NONINOCOCKTAILS

AND APERITIFS

NONINO, THE GRAPPA EVOLUTIONNONINO ITALIAN COCKTAIL SPIRIT

FOR THE HAPPINESSOF PALATE AND SPIRIT!

Drink responsibly!

www.grappanonino.it

Ancient Symbol of Alcohol in the Middle Ages

NONINO DISTILLATES AND SPIRITS IN FABULOUS COCKTAILS AND APERITIFS FOR THE HAPPINESS OF THE PALATE AND THE SPIRITSuggested in cocktails, muddled or long drinks, and in new Aperitifs by international mixologists in all the corners of the earth.Nonino cocktails and Aperitifs: to be tasted in company to celebrate an anniversary or to be sipped waiting for a friend to come, to relaxafter an intense working day or before makinga love declaration, while listening to yourfavorite music or as the perfect beginning ofa romantic evening!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 OCreated by the Nonino family

5cl Amaro Nonino Quintessentia®

Ice cubesor crushed ice

1 slice of sweet orangeenthusiasm

Put the ice cubes or crushed ice into the cocktail glass,

add the slice of orange andpour the Amaro Nonino, making

sure it flows smoothly.

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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 ingredients except for the Grappa.

Once shaked, pour in a mixing glass, add ice and the Grappa.

Stir slowly and serve in a chilled cocktail glass. Decorate with peels of apple,

melon and pumpkin.6

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S I C I LYHead Mixologist Patricia Richards

Wynn Las Vegas and Encore - USA

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 into a shaker. Add the other ingredients except for the Ginger Beer.

Fill the shaker 2/3 full of ice and shake well. Add the Ginger Beer and strain into a low tumbler.

Garnish with small, fresh basil leaves and 1/2 slice of orange.

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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 tbsp. blossom honeydrops of squeezed lime

Shake all the ingredients and fill without ice into a cocktail glass.

The decoration, composed of season fruit (3 pieces), is served apart,

previously caramelized with Grappa Nonino Monovitigno® Moscato

and cane sugar. 10

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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 Cru Monovitigno® Ribolla

2cl cream2cl pineapple puree

1cl sugar syrupblueberry puree 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 Nonino Monovitigno®

Chardonnay in Barriques3cl Limoncello2cl Amaretto2cl Galliano

Fill all the ingredients in a shaker.

Shake and serve in a medium-sized 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

1,5cl ginger juice1cl pure sugar syrup

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

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

Close the shaker and shake energetically.Pour into a pre-cooled glass,

add a lot of ice and finally pour the drinkor 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 ingredients and 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

Istituto Alberghiero “B. Stringher” Udine - Italy

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

2 tsp. cane sugar

Muddle some pieces of fresh ginger and lime with the cane sugar directly

in a low tumbler. Add cracked ice, Sour Apple and

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

in Grappa Nonino Monovitigno® Moscato, and sprinkle sugar.

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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 syrup

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

Mash with a pestle,fill the glass with crushed ice

and pour all the ingredients inside.Stir with care.

Decorate with a slice of lime and grapes.

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S U P E R N O VAMixologist Daniele Dalla Pola Nu Lounge Bar Bologna - Italy

4cl Grappa Nonino Monovitigno® Prosecco Bianco

1cl Drambuie liqueur2cl Domaine de Canton liqueur

1cl honey diluted with water [1:2]1cl fresh lime juice

1 dash of almond extract2 drops of Bob’s Ginger bitter

Shake all the ingredients and double strain.

Serve in a cocktail glass and garnish with caramelized ginger and a lime peel.

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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

1 dash of love ...

Put the pomegranate syrup, the centrifuged ginger and the pomegranate juice into a mixing

glass full of ice, add the Grappa Nonino Monovitigni® Vendemmia.

Mix quickly. Pour into a mini tumbler. Serve with a Japanese ice ball and a lemon twist.

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

4cl Grappa NoninoMonovitigni® Vendemmia

1 lime cut in wedges for a low tumbler

2 tsp. cane sugar syrup

In a glass, previously chilled muddle the lime with the aid of a pestle, add crushed ice

and pour in the remaining ingredients. Mix carefully. Decorate with a few grapes

and cane sugar sticks.

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Created by the Noninos

3cl Grappa Nonino 43°or Grappa Nonino 41°

8cl Tonic WaterLemon / Ice

Put 5/6 ice cubesin a low tumbler,

add the Grappa Nonino, the Tonic Water,

a spray of lemon juice and stir.Garnish with a slice of lemon.

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THE NONINO DISTILLATESIN FABULOUS COCKTAILS

FOR THE HAPPINESS OF PALATE AND SPIRIT!

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A S S O Barman Antonio Di Franco

Hotel de la Poste Cortina d’Ampezzo - Italy

2cl ÙE® Nonino Grape DistillateUvabianca® Monivitigni®

3cl squeezed grapefruit juice1cl raspberry puree

[without seeds]1cl sugar syrup

Pour 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 apple juice

1cl blackberry syrup 5 drops of raspberry mash

0,5cl Rose syrup 1cl lemonade of ÙE® Nonino

Grape Distillate Monovitigno® Fragolino

Shake together blackberry syrup, rose syrup,raspberry drops and apple juice.

Filter the whole in a flute (tulip-glass) with a strainer andadd the Ribolla sparkling wine stirring delicately.

Let two drops of blackberry syrup fall on the bottom of theflute and fill with the ÙE® Monovitigno® Fragolino lemonade.

Decorate with rose petals and a lime skin spiral.

For the lemonade of ÙE® Nonino Grape Distillate Monovitigno® Fragolino: 20cl. ÙE® NoninoMonovitigno® Fragolino 10cl water 50g sugar 0,5cl albumin 1cl glucose syrup 6g gelatin 4 egg whites warm working,put into a half liter siphonand let it cool.

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

5cl Grappa Nonino AnticaCuvée®

Riserva 5 Years 10cl Coca Cola

¼ squeezed limeor lemon juice

Pour in a high tumbler, filled with ice,

Grappa Nonino AnticaCuvée® Riserva5 Years in barriques and small casks

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

Add Coca Cola before serving and garnish with a lime slice.

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N O N I N O B U B B L E SCreated by the Nonino Family

1cl Il Pirus®

Nonino / Williams1cl sparkling Ribolla Gialla,

Proseccoor other sparkling wine

Pour into a flute the Pirus® Nonino / Williams and the Ribolla Gialla cold, garnish with a slice of pear.

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G O L DTeam Mixology

Cocktail Bar GOLD Milan - Italy

5cl GIOIELLO® Nonino Citrus fruit honey Distillate

6 fresh lime wedges1 sprig of fresh coriander 2cl liquid cane sugar /

24 carat gold dust

Squeeze the lime wedges and put them into the Nonino hand-blown bottle together with the other

ingredients, add crushed ice to half fill the hand-blown bottle, stir until everything is well mixed and finish filling the bottle up to the brim

with crushed ice. Garnish with a lime wedge and a licorice root 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 Nonino Monovitigno® Prosecco Riserva

2cl Cranberry juice 0,5cl Monin Saveur Rhum

Caribbean syrup white sesame / curry / brown sugar

On the glass rim create a crust prepared with toasted white sesame glazed with curry and

brown sugar grains; add the other ingredientsin the previously cooled shaker, shake and pour

into the glass. Serve in a cocktail cup anddecorate with a sprig of redcurrant.

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

2cl Amaro Nonino Quintessentia®

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

2,5cl Carpano Antica Formula Vermouth

or any other good Red Vermouthpink grapefruit peel

Fill a tumbler with ice cubes. Pour in Amaro Nonino Quintessentia®,

Campari, Berry Bros No. 3 Gin, Carpano Antica Formula Vermouth

and mix with a small stirrer. Serve the cocktail decorated 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 / 1 lime / cane sugar

2 mint leaves

Muddle and pound ¼ of a lime with 2 spoonfuls of cane sugar.

Fill a glass with crushed ice and Amaro Nonino Quintessentia®

and top it up with soda water. Mix it energetically with a spoon in the glass in which it is to be served

and decorate it with mint leaves.

* Cocktail recommended by

on October 15, 201148

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 juice

Mix equal parts of Amaro Nonino Quintessentia®,

Aperol, Bourbon and freshly squeezed and strained lemon juice. Shake over ice and strain. Serve in a Cordial glass.

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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 straight rye Whiskythin-cut lemon peel

Stir the Whisky and Amaro Nonino Quintessentia®

together with plenty of cracked ice. Strain into a chilled cocktail glass.

Top with a lemon twist.

* Cocktail recommended by Eric Asimov,chief wine critic from

on November 15, 201152

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

4cl Amaro Nonino Quintessentia®

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

Steep 5 toscano cigars in hot water with 500 g of brown sugar.

Let the infusion settle from 6 to 8 hours, filter, heat again and then put it in the refrigerator

to settle again. Once the essence has been obtained, pour the Amaro Nonino Quintessentia®, the St-Germain and the lime

in a cocktail glass. Serve with a small toscano cigar and star anise.54

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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]

Shake all the ingredientsenergetically over ice and

strain in a tumbler fi lled with ice cubes.Squeeze the grapefruit zest on the cocktailand add it to the tumbler as a decoration.

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

3cl Amaro Nonino Quintessentia®

2cl Grappa Nonino Monovitigno® Moscato

1cl strawberry syrup2cl fresh lime juice

1cl fresh lemon juice

Fill all the ingredients with ice cubes in a shaker and shake energetically.

Strain into a chilled cocktail glass. Decorate with a strawberry.

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N O N I N O P U N C H ®

Old recipe of grandfather Antonio

5cl Amaro Nonino Quintessentia®

2 quite large stripes of orange peel without pith

Put Amaro Nonino Quintessentia® and the orange zest stripes

in a small copper pan. Put on the stove and bring slowly to boil.

Remove from the stove and pour in a low tumbler.

Serve hot and decorate with an orange twist. A wonderful digestif!

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The Noninos bottle exclusively Grappa and Distillates obtained from fresh primary products, distilled 100% with artisanal method in their batch steam stills in Ronchi di Percoto, aged in barriques and small casks under seal and permanent surveillance by the Customs and Monopoly Agency.

The Nonino Family personally takes care of the purchase of the primary products and follows the various phases of distillation to guarantee the maximum quality of the distillate. The Nonino Distillery, unique in the world, is composed of five artisanal distilleries, each one comprising 12 batch steam stills for the production of the inimitable Nonino Distillates, respecting the tradition and the rhythms of true craftsmanship.

NoNiNo,More thaN a CeNtury of

DistillatioN

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 in barriques

[pp.14, 16]

Il FriulanoIl Merlot [p.18]

Il Moscato [pp.10, 20, 22, 58]

Il Prosecco Bianco [p.24]

Il Prosecco Riserva aged in barriques and small casksIl Sauvignon blanc

Grappa Nonino Monovitigni®

Grappa Nonino Vendemmia [p.26, 28]

Grappa Nonino Cuvée Millesimata

Grappa Nonino Single Grapes

Grappa Nonino AnticaCuvée® Riserva 5 Years in barriques andsmall casks [p.38]

Grappa Nonino Riserva 8 YearsRiserva 8 Years in barriquesand small casks

Grappa Nonino Vendemmia Riserva 18 monthsInvecchiata in barriques epiccole botti

Grappe Tradizione NoninoNonino 41° [p.30]

Nonino 50° Nonino 43° [p.30]

RutaOptima®

Vuisinâr® Riserva 2 Years

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

Grappa Nonino Cru Monovitigno® Picolit CruFragolino Cru [pp.6, 8, 10]

Ribolla Cru [p.12]

Schioppettino Cru Verduzzo Cru

Grappa

Ancient Symbol of Alcohol in the Middle Ages 66

ÙE® La Riserva ‘dei Cent’Anni’ NoninoAged for 14 years in Limousin and Grésigne oak barriques, Vintage 1995, every year 4 barriques are drawn, flasks of 700 ml

ÙE® Riserva Monovitigno® Verduzzo Cru Colli Orientali del FriuliAged for 18 years in Limousin barrique n° 105, Vintage 1992, only 540 flasks of 700 ml

ÙE® Nonino Anniversary Riserva Monovitigno®

5 Years in barriques

ÙE® Nonino Cru Monovitigno®

Cabernet Franc CruFragolino CruMoscato Giallo CruMüller Thurgau Cru Traminer Cru Verduzzo Cru

I Vigneti Nonino ÙE®

Monovitigno®

Il Fragolino [p.36] La Malvasia

ÙE® Nonino Monovitigni®

ÙE® Uvabianca® [p.34]

ÙE / Grape in the language of Friuli

Grape Distillate created by Giannola and Benito Noninoon November 27th, 1984; it is obtained distilling in a single operation the skin, the pulp and the juice of grapes. ÙE® contains the elegance of wine distillate and the temper of grappa.

Collezione Nonino ÙE Cru Monovitgno® Picolit

Gran Riserva Nonino 26 Years ÙE® Monovitigno® Merlot, Pinot, Schioppettino e Traminer Aged 26 years in the Limousin barrique n. 641, Harvest 1986, Only 428 flasks 700 ml, 45% vol

ùe®Grape diStillate

www.grappanonino.it

FRUT Fruit distillateProduced in accordance with the ancient Nonino Family tradition, distilling very characteristic fresh fruit harvested in dedicated production zones.Il Pirus® Nonino / Williams

[pp. 40, 56] Il Prunus® Nonino / SliwovitzIl Cerasus® Nonino / Kirsch Acquavite di Lamponi /Distillate of RaspberriesAcquavite di Albicocche / Distillate of Apricots

LIQUEURS They are the result of the union of Antonio Nonino’s old original recipes and the Nonino Family’s experience in the art of distillation.Amaro Nonino Quintessentia® [pp. 4, 46>60]

Prunella NoninoMandorlata® [p. 44]

GIOIELLO®

Honey distillateThe distillate of ‘Purity’, the Aquavitae obtained from the distillation of pure honey in all its flavor types.Dated honey DistillateAcacia honey DistillateCitrus fruit honey Distillate [p.42] Chestnut honey DistillateSunflower honey DistillateWildflower honey DistillateDandelion honey Distillate

diStillateS and liqueurS

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tHe nonino Family Have DevoteD tHemselves to tHe art oF Distillation since 1897. 1st December 1973 the Noninos create GrappaMonovitigno® and turn Grappa from Cinderella into the Queen of Distillates. The distillation of the pomace from a single vine is the Nonino revolution in the way of producing and introducing Grappa in Italy and in the World!27tH november, 1984 the Noninos distil the whole grape and create ÙE® Grape Distillate. Ministerial Authorization of Grape Distillate (D.M. 20.10.84) is granted following a specific request by the Noninos. 3rD april, 2000 after years of research into honey, Cristina, Antonella and Elisabetta Nonino introduce GIOIELLO®, the distillate of ‘Purity’ which is the distillation of pure honey. 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 of Italian Grappa throughout the world”.

www.grappanonino.it

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

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DISTILLED WITH

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GRAPPA

www.grappanonino.it

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