The reinterpretation of a great classic by Luigi Barberis. Freeze the glass and put all the ingredients in a mixing glass with ice. Stir gently and put in the chilled glass, filtering. Garnish with an orange zest. The proportions: 3 cl of Grappa Mazzetti 7.0 […]
Cocktail – 70’s Martinez Read More »
Sazerac is a great classic here reworked by Luigi Barberis with Mazzetti’s Grappa di Barolo Riserva “Storie di Vitigno”. 5 cl Grappa di Barololo Riserva “Storie di Vitigno” 1 cl Assenzio 1 lump of sugar Bitter Cool an Old Fashioned glass and sprinkle it with absinthe, adding crushed ice. Mix the sugar
Stories of Sazerac Read More »
Author – Federico Mastellari From Book: I Cocktail Mondiali, Hoepli editore GLASS Tumbler small 350 ml TECHNIQUE Build ICE Block or cubes RECEIPT 25 ml Mazzetti Brandy 12 anni 25 ml Myers’s Original Dark Jamaican Rum 30 ml Lemon Juice 20 ml Vanilla syrup 40 ml
Milk Punch – Cocktail Read More »
Federico Mastellari tells us how to make a perfect Suffering Bastard using Brandy and Gin Mazzetti d’Altavilla
Suffering Bastard – Cocktail Read More »
An original recipe by Federico Mastellari based on Brandy Mazzetti 12 years.
Brodo di Giuggiole – Cocktail Read More »
A great classic: White Lady has been part of the IBA list since the first coding in 1961. Federico Mastellari tells us how to make it perfectly with Mazzetti London Dry Gin.
White Lady – Cocktail Read More »
VE.N.TO was born from the desire to create the first Grappa-based drink on the IBA list. Federico Mastellari tells us the personal version of him that foresees the Radici Ruchè Grappa by Mazzetti d’Altavilla.
Flips are a category of drinks made up of eggs (whole or just the yolk), sugar, spirit and fortified wines. Do not use fresh eggs, only pasteurized products,
comfortable and safe.
Porto Flip Cocktail Read More »
A warm, cosmopolitan cocktail, whose roots date back to the 13th century. A real alcoholic zabaglione with a sweet and soft flavor: perfect for tackling the first colds.
It was the first cocktail of the time to use fresh lemon juice in a revolutionary way and the word crusta (pronounced crasta) referring to the sugar crust around the edge of the glass.
It is a very important cocktail because its structure has given rise to numerous more or less famous variations, as well as being a very pleasant Brandy base drink.
Mazzetti d’Altavilla celebrates the famous cocktail with an exclusive recipe based on Bitter, Gin and Amaro Gentile Mazzetti. Take a handful of ice, put it in a low tumbler, let it cool and drain the water, then: 4 cl of Bitter Mazzetti 2.5 cl of Amaro Gentile Mazzetti 2 cl of Gin Mazzetti, mix gently
Negroni By Mazzetti Read More »
For a special birthday you need an equally special gift. Indeed, many gifts … like the medals that Mazzetti d’Altavilla celebrates in this 2021 marked by the 175th anniversary of the company’s foundation in the Monferrato hills. A goal that, if on the one hand it looks to the past and its seven generations so
THE 175 YEARS OF MAZZETTI D’ALTAVILLA? THEY ARE CELEBRATED WITH A RICH BOTTLE OF AWARDS Read More »
Luigi Barberis’ new reinterpretation of the classic B&B! INITIAL PREPARATION to prepare Mazzetti Brandy 12 years with coffee, leave 10 grams of coffee in half a liter of 12 years brandy for half a day. Strong bitter 1.5 cl Amaro Gentile 1,5 cl Brandy 12 years coffee macerated 3 cl Fill a blender with ice
Coffee M&M (B&B Twist) Read More »
From Los Angeles to Moferrato. Luigi Barberis creates an all-Piedmontese version of the cocktail most loved by Bowling fans …
A cocktail with a velvety flavor, enriched by the notes of Mazzetti d’Altavilla distillates.
Stà Calm Lebowski! (White Russian with Grappa) Read More »
New cocktail by Luigi Barberis! New York ZERO 1.5 cl lemon juice 1 cl sugar syrup 4 cl Arzente 0 years 2 cl Barbera d’Asti Old Fashioned Glass (Low Tumbler) Cool the glass with ice while preparing the cocktail in the shaker. Pour into the shaker (also cooled) 1.5 cl of lemon juice, 1 cl
Piedmontese spirits on the podium at “The International Wine & Spirit Competition” “Balanced and incredibly charming, floral as well as earthly – that balance of bitterness and honeyed sweetness is excellent. Rhubarb, red currant and honey, structured and well made. “With these words, the British tasters of the IWSC Competition awarded the Bitter Mazzetti, the”
Mazzetti d’Altavilla conquers the British tasters of the IWSC Read More »
Saturday 28 and Sunday 29 May the event stops at Mazzetti d’Altavilla Not only cellars … but also a distillery opens its doors in Monferrato on the occasion of the return of Cantine Aperte, an event promoted by the Wine Tourism Movement and again at the starting line on Saturday 28 and Sunday 29 May.
Cantine Aperte – Event in Distillery Read More »
The new “Grappa & Chocolate Store” by Mazzetti d’Altavilla and Baratti & Milano arrives in the capital of the Langhe A new fantastic 100% Piedmontese love story is about to be lived. The protagonists are, on the one hand, the spirits of one of the most historic grapperie in the North-West and, on the other,
THE NEW GRAPPA and CHOCOLATE STORE LANDS IN ALBA Read More »
New twist by Luigi Barberis of the classic French Connection! A cocktail inspired by the French Connection capable of giving us typical hints of Monferrato with an enveloping taste perfect for after dinner. 4 cl Amaretto Mazzetti 4 cl Brandy Mazzetti 12 years Pour 4 cl of Brandy Mazzetti 12 years and 4 cl of
Monferrato Connection Read More »
