The Bijou cocktail was created in the late 1900s by Harry Jhonson, one of the founding fathers of modern mixology. It is a jewel for the eyes and the palate.

The name derives from Bijou (from the French “jewel”) for its colour, given by the tones of the products used: Gin for the diamond, Vermouth for the ruby, Chartreuse for the emerald.

What you need to make the Bijou:

Vermouth25 and Gin43

Federico's recipe for the Bijou cocktail:

20 ml Vermouth 25 SAGRESTAN

20ml Gin43

20ml Green Chartreuse

dash orange bitter

garnish: cherry

How to make the Bijou cocktail:

The preparation of the cocktail is simple: mix together the ingredients in a mixing glass with ice to combine Gin, Vermouth and Chartreuse and pour into a cocktail glass (cup). Garnish with a cherry.

The Blood and Sand cocktail is a true masterpiece of mixology: refined and mysterious.

The recipe first appeared in 1930 in Harry Craddock's The Savoy Cocktail Book : the holy book of mixology.

But who invented Blood and Sand? Craddock doesn't reveal it in his book, but it was certainly a bartender who loved cinema, given that the name refers to the famous Rudolph Valentino film, Blood and Sand , from 1922.

What you need to make Blood & Sand:

Vermut25 and Cherry Ratafia

Federico's recipe for the Blood and Sand cocktail:

15 ml Vermouth 25 SAGRESTAN

15 ml Cherry Ratafia Alkemil

30ml Fresh Orange Juice

30ml Scotch Whisky

garnish: dry orange slice

How to prepare the Blood and Sand Cocktail:

Pour all the ingredients into a shaker filled with ice; just shake for a few seconds, then pour and filter the mixture into a chilled cocktail glass.

Hanky ​​Panky is a drink made with just 3 ingredients, two of which are traditional Italian: vermouth and fernet.

A classic but also extremely modern cocktail thanks to the perfect balance between Vermouth and Gin and that boost given by the Fernet, which makes it unmistakable.

The Hanky ​​Panky is also the first cocktail to be invented by a woman: Ada Coleman. It is 1920 and "Coley", as she was known to everyone, was the head bar lady at the American Bar in the Savoy Hotel in London.

But why is it called Hanky ​​Panky?

The American Bar in London in the 1920s was frequented by famous people and Charles Hawtrey, musical comedian of the time and great lover of cocktails, used to drink his last drink of the day in the bar of the most luxurious hotel in Great Britain.

Ada Coleman decided to create a cocktail especially for him. One evening, after tasting it, Hawtrey exclaimed: "By Jove! Now that's a Hanky ​​Panky!" which means "You've got me!" in an ironic sense, because that drink was truly remarkable.

Ideal as an aperitif and after dinner, curious to try it?

What do you need to make Hanky ​​Panky?

Vermouth25, Gin43 and Fernet25

Federico's recipe for the Hanky ​​Panky cocktail:

20 ml Vermouth25 SAGRESTAN

20ml Gin43

7.5 ml Fernet25 JERBARIS

20 ml Fresh Lemon Juice

garnish: dry orange slice

How to prepare Hanky ​​Panky:

Pour all ingredients into a mixing glass filled with ice, stir well, strain and pour into a chilled Nick & Nora glass. Garnish with dried orange peel.

Corpse Reviver #2 is the cocktail most loved by Gin lovers: a cocktail as unique as its name.

Corpse Reviver #2: “corpse reanimator”, the name alone will impress all your friends.

It's a classic gin sour cocktail, sour and spicy with lemon juice and Imperial Dry Curaçao: Fred's liqueur made with bitter oranges and orange blossoms.

It seems to have been invented at the Savoy Hotel in London by Harry Craddock himself, author of The Savoy Cocktail Book : the sacred book of mixology dating back to 1930. A cocktail conceived in the pre-prohibition era but which today is present in the category of Contemporary Classics IBA (International Bartenders Association)

But why is it called Corpse Reviver #2?

Because it is a cocktail with invigorating power, a kind of magic potion that puts you back to the world. The purpose was to wake up the body after a hangover.

What you need to make the Corpse Reviver:

Vermouth25 and Gin43

Dry Imperial Curcaçao

Federico's recipe for the Corpse Reviver cocktail:

20 ml Vermouth25 SAGRESTAN

20ml Gin43

20 ml Imperial Curacao Alkemil

20 ml Fresh Lemon Juice

dash absinthe

garnish: lemon peel

How to prepare Corpse Reviver:

The cocktail is simple to prepare: mix the ingredients together in a mixing glass with ice to combine Gin, Vermouth, Imperial Curacao and lemon juice, pour into a chilled cocktail glass. Garnish with freshly cut lemon peel.

Today we present you the Aviation, the most delicate cocktail in the world based on Gin43, Maraschino and Creme Violette Alkemil.

The Aviation is a historic cocktail created in 1916 by the expert hands of Hugo Ensslin, barman at the Wallick Hotel in New York.

In 1930, the Savoy Cocktail Book published the Aviation recipe without the violet liqueur, and so the cocktail lost its purple color and delicate flavor.

It was only in 2007 that the Creme Violette was reintroduced and the Aviation returned to being that elegant purple cocktail that we all love today. Since 2011 it has been an official IBA cocktail.

Why is it called Aviation? Because it was dedicated to the English aviators during the Second World War.

A drink that is served in a small glass and garnished with a cherry.

What you need to make Aviation:

GIN43

Maraschino

Violet Creams

Federico's recipe for the Aviation cocktail:

45ml GIN43

2 spoons Alkemil Violet Creams

15 ml Maraschino Alkemil

15 ml Fresh Lemon Juice

garnish: cherry

How to prepare Aviation:

Pour all ingredients into a shaker filled with ice, shake well and pour into a chilled cocktail glass using a strainer or a sieve, being careful not to let the ice fall into the glass. Garnish with a cherry.

The Bramble is a cocktail belonging to New Era Drinks and is made with Gin43 and Elixir Cassis Alkemil.

The Bramble was invented in 1984 in Fred's Club in Soho - the quiet neighborhood of London - by Dick Brandsell. Today it is one of the most prepared and appreciated drinks in the world and since 2011 it has been an official IBA cocktail.

A simple and fresh sour cocktail where there is great harmony between the complex taste of gin and the wild and sweet taste of blackcurrant.

Why is it called Bramble? Bramble translates from the English word for "bramble", from the blackberry bush. Dick Brandsell was inspired by his childhood memories to create this cocktail, when he was a child picking blackberries on the Isle of Wight.

A drink that is served in an old fashioned glass with crushed ice.

What you need to make the Bramble:

Gin43

Elixir Cassis

Federico's recipe for the Bramble cocktail:

45ml Gin43

15 ml Elixir Cassis Alkemil

15 ml Fresh Lemon Juice

7.5ml Simple Syrup

garnish: 2 blackberries

How to prepare Bramble:

Pour all ingredients (except the Elixir Cassis, which you will need later) into a shaker filled with ice, shake well and strain into an old fashioned glass filled with crushed ice. Pour in the Elixir Cassis. Garnish with two blackberries.

The Martinez is the ancestor of the Dry Martini, it is the cocktail made with GIN43, VERMUT25 and Maraschino Alkemil.

The history of the Martinez is shrouded in mystery, it seems to have been created for the first time between 1860 and 1870 by Harry Johnson, but the first codified recipe dates back to 1887 in the famous book Bartenders Guide: How to Mix Drinks by Jerry Thomas.

It has gone down in history as the evolution of the Manhattan and the precursor of the Dry Martini. Only in 2020 was it included as an official IBA cocktail.

The Fred Martinez is a lovely cocktail: it smells of botanicals, juniper berries and has the sweetness of maraschino. It is suitable for all hours, not just for after dinner.

Why is it called Martinez? Martinez in honor of the Californian city of the same name, where bartender Julio Richelieu served a Martinez Special to a miner who wanted to drink something special.

A drink that is served in a chilled cocktail glass.

What you need to make the Martinez:

GIN43

VERMUT2525

Federico's recipe for the Martinez cocktail:

30 ml VERMUT25 SAGRESTAN

30ml GIN43

2 dash Maraschino Alkemil

2 dashes Orange Bitters

garnish: dry orange slice

How to prepare Matinez:

Pour the Vermouth25 and GIN43 into a mixing glass filled with ice, stir well, add the Maraschino and Orange Bitter, strain and pour into a chilled Martini glass. Garnish with a dried orange peel.