This holiday season, elevate your home celebrations with these four expertly crafted cocktails, conceived by some of Rome’s most talented mixologists. These recipes offer a diverse range of flavor profiles, perfect for complementing festive gatherings and culinary experiences.
Halley’s Trail – Bartender Giovanni Faedda – Adèle Mixology Lounge
In Rome’s esteemed mixology scene, Adèle Mixology Lounge, the breathtaking rooftop bar situated on the eighth floor of the Hotel Splendide Royal, bartender Giovanni Faedda has crafted a bespoke Christmas cocktail: Halley’s Trail. This remarkable libation harmoniously blends the marine and citrus top notes of Hendrick’s Neptunia gin with the piquant warmth of ginger and cinnamon. This sour-style cocktail, employing aquafaba as a substitute for egg white to achieve a lighter texture, results in a well-balanced and universally appealing drink.
Ingredients
Procedure
Combine all ingredients within a cocktail shaker. Seal and agitate with vigor until thoroughly chilled. Double strain the mixture into a chilled coupe. Garnish with carefully selected edible floral elements and a delicate dusting of edible gold powder.
Apple Snowy – Head Barman Alessio Giovannesi – Hassler Bar
The Apple Snowy, a signature creation of Hassler Bar’s Head Barman Alessio Giovannesi, is an elegant beverage designed to warm both palate and spirit. This cocktail distinguishes itself through a captivating interplay of fresh, enveloping, and spiced aromatics. Its intricate blend of aromas and its adaptability to different moments of consumption position it as a noteworthy addition to the contemporary cocktail landscape.
Ingredients
For the Rosemary Syrup
Procedure
Chill a coupe glass and rim the edge with powdered sugar to create a frosted, snow-like effect. Prepare the rosemary syrup by bringing water and granulated sugar to a boil with fresh rosemary sprigs. Allow to simmer for 5 minutes, then remove from heat and let cool completely. In a cocktail shaker, perform a dry shake (without ice) of the vodka with fresh apple juice, freshly squeezed lemon juice, the prepared rosemary syrup, and egg white. Add ice to the shaker and shake vigorously to chill and further emulsify the ingredients. Double strain the cocktail into the chilled coupe. Garnish with a fresh rosemary sprig and a dusting of powdered sugar.
Fireplace – Bar Manager Alessio Mercuri – Rome Marriott Grand Hotel Flora
“Fireplace,” a signature cocktail conceived by Bar Manager Alessio Mercuri of the Rome Marriott Grand Hotel Flora, presents a compelling study in contrasts. This warm beverage masterfully balances aromatic and spiced notes with the delicate, soothing influence of chamomile. Served hot and garnished with a cinnamon stick, “Fireplace” is ideally positioned as a festive offering, particularly well-suited for the holiday season.
Ingredients
Procedure
Infuse the chamomile with the spices and add the liquid sugar. Once the preparation is ready, combine the cognac and then heat the mixture, adding a cinnamon stick or a lemon zest as a garnish. Serve in a Toddy glass.
Rome Marriott Grand Hotel Flora
Amore fizz – Bar Manager Fabrizio Valeriani – Il Marchese Roma e Milano
The Amore Fizz, conceived by Il Marchese Bar Manager Fabrizio Valeriani, presents a refreshing and sophisticated profile, characterized by bright citrus notes derived from yuzu juice, harmoniously balanced by the delicate sweetness of green tea syrup.
The final touch, imbuing the drink with a festive, Christmas-inspired spirit through its vibrant red hue and evocative name (“Amore,” meaning “Love”), is the Sodamore, a novel soda created by Luca Argentero. Argentero is a celebrated Italian actor who has also dedicated himself to the world of agriculture and food. A skilled farmer and passionate restaurateur, his commitment to quality and natural ingredients is evident in the unique blend of the Sodamore, made withmade with elderflower, chamomile, blueberry, grape, and rhubarb.
Ingredients
Procedure
Combine all ingredients, excluding the Sodamore, in a shaker. Shake vigorously to ensure proper chilling and integration of the components. Strain the mixture into the desired serving vessel and top with Sodamore.