APERITIVO AMERICANO

Americano Cocchi

Ice

Orange zest

COCCHI AMERICANO ROYALE

1/3 Americano Cocchi

2/3 Alta Langa Cocchi

Orange slice

SKYFALL

By Erik Lorincz

25 ml Ketel One Vodka

25 ml Tanqueray No. TEN

15 ml Cocchi Americano

10 ml Plum Wine

15 ml Lemon Juice

10 ml Yuzu Juice

15 ml Sugar Syrup

1. Shake all the ingredients

2. Strain into a deep champagne coupette.

3. Place a lump of ice into the drink and

serve.

NEGRONI BIANCO

Jeff Faille of Fiola in Washington, DC

1 1/2 ounces Botanist Gin

1 ounces Cocchi Americano

1 ounces Dolin Blanc vermouth

Garnish: Orange twist

GHOST OF THE CITY By Brandon Buckart, Haddington’s, Austin TX

2 oz white whiskey, such as Low Gap

1 oz Cocchi Americano

1 dash lemon bitters

Garnish: cocktail cherry

Fill a mixing glass with ice. Add white whiskey,

Cocchi Americano, and lemon bitters. Stir for 15

seconds. Strain into a chilled cocktail glass.

Garnish with cherry and serve straight up.

CORPSE REVIVER #2

By Toby Cecchini – Wahington Post

3/4 oz gin

3/4 oz lemon juice

3/4 oz Cointreau

3/4 oz Cocchi Americano

Scant bar-spoon-ful quality absinthe. Combine

ingredients over ice, shake vigorously and strain into

cocktail coupe or pony glass. A garnish is

unnecessary, but different recipes call for either a

twist of lemon or a real maraschino cherry.

THE GREAT SECRET COCKTAIL

1 dash Angostura bitters

¾ oz Cocchi Americano

1 ½ oz Playmouth Gin

orange zest twist to garnish

Shake well and strain into cocktail glass. Squeeze

orange peel on top..

By Erik Ellestad

CORPSE REJUVENATOR

By The Urban Food and Wine Journal

.75 oz Cocchi Americano

.75 oz Reposado Tequila

.75 oz Cointreau

.5 oz Agave Nectar

.75 oz Lemon Juice

Brown Sugar for Garnish

Rub the rim of a rocks glass with a lemon slice and proceed to lightly dip the rim of the glass in brown sugar while rotating the glass.

Fill glass with ice.

Shake all ingredients in a boston shaker.

Strain into the rocks glass

BITTER ORANGE

By Courtney Randall

1 ½ oz rum

1 ½ ox Bonal

1/4 Cocchi Americano

1 dash aromatic bitters

1 dash orange bitters

Combine ingredients in an ice-filled mixing glass.

Stir and strain into a

chilled cocktail glass. Garnish with an orange

twist, or not, as desired.

SEA FOAM COCKTAIL

1 ½ oz yellow gin

½ oz Cocchi Americano

½ oz crème de prunelle

½ oz fresh lemon juice

Half an egg white

Place all of the ingredients, except for the garnish,

into a cocktail shaker and dry shake for 30 seconds

to combine.

Fill the shaker with ice and then vigorously shake for

an additional 30 seconds.

Strain the mixture into a cocktail glass and serve

immediately.

46/42

by Michael Cerretani, The Bitter Bar, Boulder, Colorado

1 oz 42 Below Vodka

.5 oz 42 Below Manuka Honey Vodka

.5 oz Dolin Blanc Vermouth

.5 oz Cocchi Americano

.5 oz creme de peche

2 dashes Grapefruit Bitters

A generous amount of ice

Combine ingredients in a mixing glass and stir

for 20-30 seconds. Strain liquid into chilled

cocktail glass. Serve with a slice of peach.

BUSTIER

Adapted from a recipe by Alicia Leslie and Amy Eldridge, The Ranstead Room, Philadelphia,

PA.

45 ml (1.5 oz) Plymouth gin

22.5 ml (.75 oz) Cocchi Americano

22.5 ml (.75 oz) St. Germain

1 dash rhubarb bitters

1 grapefruit twist, as garnish

Stir over plenty of ice and strain into a chilled cocktail

glass. Add the garnish

DO NOT VIOLETTE

Paris The Little red door, 60 rue Charlot. Roman et Timothée

Illegal Mezcal Reposado,

Tequila Ocho Blanco,

Amaro Mandragola,

Cocchi Americano,

Violet Liqueur,

Peychaud Bitter.

When violet meets a smoky plant, boom!.

FRENCHIE COINCIDENCE

Paris The Little red door, 60 rue Charlot.. Roman et Timothée.

Vodka Vertical,

Cocchi Americano,

Compote de Coing poivrée,

Jus de citron,

Champagne.

A bubbly and fruity parisian experience.

PERFECT TICKLER Adapted from a recipe by Carol Donovan, Intoxicatingly Fun Cocktails, Chicago, Illinois

1/3 Granny Smith apple, sliced

6 edible rose petals (reserve 1 for garnish)

45 ml (1.5 oz) Plymouth gin

15 ml (.5 oz) St. Germaine

15 ml (.5 oz) Cocchi Americano

15 ml (.5 oz) fresh lime juice

1 drop absinthe, as garnish

Edible disco dust, as garnish

Muddle the apple well in mixing glass. Add the rose

petals and muddle gently. Add ice and the remaining

ingredients. Shake well and double-strain into a chilled

coupe. Top with a single drop of absinthe and a glittered

rose petal.

COCCHI MANHATTAN

By Taylor Cook

1 1/2 ounces good rye

1 1/2 ounces Cocchi Americano

Peychaud’s Bitters

Grapefruit twist

Preparation: Fill a shaker with ice and mix

ingredients well until the cocktail is chilled,

about 40 seconds.

Strain into a pretty glass, garnish with

the twist, and serve.

MERCY BROWN

From Alchemy Consulting and the Bar Downstairs at Andaz 5th Avenue

Pernod Absinthe (for rinse)

1½ ounces Death's Door Gin

¾ ounce Cocchi Americano

¾ ounce Creole Shrubb

¾ ounce fresh lemon Juice

¼ ounce simple syrup

Rinse a rocks glass with absinthe. Shake

other ingredients with ice and strain into

glass over ice. Garnish with a lemon peel.

AMERICANO COCKTAIL

1 1/2 ounces Campari

1 1/2 ounces Storico Vermouth di Torino Cocchi

Cold club soda

Slice of orange, lemon, or lime

NEGRONI 1 1/2 oz Storico Vermouth di Torino Cocchi,

1 1/2 oz Campari,

1 1/2 oz gin,

Orange slice or twist for garnish

.

Pour the ingredients into an old-fashioned glass with ice cubes. Stir

well. Garnish with the orange slice.

THE COSMOPOLITAN 1927 version - by Matt Seiter (USGB)

½ oz blended Scotch whisky (not single malt)

½ oz Irish whiskey, preferably Redbreast or Jameson

½ oz Swedish punsch

½ oz vodka, preferably Ruskova or Boyd & Blair

½ oz Cocchi Vermouth di Torino

½ oz French vermouth, preferably Dolin Dry or Noilly Prat

lemon twist

Combine all ingredients except lemon twist in a shaker,

add ice and shake for 15 seconds. Pour through a fine

strainer into a chilled cocktail glass. Garnish with a lemon

twist.

THE BOULEVARDIER

Adapted by Ted Haigh from Harry McElhone’s recipe

1.5 oz bourbon Elijah Craig 12 Years Old

1 oz Cocchi Vermouth di Torino

1 oz Campari

Garnish: 1 Luxardo maraschino cherry and

1 orange peel

THE ORACLE

By Jason Stevens at Bar Congress

1 3/4 oz rye

3/4 oz Averna amaro

3/4 oz Cocchi Vermouth di Torino

2 barspoons Del Maguey Chi Chicapa

Garnish: Flamed orange peel and cherry.

SPARKLING MANHATTAN

By Derek Brown, Rogue 24 Washington DC

2 ounces bourbon

1 ounce Cocchi Vermouth di Torino

Dash Burlesque Bitters

Ice

Brandied cherry, for garnish

In a cocktail shaker, combine the bourbon,

vermouth and bitters. Fill with ice and stir

until chilled. Pour into a charged soda

siphon and carbonate. Strain into a chilled

cocktail glass and garnish with the

brandied cherry. Serve.

YELLOW GLOW

Adapted by Ted Haigh from Harry McElhone’s recipe

1/3 Dry Gin (3/4 oz GrandTen's Wire

Works)

1/3 Yellow Chartreuse (3/4 oz)

1/3 Sweet Vermouth (3/4 oz Cocchi

Vermouth di Torino)

Stir with ice and strain into a cocktail.

NEGRONI SBAGLIATO

By Adri Barr Crocetti

1 ounce Campari

1 ounce Cocchi Vermouth di Torino

1 to 2 ounces sparkling wine

Orange wheel

Fill a Rocks glass ¾ full with ice. Add

Campari and Cocchi Vermouth. Top with

sparkling wine and stir.

Garnish with orange wheel.

THE PALM BEACH SPECIAL

Bar Nightjar, London

A straight up mix of Tanqueray gin, Cocchi

Sweet Vermouth and Pink Grapefruit

juice.

Add a Crusta of powdered Rose &

Hibiscus flowers.

BIJOU COCKTAIL

Bar Nightjar, London

Genever-spiced Bailie Nicol Jarvie Whisky,

Grand Marnier, Cocchi Sweet Vermouth,

Nightjar Bitters

2/4 Cocchi Barolo Chinato

1/4 Dark Rhum, aged for at least 8 years

1/4 Mandarin Juice

Serve on ice with a cinnamon stick.

DECISONE

PIEDMONT NEGRONI

Cure in New Orleans

2 ounces Cocchi Barolo Chinato

½ ounce Cadenhead's Old Raj Gin

½ ounce Campari

Ice

1 grapefruit peel

1 orange peel

ORCHARD EXPRESS

B&O Brasserie, Baltimore

1 oz. Remy VS,

3/4 oz. Rothman & Winter apricot cordial,

1/2 oz. Cocchi Barolo Chinato,

1/2 oz. lemon juice,

1/2 oz. honey syrup.

Shake all ingredients then strain into a

cocktail glass; garnish with a fresh twist of

lemon.

NEGRONI D’AMORE

Fiola in Washington DC

1 1/2 ounces Ransom Old Tom Gin

1 ounce Cocchi Barolo Chinato

1 ounce Kina L’Avion D’Or

A BOB-TAILED NAG COCKTAIL

Absinthe Brasserie & Bar, San Francisco

Rye with Cocchi Barolo Chinato, Mint

bitters, Lemon twist, shaken up.

THE MEZZANOTTE

By Adri Barr Crocetti

2 ounces Cocchi Barolo Chinato

1 ounce Nardini Mandorla

Luxardo Maraschino Cherry for garnish.

COCCHI ROSA

Cocchi Rosa

ice

Pink grapefruit zest.

AMERICANO ROSA AND SODA

By Adri Barr Crocetti

4 ounces Cocchi Americano Rosa

2 ounces soda or sparkling water

Lemon wheels

Ice

Place ice cubes in a rocks glass, add Americano

Rosa and soda. Stir well with a barspoon. Add a

lemon wheel and serve.

BACKSPLASH

By Adri Barr Crocetti

2 oz Cocchi Americano Rosa

2 oz Solerno

Orange wheels for garnish

Chill the cocktail glasses. Fill a cocktail

shaker half full with cracked ice and add

liquors.

Shake for thirty seconds.

Strain into chilled cocktail glasses

ORIENTAL ROSE’

By Mirko Turconi

4,5 cl. Rosa Cocchi (mash 3 white cardamon

seeds and 5 white pepper seeds)

1 dash Pimento bitter

2 cl. Lime juice

1 cl. Cinnamon syrup

Shake, double filter, top with 3 cl. Ginger beer and

Cocchi Brut.

BELLADONNA

Sun Liquor Lounge - Seattle

1 oz tequila,

1 oz Rosa Cocchi,

1/4 of a grapefruit,

.5oz Campari.

ALBA ROSA

By Adri Barr Crocetti

1/3 cup Cocchi Americano Rosa

¾ cup fresh squeezed ruby red or pink

grapefruit juice

Cracked ice

Fill a glass, any glass, rocks, highball or

otherwise, half full with cracked ice. Add

Cocchi Americano Rosa and grapefruit

juice, and stir. Garnish with a wedge of

ruby red or pink grapefruit and serve.