The Italian Summer Cocktails Of The Season

As the Mediterranean sun casts its long, golden glow, there’s nothing quite like an exquisitely crafted cocktail to mark the season. We reached out to some of our most cherished Italian hotels, asking them to share the recipes for their signature summer sips – those magical concoctions that capture the very essence of la dolce vita. Get ready to mix, sip, and transport yourself to an Italian summer.

"IL SIRENUSE" at Hotel Le Sirenuse, Positano

From the iconic terraces of Positano, this cocktail embodies the vibrant spirit of the Amalfi Coast. A masterful blend of sloe gin, gin, and fresh lemon juice provides a bright foundation, perfectly balanced by the bittersweet kiss of Campari and a hint of honey. It's elegantly crowned with Champagne, making every sip a celebration of summer.

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 Hotel & Thermal Spa, Ischia

Nestled in Ischia’s verdant thermal paradise, "Breathe" is designed for pure refreshment. Crafted with smooth Grey Goose vodka, a touch of Vermouth del Professore, zesty lime juice, a dash of Angostura, and a whisper of sugar, this concoction is both invigorating and soothing. It’s gracefully garnished with a Maraschino cherry and a curl of orange peel – a perfect pause in your day.

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 Hotel Il Pellicano, Porto Ercole, Tuscan Coast

At the legendary Il Pellicano, where timeless glamour meets rugged beauty, the "Teller" is a nod to classic Italian aperitivo. This robust yet refined drink combines Antica Formula Carpano Red Vermouth, Bitter Campari, and Plymouth Gin, finished with a subtle splash of Chinotto. It’s a sophisticated sip that evokes long, sun-drenched evenings.

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

From the majestic Castello di Vicarello, perched in Tuscany’s wild Maremma, comes a cocktail that dreams are made of. "On the Cloud Nine" is a tropical escape: a vibrant fusion of Cachaça, vodka, fresh lime juice, lush mango puree, and a kick of ginger beer. It’s finished with a delicate "sugar air," adding a whimsical, ethereal touch to every sip.

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

From the enchanting Villa Cipriani in Asolo, the birthplace of prosecco, comes their signature take on the timeless Bellini. This iconic drink, a symphony of freshly puréed white peaches and effervescent Prosecco, is the epitome of summer elegance – simple, fresh, and utterly delightful. Status: Hotel is OPEN & Highly Relevant. Villa Cipriani remains a charming, classic retreat.

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

Nestled in the rolling Tuscan hills, Lupaia brings a truly unique element to the cocktail scene. Their "Oliveto" is a revelation: VKA Organic Tuscan Vodka, bright lemon juice, fragrant elderflower syrup, a whisper of simple syrup, and a velvety egg white. The secret? A delicate drizzle of their own Lupaia Organic Extra Virgin Olive Oil and a pinch of salt, creating a surprisingly harmonious and sophisticated sip.

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

From the breathtaking new jewel on Lake Como, Passalacqua offers their exquisite "Passalacqua Bellini." Dedicated to the composer Bellini, this interpretation features smooth white peach puree, the unique notes of Vetz Italian aperitivo, a hint of pink pepper leaf distillate, all crowned with the effervescence of Champagne. It’s a refined, aromatic twist on a beloved classic.

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.

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