cocktails

pea fizz

40ml pea pod vodka

25ml manzanilla

10 ml eldeflower

60ml prosecco

Method: Build – pour the batch inside the glass, ice, top up with prosecco. stir. 

Garnish: pea shot

spritz with pea pods infused with vodka. green, fresh, with sweetness coming from the eldeflower syrup.topped up with some bubbles.

cucu hour

40ml cucumber gin

5ml tio pepe

10ml Lime juice 

60ml soda

Method: Build – pour the batch, lime and soda and mix. 

Garnish: cucumber dust

dry, refreshing tonic highball with hints of salty cucumber and gin botanicals to round up the flavour. 

ita-mex sour

20ml Vecchio Amaro del Capo 

10ml Ancho Reyes 

15ml Lemon juice 

25ml Aquafaba 

Method: dry shake + shake – pour all ingredients into a shaker, shake vigorously without ice first, then with ice. Double strain the liquid inside a glass making sure to get one layer of foam. 

Garnish: 3 dashes angostura on top 

Unique sour recipe with a spicy kick and italian flair. Ancho Reyes brings the heat, while Amaro del Capo adds a touch of herbal sweetness. Rich and balanced. 

cyan negroni

20ml Mezcal verde 

20ml Cocchi Vermouth 

10ml Campari 

10ml Cynar 

Method: Build – Mix all ingredients in the glass and stir until proper dilution. 

Garnish: Orange slice and artichoke leaf. 

Spin of a classic, a balance of smoky, bitter, and sweet flavours (caramel and toffee notes and herbal/bitter finish). 

espresso martini

30ml Absolute Vodka 

15ml fair coffee liqueur  

5ml Simple syrup 

25ml fresh espresso 

Method: Shake – Hard shake all ingredients, then double strain them into a glass ensuring a nice frothy foam on top. 

Garnish: 3 coffee beans close to each other  

A caffeinated delight, vodka, Italian coffee liqueur (fair) and fresh espresso shaken over ice. Classic pick-me-up choice. Rich and velvety with a subtle kick. 

lambrusco spritz

40ml Montenegro; 

60ml Lambrusco Monte Delle Vigne; 

20ml Pink Grapefruits soda. 

Method: Build – Pour the ingredients into the wine glass, filled with ice. First amaro then the bubbles. Stir up and down. 

Garnish: Grapefruit slice 

Our take on an Italian classic aperitif made with lambrusco (red sparkling wine) instead of prosecco and Amaro Montenegro. A vibrant symphony of citrus, bittersweet and fruity fizziness all dancing together. 

manteca americano

20ml Vault Bitter; 

20ml Vault Forest; 

20ml Ginger Beer. 

Method: Build – Pour all ingredients into the rock glass first vermouths, then stir and top up with the ginger beer. 

Garnish: Lime wedge 

Twist of a classic americano, equal union of Vault aromatic vermouths, Bitter and Forest, giving notes of sage, rosemary, orange, and rhubarb, topped up with ginger beer for an effervescent gingery spiced touch. 

agua clara

25ml mezcal

10ml tequila

10ml madame milu

25ml lemon husk

Method: Shaken – Shake all ingredients together.  

Garnish: lemon slice

clear drink, sweet and sour with hint of chamomile, majoram and citrus coming from the amaro as well

hibbi-tea

35ml tequila

25ml hibiscus

15ml lime juice

10ml amaro lucano

Method: shake all the ingridient together. 

Garnish: lime wedge

floreal margarita, zesty and slighly earthy thanks to the amaro lucano 

split coco

20ml spelt coffee vodka

30ml white cacao liquer

5ml maraschino

10ml amontillado

2.5ml grappa

Method: still all the indridient togheter and pour it in a nika and nora glass.

Garnish: amarena cherry

dessert cocktail that can be best described as chocolate delight. deep notes of white cacao and coffee, with a light touch of red grapes, cherry with a little dry finish.

grandpa daiquiri

30ml rum

10ml amaro nonino

15ml lime juice

15ml sugar syrup2 dashes angostura

Method: shake all the indridient together

Garnish: none

for rum lover! classic daiquiri style drink with jamaican rum meeting the amaro nonino, which gives hint of herbal and citrus notes to the drink, angostura dashes to enhance the flavour.