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.

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