Bruno Vanzan
signs the Theresianer
Gin Cocktails
Wonder and amazement bind inextricably when the world champion of fl air bartending, placed in the world’s 10 best bartenders ranking and mixology influencer, and Theresianer Gin join together.
From this combination two recipes rich in fragrances and unmistakable fl avours are born, enhanced by the creativity of Bruno Vanzan, and these tailor-made cocktails designed for Theresianer Gin assume features of excellence. A unique experience to enjoy the world of Theresianer Gin from the very first sip. The art of fi ne drinking for an exclusive product signed Bruno Vanzan.
Discover Bruno Vanzan's
exclusive recipes
Earth & Air
ingredients
4 cl Theresianer Gin
2 cl bergamot juice
1 cl citrus Oleo saccharum (oil sugar)
6 cl cinnamon soda
Raspberry foam
Glass: Bormioli tumbler
In a Bormioli highball glass filled with ice pour in this order: 4 cl of Theresianer Gin, 2 cl fresh bergamot juice, 1 cl of Saccharum oil with citrus and in the end 6 cl of home-made cinnamon soda. Mix well with the help of a bar spoon to allow a perfect blending of all the ingredients. As a complementary gasket, complete the drink with raspberries air.
RASPBERRIES AIR PROCEDURE:
in a graduated jug pour 10 cl of home-made raspberries syrup and 10 cl of water, add a gram of sucrose ester (emulsifier) and with the help of a whip dissolve everything well. For the realisation of the air bring a special machine called aerator or cocktail foam. Insert the aerator probe inside the jug, operate the machine and wait for about 10-15 seconds for the air to be created. With the help of two perforated spoons, remove the air from the jug and place it above the drink.
Abbey
ingredients
4 cl Theresianer Gin
3 cl acidified beet juice
2 cl liquid sugar
Beer velvet
Edible flowers
Glass: vintage cup
Take a vintage cup and insert it into a blast chiller to allow instant cooling. In a previously cooled shaker pour in this order: 4 cl of Theresianer Gin, 3 cl of acidified beet juice, 2 cl of sugar syrup. Insert 200 grams of ice inside the shaker and shake for about 7-10 seconds. Take the cup out of the blast chiller and pour the shaken and filtered drink inside. To complete the drink, gently deposit the Theresianer beer velvet and add a powder of dried edible flowers.
BEER VELVET PROCEDURE:
Pour 20 cl of Theresianer beer into a graduated jug, with the help of an immersion blender to pour out all the CO2 present inside the brewed. Add a gram of sucrose ester (emulsifier) and with the help of a whip dissolve everything well. For the correct realisation of the beer velvet soak the blender about 2 centimetres inside the compound and operate it. Keep it immersed until the complete disappearance of all bubbles in surface, so as to create a velvet without imperfections.
Abbey
ingredients
4 cl Theresianer Gin
3 cl acidified beet juice
2 cl liquid sugar
Beer velvet
Edible flowers
Glass: vintage cup
Take a vintage cup and insert it into a blast chiller to allow instant cooling. In a previously cooled shaker pour in this order: 4 cl of Theresianer Gin, 3 cl of acidified beet juice, 2 cl of sugar syrup. Insert 200 grams of ice inside the shaker and shake for about 7-10 seconds. Take the cup out of the blast chiller and pour the shaken and filtered drink inside. To complete the drink, gently deposit the Theresianer beer velvet and add a powder of dried edible flowers.
BEER VELVET PROCEDURE:
Pour 20 cl of Theresianer beer into a graduated jug, with the help of an immersion blender to pour out all the CO2 present inside the brewed. Add a gram of sucrose ester (emulsifier) and with the help of a whip dissolve everything well. For the correct realisation of the beer velvet soak the blender about 2 centimetres inside the compound and operate it. Keep it immersed until the complete disappearance of all bubbles in surface, so as to create a velvet without imperfections.
The Personal Bartender
A young internationally renowned bartender has achieved undisputed success in the world of cocktails and mixology, thanks to his passion, dedication and ability.