A c c a demia Luigi Bormioli in collaboration

w i t h M a r c o P i s t o n e p r e s e n t s :

culturalCocktail

made in Italy

A small guide to cocktail tasting

with the glasses of Accademia
d e l B a r b y L u i g i B o r m i o l i

ACCADEMIA

Serving a cocktail
in the wrong glass

means serving

the wrong cocktail

M. Pistone

his is not a typical book of cocktail

recipes. It is the account of a
journey that began from traditional
drinks and that continued with a
new concept of cocktail. This guide shows how
the art of mixing can be extremely surprising and
rewarding. It also proves that a cocktail can be
a true cultural experience by combining Italian
drinking culture with foreign ones.It is a collection
of ideas and suggestions coming from the most
ancient Italian tradition. A combination of glasses
and innovative cocktails that complement each
other in order to offer an excellent service.
Because when discussing about bars
the glass is not a minor detail!

ACCADEMIA

Serving a cocktail
in the wrong glass

means serving

the wrong cocktail

M. Pistone

his is not a typical book of cocktail

recipes. It is the account of a
journey that began from traditional
drinks and that continued with a
new concept of cocktail. This guide shows how
the art of mixing can be extremely surprising and
rewarding. It also proves that a cocktail can be
a true cultural experience by combining Italian
drinking culture with foreign ones.It is a collection
of ideas and suggestions coming from the most
ancient Italian tradition. A combination of glasses
and innovative cocktails that complement each
other in order to offer an excellent service.
Because when discussing about bars
the glass is not a minor detail!

great cocktail requires the

balanced combination of:
colour, scent, taste, attention to detail and a special
presentation. The colour of a cocktail occurs by the wide range of coloured ingredients that can be used: fruit juices, wines liquors, bitters etc. The result is a
colourful liquid, with various shades that
reflect the colours of the different ingredients used and the form of preparation.
The scent of the cocktail can be identified
and coded in two different ways: via
nasal way, by simply inhaling, or through
retronasal way, exhaling after swallowing.
In the first scenario the odorous particles
reach the olfactory mucosa by diffusion
process. The aromas are mixed with air
and the nasal cavity is filled up. In the
second case, on the contrary, the hot
temperature in the cavity of mouth and
the low temperature of the beverage
in the mouth create a sort of pressure
that moves the fumes of the drink from
the mouth to the nose: this phenomenon

determines the persistence of the liquid

throughout the tasting process, which
corresponds to the time in which one
continues to feel the aromas after having
swallowed the drink.
Through taste we first check and register
the gustatory sensations, and then the
tactile and olfactory sensations thanks to
the retronasal tasting.
The taste sensation allows the registration
and appreciation of the four fundamental
flavours: sweet, bitter, salty and sour. This
function is performed by the tongue.
The tactile sensation allows for the
perception of the astringency, the warmth
or the tingling sensation of a liquid and it is
a characteristic registered by the mucosa
of the mouth. If the alcohol content of
the drink is lower than 12% there will be a
sensation of warmth and smoothness in
the mouth. If the alcohol content is higher
there will be a vigorous and burning
sensation which can be reduced by
coldness using ice in suitable glasses.
These characteristics must coexist within
the same glass in a balanced way. The
bartenders skills are demonstrated
when he can create a balance among
all the components of a cocktail and
among the preparation techniques,
therefore optimising the ratio between
alcohol, aromas, colouring agents and
sweeteners.

DRINKING A COCKTAIL

ACCADEMIA

great cocktail requires the

balanced combination of:
colour, scent, taste, attention to detail and a special
presentation. The colour of a cocktail occurs by the wide range of coloured ingredients that can be used: fruit juices, wines liquors, bitters etc. The result is a
colourful liquid, with various shades that
reflect the colours of the different ingredients used and the form of preparation.
The scent of the cocktail can be identified
and coded in two different ways: via
nasal way, by simply inhaling, or through
retronasal way, exhaling after swallowing.
In the first scenario the odorous particles
reach the olfactory mucosa by diffusion
process. The aromas are mixed with air
and the nasal cavity is filled up. In the
second case, on the contrary, the hot
temperature in the cavity of mouth and
the low temperature of the beverage
in the mouth create a sort of pressure
that moves the fumes of the drink from
the mouth to the nose: this phenomenon

determines the persistence of the liquid

throughout the tasting process, which
corresponds to the time in which one
continues to feel the aromas after having
swallowed the drink.
Through taste we first check and register
the gustatory sensations, and then the
tactile and olfactory sensations thanks to
the retronasal tasting.
The taste sensation allows the registration
and appreciation of the four fundamental
flavours: sweet, bitter, salty and sour. This
function is performed by the tongue.
The tactile sensation allows for the
perception of the astringency, the warmth
or the tingling sensation of a liquid and it is
a characteristic registered by the mucosa
of the mouth. If the alcohol content of
the drink is lower than 12% there will be a
sensation of warmth and smoothness in
the mouth. If the alcohol content is higher
there will be a vigorous and burning
sensation which can be reduced by
coldness using ice in suitable glasses.
These characteristics must coexist within
the same glass in a balanced way. The
bartenders skills are demonstrated
when he can create a balance among
all the components of a cocktail and
among the preparation techniques,
therefore optimising the ratio between
alcohol, aromas, colouring agents and
sweeteners.

DRINKING A COCKTAIL

ACCADEMIA

nce obtained the perfect recipe,

which is perfectly balanced,
and once the colours and the
taste satisfy both the eye and
taste buds, it is essential to pour the cocktail into
a good glass and serve it in an organised and
pleasant way.
While the attention to detail and the ability to
decorate a glass in a creative way is the barmans
job, the Luigi Bormioli company will take care of the
style with a line of glasses specifically conceived
for the bar. By attentively studying forms and
materials a technologically advanced collection
was developed in order to provide the bar with
working tools that are simple and, at the same
time, durable.

T h at i s n o t a l l

ACCADEMIA

nce obtained the perfect recipe,

which is perfectly balanced,
and once the colours and the
taste satisfy both the eye and
taste buds, it is essential to pour the cocktail into
a good glass and serve it in an organised and
pleasant way.
While the attention to detail and the ability to
decorate a glass in a creative way is the barmans
job, the Luigi Bormioli company will take care of the
style with a line of glasses specifically conceived
for the bar. By attentively studying forms and
materials a technologically advanced collection
was developed in order to provide the bar with
working tools that are simple and, at the same
time, durable.

T h at i s n o t a l l

ACCADEMIA

ACCADEMIA

he Accademia del Bar collections

by Luigi Bormioli are the first two
collections of glasses developed
glass.
and produced with
It is a glass completely permeable to light. The glass
is absolutely transparent and colourless which
allows for a perfect exposure of colour derived
from the liquid held in the glass. There is a feeling
of lightness and immateriality that gives for a total
visual appreciation of the cocktail. The improved
mechanical resistance, created with innovative
production processes, and the resistance to
industrial washes is guaranteed by the chemical
uniformity of the raw materials. This resistance
makes the glasses precious and considered
to be a durable professional tool for all bars. The
brightness and the transparency of the
glass are therefore guaranteed for over 4000
industrial washes.

glass tumbler after

4.000 washing cycles:
sparkling and transparency
Soda lime tumbler after 150
washing cycles: lasting opaqueness:

ACCADEMIA

he Accademia del Bar collections

by Luigi Bormioli are the first two
collections of glasses developed
glass.
and produced with
It is a glass completely permeable to light. The glass
is absolutely transparent and colourless which
allows for a perfect exposure of colour derived
from the liquid held in the glass. There is a feeling
of lightness and immateriality that gives for a total
visual appreciation of the cocktail. The improved
mechanical resistance, created with innovative
production processes, and the resistance to
industrial washes is guaranteed by the chemical
uniformity of the raw materials. This resistance
makes the glasses precious and considered
to be a durable professional tool for all bars. The
brightness and the transparency of the
glass are therefore guaranteed for over 4000
industrial washes.

glass tumbler after

4.000 washing cycles:
sparkling and transparency
Soda lime tumbler after 150
washing cycles: lasting opaqueness:

TH E R I G HT G LASS

ACCADEMIA

11

TH E R I G HT G LASS

ACCADEMIA

11

hey enhance the tasting process

of those mainly mixed alcohol
beverages and require perception
of the scent through nasal way.
The wide open-end of the glass causes a
reduction of the alcoholic content through a
rapid evaporation of the alcohol thus favouring
the acute perception of all the aromas of
the ingredients. The odorous particles move
upwards by diffusion process and they are
captured by the olfactory mucosa in two ways:
either by allowing the air to fill up the nasal cavity
or by inhaling abruptly by creating a vortex
to direct and fix the air through the olfactory
mucosa.

Liquore 7 cl
Liquor 2 oz
h 8,5 cm h 3
4,7 cm h 1

Amaro 13.5 cl
Amaro 4 oz
h 8,1 cm 3
6,6 cm h 2

Whisky 32 cl
Whisky 10 oz
h 10,5 cm 4
8,5 cm h 3

Bibita 34 cl
Hi-ball 11 oz
h 13,9 cm 5
7.7 cm h 3

Bibita 48 cl
Beverage 16 oz
h 15,5 cm 6
8,6 cm h 3

Martini 30 cl
Martini 10 oz
h 19,5 cm 7
11,7 cm h 4

Mixer 62,5 cl
Mixer 21 oz
h 17 cm 6
9,75 cm h 3

Caraffa 1l
Jug 34 oz
h 21,7 cm 8
8,5 cm h 3

Secchiello portaghiaccio
Ice bucket w/handles
h 14,9 cm 5
15 cm h 6

O P E N E N D G LASS E S A N D G O B L

ACCADEMIA

13

hey enhance the tasting process

of those mainly mixed alcohol
beverages and require perception
of the scent through nasal way.
The wide open-end of the glass causes a
reduction of the alcoholic content through a
rapid evaporation of the alcohol thus favouring
the acute perception of all the aromas of
the ingredients. The odorous particles move
upwards by diffusion process and they are
captured by the olfactory mucosa in two ways:
either by allowing the air to fill up the nasal cavity
or by inhaling abruptly by creating a vortex
to direct and fix the air through the olfactory
mucosa.

Liquore 7 cl
Liquor 2 oz
h 8,5 cm h 3
4,7 cm h 1

Amaro 13.5 cl
Amaro 4 oz
h 8,1 cm 3
6,6 cm h 2

Whisky 32 cl
Whisky 10 oz
h 10,5 cm 4
8,5 cm h 3

Bibita 34 cl
Hi-ball 11 oz
h 13,9 cm 5
7.7 cm h 3

Bibita 48 cl
Beverage 16 oz
h 15,5 cm 6
8,6 cm h 3

Martini 30 cl
Martini 10 oz
h 19,5 cm 7
11,7 cm h 4

Mixer 62,5 cl
Mixer 21 oz
h 17 cm 6
9,75 cm h 3

Caraffa 1l
Jug 34 oz
h 21,7 cm 8
8,5 cm h 3

Secchiello portaghiaccio
Ice bucket w/handles
h 14,9 cm 5
15 cm h 6

O P E N E N D G LASS E S A N D G O B L

ACCADEMIA

13

DOF 46 cl
Whisky 15 oz
h 10,5 cm 4
9,35 cm h 3

Acqua 32 cl
Water 10 oz
h 9,4 cm h 3
8,4 cm h 3

Bibita 59 cl
Beverage 20 oz
h 15 cm 6
8,6 cm h 3

G LASS E S

Bibita 35 cl
Juice 11 oz
h 12,8 cm 5
7,3 cm h 2

E N D

onceived
for
those
mixed
alcoholic
and
non-alcoholic
drinks that should not excessively
dissipate the odorous and
aromatic particles before swallowing the drink.
The closed end keeps a high concentration
of the aroma in the upper part of the glass
in order to avoid the quick dispersion of the
aromas and in order to emanate the maximum
aromatic potential through retronasal way after
swallowing the liquid.

C LOS E D

ACCADEMIA

15

DOF 46 cl
Whisky 15 oz
h 10,5 cm 4
9,35 cm h 3

Acqua 32 cl
Water 10 oz
h 9,4 cm h 3
8,4 cm h 3

Bibita 59 cl
Beverage 20 oz
h 15 cm 6
8,6 cm h 3

G LASS E S

Bibita 35 cl
Juice 11 oz
h 12,8 cm 5
7,3 cm h 2

E N D

onceived
for
those
mixed
alcoholic
and
non-alcoholic
drinks that should not excessively
dissipate the odorous and
aromatic particles before swallowing the drink.
The closed end keeps a high concentration
of the aroma in the upper part of the glass
in order to avoid the quick dispersion of the
aromas and in order to emanate the maximum
aromatic potential through retronasal way after
swallowing the liquid.

C LOS E D

ACCADEMIA

15

High
glasses,
available
in
different
sizes,
are
used
preferably for refreshing drinks,
fruit juices, long drinks and
high ball drinks (distillates to be
diluted with carbonated drinks
such as ginger ale, soda water,
tonic water... etc)

The low glasses are generally

used to serve all the distillates
and the liquors with ice cubes (on
the rocks) and mist (products
that are served with crushed ice
and twist lemon)

Classic glass used to serve

cocktails that belong to the short
drink category, namely mixed
drinks with high alcohol content
to be served in limited quantity.
The stem, long and narrow, allows
the tasting of the drink at the right
temperature because the warmth
of the hand touching directly the
glass would provoke a variation of
the temperature of the drink.

MORE IN GENERAL

ACCADEMIA

17

High
glasses,
available
in
different
sizes,
are
used
preferably for refreshing drinks,
fruit juices, long drinks and
high ball drinks (distillates to be
diluted with carbonated drinks
such as ginger ale, soda water,
tonic water... etc)

The low glasses are generally

used to serve all the distillates
and the liquors with ice cubes (on
the rocks) and mist (products
that are served with crushed ice
and twist lemon)

Classic glass used to serve

cocktails that belong to the short
drink category, namely mixed
drinks with high alcohol content
to be served in limited quantity.
The stem, long and narrow, allows
the tasting of the drink at the right
temperature because the warmth
of the hand touching directly the
glass would provoke a variation of
the temperature of the drink.

MORE IN GENERAL

ACCADEMIA

17

hy not serve an after dinner

drink which is different from
the usual ones. Serve it
with a small spoon. Eating
from glasses can be very trendy and serving an
after dinner drink with a spoon is also a simple
and new idea. For a pleasant and innovative after
dinner!

"froth apple"

Preparation:
Put all the ingredients in a whipped cream siphon and close it.
Insert 2 small spray cans, for each spray can, turn the siphon
upside-down in order to have the gas flow out. Store in the
fridge for an hour. Shake gently before serving and decorate
with small apple pieces Serve with a small spoon.
It is possible to replace the apple liquor with any type of fruit
liquor. For example, Indian fig or peach, especially the sweet
ones, are suitable for an after dinner drink. Also, orange and
lemon with their citrus and dry hints may transform the serving
into a delicious starter. Fruity Mediterranean hints to be tasted
with a spoon.
Marco suggests: by rule of thumb a tablespoon corresponds
to 10g of ingredient

Ingredients:
40 g. of apple liquor
50 g. of non-dairy cream
10 g. of sugar
Tools:
Elegante small liquor glass
Whipped cream siphon

AFTER DINNER AL CUCCHIAIO

ACCADEMIA

19

hy not serve an after dinner

drink which is different from
the usual ones. Serve it
with a small spoon. Eating
from glasses can be very trendy and serving an
after dinner drink with a spoon is also a simple
and new idea. For a pleasant and innovative after
dinner!

"froth apple"

Preparation:
Put all the ingredients in a whipped cream siphon and close it.
Insert 2 small spray cans, for each spray can, turn the siphon
upside-down in order to have the gas flow out. Store in the
fridge for an hour. Shake gently before serving and decorate
with small apple pieces Serve with a small spoon.
It is possible to replace the apple liquor with any type of fruit
liquor. For example, Indian fig or peach, especially the sweet
ones, are suitable for an after dinner drink. Also, orange and
lemon with their citrus and dry hints may transform the serving
into a delicious starter. Fruity Mediterranean hints to be tasted
with a spoon.
Marco suggests: by rule of thumb a tablespoon corresponds
to 10g of ingredient

Ingredients:
40 g. of apple liquor
50 g. of non-dairy cream
10 g. of sugar
Tools:
Elegante small liquor glass
Whipped cream siphon

AFTER DINNER AL CUCCHIAIO

ACCADEMIA

19

or a sensual and aphrodisiac

combination. This recipe was named
after the cookbook on seduction
and food that also included some of
Marco Pistones recipes. A delicious cocktail that
can work both as a dessert and a mixed drink!

"amore goloso"
Preparation:
In the conic glass pour the Gianduia cream and
afterwards shake the remaining ingredients. Pour the
chocolate cream by using the strainer, then decorate
with hot pepper and a piece of chocolate on the edge
of the glass.
The Amore Goloso cocktail is unique and inimitable and it
is available only in one form.

Ingredients:
20 g. of Gianduia cream
20 g. of white rum
20 g. of 3-year rum
30 g. of crushed fresh strawberries
10 g. of Galliano liquor
Hot pepper
Chocolate
Tools:
Elegante 4 oz. tumbler
strainer
tongs

FRAGOLE CIOCCOLATO E PEPERONCINO

ACCADEMIA

21

or a sensual and aphrodisiac

combination. This recipe was named
after the cookbook on seduction
and food that also included some of
Marco Pistones recipes. A delicious cocktail that
can work both as a dessert and a mixed drink!

"amore goloso"
Preparation:
In the conic glass pour the Gianduia cream and
afterwards shake the remaining ingredients. Pour the
chocolate cream by using the strainer, then decorate
with hot pepper and a piece of chocolate on the edge
of the glass.
The Amore Goloso cocktail is unique and inimitable and it
is available only in one form.

Ingredients:
20 g. of Gianduia cream
20 g. of white rum
20 g. of 3-year rum
30 g. of crushed fresh strawberries
10 g. of Galliano liquor
Hot pepper
Chocolate
Tools:
Elegante 4 oz. tumbler
strainer
tongs

FRAGOLE CIOCCOLATO E PEPERONCINO

ACCADEMIA

21

The Italian Sour cocktail is an excellent choice when seafood

or sushi dining. The Prosecco grappa can be replaced with
sak in order to obtain an authentic Japanese style aperitif.

"grappa allo zenzero"

S P E Z I E

Preparation:
Pour the ingredients, except the ginger ale in the shaker. Make
sure the shaker is filled with ice, Shake it, and then pour it into
the tumbler with the help of a strainer. Afterwards fill it with the
ginger ale, decorate with a slice of lemon and fresh ginger
chips.

D I

Ingredients:
20 g. lemon sour or lemon juice
10 g. of liquid sugar
40 g. of Prosecco grappa
30 g. of ginger ale
Tools:
Elegante small open tumbler
shaker
strainer

SO R SO

n interesting reinterpretation of
the most famous and ancient
Italian distillate. An innovative way
to prepare a drink by using typical
spices and scents belonging to Asian culture and
cuisine for an appreciation of grappa in a new
young fashion.

U N

ACCADEMIA

23

The Italian Sour cocktail is an excellent choice when seafood

or sushi dining. The Prosecco grappa can be replaced with
sak in order to obtain an authentic Japanese style aperitif.

"grappa allo zenzero"

S P E Z I E

Preparation:
Pour the ingredients, except the ginger ale in the shaker. Make
sure the shaker is filled with ice, Shake it, and then pour it into
the tumbler with the help of a strainer. Afterwards fill it with the
ginger ale, decorate with a slice of lemon and fresh ginger
chips.

D I

Ingredients:
20 g. lemon sour or lemon juice
10 g. of liquid sugar
40 g. of Prosecco grappa
30 g. of ginger ale
Tools:
Elegante small open tumbler
shaker
strainer

SO R SO

n interesting reinterpretation of
the most famous and ancient
Italian distillate. An innovative way
to prepare a drink by using typical
spices and scents belonging to Asian culture and
cuisine for an appreciation of grappa in a new
young fashion.

U N

ACCADEMIA

23

his is a typical example of a cultural

cocktail. It is a balanced mix of
exotic taste and Italian authenticity.
A classic way of transforming the
typical Brazilian cocktail with one simple cup of the
best Italian espresso.

"coffee caipirinha"
Preparation:
Put the lime directly in the long drink glass, add sugar and
some drops of cachaa., Crush all the ingredients then add
the espresso and the 40 g. of cachaa. Add ice chips and
fill up with lemonade. Then mix and decorate with a slice of
lime or lemon. Add coffee grains on the surface of the ice and
serve with 2 straws.
This drink has represented a new school of thought of cultural
cocktails from the 20th century to date. Customs of our
country have been considered and reinterpreted according
to international taste always maintaining the Italian authenticity.
Cachaa can be replaced with a 3-year white rum in order to
obtain the Bedrum coffee.

Ingredients:
2 mint sprigs
10 g. of acacia honey
20 g. of white rum
10 g. of lemon juice
60 g. of dry white wine
Tools:
Elegante wisky tumbler
pestle
small mixing spoon

C O N U N A TA Z Z I N A D I C A F F E

ACCADEMIA

25

his is a typical example of a cultural

cocktail. It is a balanced mix of
exotic taste and Italian authenticity.
A classic way of transforming the
typical Brazilian cocktail with one simple cup of the
best Italian espresso.

"coffee caipirinha"
Preparation:
Put the lime directly in the long drink glass, add sugar and
some drops of cachaa., Crush all the ingredients then add
the espresso and the 40 g. of cachaa. Add ice chips and
fill up with lemonade. Then mix and decorate with a slice of
lime or lemon. Add coffee grains on the surface of the ice and
serve with 2 straws.
This drink has represented a new school of thought of cultural
cocktails from the 20th century to date. Customs of our
country have been considered and reinterpreted according
to international taste always maintaining the Italian authenticity.
Cachaa can be replaced with a 3-year white rum in order to
obtain the Bedrum coffee.

Ingredients:
2 mint sprigs
10 g. of acacia honey
20 g. of white rum
10 g. of lemon juice
60 g. of dry white wine
Tools:
Elegante wisky tumbler
pestle
small mixing spoon

C O N U N A TA Z Z I N A D I C A F F E

ACCADEMIA

25

t is a beverage that derives from two of

the most ancient products of the land. The
old costume of diluting wine with honey is
typical of ancient Rome (when wine still had
an extremely sharp and sour taste) and has been
rediscovered and reinterpreted. It is a new fresh
and light cocktail that was created to accompany
the long summer days.

"notte d'estate"
Preparation:
Put mint, honey, lemon juice and a few drops of rum in the
mixer. Crush all the ingredients gently as to better extract the
essential oils from the mint. Add the remaining rum and mix.
Fill a glass with ice cubes, pour the content into the mixer. Fill
it up with white wine and mix. Decorate with a mint sprig and
a slice of lemon.
It is possible to replace the rum with other fruit liquors according
to your taste as to obtain a lighter and more floral combination.
In this case wet the edge of the glass with the honey and dip it
in white sugar to obtain a pleasant crust, before commencing
any other preparation. Suitable for an afternoon snack or late
evening drink.
Notes: To obtain mixing honey, pour the content of a can
into a metal container and add natural water (1 to 20 ratio).
Warm it up until the mix becomes uniform.

Ingredients:
2 mint sprigs
10 g. of acacia honey
20 g. of white rum
10 g. of lemon juice
60 g. of dry white wine
Tools:
Elegante beverage tumbler
small mixing spoon
mixer

MENTA, MIELE E VINO BIANCO

ACCADEMIA

27

t is a beverage that derives from two of

the most ancient products of the land. The
old costume of diluting wine with honey is
typical of ancient Rome (when wine still had
an extremely sharp and sour taste) and has been
rediscovered and reinterpreted. It is a new fresh
and light cocktail that was created to accompany
the long summer days.

"notte d'estate"
Preparation:
Put mint, honey, lemon juice and a few drops of rum in the
mixer. Crush all the ingredients gently as to better extract the
essential oils from the mint. Add the remaining rum and mix.
Fill a glass with ice cubes, pour the content into the mixer. Fill
it up with white wine and mix. Decorate with a mint sprig and
a slice of lemon.
It is possible to replace the rum with other fruit liquors according
to your taste as to obtain a lighter and more floral combination.
In this case wet the edge of the glass with the honey and dip it
in white sugar to obtain a pleasant crust, before commencing
any other preparation. Suitable for an afternoon snack or late
evening drink.
Notes: To obtain mixing honey, pour the content of a can
into a metal container and add natural water (1 to 20 ratio).
Warm it up until the mix becomes uniform.

Ingredients:
2 mint sprigs
10 g. of acacia honey
20 g. of white rum
10 g. of lemon juice
60 g. of dry white wine
Tools:
Elegante beverage tumbler
small mixing spoon
mixer

MENTA, MIELE E VINO BIANCO

ACCADEMIA

27

F R U TTA

ACCADEMIA

his cocktail also belongs to the Italian

cultural cocktail category since the
early 20th century. It dates back to
the old customs of poor peasants
people. By putting slices of peach in the glass it
was easier to finish the bottle of red wine during
the meal. The fruits are left inside for a few minutes
and afterwards eaten as a tasty dessert while the
remaining wine acquires a pleasant fruity scent.

The only other suggested fruits to be added or replaced to

this genuinely Italian sangria are: pineapple, apricot, orange or
banana.

R OSSO

Preparation:
Cut the grapes, and dice a peach with no peel. Put the fruits
into the tumbler and add apple liquor, brandy, rum and red
wine. Mix it, fill the whole with ice cubes and then finally fill it up
with lemonade. Mix it and decorate with some slices of peach,
apple and one slice of orange. Serve with two straws.

Ingredients:
grains of Italia Uva grapes
1 yellow peach
10 g. apple liquor
10 g. of Italian brandy
10 g. of 3-year white rum
40 g. of Italian red wine
30 g. of lemonade
Tools:
Elegante high open tumbler
small knife for citrus
mixing spoon

VINO

"italian sangaree"

29

F R U TTA

ACCADEMIA

his cocktail also belongs to the Italian

cultural cocktail category since the
early 20th century. It dates back to
the old customs of poor peasants
people. By putting slices of peach in the glass it
was easier to finish the bottle of red wine during
the meal. The fruits are left inside for a few minutes
and afterwards eaten as a tasty dessert while the
remaining wine acquires a pleasant fruity scent.

The only other suggested fruits to be added or replaced to

this genuinely Italian sangria are: pineapple, apricot, orange or
banana.

R OSSO

Preparation:
Cut the grapes, and dice a peach with no peel. Put the fruits
into the tumbler and add apple liquor, brandy, rum and red
wine. Mix it, fill the whole with ice cubes and then finally fill it up
with lemonade. Mix it and decorate with some slices of peach,
apple and one slice of orange. Serve with two straws.

Ingredients:
grains of Italia Uva grapes
1 yellow peach
10 g. apple liquor
10 g. of Italian brandy
10 g. of 3-year white rum
40 g. of Italian red wine
30 g. of lemonade
Tools:
Elegante high open tumbler
small knife for citrus
mixing spoon

VINO

"italian sangaree"

29

M A R E

ACCADEMIA

I N

ur respect for the most

authentic
Mediterranean
culture forced us to use some
of the ingredients that make our
cuisine worldwide famous: olive oil, tomato and fish.
It might seem impossible to develop these flavours
and create a cocktail out of them However this
is how to begin an important dinner or enjoy a cool
aperitif.

Preparation:
Put the sliced tomato in a container. Shell and cut the crayfish
in little ring shapes. Then, rub the basil in order to obtain
essential oils. Mix gently and then put it in the bottom of the
martini cup. Pour rum, lemon, sugar, oil in a mixer, add ice so
as to cover the entire liquid. Mix at a high speed first, and then
after at a low speed. Pour everything in the cup onto the
ingredients prepared. Decorate with some basil, some pepper
and a small slice of lime.
Another way that is highly recommended implies the use of
ones favourite raw fish, for instance large shrimps, tuna fish
or salmon.

Ingredients:
50 g. of 3-year white rum
20 g. of lemon juice
10 g. of liquid sugar
20 g. Sicilian extra virgin
olive oil
1 red raw or lightly
cooked crayfish
2 ciliegino tomatoes
2 basil leaves
Tools:
Elegante martini cup
blender
knife

B I C C HI E R E

"barcelona deluxe"

31

M A R E

ACCADEMIA

I N

ur respect for the most

authentic
Mediterranean
culture forced us to use some
of the ingredients that make our
cuisine worldwide famous: olive oil, tomato and fish.
It might seem impossible to develop these flavours
and create a cocktail out of them However this
is how to begin an important dinner or enjoy a cool
aperitif.

Preparation:
Put the sliced tomato in a container. Shell and cut the crayfish
in little ring shapes. Then, rub the basil in order to obtain
essential oils. Mix gently and then put it in the bottom of the
martini cup. Pour rum, lemon, sugar, oil in a mixer, add ice so
as to cover the entire liquid. Mix at a high speed first, and then
after at a low speed. Pour everything in the cup onto the
ingredients prepared. Decorate with some basil, some pepper
and a small slice of lime.
Another way that is highly recommended implies the use of
ones favourite raw fish, for instance large shrimps, tuna fish
or salmon.

Ingredients:
50 g. of 3-year white rum
20 g. of lemon juice
10 g. of liquid sugar
20 g. Sicilian extra virgin
olive oil
1 red raw or lightly
cooked crayfish
2 ciliegino tomatoes
2 basil leaves
Tools:
Elegante martini cup
blender
knife

B I C C HI E R E

"barcelona deluxe"

31

cocktail that was created thinking

of the traditional squeezed orange
juice. This delicious cocktail was
prepared with love and devotion
by mothers and grandmothers as a natural remedy
and to make their childrens body stronger before
the winter season.

"il pistone"

Preparation:
Put the orange into the glass, grind and add pepper and
sugar; crush all the ingredients and fill the glass with ice chips.
Afterwards, fill it up with 40 g. of rum and mix everything with a
spoon. Finish by decorating the slices of orange cut according
to your taste and add some grains of pepper on the surface.
Serve with two straws.
For another version of this cocktail, ideal for a summer
afternoon, add soda water or sparkling mineral water onto the
aromatic mix.
The use of a closed end glass is recommended in order
to avoid that the aroma of the mix of orange and pepper is
quickly dispersed after adding rum.

Ingredients:
3 slices of orange
some black pepper
2 small spoons of brown sugar
40 g. of 3 year white rum Saccarhum
Tools:
Puro Dof tumbler
pestle or similar tool
mixing spoon

P E STO D A R A N C IA E P E P E

ACCADEMIA

33

cocktail that was created thinking

of the traditional squeezed orange
juice. This delicious cocktail was
prepared with love and devotion
by mothers and grandmothers as a natural remedy
and to make their childrens body stronger before
the winter season.

"il pistone"

Preparation:
Put the orange into the glass, grind and add pepper and
sugar; crush all the ingredients and fill the glass with ice chips.
Afterwards, fill it up with 40 g. of rum and mix everything with a
spoon. Finish by decorating the slices of orange cut according
to your taste and add some grains of pepper on the surface.
Serve with two straws.
For another version of this cocktail, ideal for a summer
afternoon, add soda water or sparkling mineral water onto the
aromatic mix.
The use of a closed end glass is recommended in order
to avoid that the aroma of the mix of orange and pepper is
quickly dispersed after adding rum.

Ingredients:
3 slices of orange
some black pepper
2 small spoons of brown sugar
40 g. of 3 year white rum Saccarhum
Tools:
Puro Dof tumbler
pestle or similar tool
mixing spoon

P E STO D A R A N C IA E P E P E

ACCADEMIA

33

his cocktail is the result of the combination of the vitamin properties

of orange and pineapple with the incredible therapeutic effect of
the green tea:

It prevents cellular aging thanks to its phenolic, powerful, antioxidant components

It reduces the level of LDL cholesterol and sugars in the blood.
It stimulates the central nervous system and it increases the ability to concentrate
thanks to the combined action of caffeine and the L-Theanina amino acid.

"elisir di lunga vita"

Preparation:
Put the slices of orange and pineapple in the jug, add the
brown sugar and the lime juice, crush all the ingredients, Then
fill up the jug with an appropriate quantity of vodka and green
tea; mix everything gently with a long spoon, store in the fridge
for about a hour. Take it out of the fridge and fill up the jug with
ice chips (broken by hand).

Ingredients:
8 slices of orange
8 triangular slices of
pineapple
6 small spoons of dark
brown sugar
4 cl of lime juice
20 cl of green tea
16 cl of vodka
TOOLS:
Puro beverage glass
Elegante jug 34 oz.
pestle
long spoon

THE VERDE: ELISIR DI LUNGA VITA

ACCADEMIA

35

his cocktail is the result of the combination of the vitamin properties

of orange and pineapple with the incredible therapeutic effect of
the green tea:

It prevents cellular aging thanks to its phenolic, powerful, antioxidant components

It reduces the level of LDL cholesterol and sugars in the blood.
It stimulates the central nervous system and it increases the ability to concentrate
thanks to the combined action of caffeine and the L-Theanina amino acid.

"elisir di lunga vita"

Preparation:
Put the slices of orange and pineapple in the jug, add the
brown sugar and the lime juice, crush all the ingredients, Then
fill up the jug with an appropriate quantity of vodka and green
tea; mix everything gently with a long spoon, store in the fridge
for about a hour. Take it out of the fridge and fill up the jug with
ice chips (broken by hand).

Ingredients:
8 slices of orange
8 triangular slices of
pineapple
6 small spoons of dark
brown sugar
4 cl of lime juice
20 cl of green tea
16 cl of vodka
TOOLS:
Puro beverage glass
Elegante jug 34 oz.
pestle
long spoon

THE VERDE: ELISIR DI LUNGA VITA

ACCADEMIA

35

ACCADEMIA

i n e s c l u s i v a per l u i g i b o rm i o l i

his is a recipe created exclusively for

the Luigi Bormioli company.
The ingredients may appear to be
selected for the preparation of a spell
but in fact the final result is a kind of martini cocktail
that brings together the toughness of the stone
and the gentleness of a rose petal. It is an excellent
cocktail resistant and
idea to present a
precious.

"cocktail son.hyx"
Preparation:
Pour the Aperol into a small container,
put the 3 river stones and leave them for
10 minutes laying down in the bottom of
the martini cup. Shake the rest of the mix
and pour onto the stones and decorate
with the 3 rose petals. Serve with a short
straw. It is possible to replace the vodka
with a smooth grappa and the cranberry
with blueberry juice in order to obtain a
more delicate mix.
Adding the river stones serves the
purpose of holding the appropriate
quantity of Aperol that is required for the
cocktail.

Ingredients:
3 river stones
10 g. of Aperol
40 g. Dry Vodka
40 g. Cranberry
10 g. Liquid sugar syrup
3 petals of rose
tools:
Elegante martini cup
shaker
strainer
tongs

37

ACCADEMIA

i n e s c l u s i v a per l u i g i b o rm i o l i

his is a recipe created exclusively for

the Luigi Bormioli company.
The ingredients may appear to be
selected for the preparation of a spell
but in fact the final result is a kind of martini cocktail
that brings together the toughness of the stone
and the gentleness of a rose petal. It is an excellent
cocktail resistant and
idea to present a
precious.

"cocktail son.hyx"
Preparation:
Pour the Aperol into a small container,
put the 3 river stones and leave them for
10 minutes laying down in the bottom of
the martini cup. Shake the rest of the mix
and pour onto the stones and decorate
with the 3 rose petals. Serve with a short
straw. It is possible to replace the vodka
with a smooth grappa and the cranberry
with blueberry juice in order to obtain a
more delicate mix.
Adding the river stones serves the
purpose of holding the appropriate
quantity of Aperol that is required for the
cocktail.

Ingredients:
3 river stones
10 g. of Aperol
40 g. Dry Vodka
40 g. Cranberry
10 g. Liquid sugar syrup
3 petals of rose
tools:
Elegante martini cup
shaker
strainer
tongs

37

summary
5.

DRINKING A COCKTAIL

7. That is not all

9.

glass

11.

THE RIGHT GLASS

13.

OPEN END GLASSES AND GOBL

15.

CLOSED END GLASSES

17.

MORE IN GENERAL

19.

AFTER DINNER AL CUCCHIAIO

21.

FRAGOLE CIOCCOLATO E PEPERONCINO

23.

UN SORSO DI SPEZIE

25.

CON UNA TAZZINA DI CAFFE

27.

MENTA, MIELE E VINO BIANCO

29.

FRUTTA E VINO ROSSO

31.

MARE IN BICCHIERE

33.

PESTO DARANCIA E PEPE

35. THE VERDE: ELISIR DI LUNGA VITA

37.

in esclusiva per Accademia del bar

summary
5.

DRINKING A COCKTAIL

7. That is not all

9.

glass

11.

THE RIGHT GLASS

13.

OPEN END GLASSES AND GOBL

15.

CLOSED END GLASSES

17.

MORE IN GENERAL

19.

AFTER DINNER AL CUCCHIAIO

21.

FRAGOLE CIOCCOLATO E PEPERONCINO

23.

UN SORSO DI SPEZIE

25.

CON UNA TAZZINA DI CAFFE

27.

MENTA, MIELE E VINO BIANCO

29.

FRUTTA E VINO ROSSO

31.

MARE IN BICCHIERE

33.

PESTO DARANCIA E PEPE

35. THE VERDE: ELISIR DI LUNGA VITA

37.

in esclusiva per Accademia del bar

summary
5.

DRINKING A COCKTAIL

7. That is not all

9.

glass

11.

THE RIGHT GLASS

13.

OPEN END GLASSES AND GOBL

15.

CLOSED END GLASSES

17.

MORE IN GENERAL

19.

AFTER DINNER AL CUCCHIAIO

21.

FRAGOLE CIOCCOLATO E PEPERONCINO

23.

UN SORSO DI SPEZIE

25.

CON UNA TAZZINA DI CAFFE

27.

MENTA, MIELE E VINO BIANCO

29.

FRUTTA E VINO ROSSO

31.

MARE IN BICCHIERE

33.

PESTO DARANCIA E PEPE

35. THE VERDE: ELISIR DI LUNGA VITA

37.

in esclusiva per Accademia del bar

summary
5.

DRINKING A COCKTAIL

7. That is not all

9.

glass

11.

THE RIGHT GLASS

13.

OPEN END GLASSES AND GOBL

15.

CLOSED END GLASSES

17.

MORE IN GENERAL

19.

AFTER DINNER AL CUCCHIAIO

21.

FRAGOLE CIOCCOLATO E PEPERONCINO

23.

UN SORSO DI SPEZIE

25.

CON UNA TAZZINA DI CAFFE

27.

MENTA, MIELE E VINO BIANCO

29.

FRUTTA E VINO ROSSO

31.

MARE IN BICCHIERE

33.

PESTO DARANCIA E PEPE

35. THE VERDE: ELISIR DI LUNGA VITA

37.

in esclusiva per Accademia del bar

CREDITS:
Graphics
Photo
Print

00:am
Alessandro Molinari, Xxxxxxxx Xxxxxx
Xxxxxxxx Xxxxxx