Explore a world of cocktails made better with Faccia Brutto.
Naked And Famous w/ CENTERBE
Naked And Famous
with
CENTERBE
Ingredients:
3/4 oz mezcal
3/4 oz Centerbe
3/4 oz Aperitivo
3/4 oz lime juice
Directions:
Add all ingredients to a cocktail shaker. Add ice, cover, and shake well. Strain into a coupe glass.
Captain Ron w/ CARCIOFO
Captain Ron
with
CARCIOFO
Ingredients:
1 1/2 oz Blackstrap Rum
3/4 oz Carciofo
1/2 oz agave syrup
1/2 oz lime
Directions:
Shake and serve on the rocks. Garnish with artichoke leaves and skewered cherry.
Sawtooth w/ AMARO ALPINO
Sawtooth
with
AMARO ALPINO
Ingredients:
2oz bourbon
1/2oz Alpino
sugar cube
Angostura bitters
lemon and orange peel
Directions:
Build ingredients in a rocks glass and stir with large format ice. Garnish with both orange and lemon peels.
Volver w/ CENTERBE GIALLO
Volver
with
CENTERBE GIALLO
Ingredients:
1 oz Faccia Brutto Centerbe Giallo
1/2 oz Fino Sherry
1/2 oz Atxa Blanc Vermouth
salt
grapefruit bitters
Directions:
Put everything in a shaker tin and give it a quick shake. Pour over a Collins glass filled with ice and top with soda water. Garnish with an orange twist.
Late Afternoon Spritz w/ APERITIVO
Late Afternoon Spritz
with
APERITIVO
Ingredients:
2oz Aperitivo
2oz sparkling wine or champagne
1oz sparkling water
orange twist
Directions:
Fill a glass with ice and top with Aperitivo, sparkling wine and water, mix gently and garnish with an orange twist.
Negroni w/ APERITIVO
Negroni
with
APERITIVO
Ingredients:
1oz Aperitivo
1oz gin
1oz sweet vermouth
orange twist
Directions:
Stir all liquid ingredients with ice. Strain into chilled rocks glass filled with ice. Garnish with an orange twist.
Little Italy w/ CARCIOFO
Little Italy
with
CARCIOFO
Ingredients:
2 oz rye whiskey
1/2 oz Carciofo
3/4 oz sweet vermouth
Directions:
Stir, and serve up with brandied or luxardo cherries.
Toronto w/ FERNET PIANTA
Toronto
with
FERNET PIANTA
Ingredients:
2oz rye whiskey
1/2oz Fernet Pianta
1/4oz simple syrup
dash Angostura bitters
Directions:
Combine rye, Fernet, simple syrup, and bitters in a mixing glass and fill with cracked ice. Stir for 20 seconds and strain into chilled cocktail glass. Squeeze a piece of orange peel over the drink and use as garnish.
Six Figures w/ CENTERBE GIALLO
Six Figures
with
CENTERBE GIALLO
Ingredients:
1 1/2 oz Mezcal
1 1/4 oz Blanc Vermouth
1/4 oz Faccia Brutto Centerbe Giallo
3 dashes orange bitters
Lemon twist garnish
Directions:
Fill a rocks glass with ice and build the drink. Stir to combine and garnish with a lemon twist.
Bijou w/ CENTERBE
Bijou
with
CENTERBE
Ingredients:
1 1/2 oz gin
1 oz sweet vermouth
3/4 oz Centerbe
2 dashes orange bitters
Directions:
Add all ingredients into a mixing glass with ice and stir until well-chilled. Strain into a chilled Nick & Nora or coupe glass.
Palpable Apathy w/ AMARO ALPINO
Palpable Apathy
with
AMARO ALPINO
Ingredients:
1oz Alpino
1oz rye whiskey
1oz sweet vermouth
lemon peel
Directions:
Add sweet vermouth, Alpino and rye to a mixing glass and stir with ice until well chilled, about 20 seconds. Strain into an ice-filled rocks glass, garnish with lemon twist, and serve.
Ferrari w/ FERNET PIANTA
Ferrari
with
FERNET PIANTA
Ingredients:
1oz Aperitivo
1oz Fernet Pianta
orange peel
Directions:
A simple 50/50. Pour both into a short rocks glass, add orange peel, swirl together and enjoy.
Gary Busey w/ APERITIVO
Gary Busey
with
APERITIVO
Ingredients:
1.25 oz Faccia Brutto Aperitivo
4 oz fresh pressed grapefruit juice
Top with Tajin
Directions:
Build in a rocks glass over ice, top with grapefruit juice, and stir to incorporate. Top with plenty of Tajin.
Bitter Giuseppe w/ CARCIOFO
Bitter Giuseppe
with
CARCIOFO
Ingredients:
2 oz Carciofo
1 oz Sweet Vermouth
1/4 oz lemon juice
6 dashes orange bitters
Directions:
Stir, and serve on the rocks with a lemon twist.
Roman Highball w/ AMARO GORINI
Roman Highball
with
AMARO GORINI
Ingredients:
1 1/2oz Gorini
3/4oz ginger juice
1/2oz lime juice
1oz simple syrup
3oz soda water
candied ginger
Directions:
Shake Gorini, ginger juice, lime juice, and simple syrup until chilled, 15 seconds. Strain into chilled highball glass over ice, top with soda water and garnish with a slice of candied ginger.
Last Word w/ CENTERBE
Last Word
with
CENTERBE
Ingredients:
3/4 oz gin
3/4 oz fresh-squeezed lime juice
3/4 oz maraschino liqueur
3/4 oz Centerbe
Directions:
Combine ingredients in a cocktail shaker. Fill with ice, and shake briskly for 15 seconds. Strain into a chilled cocktail glass.
Carciofo Spritz w/ CARCIOFO
Carciofo Spritz
with
CARCIOFO
Ingredients:
2 oz Carciofo
3 oz prosecco
splash of soda
Directions:
Serve over ice with an orange slice garnish.
Rum Walnut Alexander w/ NOCINO
Rum Walnut Alexander
with
NOCINO
Ingredients:
2oz aged rum
1oz Nocino
1oz heavy cream
1/2oz simple syrup
grated nutmeg garnish
Directions:
Add all ingredients to a shaker with ice and shake vigorously. Fine strain into a chilled cocktail glass and garnish with a generous amount of nutmeg.
Erbetta Tonic w/ CENTERBE
Erbetta Tonic
with
CENTERBE
Ingredients:
1/4 oz lime juice
1 1/4 oz Hendrick’s Gin
1/2 oz Centerbe
1/4 oz Svol Aquavit
10 drops saline
Directions:
Add ice to a highball glass, fill approx. halfway with cucumber tonic, then lime, then spirits, and top with more tonic if necessary.
Recipe courtesy of Stacey Swensen at Lodi restaurant
Black Manhattan w/ AMARO GORINI
Black Manhattan
with
AMARO GORINI
Ingredients:
2oz rye whiskey
1oz Gorini
dash Angostura bitters
dash orange bitters
Luxardo cherry garnish
Directions:
Stir well with ice, strain into a chilled cocktail glass, and garnish with a cherry.
The Riccioni w/ NOCINO
The Riccioni
with
NOCINO
Ingredients:
1 1/2 oz Bourbon
1/4 oz Carpano Antica Vermouth
1/4 oz fino sherry
1/4 oz Faccia Brutto Nocino
2 dashes orange bitters
Orange peel garnish
Directions:
Add Bourbon, Vermouth, Sherry, bitters and Nocino to a mixing glass and mix until very cold. Strain into rocks glass and express orange peel over the drink. Enjoy.