If you love the Martini, this experiment is a must: try to do it yourself.

It’s really simple and fast; the only secret is to select the ingredients with extra care and follow the glass cooling procedure.

Not everyone knows that to prepare the Martini, the only thing needed is to “stain” the gin with white vermouth. To do this, however, a specific technique is used, called Stir & Strain: it involves mixing the cocktail with ice in the mixing glass and then filtering it into a cooled glass.

How to cool it properly? Simple, putting the glass in the freezer until it freezes, which is about 5 minutes.

Once you have finished your concoction, you must serve it in the glass dedicated to him, the Martini glass, with the famous inverted conical shape that is also used for Daiquiri, Margarita and Manhattan.

The touch of class is given by the olive: choose a fleshy quality with a good balance in terms of flavor, acidity and sweetness, such as Nocellara.

And now, let’s get to the main ingredient of our Martini: Gin. For a dry but aromatic and full effect, nothing better than Swiss Premium Dry Gin by The Alpinist.

If, on the other hand, you like to experiment and don’t disdain the idea of giving a further alpine touch to your cocktail, try the Gin Genepìdi o2Vie: it will be a symphony of flavors!

Ingredients for your homemade Dry martini

• 60 ml di gin
• 10 ml di vermouth dry
• lemon zest
• ice
• green olives

Preparing your Dry Martini

To prepare the Dry Martini, first, fill your mixing glass with ice to cool the sides of the glass. With the help of a strainer, then block the ice and drain the excess water into a cup.

Pour the gin and then the dry vermouth directly into the mixing glass.

Mix everything with the bar spoon. Pour the contents of the mixing glass into the cooled cup in the freezer.

Accompany the martini with olives or lemon zest that you can serve in a separate glass filled with crushed ice to keep them fresh.

It is known that on hot summer days, which are now starting to crowd our last weeks, there is nothing better than retreating to a verdant mountain hut, between the breeze that descends lightly from the peaks and the distant ringing of some goat.

Not always, however, all this is possible, and we often find ourselves gasping in hot afternoons surrounded by smog and concrete.

Yet all is not lost. With a simple gesture, you can restore harmony and freshness wherever you are … just have some ingredients available!

And so, as the good alchemists we are, we’ll put together a magical filter made of fresh scents and tantalizing aromas a refreshing and regenerating cocktail like few others – the Geppetto cocktail.

Thanks to this symphony of aroma brought by its main ingredient – the American grape brandy Lacrima Vitis from our producer Tamborini. Balanced, aromatic, and genuine, it has an intense and persistent flavor, perfect to be combined with the bitter-sweet taste of grapefruit.

The Geppetto cocktail – which takes its name, as is natural, from the brandy – would not have the same bite without the final note of absinthe. Let’s be clear; it’s a note, a slight dissonance that we will perceive, especially at the end. But it is crucial, and therefore better not to waste it with unsuitable absences.

We recommend the very aromatic Absinthe Mogador from Larusée, aged for 18 months in oak barrels previously used for an assembly of Syrah-Mourvedre-Cabernet from the famous producers of the D’estoublon Castle in the valleys of Provence.

A unique aroma alchemy that we are sure will make your hot summer afternoons fresher and lighter.

Ingredients for your Geppetto cocktail

4 cl of Lacrima Vitis grappa
7 cl of pink grapefruit juice
2 sprigs of rosemary
2 cl of sugar syrup
ice
2 drops of Mogador absinthe


Preparation of the Geppetto cocktail

• Squeeze 1 pink grapefruit juice and strain it.
• Put the ice on your shaker.
• Add the grapefruit juice, the absinthe and the sugar syrup.
• Add the brandy.
• Shake vigorously for 20 seconds. Don’t be afraid, in this heat you can shake for a few more seconds to lengthen the drink. It must be a light aperitif, not an alcoholic bomb.
• Put the ice on the glass.
• Pour the cocktail, using the strainer to filter.
• Serve the Geppetto cocktail and enjoy the summer.

In this period, when baskets of succulent red strawberries pop up everywhere, it is challenging to resist the temptation to taste them in the guise of one of the freshest and most loved cocktail ever.

The Caipiroska is, in fact, a pleasure for the eyes and the palate. Fresh, sweet, very tasty, it is perfect if sipped during an aperitivo by a lake.

So why give it up? The essential thing, as always, is to pay attention to the ingredients, selecting them carefully to ensure that our Caipiroska is beautiful and excellent, and nutritious.

Here is our recipe, where to give a touch of class to the most classic of Caipiroska is the Swiss Premium Vodka from The Alpinist, able to bring the purity of the Aletsch glacier directly to your glass.

Ingredients for your Caipiroska

• 50 ml of vodka
• 1/2 lime
• 3 teaspoons of brown sugar
• 4-5 mature strawberries
• ice roughly chopped

Preparation

Cut the lime into cubes, place it in an old-fashioned glass or a goblet and add the brown sugar. With a pestle, crush the lime and sugar, making circular movements to press the first and melt the second. Wash and dry the strawberries, remove the pistil, divide them in half and crush them in the glass until they are crushed. Add the coarsely chopped ice and pour the vodka over it. Stir and pour the contents into an asti bowl.

We are proposing an old-style cocktail old-style made from only two ingredients: brandy and mint cream. It was trendy in the first half of the last century. Today, it’s – wrongly – forgotten.

It is an effortless blend of flavors, which marry perfectly. The result is very versatile: excellent to be enjoyed after dinner. It is also ideal for an aperitivo, especially now that the days are heating up. The refreshing taste is appreciated even more of mint.

It’s unknown when it was precisely invented or by whom. Still, it was likely a typical prohibition cocktail: we imagine it towering on one of those dusty counters specific of New York’s Speakeasy.

But to bring our Stinger back to our beloved latitudes (and altitudes!), We need an exceptional ingredient: the Brandy of Cama from Cantine Boldini. Distilled by hand with copper alembic in the Maria bath, it is stored in oak barrels for six years in the famous grottoes of Cama, in the Grisons, Switzerland, where it is bottled manually. A very refined product that will give your Stinger enveloping aromas and flavors.

Ingredients and dose for the Stinger cocktail

– 5 cl of Cama Brandy
– 2 cl crème de menthe

Preparation of the Stinger cocktail

Put the Brandy of Cama and the crème de menthe in a mixing glass filled with ice and mix gently, but for a long time, to allow the crème de menthe to dissolve in the brandy.

Pour by filtering into a cup that you have previously cooled. And there you go, the Stinger is ready.

Although the concept of aperitivo is of purely urban matter, it is legitimate to ask oneself, during a stay in a beautiful alpine hut, which is the right drink to sip at 2 thousand meters above sea level.

Well, we have the answer. If you don’t want your aperitif to be an eyesore in the magnificent landscape of peaks and peaks you are admiring, choose a delicious Hugo!

It’s the refreshing aperitivo par excellence, and for this reason, it has become an absolute must in summer. But thanks to its lightness, to its being sweet but not cloying, you can taste it as and when you want without fear of turning your head …

Conceived in 2005 by the barman of Naturno Roland Gruber, it soon crossed the borders of South Tyrol to make itself known almost everywhere, especially in northern Italy, Switzerland, Austria, and Germany.

Also, thanks to its simplicity, which sees it are made up of a few readily available ingredients. Prosecco, elderberry syrup, mint, soda, and that’s it.

However, for its flavor not to be too unbalanced towards the sweet, special attention goes to elderberry syrup. No to industrial syrups with little elderberry and a lot of sugar, returning a flat and cloying flavor.

The elderberry syrup … must taste like elderberry! It seems trivial, but it is not since many contain only chemical flavors and nothing else.

This is certainly not the case with elderberry syrup from Alpe Pragas, which contains 50% of elderflower extract, grown according to nature and harvested and processed by hand.

Ingredients for 1 glass of Hugo

• 15 cl of sparkling Prosecco
• 2 cl of elderberry syrup Alpe Pragas
• sprinkle of soda
• 2 leaves of mint
• 1 slice of lemon or lime

Preparation of your Hugo

Cool a glass with ice, then put the elderberry syrup and some ice cubes.

Pour the Prosecco, add the mint, dilute with soda and mix gently.

If you are planning a dinner with sophisticated friends and colleagues, whom you would like to pamper especially, let them try today’s cocktail and you will have a guaranteed success.

The Booby cocktail is, in fact, light but rich in harmonious notes, ranging from grappa, to orange, to lavender and rose water.

It is not a very or heavy drink but for this reason, it is suitable for all occasions, even the most formal ones.

Furthermore, although it does not need a particularly laborious preparation, its presentation certainly does not go unnoticed. The egg white gives the foam, and that pale orange color gives it immediate authority!

Essential for this recipe is the choice of the main ingredient, namely grappa. We have already said that this is not a strong, alcoholic drink; it will therefore not be necessary to choose a grappa that is too complex, let alone barricaded. Better to opt for a fresh and harmonious grappa, rich in floral notes, as is the Grappa from American grape from Cantine Boldini. Produced from 100% Graubünden American grapes; it is a balanced grappa, masterfully distilled according to tradition.

Ingredients

• 4 cl of Grappa from American grape
• 2 cl of orange juice
• 1/2 passionfruit
• the tip of a tablespoon of lavender
• 2 drops of rose water
• 1 egg white
• 0,5 cl of sugar syrup

Preparing your Booby cocktail

Squeeze half an orange and strain the juice.

Cut the passion fruit in half.

Put some ice in a cup to cool it down.

Break an egg and put the egg white in a shaker with ice, pour in the grappa, the two juices, the rose water, the sugar syrup, add the lavender, close, and shake for 20 seconds.

Throw in the ice and pour the cocktail filtering with the julep.

Decorate as you like and serve your new Booby aperitivo.

Take a warm spring afternoon,the air full of floral notes carried by the wind, the chirping of birds enjoying the last sun … and add the Goldy Rose: you won’t want to be anywhere else in the world!

Because of the sweet notes of honey, the bite of vodka, the intense flavor of lemon, a cascade of flower petals are added, making the glass a tribute to the most beautiful of the seasons, spring!

The ingredients selected for you by lagAlpi for this recipe are three. First of all, the Swiss Premium Vodka by The Alpinist, will make your cocktail as fresh as the pristine peaks of Jüngfrau, from where the water with which the queen of all vodkas is produced comes.

The sweet notes are given by honey, and in our shop, thanks to the beekeeping company Mario Bianco and Mieli Thun, you only have the trouble of choosing. We personally choose the Bosco di Mieli of Thun honey for its spicy notes, reminiscent of licorice, apricot, and fig. Of course, it goes without saying that if you love more traditional flavors, you can turn to a classic Acacia honey, very sweet, or the Alpine Millefiori. Unleash your imagination!

Finally, to decorate your Goldy Rose in spring, use the mixture of flowers with Calendula, Cornflower, and Sunflower of Erbe Ticino, organically grown in the Canton of Ticino. The colors and floral notes of this mix will be the proper homage to spring!

All that remains is to enjoy a beautiful alpine panorama with the best company!

Ingredients

Crushed ice
45 ml Swiss Premium Vodka by The Alpinist
25 ml Miele di Bosco by Mieli Thun
25 ml Lemon juice
Soda
A cascade of petals mixture of flowers with Calendula, Cornflower, and Sunflower by Erbe Ticino

Preparation

Fill a highball glass with crushed ice. Add the Swiss Premium Vodka, the forest honey, and the lemon juice. Top with soda. Decorate with petals of the Erbe Ticino blend.

Those who follow us will know by now that at lagAlpi, we love tradition but not banalities. And so, once again, we want to offer you a classic drink in a decidedly more aromatic and … alpine version.

We are talking about the Amaro Mule a version with amaro of the famous Moscow Mule. We chose it because, among the many reinterpretations of the Moscow Mule, this is particularly successful and tasty. The bitter note of the sore is enhanced by the ginger of the Ginger beer and the intense flavor of the lemon.

An exceptional ingredient to make your drink a hymn to the mountain air in spring, Swiss Premium Bitter di The Alpinist, which will give Amaro Mule the lightness and freshness thanks to its thousand aromatic notes of the Swiss Alps, perfect in comparison with ginger and lemon.

For lovers of sweet and sour flavors, we propose, at discretion, to correct with a few drops of Elderberry Syrup from our producer Alpe Pragas.

Ingredients

• 4,5 cl di Swiss Premium Bitter The Alpinist
• 0,5 cl of lemon juice
• 12 cl of ginger beer
• few drops of Elderberry Syrup Alpe Pragas (from discretion)

Preparation

1. Squeeze the lemon and strain.
2. Put the lemon juice in a glass or copper mug filled with ice.
3. Add the liqueur.
4. Pour in the ginger beer.
5. Gently stir.
6. Correct it with a few drops of elderberry syrup.
7. Decorate with a slice of lemon and a few mint leaves and serve a fabulous cocktail, refreshing and contemptuous like few others.

Do you already know the Monkey Gland cocktail? Although not very well known, it is delicious and balanced. It is part of the IBA cocktails or the cocktails selected by the International Bartenders Association for the annual World Cocktail Competition.

It means “monkey gland”. Yes, you read that right, and there is a very curious reason. Its creator Harry MacElhone, the founder of Harry’s New York Bar in Paris, called it this in the wake of a very heated discussion regarding a grand experiment by surgeon Serge Voronofo, in the 1920s, claimed to be able to donate new vigor to humans with a monkey testicular transplant.

But no to the picturesque curiosities of which the (pseudo) science of the beginning of the century is dotted, the Monkey Gland is a genuinely successful cocktail, concentrating on the crazy aroma. Suppose you use two exceptional ingredients: the absinthe Bleue by Larusée and the gin Genepì by o2Vie. The latter will indeed be able to further the grassy notes of the cocktail for a breathtaking effect.

Now let’s get to the recipe, which is very simple and whose final effect, even aesthetically, is truly unique. We recommend adding a finishing touch by garnishing the Monkey Gland with a sprig of rosemary and a slice of orange or lemon.

Ingrediants

• Gin Genepì from o2Vie 50 ml
• Orange juice 30 ml
• Assenzio Bleue Larusée 2 drops
• Grenadine 2 drops

Preparation

1. Put the ingredients in a shaker with ice and shake.
2. Pour into a cocktail glass, straining with the strainer.
3. Garnish to taste with a sprig of rosemary and/or a slice of orange or lemon

Dear readers, I recommend, this Sunday remember to move the clock forward for an hour!

Sunday 28 March, at 2 am, it returns to summertime, and for some countries, it seems to be the last time. In fact, in 2018, Europe had requested to standardize the timetable at the EU level, with the approval of a resolution that allowed the abolition of the obligation for the various Member States to change the schedule twice a year.

To us, however, the lengthening of the days continues to please, and to consecrate what seems to us a new beginning, we recommend that you enjoy a few bright evenings admiring the last rays of the sun that flicker behind a mountain still covered with snow. And if you do it while sipping the cocktail we are offering you today, the effect is guaranteed: you will immediately feel on vacation!

Today’s drink is called Holiday Mule, but thanks to our exceptional ingredients, it has also undergone a slight change in the name: lagAlpi’s is called Mountains Holiday Mule!

The credit goes to Swiss Premium Vodka from our producer The Alpinist, whose base is none other than the purest water of the Aletsch glacier, at an altitude of 3,160 meters! One sips, and it will be like being on the roof of the world.

To accompany it an exceptional cider: the Pomme de Fer from Cidrerie du Vulcain. An extraordinary interpretation of the apple cider par excellence, a mythical native and rare variety of the Swiss highlands.

A strong mix with the rest of the ingredients, and the effect is guaranteed!

Ingredients

• ice cubes
• 45 ml Swiss Premium Vodka The Alpinist
• 40 ml Apple Cider – Pomme de Fer 2018 Cidrerie du Vulcain
• 40 ml Ginger Beer
• 10 ml lemon juice
• 1 apple slice
• cinnamon cane

Preparation

Fill a highball glass with ice cubes. Add all the ingredients. Decorate with apple slice and cinnamon cane.