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“The world is obsessed with Italian cocktails, but they might not even realise it,” says Los Angeles-based food and travel writer and Fine Dining Lovers contributor Paul Feinstein. “Italy is the cocktail world's ingredient engine. You don't have vermouth without Italy and without vermouth you don't have martinis, Manhattans, Negronis, hanky pankys, boulevardiers, and dozens of other drinks.”
If your obsession has led you to this page then you’ll revel in Feinstein’s first book, an extensive, deeply researched exploration of Italian cocktail culture both in Italy and abroad, inspired by his “life-long love affair” with the country. Italy Cocktails: An Elegant Collection of Over 100 Recipes Inspired by Italia by HarperCollins imprint Cider Mill Press is out on 31 October.
“The ironic thing about Italy’s grand tradition of cocktail ingredients is that they were used in places like New York and London for their cocktail scenes long before Italy adopted them for cocktail making at home. That quirk has a lot to do with the regionality of Italy, but also a slew of traditions that can be traced from Ancient Rome to about 2010, which is when Italy’s classic cocktail culture started to truly catch up with the rest of the advanced cocktail drinking world – and even surpass it in many instances,” says Feinstein in the book.
With over 100 recipes from icons of Italian culinary and drinking culture such as Gucci Osteria da Massimo Bottura, Harry's Bar and Franco's Bar Positano, every Italian cocktail lover will find something to inspire them, beyond the standard Negroni, spritz or Bellini. The book also “traces the history of Italian cocktails, profiles the best Italian cocktail bars in the world” and promises to teach you how to set up your own bar at home.
As a teaser, here are two recipes from the book to see you through your Italian cocktail summer.
‘Grand Tour’, Hotel de la Ville, Rome
Photo courtesy of Hotel de la Ville
Ingredients
1 1/2 oz./45ml Stoli Elite Vodka
1/2 oz/15ml lemon juice
1/2 oz/15ml liquore alloro (bay leaf liqueur)
1/2 oz/15ml sugar syrup
1/2 oz./15ml Yzaguirre Blanco Vermouth
Pinch erba del vescovo
Method
1. Add all the ingredients to a shaker with ice and shake vigorously.
2. Double-strain into a chilled Mancino Alto glass.
3. Garnish with Roman mint.
‘Negroni Fleur de Lys’, Caffè Gilli, Florence (top)
Ingredients
2/3 oz/20ml Panarea Island Gin
1/2 oz/15ml Amaro Santoni
2/3 oz /20ml Baldoria Bianco Vermouth
1/3 oz/10ml star anise syrup*
2/3 oz/20ml clear apple juice
Method
1. Fill an old-fashioned glass with ice.
2. Add all the ingredients and stir.
3. Garnish with a lemon twist, slice of green apple, and edible flowers.
* Crush 13 1⁄2 oz./383g star anise with a mortar and pestle. In a large pot, combine the crushed star anise with 2 litres of water and bring the mixture to a boil. Reduce the heat and simmer for 30 minutes. Allow the mixture to cool, then strain it through a fine-mesh strainer. Combine with 600g granulated white sugar and stir until the sugar is dissolved.
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