The Italian Summer Cocktails Of The Season

To kick off the mediterranean summer, we asked five of our favorite Italian hotels for their signature summer aperitif. Here they share their in-house recipes for our readers to enjoy. Starting in the Amalfi Coast..

"IL SIRENUSE" at Le Sirenuse, Positano

Ingredients:

• 30 ml Sloe Gin
• 30 ml Gin
• 20 ml Succo di limone
• 10 ml Campari
• 10 ml Honey
• Top Champagne

Instructions:

• Fill a shaker tin with ice and add the sloe gin, gin, lemon juice, Campari, and honey water
• Shake all ingredients
• Pour in a highball glass filled with ice
• Top up with champagne
• Garnish with a lemon peel

Le Sirenuse cocktail is served at Aldo's Bar and the pool bar at the hotel.

©Roberto Salomone, Brechenmacher & Baumann

"BREATHE" at Mezzatorre, Ischia

Ingredients:

• 40 ml Grey Goose
• 20 ml Vermouth del Professore
• 10 ml Lime juice
• 10 drops Angostura
• Teaspoon of sugar
• Garnish: 1 Maraschino cherry and orange peel

Instructions:

• Take an old fashioned glass
• Add a teaspoon of sugar with 10 drops of angostura and 10 ml fresh lime juice and stir
• Add 40 ml grey goose vodka, 20 ml Vermouth del Professore and stir
• Add ice and at the end garnish with 1 maraschino cherry and orange peel

"TELLER" at Il Pellicano, Porto Ercole, Tuscan Coast

Ingredients:

• ⅓ Antica Formula Carpano Red Vermouth
• ⅓ Bitter Campari
• ⅓ Plymouth Gin
• 1 Splash of original Chinotto

"ON THE CLOUD NINE" at Castello di Vicarello, Maremma, Tuscany

Ingredients:

• 45 ml Cachaça
• 15 ml Vodka
• 15 ml Lime juice
• 30 ml Mango puree
• Ginger beer splash

Instructions:

• Shake cachaça, vodka, lime, and mango
• Pour into an asti cup and add a splash of ginger beer
• Finish with sugar air

"BELLINI" at Villa Cipriani, Asolo, Treviso

The Villa Cipriani Asolo signature cocktail par excellence, is the much-loved Bellini, a long drink belonging to the category of sparkling cocktails, made with prosecco and fresh fruit. Its fresh and sparkling taste makes it one of the most appreciated and requested cocktails by the guests of Villa Cipriani. Perfect as an aperitif cocktail, it can be accompanied by a variety of appetizers.

Ingredients:

• 1⁄4 Purea di pesche bianche/White peach puree (5 cl)
• 3⁄4 Prosecco (15 cl)

Instructions:

• Prepare the peach juice by washing, cutting, and mashing the fruit with all the peel, pour the peach pulp into a flute, add the prosecco according to the proportions, and mix.

"OLIVETO" at Lupaia, Montefollonico, Tuscany

Ingredients:

• 60 ml VKA Organic Tuscan Vodka
• 30 ml Lemon Juice
• 15 ml Home-made Elderflower syrup
• 15 ml Lupaia Organic Extra Virgin Olive Oil
• 15 ml Simple Syrup
• 1 Egg White
• A Pinch of Salt

Instructions:

• Cool the champagne glass with ice. Fill a shaker tin with the Vodka, lemon juice, elderflower syrup, EVO oil, sugar syrup, egg white, and salt. Shake all ingredients add a few cubes of ice and shake again. Discard the ice from the glass and with a strainer pour the mix. Garnish with a fresh olive leaf and purple dried flower.

"PASSALACQUA BELLINI" at Passalacqua, Moltrasio, Lake Como

A special cocktail dedicated to the famous Italian composer Bellini, who lived in our Villa from 1829 to 1833. Here he composed his most important operas: Norma and Sonnambula. It’s iconic, it’s unforgettable – the beloved Bellini has an extra special place in our hearts, as the man himself tinkled the ivories in these.

Ingredients:

• White peach puree
• Vetz Italian aperitivo
• Pink pepper leaf distilled
• Champagne

Instructions:

• Mix white peach puree, pink pepper leaf distilled, and Vetz - the Italian aperitif. Add champagne before serving in a champagne glass. Stir everything with ice so that the drink loses its pulpiness given by the peach.

"LE TERRAZZE COLLINS"

A culinary stroll through Passalacqua’s garden with the fresh, homegrown goodness of our harvest.

Ingredients:

• Tanqueray Ten gin
• Kiwi
• Thyme
• Champagne
• Mandarin oil

Instructions:

• Blend together the kiwi, fresh thyme and mandarin essential oil with a small amount of sugar. Strain the mixture and add the Tanqueray Ten gin. Serve in a tall glass with a chunk of ice.

84 Rooms recommends: The Italian Hotels To Book This Summer, and The Most Stylish Hotel Beach Clubs.