There are a few days left until the presentation of the new drinks created by Nicola Romiti, for three years bartender of Carlo and Camilla in Segheria (Carlo Cracco's room so called because it is located in an old Milanese factory of 1932).

You can choose between two lists: From the Family, five original recipes based on seasonal fruit and vegetables in unconventional combinations, e Twist on classic, five cocktails that have made the history of mixing, revisited in a modern way.
For all, the technique is the one developed a few years ago by Filippo Sisti, the first historic barman of the restaurant (followed by Federico Volpe and today by Nicola Romiti), who created the concept of liquid cuisine, that is, gastronomic techniques applied to mixology. Almost all the ingredients of the recipes are prepared daily, very few are ready-made: syrups, infusions, creams and flavored spirits become unique, because they are made especially in the "kitchen" behind the bar counter.

Nicola Romiti, originally from Isola di Fano, a small town in the Marche region in the province of Pesaro and Urbino and immediately called to Milan after his third place at the Campari Barman Competition 2018, unveiled a preview of three of the new recipes.

Here they are for you, to try immediately at home. The advice is to go and drink cocktails in the Sawmill anyway.

SILVER BUNNY

Ingredients for 1 drink

5 cl iceberg and cedar salad juice
4 cl Gin Cracco Distillates
2 cl agave honey with apricots
1.5 cl St-Germain
1,5 cl lemon juice
1,5 cl pink grapefruit juice
Meringue

Method

Shake all the ingredients, except the meringues, in a shaker filled with ice and strain into a glass.
Decorate with burnt meringue with a caramel torch, frozen raspberries and edible flowers.

FORTUNELLA JAPONICA

Ingredients for 1 drink

6 cl kumquat wine
3 cl Johnnie Walker black label
1,5 cl reduction of Aperol, jasmine and lemongrass
1,5 cl lemon juice
1.5 cl soy honey
1 cl salted limoncello
powdered vegetable charcoal
Meringue

Method

Collect all the ingredients in a shaker adding a crumbled meringue. Shake vigorously, then add the ice and shake again.
Pour into the glass with new ice and decorate with charcoal, burnt kumquat and lemongrass.

FIESTA Y FUEGO

Ingredients for 1 drink

5 cl mango baked in foil
4 cl vodka
3 cl fresh lemon juice
1,5 cl Cracco White Amaro
1.5 cl salted caramel with orange
Catalan cream
sugar

Method

Collect all the ingredients in the shaker filled with ice, except the creme brulee.
Shake vigorously and strain into the glass with a fine sieve.
Place a thin layer of creme brulee on the surface, sprinkle with sugar and caramelize using a torch.