Cups

Thirst quenching drinks prepared with wine, champagne or sparkling wine, fresh fruits and ice; they are served in large coupes with a small stick. Usually they are served only for evening receptions.

Daisies

Short drinks made with granatine, lemon juice, and liquor (brandy, gin, rhum, etc.).

Fizzes

Refreshing drinks prepared with lemon juice, egg white, water & sugar siroup, gin, rhum, brandy, or whisky and ice.

Alexandre

Ice cubes, 1 part cacao cream, 1 part cream and 2 parts gin or cognac.

Bacardi

Ice cubes, 1 part lemon juice, 4 parts white rhum, 1/2 spoon sugar, 2–3 splashes of grenadine.

Bloody Mary

Ice cubes, 1 part tomato juice, 2 parts wodka, some drops tabasco sauce, and lemon juice.

Atomic bomb

2 parts whisky, 1 part Aperol, 1 part cognac, 1 part orange juice. Put in each glass a sugar cube with a spalsh of Angostura and pout over the drink.

Brandy cocktail

Ice cubes, 1 part lemon juice, 2 parts curaçao, 8 parts brandy, 2 splashes Angostura.

Professor's cocktail

1 part wodka, 1 part gin, 1 small spoon Dry Martini. Pour in a glass with ice and an olive.

Marquis' drink

Ice cubes, 1 part Dry Martini, 1 part dry chablis, 2 parts champagne.

Screwdriver

Ice cubes, 1 part orange juice, 1 part wodka.

Whisky sour

Ice cubes, 1 small spoon of sugar for each glass, 2 parts lemon juice, 8 parts bourbon whisky. Serve with a cherry and a slice of orange.

Frullato di frutta mista

Ingredients for 4 people

1 apple (100 g) - 1 pear or peach - 1 banana - 1 orange - 2 fresh or canned apricots - 2 spoons of sugar - 250 ml milk - 3 ice cubes.

Peel the apple, the pear, the banana, the orange and slice them, as well as the apricots. Put them in the blender with the sugar, the milk and the ice. Blend for 2 minutes and serve in glasses.

Frullato di albicocche

For 4 people

Take the core from 4 apricots and peel 1 banana and 1 orange, cut them into pieces and put them in the blender with 250 ml milk, 2 or more spoons sugar and 3 ice cubes. Blend for 1 minute and serve.

Frullato di ananas

For 4 people:

Put in the blender 4 pinapple slices (fresh or canned) and 3 bananas, all sliced. Add the juice of 2 oranges (if possible red), the juice of 1 lemon and a cold siroup prepared by cooking 1 glass of water (200 g) with 4 spoons sugar. Blend for 2 minutes and serve in tall glasses, if you like, with ice and decorated with orange or lemon slices.

Frullato di arance

For 4 people:

Put in the blender the juice of 4 oranges and 1 lemon, the peel (only yellow part) of 1/2 orange, 1 apple (peeled and sliced), 1 small glass of kirsch or any other liquor and 6–8 ice cubes. Blend for 1 minute and serve immediately.

Frullato di mele

For 4 people:

Peel 2 apples and 1 banana, slice them, and put them in the blender with 1/2 orange with its peel, 2 spoons sugar, 2 ice cubes, 250 ml milk. Blend for 1 minute and serve immediately in 4 tall glasses.

Frullato di melone

For 4 people:

Peel 1 melon, cube it, and put it (300 g) in the blender. Add 3–4 spoons sugar, the juice of 1 lemon, optionally 2 spoons of liquor, 250 ml of dry chablis and 3 ice cubes. Blend for 2 minutes slowly increasing the speed. Serve in tall glasses.

Frullato di pere

For 4 people:

Peel 2 pears and 1 banana, slice them and put them in the blender with 4–5 spoons alkermes or grenadine or the juice of 1 red orange, 250 ml milk and 2 ice cubes. Blend for 1 minute and serve immeditely.