APERITIVO AMERICANO COCCHI AMERICANO ROYALE. Americano Cocchi Ice Orange zest. 1/3 Americano Cocchi 2/3 Alta Langa Cocchi Orange slice

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2 APERITIVO AMERICANO Americano Cocchi Ice Orange zest COCCHI AMERICANO ROYALE 1/3 Americano Cocchi 2/3 Alta Langa Cocchi Orange slice

3 SKYFALL By Erik Lorincz 25 ml Ketel One Vodka 25 ml Tanqueray No. TEN 15 ml Cocchi Americano 10 ml Plum Wine 15 ml Lemon Juice 10 ml Yuzu Juice 15 ml Sugar Syrup 1. Shake all the ingredients 2. Strain into a deep champagne coupette. 3. Place a lump of ice into the drink and serve.

4 NEGRONI BIANCO Jeff Faille of Fiola in Washington, DC 1 1/2 ounces Botanist Gin 1 ounces Cocchi Americano 1 ounces Dolin Blanc vermouth Garnish: Orange twist

5 GHOST OF THE CITY By Brandon Buckart, Haddington s, Austin TX 2 oz white whiskey, such as Low Gap 1 oz Cocchi Americano 1 dash lemon bitters Garnish: cocktail cherry Fill a mixing glass with ice. Add white whiskey, Cocchi Americano, and lemon bitters. Stir for 15 seconds. Strain into a chilled cocktail glass. Garnish with cherry and serve straight up.

6 CORPSE REVIVER #2 THE GREAT SECRET COCKTAIL By Toby Cecchini Wahington Post By Erik Ellestad 3/4 oz gin 3/4 oz lemon juice 3/4 oz Cointreau 3/4 oz Cocchi Americano Scant bar-spoon-ful quality absinthe. Combine ingredients over ice, shake vigorously and strain into cocktail coupe or pony glass. A garnish is unnecessary, but different recipes call for either a twist of lemon or a real maraschino cherry. 1 dash Angostura bitters ¾ oz Cocchi Americano 1 ½ oz Playmouth Gin orange zest twist to garnish Shake well and strain into cocktail glass. Squeeze orange peel on top..

7 CORPSE REJUVENATOR By The Urban Food and Wine Journal.75 oz Cocchi Americano.75 oz Reposado Tequila.75 oz Cointreau.5 oz Agave Nectar.75 oz Lemon Juice Brown Sugar for Garnish Rub the rim of a rocks glass with a lemon slice and proceed to lightly dip the rim of the glass in brown sugar while rotating the glass. Fill glass with ice. Shake all ingredients in a boston shaker. Strain into the rocks glass

8 SEA FOAM COCKTAIL BITTER ORANGE By Courtney Randall 1 ½ oz yellow gin ½ oz Cocchi Americano ½ oz crème de prunelle ½ oz fresh lemon juice Half an egg white Place all of the ingredients, except for the garnish, into a cocktail shaker and dry shake for 30 seconds to combine. Fill the shaker with ice and then vigorously shake for an additional 30 seconds. Strain the mixture into a cocktail glass and serve immediately. 1 ½ oz rum 1 ½ ox Bonal 1/4 Cocchi Americano 1 dash aromatic bitters 1 dash orange bitters Combine ingredients in an ice-filled mixing glass. Stir and strain into a chilled cocktail glass. Garnish with an orange twist, or not, as desired.

9 46/42 by Michael Cerretani, The Bitter Bar, Boulder, Colorado 1 oz 42 Below Vodka.5 oz 42 Below Manuka Honey Vodka.5 oz Dolin Blanc Vermouth.5 oz Cocchi Americano.5 oz creme de peche 2 dashes Grapefruit Bitters A generous amount of ice Combine ingredients in a mixing glass and stir for seconds. Strain liquid into chilled cocktail glass. Serve with a slice of peach.

10 BUSTIER Adapted from a recipe by Alicia Leslie and Amy Eldridge, The Ranstead Room, Philadelphia, PA. 45 ml (1.5 oz) Plymouth gin 22.5 ml (.75 oz) Cocchi Americano 22.5 ml (.75 oz) St. Germain 1 dash rhubarb bitters 1 grapefruit twist, as garnish Stir over plenty of ice and strain into a chilled cocktail glass. Add the garnish

11 DO NOT VIOLETTE Paris The Little red door, 60 rue Charlot. Roman et Timothée Illegal Mezcal Reposado, Tequila Ocho Blanco, Amaro Mandragola, Cocchi Americano, Violet Liqueur, Peychaud Bitter. When violet meets a smoky plant, boom!.

12 FRENCHIE COINCIDENCE Paris The Little red door, 60 rue Charlot.. Roman et Timothée. Vodka Vertical, Cocchi Americano, Compote de Coing poivrée, Jus de citron, Champagne. A bubbly and fruity parisian experience.

13 PERFECT TICKLER Adapted from a recipe by Carol Donovan, Intoxicatingly Fun Cocktails, Chicago, Illinois 1/3 Granny Smith apple, sliced 6 edible rose petals (reserve 1 for garnish) 45 ml (1.5 oz) Plymouth gin 15 ml (.5 oz) St. Germaine 15 ml (.5 oz) Cocchi Americano 15 ml (.5 oz) fresh lime juice 1 drop absinthe, as garnish Edible disco dust, as garnish Muddle the apple well in mixing glass. Add the rose petals and muddle gently. Add ice and the remaining ingredients. Shake well and double-strain into a chilled coupe. Top with a single drop of absinthe and a glittered rose petal.

14 COCCHI MANHATTAN By Taylor Cook 1 1/2 ounces good rye 1 1/2 ounces Cocchi Americano Peychaud s Bitters Grapefruit twist Preparation: Fill a shaker with ice and mix ingredients well until the cocktail is chilled, about 40 seconds. Strain into a pretty glass, garnish with the twist, and serve.

15 MERCY BROWN From Alchemy Consulting and the Bar Downstairs at Andaz 5th Avenue Pernod Absinthe (for rinse) 1½ ounces Death's Door Gin ¾ ounce Cocchi Americano ¾ ounce Creole Shrubb ¾ ounce fresh lemon Juice ¼ ounce simple syrup Rinse a rocks glass with absinthe. Shake other ingredients with ice and strain into glass over ice. Garnish with a lemon peel.

16 AMERICANO COCKTAIL 1 1/2 ounces Campari 1 1/2 ounces Storico Vermouth di Torino Cocchi Cold club soda Slice of orange, lemon, or lime NEGRONI 1 1/2 oz Storico Vermouth di Torino Cocchi, 1 1/2 oz Campari, 1 1/2 oz gin, Orange slice or twist for garnish. Pour the ingredients into an old-fashioned glass with ice cubes. Stir well. Garnish with the orange slice.

17 THE COSMOPOLITAN 1927 version - by Matt Seiter (USGB) ½ oz blended Scotch whisky (not single malt) ½ oz Irish whiskey, preferably Redbreast or Jameson ½ oz Swedish punsch ½ oz vodka, preferably Ruskova or Boyd & Blair ½ oz Cocchi Vermouth di Torino ½ oz French vermouth, preferably Dolin Dry or Noilly Prat lemon twist Combine all ingredients except lemon twist in a shaker, add ice and shake for 15 seconds. Pour through a fine strainer into a chilled cocktail glass. Garnish with a lemon twist.

18 THE BOULEVARDIER Adapted by Ted Haigh from Harry McElhone s recipe 1.5 oz bourbon Elijah Craig 12 Years Old 1 oz Cocchi Vermouth di Torino 1 oz Campari Garnish: 1 Luxardo maraschino cherry and 1 orange peel

19 THE ORACLE By Jason Stevens at Bar Congress 1 3/4 oz rye 3/4 oz Averna amaro 3/4 oz Cocchi Vermouth di Torino 2 barspoons Del Maguey Chi Chicapa Garnish: Flamed orange peel and cherry.

20 SPARKLING MANHATTAN By Derek Brown, Rogue 24 Washington DC 2 ounces bourbon 1 ounce Cocchi Vermouth di Torino Dash Burlesque Bitters Ice Brandied cherry, for garnish In a cocktail shaker, combine the bourbon, vermouth and bitters. Fill with ice and stir until chilled. Pour into a charged soda siphon and carbonate. Strain into a chilled cocktail glass and garnish with the brandied cherry. Serve.

21 YELLOW GLOW Adapted by Ted Haigh from Harry McElhone s recipe 1/3 Dry Gin (3/4 oz GrandTen's Wire Works) 1/3 Yellow Chartreuse (3/4 oz) 1/3 Sweet Vermouth (3/4 oz Cocchi Vermouth di Torino) Stir with ice and strain into a cocktail.

22 NEGRONI SBAGLIATO By Adri Barr Crocetti 1 ounce Campari 1 ounce Cocchi Vermouth di Torino 1 to 2 ounces sparkling wine Orange wheel Fill a Rocks glass ¾ full with ice. Add Campari and Cocchi Vermouth. Top with sparkling wine and stir. Garnish with orange wheel.

23 THE PALM BEACH SPECIAL Bar Nightjar, London A straight up mix of Tanqueray gin, Cocchi Sweet Vermouth and Pink Grapefruit juice. Add a Crusta of powdered Rose & Hibiscus flowers.

24 BIJOU COCKTAIL Bar Nightjar, London Genever-spiced Bailie Nicol Jarvie Whisky, Grand Marnier, Cocchi Sweet Vermouth, Nightjar Bitters

25 DECISONE 2/4 Cocchi Barolo Chinato 1/4 Dark Rhum, aged for at least 8 years 1/4 Mandarin Juice Serve on ice with a cinnamon stick.

26 PIEDMONT NEGRONI Cure in New Orleans 2 ounces Cocchi Barolo Chinato ½ ounce Cadenhead's Old Raj Gin ½ ounce Campari Ice 1 grapefruit peel 1 orange peel

27 ORCHARD EXPRESS B&O Brasserie, Baltimore 1 oz. Remy VS, 3/4 oz. Rothman & Winter apricot cordial, 1/2 oz. Cocchi Barolo Chinato, 1/2 oz. lemon juice, 1/2 oz. honey syrup. Shake all ingredients then strain into a cocktail glass; garnish with a fresh twist of lemon.

28 NEGRONI D AMORE Fiola in Washington DC 1 1/2 ounces Ransom Old Tom Gin 1 ounce Cocchi Barolo Chinato 1 ounce Kina L Avion D Or

29 A BOB-TAILED NAG COCKTAIL Absinthe Brasserie & Bar, San Francisco Rye with Cocchi Barolo Chinato, Mint bitters, Lemon twist, shaken up.

30 THE MEZZANOTTE By Adri Barr Crocetti 2 ounces Cocchi Barolo Chinato 1 ounce Nardini Mandorla Luxardo Maraschino Cherry for garnish.

31 COCCHI ROSA Cocchi Rosa ice Pink grapefruit zest.

32 AMERICANO ROSA AND SODA By Adri Barr Crocetti 4 ounces Cocchi Americano Rosa 2 ounces soda or sparkling water Lemon wheels Ice Place ice cubes in a rocks glass, add Americano Rosa and soda. Stir well with a barspoon. Add a lemon wheel and serve.

33 BACKSPLASH By Adri Barr Crocetti 2 oz Cocchi Americano Rosa 2 oz Solerno Orange wheels for garnish Chill the cocktail glasses. Fill a cocktail shaker half full with cracked ice and add liquors. Shake for thirty seconds. Strain into chilled cocktail glasses

34 BELLADONNA ORIENTAL ROSE Sun Liquor Lounge - Seattle By Mirko Turconi 1 oz tequila, 1 oz Rosa Cocchi, 1/4 of a grapefruit,.5oz Campari. 4,5 cl. Rosa Cocchi (mash 3 white cardamon seeds and 5 white pepper seeds) 1 dash Pimento bitter 2 cl. Lime juice 1 cl. Cinnamon syrup Shake, double filter, top with 3 cl. Ginger beer and Cocchi Brut.

35 ALBA ROSA By Adri Barr Crocetti 1/3 cup Cocchi Americano Rosa ¾ cup fresh squeezed ruby red or pink grapefruit juice Cracked ice Fill a glass, any glass, rocks, highball or otherwise, half full with cracked ice. Add Cocchi Americano Rosa and grapefruit juice, and stir. Garnish with a wedge of ruby red or pink grapefruit and serve.