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.