fill with the orange juice.

Ingredients: 1/3 sugarless white grape juice, 2/3 Il Vino dei Poeti Rosé; drops of cherry syrup.

Preparation. Pour into a flute the grape juice and add a few drops of cherry syrup. Mix well and fill the glass with Il Vino dei Poeti Rosé very cold. Then decorate with a small bunch of grapes.

Ingredients: 6/10 rum; 3/10 lime juice; 1/10 sugar syrup; 3 Angostura drops; 12 mint sprigs;

Moscato sparkling wine to fill. Preparation. In a tumbler crush the mint sprigs with sugar and lime juice. Fill with crushed ice, rum and Angostura. Top with Moscato sparkling wine. Mix before serving.

Ingredients: 1/3 Limoncino Bottega, 2/3 Petalo Moscato

Preparation. In a long drink glass filled with ice cubes, pour Limoncino well chilled and top with Petalo Moscato also chilled. Decorate with a slice of lemon and a twig of fresh mint.

Ingredients: 9/10 Bottega Diamond sparkling wine; 1/10 Crème de Cassis

Preparation. Pour the Crème de Cassis in a cool flute and then fill with the sparkling wine very cold. Stir before serving.

Ingredients: 1/3 Fragolino Rosso; 2/3 Prosecco sparkling wine

Preparation. Pour the sparkling wine in a cold flute and fill with the Fragolino Rosso.

Ingredients: 2/10 Eau de Vie Alexander; 2/10 Aperol; 2/10 orange juice; 1/10 Martini Bianco; 3/10 Fragolino Bianco

Preparation. Pour the first four ingredients in a shaker, add ice and shake vigorously for a few moments. Pour into a cocktail glass and then add Fragolino Bianco. Garnish with a slice of orange.