Our cocktails

Aperitif

Americano

Ideal quantity for 23 preparations

Mix Campari (3 cl) and vermouth (3 cl) in a glass with ice. Add a splash of soda (2 cl) and garnish with lemon peel.

		Campari Bitter Campari
		Salvan's Vermouth Revì

38.20 €

 incl. VAT and taxes

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Martini Dry

Ideal quantity for 11 preparations

Pour the gin (6cl) and the vermouth (1cl) into a mixing glass with ice. Stir well. Strain the ice into a cocktail glass. Garnish with an olive.

		Gin Campo al Faro Campo al Faro
		Vermouth di Torino Bianco Superiore Riserva IGP Carlo Alberto

-10%

59.80 €

53.80 €

 incl. VAT and taxes

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Aperol Spritz

Ideal quantity for 8 servings

Mix Aperol (6 cl), Prosecco (9 cl), and a splash of soda (about 3 cl) directly in a glass filled with ice. Garnish with a slice of orange.

		Aperol Aperol
		Prosecco Treviso Brut DOC Il Fresco Villa Sandi

21.80 €

 incl. VAT and taxes

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Negroni

Ideal quantity for 23 preparations

		Campari Bitter Campari
		Gin Campo al Faro Campo al Faro
		Salvan's Vermouth Revì

-10%

69.30 €

62.10 €

 incl. VAT and taxes

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Hugo

Ideal quantity for 25 preparations

Pour into a wine glass with ice the Prosecco (15 cl) and the elderflower liqueur (2 cl). Add a splash of soda. Garnish with a sprig of mint and a slice of lemon or lime.

		Valdobbiadene Prosecco Superiore DOCG Extra Dry Dolceriva
		Holler Sambo Liquore al Fior di Sambuco Roner

-16%

47 €

39.40 €

 incl. VAT and taxes

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Sloe Gin Spritz

Ideal quantity for 12 preparations

Pour the Blumenfeld Sloe Gin (4 cl) into a large wine glass or cocktail glass, add the Valdobbiadene Prosecco Superiore DOCG Extra Dry Dolceriva (6 cl) and a splash of soda (2 cl), add ice cubes and an orange peel, and stir gently.

		Valdobbiadene Prosecco Superiore DOCG Extra Dry Dolceriva
		Sloe Gin Blumenfeld

-30%

48.60 €

34 €

 incl. VAT and taxes

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All Day

Aviation

Ideal quantity for 15 servings

Mix in a shaker with ice: gin (4.5 cl), maraschino (1.5 cl), lemon juice (1.5 cl), and a drop of crème de violette (0.5 cl). Shake and strain into a chilled cocktail glass. Garnish with a cherry.

		Gin Campo al Faro Campo al Faro
		Maraschino Stock

-13%

44.60 €

38.60 €

 incl. VAT and taxes

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Cosmopolitan

Ideal quantity for 17 preparations

Mix in a shaker with ice: vodka (4 cl), triple sec (1.5 cl), fresh lime juice (1.5 cl), and cranberry juice (3 cl). Shake and strain into a chilled cocktail glass. Garnish with a slice of lime or an orange twist.

		Moskovskaya Vodka Osobaya Moskovskaya
		Cointreau L'Unique Cointreau

-16%

38.90 €

32.30 €

 incl. VAT and taxes

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Between the Sheets

Ideal quantity for 23 preparations

Shake in a shaker with ice: white rum (3 cl), cognac (3 cl), triple sec (3 cl), and lemon juice (2 cl). Shake vigorously and strain into a chilled cocktail glass.

		Cognac AOC Grande Champagne VSOP Gaston de Casteljac
		Martinique AOC Rhum Blanc Agricole Clément
		Cointreau L'Unique Cointreau

-11%

106.30 €

93.90 €

 incl. VAT and taxes

 Free shipping

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French 75

Ideal quantity for 23 preparations

Mix in a shaker with ice: gin (3 cl), lemon juice (1.5 cl), and sugar syrup (1.5 cl). Shake and strain into a champagne flute, top with champagne (about 6 cl). Garnish with a lemon twist.

		Champagne AOC Brut Grande Réserve Mademy
		Gin Campo al Faro Campo al Faro

-30%

109.70 €

75.70 €

 incl. VAT and taxes

 Free shipping

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Caipirinha

Ideal quantity for 14 servings

Mix the juice of half a lime and 2 teaspoons of sugar in an Old-Fashioned glass. Fill with ice and cachaça (5 cl).

Cachaça Yaguara

37.70 €

 incl. VAT and taxes

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White Lady

Ideal quantity for 17 preparations

Mix in a shaker with ice: gin (4 cl), triple sec (3 cl), and lemon juice (2 cl). Shake vigorously and strain into a chilled cocktail glass. Garnish with a slice of lemon or a twist of lemon peel.

		Gin Campo al Faro Campo al Faro
		Cointreau L'Unique Cointreau

-22%

56.90 €

44.30 €

 incl. VAT and taxes

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Cocktail classification

A cocktail is generally defined as a drink made by mixing at least three ingredients, one of which is alcoholic.

A first classification can be made based on the volume and the glass in which they are served: shots or shooters in a shot glass (3 - 6 cl), commonly known in Italy as cicchetto; short drinks in a cocktail glass (9 - 30 cl) or Martini glass; medium drinks in low tumblers (18 - 30 cl), like the Old Fashioned; long drinks in tall tumblers (25 - 40 cl).

Then comes the classification by structure. The first cocktails, now classified as Ancestral, appeared in the early 19th century. These drinks were made from a base distillate sweetened with sugar or a splash of sweet liqueurs like maraschino and curaçao, bitters, and water or ice. Examples of this category include the Old Fashioned and the Sazerac.

Towards the end of the 19th century, vermouth and other fortified wines were added to the Ancestral cocktails to soften the alcohol and add complexity and aromas. These cocktails are now classified as Spirit-Forward or French-Italian Drinks. The ingredients are always mixed, never shaken. French vermouths, both white and dry, are generally mixed with gin and vodka, while Italian vermouths, red and sweet, pair well with aged spirits, such as whisky and rum. They are served neat or with ice. Fruit makes its appearance only in the form of syrup or garnish: a slice of lemon, orange, or a cherry in spirits. This family includes the Martini, Negroni, Americano, and Manhattan.

A cocktail containing only one alcoholic base and a filler is also called a Highball. One of the most commonly used fillers is soda, with Whisky & Soda likely being one of the first Highballs, while famous ones include Gin & Tonic and Cuba Libre. Highballs that include ginger ale, ginger beer, and lemon or lime juice are called Buck. The most famous in this category, once known as Vodka Buck, is the Moscow Mule. Another subcategory of Highballs includes cocktails made with vodka and American cranberry juice, known as Cape Codder, from the region in the United States famous for growing this fruit. These include Sea Breeze, Madras, Sex on the Beach, and Cosmopolitan. Exotic, Tropical, or Tiki cocktails can also fall into the Highball category. They evoke exotic atmospheres (Caribbean, Hawaiian, Polynesian, etc.) and their main feature is the presence of fruit syrup or juice. At the extreme of this category, you can also find Bloody cocktails, where the filler is tomato juice, and the Bloody Mary is the archetype.

Sours contain a base spirit, lime or lemon juice, and a third sweetening ingredient, such as sugar, grenadine, triple sec, or pineapple juice, to balance the acidity. Daiquiri, Caipirinha, Sidecar, and Margarita are classic examples of Sours. This category also includes Fizz and Collins, which both use soda as a filler. The difference between the two is that Collins, served with ice in the glass they are named after, are stirred, while Fizz are shaken. John Collins and Gin Fizz, which use the same ingredients, differ in how they are prepared.

According to Gary Reagan, author of The Joy of Mixology, when a cocktail contains a spirit and a liqueur, it's called a Duo, while a Trio involves adding another ingredient such as sugar, honey, milk, cream, or herbs. Some of the most famous duos are the Black Russian, Godfather, and Rusty Nail, while the Alexander is the most famous Trio. This category also includes the so-called Dark Drinks, where coffee is the main ingredient, and Gangster drinks, whose base is whisky, amaretto, or cognac.

Julep and muddled cocktails are a family of drinks where the main ingredient is mint leaves, often crushed in the glass with a muddler along with sugar and lime. This category includes the Mojito, with a base of white rum, and the Mint Julep, made with bourbon.

Hard Drinks refer to cocktails characterized by a predominant presence of spirits, like the Long Island Iced Tea, which gave rise to a subfamily of Iced Teas, where various ingredients are substituted with other spirits, liqueurs, or fillers. Among Hard Drinks, you'll also find Pousse-caffè or Layered Drinks, where the varying densities of different liqueurs are used to create a multi-layered drink, ranging from two to seven layers. The B52, made of three layers of coffee liqueur, whisky cream, and Grand Marnier, is the classic example.

Champagne Cocktails are those that contain Champagne or sparkling wine, such as the French 75, Mimosa, Bellini, and Kir Royale.

Flip and Nog are characterized by the presence of an egg, which is shaken with the other ingredients. While egg whites can be found in some Fizz cocktails, in this category the whole egg is used. The only cocktail in this category recognized by the IBA (International Bartenders Association) is the Porto Flip, but the most popular is undoubtedly Eggnog, an alcoholic beverage made with milk, egg, and nutmeg, typically consumed during the Christmas season in the Anglo-Saxon world.

Another category of cocktails is Punch. This term refers to both alcoholic and non-alcoholic drinks, served cold or hot, containing fruit or fruit juice. What distinguishes Punch from other cocktails is that it is served in a large bowl (punch bowl), making it the ideal cocktail for parties. Originating from India, the name seems to derive from the Sanskrit word "pañca," meaning five, referring to the five ingredients necessary for preparation: alcohol, sugar, lemon, tea, and spices.

Mixing techniques

Depending on the structure, each cocktail has its own specific mixing technique to blend the ingredients together.

Shaking involves vigorously shaking the ingredients for 10-20 seconds in a shaker filled with ice. This method is used when the cocktail consists of ingredients with different consistencies that need to be better blended together, such as fruit juices, syrups, cream liqueurs, milk, and eggs. The resulting mixture can be served straight up, that is, in a coupe glass without ice, or on the rocks, in a low tumbler with fresh ice. Shaking may be followed by straining, which means filtering out the ice and other residues: this is referred to as shake and strain; if the cocktail is served with the shaken ice, it is called shake and pour.

The technique of pouring the ingredients into the glass and stirring them with a stirrer or bar spoon is known as stirring. More delicate than shaking, it is used when the cocktail consists of two or more alcoholic ingredients of similar consistency that need to be mixed together and diluted with a small amount of ice.

If the ingredients are poured one on top of the other in the glass, it is called building. This method is used for Layered Drinks, where the ingredients must be served in layers. It also allows for the preparation of flaming cocktails, where the top layer, made of high-proof spirits, is set on fire.

Muddling involves crushing ingredients such as mint leaves, lime, and sugar in a muddler to release their essences. It is used for Juleps and muddled cocktails.

Finally, an additional mixing technique is blending, employed for the preparation of frozen cocktails, which involves blending the ingredients in a blender until a smooth slush is obtained.