amaro nonino quintessentia straight up, on the rocks or in … · 2012. 11. 7. · 1,5cl laphroaig...

AmAro NoNiNo QuiNtesseNtiA®

strAight up, oN the roCKs or iN

fAbulous CoCKtAils!

www.nonino.it

Ancient Symbol of Alcohol in the Middle Ages


for the hAppiNess of pAlAte ANd

spirit!

Drink responsibly!


A liqueur created from the union of Antonio Nonino’s ancient recipe with the Nonino family’s experience of the Art of distillation. elegant with an extraordinary fragrance of mountain herbs made all the more special by the presence of Ùe® Nonino grape distillate, aged in barriques.


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5cl Amaro Nonino Quintessentia®

Served in a tumbler as a digestif

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1 slice of orangeice cubes

Served in a tumbler as an aperitif

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W i t h C r u s h e d i C e A N d A l e A f o f m i N t


a leaf of mintcrushed ice

Served in a tumbler as an aperitif

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amaro nonino quintessentia®, elegant and with great personality, it is perfect at the end of a meal as a digestif. people around the world, from shanghai to New York go crazy for it. to mention “an italian lesson for the overstuff” or the “Amaro and no rum, the mojito is friulano” and it is recommended by lifestyle magazine

as “the best way to end a meal”. it is very famous in the web too: according to

it is one of the most popular “trendy Amaro Cocktail”. loved by bloggers, Amaro Nonino is suggested in crushed cocktails or as a long drink by international mixologists all around the world!

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N o N i N o f r o z e N *Mixologist Davide Girardi, Udine - Italy

5cl Amaro Nonino Quintessentia® soda water / 1 lime / cane sugar

2 mint leaves

Muddle and pound ¼ of a lime with 2 spoonfuls of cane sugar. Fill a glass with crushed ice and Amaro Nonino Quintessentia®

and top it up with soda water. Mix it energetically with a spoon in the glass in which it is to be served

and decorate it with mint leaves.

* Cocktail recommended by

on October 15, 2011

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N o N i N o s o u r Mixologist Davide Girardi, Udine - Italy


2,5cl sweet&sour sprite / 1 slice of cucumber

1 small slice of lemon

Fill a tall tumbler with ice cubes. Shake the Amaro Nonino Quintessentia®

and the Sweet&Sour with ice. Pour it into the tumbler and top up with some

Sprite and a slice of cucumber. Decorate the edge of the glass

with a slice of lemon.

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pA p e r p l A N eMixologist Sam Ross, New York - NY

4,5cl Amaro Nonino Quintessentia®

4,5cl Aperol 4,5cl bourbon

4,5cl fresh lemon

Mix equal parts of Amaro Nonino Quintessentia®,

Aperol, Bourbon and freshly squeezed and strained lemon juice. Shake over ice and strain. Serve in a Cordial glass.

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“ b e At i f u m o ” d i N o N i N oMixologist Mike Ryan, Chicago - Illinois

4,5cl Amaro Nonino Quintessentia® 1,5cl laphroaig 10 years scotch Whisky

1,5cl fresh lemon juice1,5cl honey syrup

[good honey diluted 2:1 honey:water]

Mix Amaro Nonino Quintessentia®, Laphroaig 10-year Scotch Whisky,

freshly squeezed and strained lemon juice and honey syrup

(or 2 parts good honey to 1 part water). Shake well over ice and strain.

Serve in a cocktail glass.

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N e g r o N i N oMixologist Maxence Traverse, Hong Kong


1cl Campari2,5cl berry bros No. 3 gin

2,5cl Carpano Antica formula Vermouth or any other good red Vermouth

pink grapefruit twist

Fill an old-fashion glass with ice cubes. Pour in it Amaro Nonino Quintessentia®,

Campari, Berry Bros No. 3 Gin, Carpano Antica Formula Vermouth

and then mix them all with a small stirrer. Serve the cocktail decorated with a pink

grapefruit peel.

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b i t t e r z e s tMixologist Daniele Dalla Pola, Bologna - Italy


1,5cl martini gold0,5cl gin infused with rose petals2,5cl fresh pink grapefruit juice

1 dash of rhubarb bitter, brooklyn hemispherical bitters

Put all the ingredients into a shaker and add ice cubes and crushed ice. Shake vigorously for 20 seconds, double strain in a cocktail glass.

Vaporize and flame with absinthe before serving.

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t h e r e A N i m At o r *Drinks historian David Wondrich, New York - NY


4,5cl straight rye Whisky thin-cut lemon twist

Stir the Whisky and Amaro Nonino Quintessentia® together

with plenty of cracked ice. Strain into a chilled cocktail glass.

Top with the lemon twist.

* Cocktail recommended by Eric Asimov, chief wine critic from

on November 15, 201124

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s i g A r o N o N i N oMixologist Tony Paese - Armani Aqua Restaurant - Hong Kong


3cl essence of toscano cigar1cl st-germain liqueursqueezed lime drops

Steep 5 toscano cigars in hot water with 500 g. of brown sugar.

Let the infusion settle from 6 to 8 hours, filter, heat again and then put it

in the refrigerator to settle again. Once the essence has been obtained,

pour the Amaro Nonino Quintessentia®, the St-Germain and the lime in a cocktail glass.

Serve with a small toscano cigar and star anise.

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lA folliA del QuiNtesseNtiAChef sommelier Matteo Zappile - Il Pagliaccio, Roma - Italy


3cl sherry pedro Ximénez solera2cl Vodka Kauffmann hard20 small orange peel cubes

Let the orange peel cubes macerate in the Amaro Nonino Quintessentia®

for at least one day. When ready, lay them down on a flake ice base in the bottom of the tumbler,

cover with ice cubes and add the remaining ingredients.

Decorate with a slice of myrtle-leaved orange.A cocktail to be eaten indeed!

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Q u i N t i A m sMixologist Jörg Krause, Munich - Germany


1,5cl pirus® Nonino Acquavite di pere Williams

2cl fresh lemon juice 2cl fresh orange juice

3cl fresh pink grapefruit juice 1cl sugar syrup [1:1]

Shake well all the ingredients over ice and strain in a tumbler filled with ice cubes. Squeeze the grapefruit zest on the cocktail

and add it to the tumbler as decoration.

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p r i m AV e r AMixologist Jörg Krause, Munich - Germany

5cl Amaro Nonino Quintessentia® 3cl mashed fresh strawberries

1 teaspoon of icing sugar2cl fresh lemon juice

2-3 mint stemsca. 6cl sprite lemonade

Fill a shaker with all the ingredients including the mint stems, but except for the Sprite,

and add ice cubes. Shake well. Strain in a tall tumbler containing some ice cubes. Pour in the Sprite and decorate with a lemon slice,

strawberries and mint sprig.

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s u m m e rt i m eMixologist Jörg Krause, Munich - Germany


2cl grappa Nonino monovitigno® moscato

1cl strawberry syrup2cl fresh lime juice

1cl fresh lemon juice

Fill all the ingredients with ice cubes in a shaker and shake energetically.

Strain in a chilled cocktail glass. Decorate with a strawberry.

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N o N i N o b r Û l é ®

Old recipe of grandfather Antonio


2 quite large stripes of orange peel without pith

Put Amaro Nonino Quintessentia® and the orange zest stripes in a small copper pan.

Put on the stove and bring slowly to boil. Remove from the stove and pour in a low tumbler.

Serve hot and decorate with an orange twist. A wonderful digestif!

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the Noninos bottle exclusively Grappa and distillates which have been distilled using the artisanal method in their own batch steam stills at Ronchi di Percoto. The Nonino aged Grappa and distillates are bottled after a natural aging process in barrels, without the addition of flavours and/or caramel.

the Nonino family takes personal responsibility for the choice of raw materials and follows all the various phases of the distillation process in order to guarantee the distillate’s best quality. The Nonino distillery, unique in the world, is composed of five artisanal distilleries, each one comprising 12 batch steam stills for the production of the unequalled Nonino Distillates, respecting the tradition and the rhythms of true craftsmanship.

NoNiNo, More thaN a CeNtury of DistillatioN usiNg the artisaNal DistillatioN MethoD

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www.nonino.it

33050 Percoto / Udine / Italia tel. +39 0432 676331 / fax +39 0432 676038

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the nonino Family have DevoteD themselves to the art oF Distillation since 1897. 1st December, 1973 Benito and Giannola Nonino create the single varietal Grappa Monovitigno® Nonino revolutionizing the method of producing and introducing Grappa in Italy and throughout the world. 27th november, 1984 the Noninos distil the whole grape and create ÙE® Grape Distillate. Ministerial Authorization of Grape Distillate (D.M. 20.10.84) is granted following a specific request by the Noninos. 3rD april, 2000 after years of research into honey, Cristina, Antonella and Elisabetta Nonino introduce GIOIELLO®, the distillate of ‘Purity’ which is the distillation of pure honey. 4th December, 2003 the President of the Italian Republic, Carlo Azeglio Ciampi, awards Giannola and Benito Nonino the prestigious Leonardo Prize for Italian Quality for “the absolute quality level, research and innovation... The Noninos are considered the true ambassadors of Italian Grappa throughout the world”.

www.nonino.it

amaro nonino quintessentia straight up, on the rocks or in … · 2012. 11. 7. · 1,5cl laphroaig...

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