The limited edition of Mancino Vermouth with cherry blossoms from Kyoto and Italian Viola flowers, reveals Giancarlo's culinary infatuation with Japan and Italy. A perfect blend of 20 botanicals based on Italian white wines with a distinct bitter taste on the palate given by the wormwood and a sweetness given by the flowers.
This magical harmony with Japan is celebrated with the production of only 4000 bottles per year.
18% ABV
Recipes
| 1. |
Diamante: 50ml Mancino Vermouth Sakura, 100ml Rose’ Champagne
Method: Pour cold Vermouth into large champagne coupe or large flute , gently build with cold Champagne , stir once.
Garnish: Edible micro Violet
“A cool and refreshing, easy Champagne Cocktail”
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| 2. |
Mrs.Gibson: 50ml Mancino Vermouth Sakura, 50ml London dry Gin
Method: Stir with high quality ice and strain on a single rock of ice in a rock glass
Garnish: pickled red pearl onions
“Go heavy on the vermouth for this tasty variation on the classic Gibson”
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| 3. |
Sakura Spritz: 50ml Mancino Vermouth Sakura, 20ml Rinomato Americano Bianco, 100ml Soda water
Method: Pour cold Vermouth and the Americano into chilled wine glass, add ice, gently build with very cold soda, stir once
Garnish: zest of pink grapefruit
“Blossom scented Vermouth Spritzer with less sugar and natural taste”
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