PARLA PUNCH

It is a drink that has the characteristics of the Caribbean Punch, with ingredients such as Jamaican Rum and Pimento, typical of Montego Bay. The note of clove recalls the Vin Brulèe of the Piemonte tradition. Overall, this is a refreshing drink, in which the Barbera della Collina Torinese, with its scents of violet and red fruits, concludes the whole.

Ingredients

5 cl Collina Torinese Barbera DOC
5 cl Appleton Signature Blend Jamaican Rum
2 cl Doppio Carvi liqueur
3 cl vermouth syrup with pimento and cloves
2 cl lemon juice
3 cl apple juice

Pour the ingredients into a very cold shaker filled with ice.

Shake vigorously and filter on new ice in a collins glass. Decorate with a slice of dehydrated apple, mint sprout and a sprinkle of nutmeg. A cocktail that has a symbolic value, and contains different mixing experiences.

Michele Marzella
At 17, in his hometown, Pinerolo, he began to mix the first aperitifs and followed the first course of American bartending at the Wizard of Oz School in Torino.
At the age of twenty, he managed the cocktail bar “Terrazza Ramazzotti” on the Promenade of Porto Cervo. There he matured the right experience to manage the Diwan Cafè, the historic facility of San Salvario in Torino, where he oversaw the bar for five years specialising in bar management and wine.
In 2015 he contributed to the opening of the Affini, a small cocktail and tapas bar specialised in mixed drinks based on Vermouth and Gin, where he is currently the bar manager.
After numerous collaborations with Eataly, he arrived in NewYork to take part in the construction of the cocktail list for the Vermut Bar of the Manzo restaurant.