Time for sunsets on the seashore, of afternoons spent on the beach until the sun went down completely. Summer is the season of carefree conviviality, of being together without patterns, with lightness. Characteristics that are maintained at the table and also and above all in the glass. When the hot season arrives, every year, cocktails and drinks strip themselves of their sugarier components, abandoning spiciness with darker shades and more aged spirits. Pushing towards new shores. Fruit takes center stage again, certainly, and the first dance goes to sparkling drinks (whether it’s with classic method sparkling wines or Charmats, it doesn’t matter), but it would be an understatement to describe summer mixing in this way.

World Gin Day, the global boom driven by artisanal products: the 11 not to be missed

by Lara De Luna

The spicy. Putting aside cinnamon and cloves, it is chilli pepper that reigns supreme this year, arriving with its lively and adaptable – depending on use and species – spiciness, to interact with many other raw materials. It manages to give freshness and push to slightly more serious drinks, without ever becoming preponderant, also helping in the management of the large alcoholic loads which it dampens, on the palate, with kindness but without ever giving up on the fun.

Summer cocktails? “Little alcohol and lots of color”

by Lara De Luna

Also for color, which remains one of the most important components. And if chili pepper and coconut tell of a marriage between Italy and the Caribbean, the other love story by the glass concerns Russia and Mexico. Because, without fear of contradiction, vodka and mezcal will be the two main actors of summer 2024: different, distant, opposite poles of the same world, that of white spirits. Last, but not least, the sweetness. Having abandoned sugars and syrups almost entirely, honey arrives to sweetly close a fun and graceful story.
Because it doesn’t matter what, but how: if Brindisi has the color of the scent of the sun, then everything will be fine.

Mad Island – La Madernassa – Guarene (CN) ***


  • Gourmet ice
  • ½ Oz of Ruhm 3 years
  • ½ Oz of Vodka
  • ½ Oz of MAD-Gin
  • ½ Oz White Chocolate Liqueur
  • 2 Oz SweetSour
  • Cola top
  • 3 thin slices of Madernassa pear

Cool the shaker with ice and pour in all the ingredients; shake for 30 seconds. Pour everything into a tumbler filled with ice and finish with Cola top up and pear garnish.

Watermelon punch – Principe Bar – Milan


  • 30 ml of Calvados
  • 30ml Camus VSOP Cognac
  • 90 ml of watermelon juice
  • 15ml Pedro Ximenez sherry
  • 5 drops of coffee bitters
  • Crushed ice

Prepare the bitter by infusing the beans in a 96° alcohol base. Blend the watermelon and filter it. Pour all the ingredients into a balloon glass, mix gently and serve.

Italian Beauty – Mandarin Oriental – Milan


  • 30ml Saint Germain
  • 15ml Aperol
  • 10ml lemon juice
  • 50ml Silk champagne
  • Luxardo Maraschino cherry

Procedure: Shake the Saint Germain, Aperol and lemon juice. Then pour into a champagne glass and add 50ml Seta champagne. Garnish everything with a Luxardo Maraschino cherry.

Bees Delight – Gerry’s Bar – Milan


  • 4 cl Casamigos Mezcal
  • 2.5 cl Ancho Reyes
  • 3 cl Honey Syrup
  • 3 cl Lime juice
  • 3 drops foamer

Place the ingredients in a cold shaker and shake vigorously. Filter and pour into a cold cup. The taste recalls the smoky note of Mezcal, giving a more aromatic margarita.

Like a Negroni – Excelsior Hotel Gallia – Milan


  • 30ml of Tanqueray 00
  • 30 ml alcohol free Vermouth
  • 30ml San bitters

Fill the mixing glass with ice and pour in all the ingredients; mix thoroughly and pour, filtering into a low tumbler with ice. Garnish with a slice of orange and serve.

Dry Sgroppino – Dry Milan – Milan


  • 30ml Altamura Vodka with basil
  • 100g Amalfi lemon sorbet
  • 10ml Bergamot Liqueur
  • 90ml Franciacorta Berlucchi 61 Brut
  • to taste Basil

Procedure: Extract the basil juice cold, add 100 g of it for every liter of vodka. Then, mix all the ingredients in a mixing glass. Pour everything into a cold flute and finish with the Franciacorta.

Kay – Queen of Hearts – Cecina


  • 2 cl Gin Soero
  • 1 cl First Black Grapes
  • 1 cl Passion fruit and coconut syrup
  • 1.5 cl Lime
  • 1 cl Plamb
  • Ginger Beer and Chile Schweppes Selection top
  • 7 dash Vegan thickener

Designed by Bartender Gianmaria Ciardulli. Pour all the ingredients except the tonic into a shaker and shake. Then filter and pour into the glass with ice; complete with the tonic.

Garden View – Villa La Massa – Florence


  • 5 cl – White Port Sage infusion 48h
  • 1.5 cl – Fresh lemon juice
  • 1.5 cl – Sugar syrup
  • Top of prosecco

Pour Port, lemon juice and sugar into the shaker, then shake for 15 seconds. Pour into the champagne glass and top with Prosecco. Decorate at the end with a sage leaf from the garden.

The sky of Rome – Anantara Palazzo Naiadi Rome Hotel – Rome


  • 45 ml Rum Zacapa 23
  • 50 ml Passion fruit juice
  • 15 ml vanilla syrup
  • Sicilian lemonade top

Procedure: In a shaker, combine the ingredients with ice and shake for 20 seconds. Pour the mixture into the glass, with lemonade top up. Decorate the drink with vanilla pod or passion fruit slice.

Sangria Partenopea – Fifty Italian Spirit – Battipaglia


  • 30ml Vodka
  • 30 ml Red Vermouth
  • 20 ml Peach Liqueur
  • 30 ml Lemon juice
  • 20 ml Sugar syrup
  • 5 ml of rhubarb bitters
  • Half the total weight of peach yogurt

Procedure: Assemble all the ingredients and mix well, then add the yogurt and leave to rest overnight in the fridge. The next day, filter the liquid, which will become crystalline, with a kitchen towel.

Japanese Garden – Il Circolino – Monza

(ph @Federico Bontempi)


  • 40ml Vodka
  • 25ml umeshu
  • 40 ml fennel and ginger extract
  • 20 ml lemon juice
  • 10 ml sugar syrup
  • 2 bars of meringue powder

Procedure: Place all the ingredients in the shaker filled with ice and shake vigorously. Repeat without ice. Filter through double strain and decorate with citrus peel and edible flowers.