The Sanremo drinklist and 10 cocktail recipes to prepare at home - Food

On the occasion of the 74th edition, hosted by Amadeus, a panel of expert drinksetters brought together by Anthology by Mavolo created "Aristory", the new drinklist designed to pay homage to the historic hosts of the Sanremo festival through 10 cocktails.

And so "

was born , a special Moscow Mule dedicated to the immortal Nunzio Filogamo: the host of the first edition of the Sanremo Festival, which saw Nilla Pizzi triumph with her song " Grazie dei fior ".

Lavender flowers, on the other hand, are the garnish of the

" drink dedicated to the unmistakable elegance of Antonella Clerici, a reinterpretation of the well-known South American cocktail with lime juice instead of pineapple.

" was dedicated to her

, with salt air and Iovem, the liqueur created by Bruno Vanzan flavored with honey, ginger and lemon.

If we talk about national icons we cannot fail to mention Mike Bongiorno and his "Allegria!": the warm "

" cocktail with rum, coconut syrup and chocolate is the perfect mix to remember a historical face of Italian television.

was dedicated,

composed of tequila, maraschino and vermouth, all flavored with orange.

When you think of Claudio Cecchetto, you think of freshness: for this reason "

", with a mix of fruit juices and rum, is the ideal cocktail to toast this icon of Italian music.

And for a more decisive figure like that of Paolo Bonolis?

Here is the

” and its mix of bourbon, bitters and coffee liqueur with a garnish of soft strawberry icing sugar.

The sweetness of the peach could only be associated with the kind and polite soul of Fabio Fazio in the drink

which pays homage to his historic TV programme: lime juice and peach syrup mixed together with rum are the perfect combination to experience evenings of elegance and music.

For the more romantic, however, the drink dedicated to Claudio Baglioni renamed

, capable of making you fall in love from the first sip.

To conclude, the host protagonist this week on the Ariston stage: "

" is the cocktail to tell the playful soul of Amadeus, which reached its 5th consecutive edition this year. 

The Aristory drinklist, 10 cocktail recipes to prepare at home

THE DRINKLIST:

• NO PIZZI: Nunzio Filogamo

• PIÑA COLATA: Antonella Clerici

• SO EVERYONE FANS: Amadeus

• PURPLE TONIC with salt air: Raffaella Carrà

• COFFEE SMOKING: Paolo Bonolis

• WHAT A PEACH HE DOES: Fabio Fazio

• TUTTOCUORE: Claudio Baglioni

• LE JOUER: Claudio Cecchetto

• THE CLARINET: Pippo Baudo

• SUPERMIKE: Mike Bongiorno

THE RECIPES:

NO LACE 40 ml Vodka Le Philtre Blu;

30 ml lime juice;

150ml Le Tribute Ginger Beer;

1/2 fresh ginger;

Cubed ice;

Lemon peel;

Fresh ginger.

To start, fill a short glass with ice cubes.

Add the lime juice and Le

Philtre vodka.

Add Le Tribute Ginger Beer and mix gently with a spoon.

Finally garnish

with lemon zest and fresh ginger.

PIÑA COLATA 60 ml Cachaça 51;

30 ml lemon juice;

60 ml coconut milk;

35 ml Bacanha lavender syrup;

Lavender flower for garnish.

Combine the ice and all the ingredients in a blender, filter everything and serve in a short glass.

Garnish with the lavender flower.

SO EVERYONE DOES IT 25 ml Eden Mill Original Gin;

15ml Le Tribute Pink Grapefruit;

10ml Campari;

Prosecco.

Combine Eden Mill Original Gin, Le Tribute Pink Grapefruit soda and Campari in a goblet or

tall glass filled with ice.

Fill with prosecco.

Garnish with a slice of pink grapefruit or

orange.

PURPLE TONIC 50 ml IOVEM;

10ml premium tonic water;

Salt air;

Hand painted multicolor lime.

Making the Purple Tonic with salt air involves building it directly inside the

glass, it would therefore be ideal to build the cocktail in an already cold glass.

If this is not possible,

you can cool it with ice cubes before proceeding with the construction of the cocktail itself.

Take the glass, fill it full of ice, pour in 50 ml of IOVEM and 10 ml of

Premium Tonic Water.

Using a bar spoon, mix from bottom to top to mix the

ingredients well.

Add a few ice cubes and complete the drink with the

specially created salt air.

Garnish with multicolored lime.

Credit: Bruno Vanzan

COFFEE SMOKING 30 ml Black Sinner;

20ml Bourbon Whisky;

20ml Bitters;

10 ml Maraschino;

Strawberry icing sugar.

To make the Coffee Smoking, take a shaker and, after cooling it, pour

all the ingredients into it.

Fill the shaker full of ice, close it and shake vigorously

for about 7-10 seconds.

Open it and filter the liquid into a previously cooled pipe-shaped glass

with the help of a strainer and a kitchen strainer (technique called Double Strain).

Decorate

with strawberry cotton candy.

Credit: Bruno Vanzan

CHE PESCA CHE MAKES 50 ml Rum Chalong Bay Pure Series;

ice cubes to taste;

30 ml lime juice;

salt to taste;

30 ml Bacanha peach syrup.

First of all, put the ice cubes, rum, peach syrup and lime juice into the blender.

Chop everything until you obtain a grainy mixture, then pour it into a shaker and shake it.

To

give an extra touch of refinement, moisten the glass and dip one half in the sugar and

the other in the salt.

Finally decorate with a few slices of peach as desired.

TUTTOCUORE 45 ml Flame of Passion Pink gin;

25 ml vermouth Not Another Vermouth;

15 ml orange liqueur;

5 ml Viola e Fumo Dennis Zoppi liqueur.

Mix all the ingredients in a shaker and strain into a well-chilled glass.

LE JOUER 50 ml rum Damoiseau Blanc 40°;

30 ml of pineapple juice;

20 ml of green lemon juice;

30 ml of orange juice;

20 ml of maracuja juice;

25 ml Bacanha cane sugar syrup.

Pour all the ingredients into a shaker filled with ice cubes, shake and filter into a

tumbler glass filled with ice.

THE CLARINET 45 ml tequila Don Ramón Extra Anejo Swarovski;

1 tablespoon Maraschino;

25 ml vermouth Not Another Vermouth;

2 drops Orange Bitter;

1 slice of orange.

Ice the cup.

Pour all the ingredients into a mixing glass with ice, mix and filter

with the strainer.

Garnish with a slice of orange and, if desired, rosemary.

SUPERMIKE 60 ml Native Overproof rum;

30 ml Bacanha coconut syrup;

60 ml hot chocolate;

to taste Le Tribute Ginger Ale;

Chocolate chips for garnish.

Melt 60 grams of dark or milk chocolate in a bain-marie.

Combine the Nativo

Overproof rum and the Bacanha coconut syrup in a glass.

Pour the hot chocolate into the same cup and mix

well.

Fill with Le Tribute Ginger Ale to give a sparkling note to the cocktail.

Finally garnish with

chocolate flakes.

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