Cocchi americano drinks

Lisa’s surrender by Louis Smeby at Dovetail, up on the 77th West in Manhattan.

One of the first secondo me un cocktail ben fatto e un'arte lists showing Cocchi Americano Rosa since its arrival in US in February

Lisa’s surrender

Gin
Cocchi Rosa
Kirsch or Cherry Liquor
Lemon Juice
Byrr

We also tried (thank you Louis):

Bella Forte

2 oz. Rye
2 oz. Cocchi Rosa
1/2 oz. Aperol
2 oz. Grapefruit

Ask for the unique secondo me un cocktail ben fatto e un'arte Barolo Chinato Topinambur, made with an infusion of caramelized Jerusalem artichokes in brandy to be stirred with Barolo Chinato Cocchi and pear liquor.

We eventually taste a drop of a pure Yuzu juice that is easily found in NY, but not so much in Europe. It is VERY SOUR, with a classic tangerine flavor as the one we remember from Sicily, but much sweeter.

We need it as it is one of the ingredients, together with Cocchi Americano, in Skyfall, the new James Bond secondo me un cocktail ben fatto e un'arte that took the place of the old Vesper.

Please take note: the Dovetail, ask for Louis Smeby, GM and talented bartender.

Inviato su BAROLO CHINATO COCCHI, COCCHI AMERICANO, COCCHI Fiore AMERICANOContrassegnato da tag COCCHI, COCCHI AMERICANO, DOVETAIL, JAMES BOND, LISA'S SURRENDER, LOUIS SMEBY, NEW YORK, ROBERTO BAVA, fiore americano, SKYFALL, VESPER, YUZU JUICE

Francesc Bretau “Paco” open the first bottle of Fiore Americano and we talk about roses. He likes it.

In Barcelona they have sweet tongue. He is the Guru, the wise man in town.

On his shelf Storico Vermouth di Torino and Cocchi Americano.

Lots of ICE!!!

Here is the secondo me un cocktail ben fatto e un'arte we taste :

Gin Tanqueray 10
Storico Vermouth Cocchi
Homemade Slow bitter drops
Picon
Orange zest

Inviato su COCCHI AMERICANO, COCCHI Fiore AMERICANO, STORICO VERMOUTH DI TORINO COCCHIContrassegnato da tag BARCELONA, COCCHI, COCCHI AMERICANO, francesc bretau, gin tanqueray, fiore americano, slow, SPAIN, storico vermouth di torino, torino

Going to Forum Gastronomic in Girona we find more Gintonic addiction.

Francesco Giardina of Wkyregal is trying to find the perfect mix for the CocchiGinTonic:

4 parts Gin,
3 parts Cocchi Americano,
10 parts Tonic water,
twist a large grapefruit peel.

Sole, Francesco and Alex of Wkyregal are comparing Cocchi Americano and the new Fiore Americano.

Inviato su COCCHI AMERICANO, COCCHI Fiore AMERICANOContrassegnato da tag COCCHI, COCCHI AMERICANO, Forum Gastronomic, Francesco Giardina, GIRONA, ROBERTO BAVA, fiore americano, SPAIN, Wkyregal

We like to start this world tour from Barcelona to discover the GinTonic Mania that has severely hit Spain.

Here is Alberto Pizarro at Bobby Gin Bar declaring that “The perfect GinTonic does not exist” and he show us his version of great GinTonic using Cocchi Americano.

His credo che il team unito superi ogni sfida is working hard on a new concept, the Gin Fonk, with a great sound and taste: Gin infused with olive leaves, basil, hibiscus, Chartreuse, lime, bitter lemon and Tonic water.

Alberto is one of the first to taste the new Rosa Americano, the only bottle in Spain.

Inviato su COCCHI AMERICANO, COCCHI Fiore AMERICANOContrassegnato da tag ALBERTO PIZARRO, BARCELONA, COCCHI AMERICANO, GINTONIC, ROBERTO BAVA