Signature Cocktails



The inspiration for this drink comes from the Mediterranean Sea. Citrus fruits are some of the products of the earth that represent Mediterranean culture more than others, so much so that they even enter into some immortal myths of oral and literary production. An example of this is the eleventh labor of Hercules, which sees the mythical hero struggling with the garden of the Hesperides, from which he must steal 3 “golden apples” (lemons or citrons) with the help of the titan Atlas. Mandarin, chinotto and bitter orange peels present in Aperol give freshness, depth and a light and pleasant bitterness to this low-alcohol drink flavored with the scent of sage.

Tintarella di Luna


What is more Italian than combining lemons from Sicily and apples from Trentino using a balsamic vinegar from Modena as an adjuvant? From the Alps to the Islands, this drink takes advantage of the entire flavor profile that the Bel Paese can offer, to which the Piedmontese Gin Engine gives a marked but gentle body note. What inspired the name of the drink was certainly its presentation: the recipe in fact involves the use of edible glitter to be shaken together with all the other ingredients, giving the finished cocktail a characteristic internal swirl of sparkling dust, reminiscent of the surface of the sea hit by the rays of the full moon.



What if we told you that it is possible to make a mash-up between two great mixing classics and thus obtain a completely original drink, with an unexpected flavor and a nice presentation? The two drinks from which we started are the Kyr Royal, a cornerstone of the French aperitif composed of Creme de Cassis and Champagne, and the Clover Club, a drink from the early 1900s but deservedly back in the news since 2010 , made with gin, raspberry and lemon juice. The union of the two has produced this recipe which includes Tanqueray London dry gin and Ferrari Trento DOC, in a combination that can enhance an aperitif or enhance a dish. Also characterizing Felicità is its serving glass, a silicone cup (break-proof!) with a bright pink hue.

Love in Portofino


We wanted a “crazy” aperitif and we found it! The structure of this drink is inspired by the Americano, today one of the most famous Italian drinks internationally, second only to the Negroni. Once the structure has been reformulated, the “crazy” ingredient we have inserted is Roy’s Mango and Pink Grapefruit, a hard seltzer flavored with two fruits, which manages to keep the drink under a sort of metropolitan and exotic sky at the same time. Drinking long, light, sparkling and mysterious, it will remain in the memories of customers for a long time: not only the pleasant taste of the mixture, but also the decoration contributes to the experience. Upon delivery of the drink to the table, the waiter will take a Polaroid of the person who ordered it, which will develop over the time of drinking, allowing the consumer to take their photo home as a souvenir.



Tradition plays a strong role in this drink: three now iconic products of national production do the honours. The first is Amaretto Disaronno, the most drunk Italian liqueur in the world, which with its almond notes has acted as a guarantor of Made in Italy throughout the world. The second is Cedrata Tassoni, a childhood memory for all those born after 1956, which with its sweet and acidic notes has refreshed the summers of many teenagers. And finally, a production brought out of the mists of time: Biancosarti, a liqueur that since the Second World War and throughout the Economic Boom has been synonymous with an aperitif throughout Italy. The bitter, sweet and acidic notes of Cocorito can meet the requests of the most demanding customers.



Pedro in the song was from Santa Fe, New Mexico, and we couldn’t help but be inspired by the Central American nation that borders New Mexico, Mexico to be precise. So why not revisit a classic of national mixing like the Margarita, playing on the great popularity of Casamigos Tequila but softening it with apricot notes? To implement the aromatic imprint of the recipe, a few drops of cocoa bitters and Tabasco intervene, for a soft, fruity and pleasantly spicy drink.



One of the most drunk drinks in the world in recent years is without a doubt the Espresso Martini. Who better than the Italians to have their say on coffee? So we decided to make our own version of this contemporary classic, playing on a new and not at all obvious element. To the traditional recipe of vodka and coffee we decided to add a cocoa and vanilla liqueur and the hint of Italianness of fresh lemon juice. “Coffee and lemon together?” the most instinctive among you might think. But we assure you that the combination, within the drink, is surprising and winning.



It is the drink on the list that certainly stands out for its alcoholic body. The structure starts from the recipe of a classic Dry Martini Cocktail which sees the replacement of the Florio house marsala with the more canonical dry vermouth. A few milliliters of demerara sugar syrup, the Santa Bianca Fuoco spray and the caper fruit in decoration contribute to making the drink even more pleasant, which once bitten is capable of modifying the taste profile of the entire drink.



A drink specially developed for a very young clientele, but who do not want to be outdone at the table with older customers intent on consuming colorful mixed drinks. Here then is Gloria, played on the notes of strawberry puree and vanilla syrup, combined with Peach Estathé and a few drops of bergamot juice (to best balance the final result). The glass in which the drink is served also contributes to making drinking “playful”, an iconic mug branded with the colors and logo of Crazy Pizza.



Zero alcohol cocktails are gaining an increasingly important market share in the global mixed drinks economy. Using Tanqueray 0.0, we decided to enlist the help of an important partner, one of the first to understand the potential of non-alcoholic spirits. Lemon and pink grapefruit juice, elderflower syrup, Tanqueray 0.0 and red San Bitter are the backbone of the recipe, which develops in a delicate contrast between sweet, acid and bitter. To end on a high note, the presentation of the drink: a cloud of pink cotton candy, to entertain the younger ones and to make the “older” customers feel like children again for a few moments