PERFECT COCKTAIL
EXPERIENCE
On this page, you will find the recipes for our selected cocktails, designed to provide an unforgettable experience every time.
These suggestions will allow you to relive a part of the San Giorgio Cafè experience at home: follow the instructions exactly and let us know what you think on our social media channels!
CASANOVA SPRITZ
INGREDIENTS
- Cuvée Rosé BelStar 80 ml
- Strawberry 20 ml,
- Campari 10 ml
- Grapefruit Soda 40 ml,
- Sugar
METHOD
Pour Strawberry puree into the mixing glass with ice, add the Prosecco wine and Campari.
Stir gently and pour in a chilled Tumbler glass. Add Grapefruit Soda
BELLINI SPRITZ
INGREDIENTS
- Prosecco DOC BelStar 90 ml
- Fresh Peach 50 ml,
- Aperol 10 ml,
- Sugar
METHOD
Pour peach puree into the mixing glass with ice, add the Prosecco wine and Aperol.
Stir gently and pour in a chilled Tumbler glass.
LABYRINTH APPLE SPRITZ
INGREDIENTS
- Prosecco DOC BelStar 80 ml
- P31 Bitter 30 ml,
- Apple Soda 40 ml,
- Sugar
METHOD
Pour P31 into the tumbler glass with ice, add the Prosecco wine and Apple Soda. Stir gently.
GARNISH
Dried Green Apple
CLASSIC SPRITZ
INGREDIENTS
- Prosecco DOC BelStar 90 ml
- Bitter 60 ml,
- Soda
METHOD
Build all ingredients into a wine glass filled with ice. Stir gently.
GARNISH
Garnish with a slice of orange.
BRAMBLE
INGREDIENTS
- Gin London n°3 50 ml,
- Lemon Juice 25 ml,
- Sugar 12,5 ml,
- Chambord 15 ml
METHOD
Pour all ingredients into cocktail shaker except the Crème de Mûre, shake well with ice, strain into chilled old fashioned glass filled with crushed ice, then pour the blackberry liqueur (Crème de Mûre) over the top of the drink, in a circular motion.
GARNISH
Garnish optionally with a lemon slice and blackberries.
KOMBUCHA MOSCOW MULE
INGREDIENTS
- Russian Standard Original 45 ml,
- Kombucha Legend Ginger Bomb 120 ml,
- Lime Juice 10 ml
METHOD
In an Mule Cup or rocks glass, combine the vodka and ginger kombucha. Add lime juice and gently stir to involve all ingredients.
GARNISH
Garnish with a lime slice.
venetian paloma
INGREDIENTS
- Tequila Calle 23 50 ml,
- Select 10 ml Salt pinch,
- Lime 5 ml,
- Sugar Syrup 2 ml,
- Pink Grapefruit Limestone Soda 90 ml
METHOD
Pour the tequila into a highball glass, squeeze the lime juice/sugar.
Add ice and salt, Select.
Fill up with pink grapefruit soda. Stir gently.
GARNISH
Lime.
AMERICANO
INGREDIENTS
- Martini Riserva Speciale Rubino Vermouth 30 ml,
- Bitter Fusetti Mare 30 ml,
- Soda 30 ml
METHOD
Mix the ingredients directly in an old-fashioned glass filled with ice cubes. Add a splash of Soda Water. Stir gently.
GARNISH
Half orange slice and a lemon zest.
ROSA GARIBALDI
INGREDIENTS
- Cocchi Rosa 45 ml
- Fresh Orange Juice 120 ml
METHOD
Build all ingredients in a highball glass filled with ice.
GARNISH
Garnish with an orange wedge.
NEGRONI
INGREDIENTS
- Gin Bordiga Dry 30 ml,
- Dopo Teatro Vermouth Cocchi 30 ml,
- Campari 30 ml,
- Bitter Aphrodite 3 drops
METHOD
Pour all ingredients directly into chilled old-fashioned glass filled with ice.
Stir gently.
GARNISH
Garnish with half orange slice.
MOOD
INGREDIENTS
- Campari 30 ml,
- Vermouth Volume Primo 30 ml,
- Sorbole 10 ml,
- Orange bitter,
- Grapefruit SODA ROSA 90 ml.
METHOD
Pour all ingredients into the shaker. Strain into a tumbler glass with ice cubes. Fill to top with SODA ROSA
GARNISH
Orange and Lemon Zest.
BOULEVARDIER
INGREDIENTS
- Maker’s Mark Bourbon 45 ml,
- Campari 30 ml,
- Vermouth Torino 1757 30 ml
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass.
GARNISH
Garnish with a orange zest, optionally a lemon zest.
RUM PUNCH
INGREDIENTS
- Myer’s Original Dark Rum 45 ml
- Orange Juice 35 ml
- Pineapple Juice 35 ml
- Lime juice 20 ml
- Nutmeg
METHOD
Pour all ingredients directly in a small tumbler or a typical terracotta glass.
Note: Add dilution up to taste, it can be given by water, ice or fresh juices.
GARNISH
Garnish with orange zest.
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