Cocktails

Discover how to use our products in the preparation of the great classics of the mixology and in the most curious and innovative contemporary experiments.

Follow us on Instagram and stay updated on our proposals.

A    |    B    |    D    |    H    |    M    |    N    |    S

3 cl Vermouth Anselmo Rosso
3 cl Bitter Italiano
A splash of Seltz

Another cocktail to be enjoyed before dinner, it was originally called Milano-Torino, from the names of the cities its two key ingredients came from:
Bitter from Milano, Vermouth from Torino.
Prepare and serve in an old fashioned glass.

2,2 cl Cognac infused with pears and sweetened with honey
3 cl Vermouth Anselmo ‘L Turineis
3 cl Bourbon
0,7 cl D.O.M. Bénédictine
3 drops Angostura Bitter

This cocktail represents a Turinese twist of the “Vieux Carrè”. A Christmas Season drink with character, but with a sweet end-note, that recalls the mulled wine.

3 cl Dry Gin
1,5 cl Vermouth Anselmo Riserva
1,5 cl Vermouth Dry
Orange juice

As with several mixed drinks invented prior to prohibition in the United States, more than one story is attributed to the creation of this cocktail… which one would you like to know? Ask your bartender!

3 cl Vermouth Anselmo Rosso
3 cl Bitter Italiano
3 cl Tonic Water
2 bar spoons Chestnut Honey, rosemary-flavoured

“Doptravaj” is a Piedmontese word that means “after-work”. This refreshing drink is what you deserve after a busy and intense working day. Serve in a little jar, garnish with lemon peel and rosemary leaves.

3 cl Dry Gin
3 cl Vermouth Anselmo Rosso
3 drops Fernet Anselmo

A great classic created in 1920 by Ada “Coley” Coleman.
Ada was the first barlady in chief at the American Bar of the Savoy Hotel and designed this cocktail for a loyal customer, Sir Charles Hawtrey, great actor, theater director and drink expert.

2 cl Rye Whiskey
2 cl Vermouth Anselmo Rosso
1 dash of  Angostura Bitter

Now, no mystery about this before-dinner drink.
The Manhattan is the most celebrated whiskey based cocktail. It is so famous that someone named an island after it… apparently.
Pour with ice cubes, stir well, strain into a chilled cocktail glass.

3 cl Vermouth Anselmo Rosso
3 cl Gin
1/2 bar spoon Curaçao
2 dashes Angostura Bitter

Theories as to where and when this cocktail was invented abound. In the 1880s, both Jerry Thomas’ and O.H. Byron’s leading bartender guides included its recipe. But what matters is, you haven’t reach out for the cocktail heaven until you try this one.

3 cl Vermouth Anselmo Riserva
1,5 cl Bitter Italiano
1,5 cl Triple Sec – 1,5 cl Walnut Liqueur
1,5 cl Lime – 0,75 cl Sugar

Let us introduce you to the Italian version of the famous “Mai-Thai” cocktail. Play with us, replace rhum and orgeat syrup with Vermouth and Bitter… different recipes for a unique happy ending: Mai-Thai! Wonderful! Meraviglioso!

3 cl Vermouth Anselmo Rosso
3 cl Bitter Italiano
3 cl London Dry Gin

“Negroni” was conceived in Florence in 1919 by Count Camillo Negroni.
Bored by the usual “Americano”, one day Count Negroni asked his bartender for a sprinkling of Gin instead of Seltz, as a tribute to his recent trip to London…
Here you are!

3 cl Vermouth Anselmo Riserva
3 cl Bitter Italiano
2,5 cl China Liqueur
1,5 cl Lemon – 0,75 cl Sugar

Known also as the “Flying Mantuan”, Nuvolari was one of the world’s greatest racing driver. This is the tribute his fellow citizens paid him.
Shake and strain, serve in a cocktail glass.

3 cl Vermouth Anselmo Rosso
6 cl Taggiasco ExtravirGin

This is the sweet version of the famous “Martini Cocktail”, in which the aromaticity of gin and vermouth are combined and exalted.
The flavour of ExtravirGin gives a particular persistence for a unique and eccentric cocktail. Mix and strain, serve in a cocktail glass.

Cocktail recipes courtesy from Michele Marzella, Bar Manager @ Affini Torino