SAKURA BOTTLE
Tailored pink, natural Japanese cherry blossom & Italian Violet, feminine nose, wormwood bitter finish.

MANCINO VERMOUTH

English
Giancarlo's limited edition Vermouth with Cherry blossom and Violet petals, is his revelation of Italian and Japanese culinary infatuation. A perfect blend of twenty botanicals, heavy on wormwoods for the bitter palate, on a veriety of Italian white wines. Thus marking his prodigious correlation with Japan, producing only 4000 bottles yearly.
Italian
L’edizione limitata di Mancino Vermouth con boccioli di ciliegio e petali di viola rivela l'infatuazione culinaria di Giancarlo per il Giappone e l' Italia. Una perfetta miscela di 20 botanici su una base di vini bianchi italiani con un distinto sapore amaro al palato dato dall’assenzio. Questa magica armonia con il Giappone viene celebrata con la produzione di sole 4000 bottiglie l’anno.

RECIPE

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”

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”

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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