Elberta Glee

The Negroni Sbagliato cocktail is built over ice.

Pour the Baldoria Vermouth Rosso, Campari, Prosecco, and Baldoria Vermouth Orange wine into the rocks glass with ice and gently for 10 seconds.

Garnish with an orange zest.

Pour the Baldoria Vermouth Orange, mango nectar, lemon juice, orange juice, lemon soda, and a teaspoon of curry powder into a mixing glass with cubed ice and stir well.

Double strain with both strainers into a highball glass over fresh cubed ice. 3. Garnish with fresh Mango slices.

Prep - place the rocks glass in the freezer for 4 hours.

Pour the Baldoria Vermouth Rosso, Campari, Gin, Macadamia Syrup, and 2 dashes of saline solution into a mixing glass and stir for 20 to 25 seconds.

Strain into a rocks glass with ice.

Garnish with a Macadamia nut.

Prep - place the rocks glass in the freezer for 4 hours.

Pour the Baldoria Vermouth Rosso, Baldoria Vermouth Bitter, London Dry Gin, Amaro del Capo, and Montepulciano Wine into a mixing glass and stir for 20 to 25 seconds.

Strain into a rocks glass with ice.

Garnish with an orange wedge.

Pour the Baldoria Vermouth Orange, cooled tea, liquid honey, and lemon juice into a glass with an ample serving of ice and stir well.

Strain into a highball over fresh cubed ice.

Garnish with fresh mint.

Pour the Baldoria Vermouth Rosé, Baldoria Vermouth Bianco, and lemonade into a glass filled with cubed ice and stir.

Sugar raspberries - place a bowl of raspberries overnight in the refrigerator. Before garnishing, add a pinch of citric acid to 4 tablespoons of powdered sugar and mix well. Roll the raspberries in the mixture before garnishing. Garnish with three skewered sugar raspberries.

Pour the Baldoria Vermouth Bianco and Angostura Orange Bitters into the highball with cubed ice and stir gently.

Top off with 90 ml of tonic water.

Garnish with a cucumber ribbon.

Pour the Baldoria Vermouth Dry Umami, white wine vinegar, and a pinch of salt into a high ball with ice and top off with 60 ml soda water.

Stir gently.

Garnish with three skewered dried apricots.

Pour the Baldoria Vermouth Orange, Baldoria Vermouth Bitter, and London Dry Gin into a mixing glass and stir for 15 to 20 seconds.

Pour the ingredients into a wine bottle, and store in a freezer for 4 hours.

Place the Nick & Nora glassware in the freezer for 4 hours.

Pour directly from the freezer into a frozen Nick & Nora

Garnish with an orange coin.

Pour the Baldoria Vermouth Rosso, Baldoria Vermouth Bitter, Jamaican Rum and 2 dashes of celery bitters into a mixing glass and stir for 25seconds.

Strain into a rocks glass with ice.

Garnish with an orange wedge.

Pour the Baldoria Vermouth Verdant, white bitters, London Dry Gin and Absinthe into a mixing glass with cubed ice and stir for 15 to 20 seconds until well chilled.

Strain into a rocks glass with cubed ice.

Garnish with a cucumber cube skewer.

Pour the Baldoria Vermouth Rosso, Baldoria Vermouth Dry Umami, London Dry Gin, and red bitters into a mixing glass with ice and stir for 15 to 20 seconds until well-chilled.

Strain into a rocks glass over fresh ice. 3. Garnish with an orange wedge.

Using a lime squeezer, squeeze 3 olives into a mixing glass.

Add to the mixing glass the London Dry Gin and Baldoria Vermouth Dry Umami and stir well.

Double strain into a chilled coupette glass.

Garnish with 3 olives.

Pour the Baldoria Vermouth Dry Umami, Baldoria Vermouth Bianco, and fresh lemon juice into a mixing glass with cubed ice and stir gently.

Strain into the wine glass.

Top off with 50 ml of tonic water.

Garnish with two skewered dried figs

Pour the Baldoria Vermouth Orange, pineapple juice, passion fruit juice, lime juice, and vanilla syrup into a shaker with cubed ice.

Shake well for 30 seconds and double strain into a rocks glass.

Garnish with a lime twist

Cold coffee preparation -  add 1 shot of coffee to a glass of hot water and place it in the refrigerator to cool.

Pour the Baldoria Vermouth Rosso, Baldoria Vermouth Bitter, coffee and simple syrup into a highball filled with cubed ice and stir gently.

Top off with 50 ml of club soda

Garnish with a maraschino cherry.

Pour the Baldoria Vermouth Rosé, Baldoria Vermouth Bitter, London Dry Gin, and Aperol into a mixing glass and stir for 15 to 20 seconds.

Pour the ingredients into a wine bottle and place the bottle in a refrigerator for 4 hours.

Place the wine glassware in the freezer for 4 hours.

Pour directly from the refrigerator into the frozen wine glasses

Garnish with a rhubarb ribbon.

Place the rocks glass in the freezer for 4 hours.

Pour the Baldoria Vermouth Verdant, simple syrup. and Angostura bitters into a mixing glass with cubed ice and stir gently.

Strain into the rocks glass.

Garnish with a green apple slice

Pour the Baldoria Vermouth Verdant, Baldoria Vermouth Dry Umami, Baldoria Vermouth Orange, and Baldoria Vermouth Dry into a mixing glass with ice and stir for 15 to 20 seconds until well-chilled.

Strain into a coupette glass over fresh ice.

Garnish with a Nocellara olive.

Pour the Baldoria Vermouth Bianco, Elderflower liquor, soda water, and Prosecco into a highball with cubed ice and stir gently for 15-20 seconds.

Garnish with a skewer of three raspberries.

Pour the Baldoria Vermouth Rosé, pummelo juice, simple syrup, and fresh mint into a shaker with ice and shake well.

Strain into a highball.

Top off 30 ml of club soda.

Garnish with a slice of lime.

Pour the Baldoria Vermouth Verdant, Baldoria Vermouth Dry, coconut water, and 2 dashes of orange bitters into a high ball with cubed ice and stir gently.

Garnish with the mint sprig.

Place a coupette in the freezer for 4 hours.

Pour the gin, Baldoria Vermouth Bianco, Baldoria Vermouth Dry Umami, and a dash of orange bitters into a mixing glass with ice and stir gently.

Strain into the coupette.

Garnish with three skewered Nocellara olives

Place the rocks glass in the freezer for 4 hours.

Pour the Baldoria Vermouth Orange, Baldoria Vermouth Rosso, and Benedictine into a mixing glass with cubed ice and stir gently.

Stain into the rocks’ glass.

Garnish with candied orange slices

Pour the Baldoria Vermouth Bianco, honey water, apricot liqueur, and fresh lime juice into a mixing glass filled with ice and stir.

Strain into a highball filled with cubed ice.

Top off with 60 ml of larger.

Garnish with a skewer of three raspberries.

Place a coupette in the freezer for 4 hours.

Pour the Baldoria Vermouth Dry, Baldoria Vermouth Bianco, Green Chartreuse, and mint syrup into a mixing glass with ice and stir gently.

Strain into the coupette.

Garnish with a small mint leaf.

Pour the Baldoria Vermouth Orange, peach syrup, and the cooled black tea into a highball glass filled with cubed ice and stir.

Top off with 40 ml of soda water.

Garnish with a skewer of five blueberries.

Pour the Baldoria Bitter, and Baldoria Verdant into a mixing glass with ice and stir gently for 15 to 20 seconds until well-chilled.

Strain into a highball glass.

Top off with 50 ml of Prosecco sparkling wine and garnish.

Place the rocks glass in the freezer for 4 hours.

Pour 5ml absinthe into the glass, gently swirl the liquid around the glass until it’s fully coated; then pour out the excess liquid so it doesn’t pool on the bottom.

Pour the Baldoria Vermouth Verdant, Angostura bitters, Peychaud’s bitters, simple syrup, and a dash of lemon zest into a mixing glass with cubed ice and stir gently.

Strain into the rocks’ glass.

Garnish with a lemon twist.

Add the Amontillado Sherry, Baldoria Vermouth Dry Umami, sugar syrup and lemon juice  into a shaker and shake well.

Strain into a highball glass over fresh ice.

Garnish with a slice of lemon

Pour the Baldoria Vermouth Bianco, Elderflower liqueur, lemon juice, dill, and cooled white tea into a mixing glass filled with cubed ice and stir well.

Strain into a large wine glass.

Top off with 30 ml of Prosecco.

Garnish with a skewer of 3 cucumber cubes.

Pour the Baldoria Vermouth Rosso, Baldoria Vermouth Bitter, and strawberry syrup into a mixing glass filled with cubed ice, add the basil leaves, and stir well.

Strain into a highball over fresh cubed ice.

Top off with an Indian tonic.

Garnish with candied pear slices.

Pour the Baldoria Vermouth Verdant, Baldoria Vermouth Bianco, fresh apple juice and simple syrup into a highball glass filled with cubed ice and stir gently.

Top off with 50 ml of club soda.

Garnish with a slice of red apple. Granny Smith apples work the best. Use a cold press juicer, though a manual juicer will also do the trick. Clean and chop the apples, discarding the core with the seeds. Feed the apple pieces into your juicer, and double-strain 25 ml of fresh apple juice to your highball along with the other ingredients. If you’re using a manual juicer, clean and chop the apples into portions that fit nicely into your juicer, discarding the core with the seeds. Squeeze out fresh apple juice, and double strain 25 ml of the fresh apple juice to your highball along with the other ingredients.

Place the Baldoria Vermouth Rosso, Agave syrup, and espresso coffee in a shaker with cubed ice and shake well.

Strain into a pre-chilled glass.

Garnish with 3 coffee beans.

Pour the Baldoria Vermouth Bianco, Baldoria Vermouth Rosso, orange juice, and Angostura bitters into a shaker with cubed ice, and shake for 30 seconds.

Double strain into a coupette.

Garnish with a small squeeze of the orange peel.

Place the wine glassware in the freezer for 4 hours.

Pour the Baldoria Vermouth Rosé and watermelon juice into the chilled wine glass with ice, add the 30 ml of soda water and Prosecco DOC, and stir gently.

Garnish with a slice of watermelon skin.

Place the Old-fashioned glass in the freezer for 4 hours.

Pour the Baldoria Vermouth Dry Rosso and crème de cassis into a mixing glass with cubed ice and stir gently.

Strain into the Old-fashioned glass.

Pour a thick layer of cream over the ice, for best results before pouring whip the cream with a fork. To highlight the contrast of flavors, before whipping, add a pinch of sugar and salt to the cream.

Pour the gin and Baldoria Vermouth Orange into a mixing glass with cubed ice and stir.

Strain into a chilled coupette glass.

Garnish with 3 umami onions.

Pour the Baldoria Vermouth Rosé, Prosecco DOC, and tonic water into a mixing glass with ice and stir gently for 15 to 20 seconds until well-chilled.

Strain into a wine glass.

Garnish with a grapefruit wedge.

Pour the Baldoria Vermouth Bitter and coconut liquor, into an electric blender, with 8 ice cubes and blend while slowly increasing the speed of the blender until the liquid and ice cubes have blended to a consistent texture.

Pour into the wine glass.

Top off with 30 ml of Prosecco DOC.

Garnish with a skewer of three mango cubes.

Pour the Baldoria Vermouth Dry Umami, white bitters, and London Dry Gin into a mixing glass with cubed ice and stir for 15 to 20 seconds until well chilled.

Strain into a rocks glass

Garnish with a cured mushroom top.

Pour the Baldoria Vermouth Bianco, Baldoria Vermouth Bitter, and London Dry Gin into a mixing glass with ice and stir for 15 to 20 seconds until well-chilled.

Strain into a rocks glass over fresh ice.

Garnish with a lemon coin.

Pour the Baldoria Vermouth Rosso and Baldoria Vermouth Bitter into a highball glass with cubed ice and stir gently.

Top off with 80 ml of soda water

Garnish with an orange wedge.

Pour the Baldoria Vermouth Verdant, Baldoria Vermouth Bianco, fresh apple juice and simple syrup into a highball glass filled with cubed ice and stir gently.

Top off with 50 ml of club soda.

Garnish with a slice of red apple.

Place the wine glassware in the freezer for 4 hours.

Pour the Baldoria Vermouth Rosé and watermelon juice into the chilled wine glass with ice, add the 30 ml of soda water and Prosecco DOC, and stir gently.

Garnish with a slice of watermelon skin.

Pour the gin and Baldoria Vermouth Orange into a mixing glass with cubed ice and stir.

Strain into a chilled coupette glass.

Garnish with 3 umami onions.

Prep - place the rocks glass in the freezer for 4 hours.

Pour the Baldoria Vermouth Rosso, Campari, Gin, Macadamia Syrup, and 2 dashes of saline solution into a mixing glass and stir for 20 to 25 seconds.

Strain into a rocks glass with ice.

Garnish with a Macadamia nut.

Pour the Baldoria Vermouth Dry Umami, white bitters, and London Dry Gin into a mixing glass with cubed ice and stir for 15 to 20 seconds until well chilled.

Strain into a rocks glass

Garnish with a cured mushroom top.