Cocktail Recipes and Ideas

Welcome to our resource for sharing our favorite cocktails. Many of the best bars in the world feature our products in their programs. We have the benefit of working with and learning from those top bartenders. This page is our opportunity to share those lessons and beautiful cocktails with you, curious and adventurous drinkers.

Every drink on this list has been chosen for its balance, and the collection of drinks has been carefully curated to offer a full range of cocktails for every occasion and every palate. This list is intended to be practical and accessible, and is by no means exhaustive. If you need additional ideas, feel free to email us. We would love to hear from you. Enjoy!

 

How to build a spritz, the perfect spring and summer drink

Liqueur or vermouth? Sparkling wine or soda? Bitters? How to garnish? A lot of ideas are wrapped up in this simple word ‘spritz.’

For us, a spritz is any long drink with wine that also happens to be carbonated. This can be accomplished with sparkling wine, or by blending wine-based products with sparkling water. There is no perfect spritz; only many different spritz variations for different occasions and different palates. This fresh, low alcohol cocktail is perfect for daytime drinking, warmer days, or opening the palate before dinner. Get spritzing!

Piedmonte Spritz: 2oz Mancino Vermouth Bianco,  1.5oz dry sparkling wine, 1oz sparkling water. Build in a wine glass on ice. Garnish with a grapefruit wheel and rosemary sprig.

French Connection: 2.5oz Lacuesta Vermut Blanco, 2oz Cremant de Loire (blanc or rose), splash of parkling water. Build in a wine glass on ice. Lemon peel.

A Catalan Sbagliato: 2oz Yzaguirre Vermouth Blanco Reserva, 1/2oz Rinomato Aperitivo, orange bitters. Top with sparkling water. Build in a wine glass on ice. Lemon peel.

Asti Spritz: 2oz Rinomato, 1/2oz Mancino Rosso, 2oz sparkling wine, 1oz sparkling water. Build in a wine glass on ice. Berries and grapefruit peel.

Better Spritzer: 2oz Rinomato, 2oz Moscato wine, top up with San Pellegrino. Build in a wine glass on ice. White and black grapes, and a lemon wheel.

 

Ways to feature vermouth, and a proper vermouth service

We in America are not taught to think of vermouth as the main act, and we are missing out as a result. When an artisinal producer combines quality wine with quality botanicals, they are basically creating a fabulous wine-based cocktail in a bottle. As such, a quality vermouth CAN be the main attraction, offering a light yet complex segue from snacks to dinner.

Here are a few tricks to make sure you keep the crowd in awe as you introduce this unusual main act to your routine.

Straight to the point: quality vermouth, on the rocks with a twist. Mancino Vermouth Secco and Yzaguirre Vermouth Dry Reserva like lemon, Lacuesta Vermouth Blanco, Yzaguirre Vermouth Blanco and Mancino Vermouth Bianco like grapefruit or lemon. Lacuesta Vermouth Rojo and Yzaguirre Vermouth Rojo like orange peel + olives. Mancino Vermouth Rosso likes grapefruit peel, orange peel or lemon peel.

Duet: Vermouth + soda / tonic. Here are some of our favorites: Yzaguirre Rojo Reserva + sparkling water. Mancino Vermouth Bianco + East Imperial Yuzu Tonic. Lacuesta Vermouth Rojo + orange bitters + sparkling water. Mancino Vermouth Rojo + sparkling water.

Preparando: 3oz Lacuesta Vermouth Rojo, 1/2oz gin, 1/4oz Rinomato or Campari, 2 dashes orange bitters. Build in glass. Orange wedge and olive. The name simply means ‘prepared,’ which is enough to grant is special status in Northern Spain because normally you would just drink vermouth over ice, or ‘unprepared.’

Gin & It: 1oz gin, 2oz Mancino Vermouth Bianco, few dashes of aromatic bitters and a splash of sparkling water.

 

Some of the best negroni recipes

The Negroni is a drink that brings out incredibly dogmatic reactions. ‘Always 1:1:1. Always Campari. Always Italian vermouth.  Always, always, always.’ Well, in reality it is just a drink, and the historic proportions should not limit your creativity.

A Negroni is a gin, a bitter liqueur and a vermouth in some sort of proportion. The dogmatic types miss the fact that proportions must change depending on the style of gin, the type of bitter and the type of vermouth being used. They are all different in weight, sugar level, bitterness, etc. and so need to be considered together in each situation to ensure balance. Those strict Negronists also miss out on all the fun varieties of bitter liqueurs and aromatized wines that can substitute for traditional ingredients.

Here are ten Negroni variations to get you thinking. We have featured Campari here for the most part because it is a bit more traditional. You should feel free to explore different bitters and different amounts of them in each drink. If you find the drinks to bitter, switch to a lighter aperitivo liqueur like Rinomato Aperitivo, or cut the Campari – which we have already done in most cases. If you find yourself longing for more bitterness, jack up that gentian by adding more Campari. But whatever you do, don’t be a slave to someone else’s dogma.

Negroni Sbagliato: 3/4oz Mancino Vermouth Rosso,  3/4oz Mancino Vermouth Bianco, 1/2oz Campari, 1.5oz dry sparkling wine. Stir non sparkling ingredients on ice. Strain into a coupe. Add sparkling wine. Lemon peel.

Negroni de Lyon: 1oz gin, 1/2oz Campari, 1oz St Raphael Quniquina Rouge, 1/2oz St Raphael Quinquina Doré. Stir in mixing glass. Strain into a rocks glass filled with ice. Lemon peel. Feel free to add a touch of Scrappy’s Orleans bitters to give it a touch of Louisiana flare.

Rosé Negroni: 1oz gin, 1.5oz Mancino Vermouth Bianco, 1oz St Raphael Quniquina Doré, 1/2oz Campari. Stir in mixing glass. Strain into a rocks glass filled with ice. Grapefruit peel.

Barcelona Negroni: 1oz Gin Mare, 2oz Yzaguirre Vermouth Rojo Reserva, 1oz Campari. Stir in mixing glass. Strain into a rocks glass filled with ice. Lemon peel.

Mezcal Negroni: 1oz mezcal, 1.5oz Lacuesta Vermut Rojo, 1oz Rinomato Aperitivo. Stir in mixing glass. Strain into a rocks glass filled with ice. Lemon peel.

Vintage Negroni: 1oz gin, 1.5oz Mancino Vermouth Rosso, 1/2oz Mancino Vermouth Chinato, 1/2oz  Campari. Stir in mixing glass. Strain into a rocks glass filled with ice. Orange peel.

Negroni Lucania: 1oz Italian gin, 1oz Amaro Lucano or Cynar, 1oz Mancino Vermouth Rosso, 1/2oz Campari

Perfect Negroni: 1.5 gin, 1oz Mancino Secco, 1oz Mancino Rosso, 1/2oz Campari. Stir in mixing glass. Strain into a rocks glass filled with ice. Lemon peel.

Baller Negroni: 1oz gin, 1oz Yzaguirre Vermouth Seleccion 1884, 1oz Campari. Stir in mixing glass. Strain into a rocks glass filled with ice. Orange peel.

Catalan Sbagliato: 1.5oz Yzaguirre Blanco Reserva, 1/2oz Campari, 2oz Cava, splash with sparkling water. Build in a wine glass full of ice. Lemon wheel and berries.

 

How to use Chinato, Quinquina and other quinine wines

The most commonly thought of quinine based beverage is probably tonic, a consequence of imperial conquest that left Europeans in need of antimalarial elixirs. As it turns out, tonic is not the only quinine based beverage to emerge from colonization. The French created Quinquina, a fruity and relatively sweet quinine based wine, and the Italians created Chinato, an equally delicious but drier wine from Piedmonte.

Both Quinquina and Chinato are wonderful ingredients, although it is not always obvious how to use them. We thought we could help with that…

Chinato Daiquiri: 1.5oz dark rum, 1oz Mancino Vermouth Chinato, 3/4oz honey, 1oz lemon juice. Shake ingredients and double straing into a coupe. Grapefruit peel.

Chinotto Aperitivo: 2oz Mancino Vermouth Chinato, 1oz Old Tom Gin, 2/3oz Lemon Juice, 1/3oz Honey Syrup (1:1). Top up Soda water. Shake all the ingredients with ice expect the soda water, double strain into a high ball glass. Long lemon zest twist

Chinato Nail: 1oz Mancino Vermouth Chinato, 2oz Blended Japanese whisky, 2/3oz Drambuie Liqueur. Stir all the ingredients with ice and strain into chilled rock glass over an ice chunk. Grapefruit twist

China-hattan: 2.5oz rye whiskey, 1oz Mancino Vermouth Chinato, 1/2oz Mancino Vermouth Rosso, few dashed Angostura bitters. Stir ingredients over ice. Strain into a coupe. Garnish with a Marascha cherry or orange peel.

Empires Live On: 1oz Mancino Vermouth Chinato, 1oz Rinomato Aperitivo, 2oz tonic. Build in a high ball full of ice. Grapefruit peel.

Lyon’s Mane: 2.5oz St Raphael Quinquina Rouge, 2.5oz tonic. Build in a high ball full of ice. Lemon peel.

Butter/Scotch: 1.5oz St Raphael Quinquina Doré, 1.5oz smokey scotch (Islay). Stir in mixing glass. Serve in a rocks glass without ice or a coupe.

Light Sbagliato: 1oz St. Raphael Quinquina Rouge 1oz Mancino Vermouth Rosso , 2oz prosecco or cava. Build in a high ball glass with ice. Orange peel

Better Spritzer #2: 1oz St. Raphael Quinquina Doré, 1oz Rinomato , 2/3oz Mancino Vermouth Bianco , 3oz Soda water. Build in a wine glass over ice. White grape fruit peel + 1 white edible flower.

Gold Negroni: 1oz Gin , 1oz Raphael Quniquina Doré, 1oz Mancino Vermouth Bianco. Stir ingredients over ice. Serve in a rocks glass. Dehydrated lemon wheel.

Rosé is Rosé is Raphael: 2oz dry gin, 1/2oz St. Raphael Quinquina Rouge, 1/4 oz simple syrup, 1/4 oz lemon juice, 1 tsp mezcal, 1 dash rose water, 1/4 oz rose wine. Stir ingredients over ice. Strain into a coupe. Lemon twist.