nonino cocktails, long drinks and...

NONINOCOCKTAILS,

LONG DRINKS AND APERITIFS!

NONINO, THE GRAPPA EVOLUTIONITALIAN COCKTAIL SPIRIT

FOR THE HAPPINESSOF THE PALATE AND THE SPIRIT!

Drink responsibly!Ancient symbol of Alcohols in the Middle Ages

120 years of the Nonino Distilleries

www.grappanonino.it

GRAPPA, DISTILLATES AND AMARO NONINO IN FABULOUS COCKTAILS, LONG DRINKS AND APERITIFS FOR THE HAPPINESS OF THE PALATE AND THE SPIRIT!Suggested by international mixologists everywhere in the world.Nonino cocktails and Aperitifs: to be tasted in company to celebrate an anniversary, to relax after an intense working day or before flinging into a love declaration, while listening to your favorite music or as the perfect beginning of a romantic evening!And today in new pairings with food:The new frontier of Grappa Nonino.Discover the recipes on www.grappanonino.it

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A P E R I T I V O N O N I N OG i a n n o l a S t y l e

5cl Amaro Nonino Quintessentia®

Ice cubesor ground ice

1,5cl sparkling wine at pleasure1 slice of blonde orange

In the Aperitif glass put the ice,the slice of orange,

the Amaro Nonino, letting itglide in sweetly, and add

sparkling wine at pleasure.

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A P E R I T I V O N O N I N OCreated by the Nonino family


Ice cubesor ground ice

1 slice of blonde orangeenthusiasm

Put the ice cubes or the groundice in the Aperitif glass,

add the slice of orange andpour Amaro Nonino letting it

glide in sweetly.

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O S K A RMixologist Jörg Krause


3cl grapefruit juice8cl tonic water1 spray of soda

1 grapefruit sliceIce

Put the ice, the Amaro Nonino,the grapefruit juice, the tonic water

and a spray of soda in the Aperitif glass.Mix with care.

Decorate with a grapefruit slice.

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Conceived by the Nonino Family

3cl Grappa Nonino 43°or Grappa Nonino 41°

8cl Tonic WaterLemon / Ice

1 rosemary sprig

Put 5/6 ice cubesin the Aperitif glass,

pour the Grappa Nonino,add the Tonic Water, a spray of lemon juice

and stir. Garnish with a slice of lemonand a rosemary sprig.

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P A S S I O N N O N I N OBarman Mirko Falconi - Gritti Hotel Venice - Italy

Winner of the Nonino Competition UKBG 2008(The United Kingdom’s Bartender’s Guild)

3cl Grappa Nonino Cru Monovitigno® Fragolino

1,5cl white Cinzano / 0,5cl Aperol1cl passion fruit juice

1cl rose syrup

Shake all the ingredientswith the exception of Grappa.

Once shaken, pour in a mixing glassadding ice and Grappa.

Stir slowly and serve in a chilled cocktail glass.Decorate with apple peel, melon and pumpkin.

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S I C I LYPatricia Richards - Bartender & Health & Wellness Chair

at the United States Bartender’s Guild, Las Vegas

3,75cl Grappa Nonino Cru Monovitigno® Fragolino3 medium-sized fresh basil leaves

1,5cl freshly squeezed and strained lemon juice2,25cl 1883 Routin Blood

Orange syrup1,5cl Limoncello / 6cl Ginger Beer

Tear the basil leaves and join themto the other ingredients with the exception

of the Ginger Beer. Fill 2/3 of a shaker with iceand shake well. Add the Ginger Beer and strain intoa low tumbler. Garnish with small, fresh basil leaves

and ½ slice of orange. 14

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N O N I N O C O O LHead Barman Gennaro Florio

B-Bar Lounge Hotel Bauer Venice – Italy

4cl Grappa Nonino Cru Monovitigno® Fragolino

3cl Sour Apple liqueur1 spoon of blossom honey

Drops of squeezed lime

Shake all the ingredients and pour

them in a cocktail glass, without ice.The decoration consists of season fruit (3 pieces),

served apart, previously caramelized withGrappa Nonino Monovitigno® Moscato

and cane sugar.

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N O N I N O S E C R E TBarman Mauro Lotti

Grand Hotel Plaza Rome - Italy

2cl Grappa Nonino CruMonovitigno® Ribolla gialla

2cl milk cream2cl pineapple shake

1cl sugar syrupBlueberry shake to spot

Pour all the ingredients in a shaker,shake and serve in a cocktail glass.Decorate with a few blueberries.

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A N T O N E L L ABarman Gianni Albanese

The Ritz London - UK

5cl Grappa NoninoMonovitigno® Chardonnay

in Barriques 12 months3cl Limoncello2cl Amaretto2cl Galliano

Ice

Put all the ingredients in a shaker.Shake and serve in a medium-size tumbler.

Decorate with a lemon peel.

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N O N I N O G I N G E RMixologist Dmitry Ananiev

Rosinter Restaurants Moscow - Russia

4cl Grappa Nonino Monovitigno® Chardonnay in Barriques 12 months

1,5cl ginger juice1cl pure sugar syrup

3cl pear juice / 3cl white grape juiceSprite or sparkling wine or Prosecco

Ice

Fill 1/3 of the shaker with ice,add all the ingredients. Close the shaker and

shake energetically. Pour into a pre-cooled tumbler,add a lot of ice and finally pour the soft-drink,

the sparkling wine or the Prosecco.Decorate with candied ginger.

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D R E A M I N G N O N I N OMixologist Davide Girardi, Udine - Italy

3,5cl Grappa Nonino Monovitigno® Merlot

2cl Passoa liqueur1,5cl Giffard Banana

Shake the ingredientsand serve in a cocktail glass.Garnish with some grapes.

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N O N I N O S I S T E R SHead Barman Aibes Antonio Germani, Udine – Italy

4cl Grappa Nonino Monovitigno® Moscato3cl Sour Apple liqueur½ lime / fresh ginger

2 tea spoons of cane sugarIce

Pound some pieces of fresh ginger,the lime and the cane sugar directly

in a low tumbler. Add cracked ice, Sour Appleand Grappa Monovitigno® Moscato.

Decorate with a small bunch of grapes,soaked in Grappa Monovitigno® Moscato,

and sprinkle with sugar.

26

M O S C AT OMixologist Dmitry Ananiev

Rosinter Restaurants Moscow - Russia

4cl Grappa Nonino Monovitigno® Moscato

4 fresh grapes / 4 slice of lime1,5cl sugar syrup/

honey syrupIce

In a pre-cooled glassput the lime and the grapes.

Mash with a pestle, fill the glass with crushed iceand pour all the ingredients inside.

Stir with care.Decorate with a slice of lime and grapes.

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B L A C K V I N OMixologist Naz Arjuna, DB Bistro & Oyster Bar,

Marina Bay Sands – Singapore

3cl Grappa Nonino Prosecco Bianco4 squashed blackberries

3cl Giffard Muroise liqueur3cl Yukihime plum wine

Put all the ingredientsin a Boston shaker.

Shake and pour in a cocktail glass,including the blackberry pulp.

Garnish with a blackberry.

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N O N I N O S W E E T S E N S AT I O NMixologist Daniele Dalla Pola Nu Lounge Bar Bologna - Italy

4cl Grappa NoninoMonovitigni® Vendemmia

1cl pomegranate syrup[grenadine]

1cl centrifuged ginger2cl pomegranate juice

Ice1 dash of love ...

Put the pomegranate syrup, the centrifuged gingerand the pomegranate juice into a mixing glass

full of ice, add Grappa Monovitigni® Vendemmia.Mix quickly. Pour into a low tumbler.

Serve with a Japanese ice ball and a lemon twist.32

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G R A P I N H ACreated by the Nonino Family

4cl Grappa NoninoMonovitigni® Vendemmia

1 sliced lime for a low tumbler2 tea spoons of cane sugar syrup

Ice

In a high tumbler,previously chilled, pound the lime,

fill the tumbler with crushed ice and add allthe remaining ingredients.

Mix carefully. Decorate with a few grapes and sugar cane sticks.

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Hotel de la Poste Cortina d’Ampezzo - Italy

2cl ÙE® Nonino Grape DistillateMonovitigni® Uvabianca®

3cl squeezed grapefruit juice1cl raspberry puree

[without seeds]1cl sugar syrup

Put all the ingredients in a shaker,shake and serve in a cocktail glass.

Decorate with a raspberry.

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R O S A T I E P O L OBartender Andrea Scubla

Best Western Hotel Là di Moret, Udine - Italy

8cl Ribolla Gialla sparkling wine 4cl Dop Apple Juice 1cl Blackberry Syrup

5 drops of Raspberry mash 0,5cl Rose syrup

1cl foam of ÙE® Nonino GrapeDistillate Monovitigno® Fragolino

Shake together blackberry syrup, rose syrup, raspberrydrops and apple juice. Filter in a tulip-glass with a strainer

and add the Ribolla sparkling wine stirring delicately.Let two drops of blackberry syrup fall on the bottom

of the tulip glass and fill with the ÙE®

Monovitigno® Fragolino foam.Decorate with rose petals and a lime skin spiral.

For the foam of ÙE® Nonino Grape Distillate Monovitigno® Fragolino:20cl. ÙE® NoninoMonovitigno® Fragolino 10cl water 50g sugar 0,5cl albumin 1cl glucose syrup 6g fish-glue4 egg whites work warm,put into a half liter siphonand let it cool.

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THE NONINO DISTILLATES IN FABULOUS COCKTAILS AND APERITIFS

FOR THE HAPPINESSOF THE PALATE AND THE SPIRIT

“The wide collection of Nonino cocktails is […] a perfect example of how a company so rooted in a tradition of purity, can preserve its identity making experiments with its products.”July 2015

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N O N I N O L I B R ECreated by the Nonino Family

5cl Grappa Nonino AnticaCuvée®

Riserva aged 5 Years in barriquesand small casks 10cl Coca-Cola

¼ squeezed limeor lemon juice

Ice

In a high tumbler, filled with ice,pour Grappa AnticaCuvée® Riserva

aged 5 Years and the juice of ¼ of a lime or lemon,stir with a licorice root stick.

Add the Coca-Cola before serving andgarnish with a lime slice.

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T I K I P I R U Sby Simone Caporale

International Bartender of the year 2014

3cl Il Pirus®

Nonino / Williams2cl triple sec1,5cl orgeat

2cl limeIce

Put all the ingredientsin the shaker, add ice cubes and shake strongly

until the shaker becomes ice cold.Pour the cocktail in the glass filled with ice

in chips or pile. Decorate with a straw, a sliceof pear end a small umbrella.

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G O L DTeam Mixology

Cocktail Bar GOLD Milan - Italy

5cl GIOIELLO® Nonino Citrus fruit honey Distillate

6 fresh lime slices1 sprig of fresh coriander 2cl liquid cane sugar

24 carat gold dustIce

Squeeze the lime slices and put theminto the Nonino phial together with the other

ingredients, add some pile ice to fill half of the phial,shake to mix the whole and fill with pile ice up

to the rim of the phial.Garnish with a lime slice and a licorice wheel.

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N O N I N O F A R E A S TMixologist Alessandro Geatti, Udine - Italy

Ranked 2nd at the Regional Competition AIBES 2016

2,5cl Prunella Nonino Mandorlata®

2cl Grappa NoninoProsecco Riserva

2cl Cranberry juice 0,5cl Monin Saveur Rhum

Caribbean syrupWhite sesame / Curry / Cane sugar

On the glass rim create a crust prepared with

toasted white sesame glazed with curry and brown sugar grains; add the other ingredients in the

previously cooled shaker, shake and pour into the glass. Serve in a cocktail cup and decorate with a

sprig of redcurrant.48

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A M E R I C A N I N OBartender Simone Mina

Ristorante Cecchino, Rome – Italy


3cl Punt and MesTonic Water

Ice cubes1 slice of orange

Fill the glass with ice,

add the Amaro Noninoand the Punt and Mes, complete with a top

of Tonic Water and stir.Garnish with a slice of orange.

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N E G R O N I N OMixologist Maxence Traverse, Hong Kong


1cl Campari2,5cl Berry Bros No. 3 Gin

2,5cl CarpanoAntica Formula Vermouth

or any other good red VermouthIce cubes

Pink grapefruit peel

Fill a tumbler with ice cubes.Add Amaro Nonino, Campari,

Berry Bros No. 3 Gin, Carpano Antica Formula Vermouth and mix with a small stirrer.Decorate with a pink grapefruit peel.

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N O N I N O F R O Z E N *Mixologist Davide Girardi, Udine - Italy

5cl Amaro Nonino Quintessentia® Soda water / ¼ lime / cane sugar

Crushed ice2 mint leaves

Pound ¼ of a lime with2 spoons of cane sugar.Fill the glass with ice,

Amaro Nonino and a top of Soda water.Stir energetically with a spoon directly in the

tumbler. Decorate with mint leaves.

* Cocktail recommended by

on October 15, 201154

PA P E R P L A N EMixologist Sam Ross, New York - NY

4,5cl Amaro Nonino Quintessentia®

4,5cl Aperol 4,5cl Bourbon

4,5cl fresh lemon

Mix Amaro Nonino, Aperol, andBourbon in equal parts with

freshly squeezed andstrained lemon juice. Shake with ice and strain

in a balloon type glass.

* “Modern Classic” chosen by

To represent “Equal-parts cocktails”

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S I G A R O N O N I N OMixologist Tony Paese - Armani Aqua Restaurant - Hong Kong


3cl Essence of toscano cigar1cl St-Germain liqueurSqueezed lime drops

Infuse 5 toscano cigars in hot waterwith 500 g of brown sugar. Let the infusion settle

from 6 to 8 hours, filter, heat again and thenput it in the refrigerator to settle again.

Once the essence has been obtained, pour the Amaro Nonino, the St-Germain and the lime

in a cocktail glass. Serve with a smalltoscano cigar and star anise.

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T H E R E A N I M AT O R *Drinks historian David Wondrich, New York - NY

4,5cl Amaro Nonino Quintessentia®

4,5cl pure rye WhiskyLemon peel

Mix the Amaro Nonino and theWhisky with a lot of cracked ice,

strain in a cold cocktail glass.Garnish with a lemon twist.

* Cocktail recommended by Eric Asimov,wine and food critic

on November 15th, 201160

N O N I N O P U N C H ®

Grandfather Antonio’s old recipe


2 quite large stripes of orange peelwithout the white part

Put the Amaro Nonino andthe orange zest stripes in

a small copper jug and make it boil slowly.Remove from the stove and pour into

a low tumbler.Serve hot and decorate with an orange twist.

A wonderful digestive!

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S U M M E R T I M EMixologist Jörg Krause, Munich - Germany


2cl Grappa Nonino Monovitigno® Moscato

1cl strawberry syrup2cl fresh lime juice

1cl fresh lemon juice

Fill a shaker with all theingredients with some ice cubes

and shake energetically.Strain in a chilled cocktail glass.

Decorate with a strawberry.

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N O N I N O F A S H I O NSimone Maion, BU.CO. Udine

4cl Grappa NoninoMonovitigno® Chardonnay

in barriques 12 months 1,5cl Amaro Nonino Quintessentia®

2 sugar lumps 2 dashes angostura bitter 1 pinch of orange bitter

A spray of soda Ice

Put in a mixing glass the sugar, the angostura,the orange bitter and the soda and stir until sugar

has melted. Add Grappa Chardonnay in barriques,Amaro Nonino and ice. Stir and filter in a low

tumbler filled with ice. Garnish with three FABBRI cherries and a hint of essential orange oil.66

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Q U I N T I A M SMixologist Jörg Krause, Munich - Germany

3cl Amaro Nonino Quintessentia® 1,5cl Il Pirus® Nonino/Williams

2cl fresh lemon juice 2cl fresh orange juice

3cl fresh pink grapefruit juice 1cl sugar syrup [1:1]

Ice cubes

Shake all the ingredients energeticallywith some ice and strain in a tumbler filled with ice.

Squeeze the grapefruit zest on the cocktailand add it in the tumbler as a decoration.

68

The NoNiNo ProducTioN MeThod

The Noninos bottle exclusively Grappa and Distillates obtained from fresh primary products, distilled 100% with the artisanal method, immediately after fermentation, in their own copper batch steam stills in Ronchi di Percoto.

Aged and Riserva Grappa and Distillates are bottled after natural ageing in barriques and small casks without color additives.

Primary product suppliers

Fresh pomace from selected grapes

Fermentation in inox tanks at controlled temperature

Distillation in copper batch steam stills

Ageing in small casks under seal

0% color additives

Bottling and packaging

white Grappa

aged Grappa

DISTILLED

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METHOD

ZEROCOLORADDITIVES

We would like to give you some advice on how to taste and appreciate our distillates. Whether you prefer a certain kind of Grappa, or ÙE®, a honey or fruit distillate or a liqueur, use a suitable tasting glass, with an open tulip shaped design, to discover the wonderful characteristics of Nonino distillates. Great quality distillates should have a temperature between 10° - 12° and should never be ice-cold. Aged Grappa and Distillates should be served at room temperature in a particular balloon type wide glass. Liqueurs can be offered both fresh and at room temperature, in a goblet or in a low tumbler, also with ice. It is preferable to start with low-proof distillates and then pass to higher proof ones. In the sequence, delicate taste distillates should

be tasted first then aromatic ones to conclude with aged distillates. Pour 20 ml of distillate in the glass. Then take the glass without shaking it, bring it to your nose and smell the most volatile part of the distillate, the delicate fragrances of fresh fruit, berries or grapes. Then shake gently and smell again. You will perceive more aromatic components. Take a deep breath of fresh air, before taking a little distillate to your mouth. Now you will experience almost an explosion of aromatic tastes with spicy and warming effects. After drinking the distillate an extraordinary and intense sensation of tastes will accompany you for some minutes.

BiTTer

SalT

acid

SweeT

The four taste zones of the tongue.

How to taste nonino DistillatesanD liqueurs in purity

I Vigneti Nonino, Grappa Monovitigno® Lo Chardonnay BiancoLo Chardonnay 12 monthsin barriques [pp. 20, 22, 66]

Il FriulanoIl Merlot [p. 24]

Il Moscato [pp. 16, 26, 28, 64]

Il Prosecco Bianco [p. 30]

Il Prosecco Riserva in barriques and small casks [p. 48]

Il Sauvignon blanc

Grappa Nonino Monovitigni®

Grappa NoninoVendemmia [pp. 32, 34]

Grappa Nonino Vendemmia Riserva 18 monthsAged in barriques and small casks

Grappa Nonino AnticaCuvée® Riserva 5 Years in barriques and small casks [p. 42] Grappa Nonino Riserva 8 Years Aged in barriques and small casks

Grappa Nonino Riserva 22 Years Aged 22 years in the Nevers oak barrique nr. 1062 and in the small Ex-Sherry cask nr. 362 for the 120 years of the Nonino Distilleries

Grappa Tradizione NoninoNonino 41° [p. 10]

Nonino 50°Nonino 43° [p. 10]

RutaOptima®

Vuisinâr® Riserva 2 years

It is the oldest and most traditional distillate of Northern Italy; it is obtained distilling the solid part of grapes: pomace.

Grappa Nonino Cru Monovitigno® Picolit CruFragolino Cru [pp. 12>16]

Ribolla Cru [p.18]

Schioppettino Cru Verduzzo Cru

GraPPa

Ancient symbol of alcohols in the Middle Ages74

Nonino CollectionÙE® Cru Monovitigno® Picolit Riserva Nonino 14 Years ÙE® Riserva ‘dei Cent’Anni’ Aged 14 years in barriques and small casks

ÙE® Riserva Nonino 18 YearsAged 18 years in the Nevers Oak barrique n. 60

ÙE® Gran Riserva Nonino 27 YearsAged 27 years in the Nevers Oak barrique nr. 410 ÙE® Nonino AnniversaryRiserva Monovitigno®

5 Years in barriques

ÙE® Nonino Cru Monovitigno®

Cabernet Franc CruFragolino CruMoscato Giallo CruMüller-Thurgau CruTraminer CruVerduzzo Cru

I Vigneti Nonino ÙE® Monovitigno®

Il Fragolino [p. 38]

La Malvasia

ÙE® Nonino Monovitigni®

ÙE® Uvabianca® [p. 36]

ÙE / Grape in the language of Friuli

The Grape Distillate created by Giannola and Benito Nonino on 27th November 1984; it is obtained distilling the skin, the pulp and the juice of grapes in a single operation. The Ministerial Authorization to the production of the Grape Distillate (D.M. 20.10.84) is granted following a specific request by the Noninos.

ùe®GraPe diSTillaTe

www.grappanonino.it

FRUT Fruit distillateProduced according to the ancient family tradition, distilling very characteristic fresh fruit, harvested in suitable areas.Il Pirus® Nonino / Williams

[pp. 44, 68] Il Prunus® Nonino/SliwovitzIl Cerasus® Nonino/Kirsch Distillate of Raspberries from the Mòcheni ValleyDistillate of Apricots from Silandro Val Venosta – Alto Adige

LIQUEURS Obtained from the union of Antonio Nonino’s ancient original recipes and the experience in the Art of distillation of the Nonino family.Amaro Nonino Quintessentia® [pp. 4>8, 50>68]

Prunella NoninoMandorlata® [p. 48]

GIOIELLO®

Honey distillateThe distillate of ‘Purity’, the Distillate obtained from the distillation of pure honey in all its taste varieties.Dated honey DistillateAcacia honey DistillateCitrus fruit honey Distillate [p.46] Chestnut honey DistillateSunflower honey DistillateWildflower honey DistillateDandelion honey Distillate

diSTillaTeS aNd liqueurS

78

nonino, 120 years of Distillation witH artisanal MetHoDfroM orazio to benito,froM benito to cristina, antonellaanD elisabetta

The Nonino family has devoted itself to the Art of Distillation since 1897, the year when Orazio Nonino, the family founder, established in Ronchi di Percoto the premises of his distillery, which until then had existed only as an itinerant still.1st DeceMber 1973 Benito and Giannola Nonino revolutionize the method of producing and introducing Grappa in Italy and throughout the world. They create the single varietal Grappa, Monovitigno® Nonino, distilling the pomace of Picolit grapes separately.27tH noveMber 1984 The Noninos mark a new turning point; they distill the whole grape and create the Grape Distillate: ÙE®. The Ministerial authorization for the production of Grape Distillates (D.M. 20.10.84) is granted following a specific request by the Noninos.

15tH noveMber 1989 The Noninos plant in Buttrio - Friuli - 41 hectares of experimental vineyard with Fragolino, Merlot, Moscato, Picolit, Ribolla Gialla and Schioppettino grapes.3rD april 2000 After years of research, Cristina, Antonella and Elisabetta Nonino, create GIOIELLO®, the distillate obtained from the distillation of pure honey in all its taste varieties.4tH DeceMber 2003 The President of the Italian Republic, Carlo Azeglio Ciampi, awards Giannola and Benito Nonino the prestigious Leonardo Prize for Italian Quality for “the absolute Quality level, Research and Innovation… The Noninos are considered the true ambassadors for Italian Grappa throughout the World”.12tH January 2017 The Nonino revolution “from Cinderella into a Queen of the market”, carried on by Giannola – the wife of Benito, the exceptional distiller – is selected as a case study at the London School of Economics (LSE) Business Review.18tH MarcH 2017 Nonino is “Spirit Entrepreneur of the Year” – Meininger Award Excellence in wine&spirit.

06/17

www.grappanonino.it

33050 Percoto / Udine / Italia tel. +39 0432 676331 / fax +39 0432 676038

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