Grappa, ùe®, FrUT®

Gioiello® and aMarononino

in FaBUloUSCoCKTailS!

THe nonino diSTillaTeSin FaBUloUS CoCKTailS

For THe HappineSS oF palaTe and SpiriT!

Drink responsibly!

www.nonino.it

Ancient Symbol of Alcohol in the Middle Ages

Grappa, ùe® Grape distillate, Gioiello® Honey distillate, pirus® Williams pear distillate and amaro nonino Quintessentia® in fabulous cocktails created for nonino by international mixologists: to taste in company to celebrate an anniversary or to sip waiting for a friend to come, to relax after a working day or before making a declaration of love, while listening to your favorite music or as the perfect beginning of a romantic evening!

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pa 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.4

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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.

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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 gialla

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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B l a C K V i n oMixologist Naz Arjuna

Oyster Bar Marina Bay Sands - Singapore

3cl Grappa nonino Monovitigno® Chardonnay Bianco

4 muddled blackberries3cl Giffard Muroise liqueur

3cl Yukihime plum wine

Insert all the ingredients in a Boston shaker.

Shake and pour into a cocktail glass including the blackberry pulp.

Garnish with a blackberry.

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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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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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S o p H i S T i C aT e d l a d YMixologist Daniele Dalla Pola Nu Lounge Bar Bologna - Italy

4cl Grappa nonino Monovitigno® Moscato

infused with strawberries[put some strawberries to infuse

for 10 days, then filter in a bottle]1,5cl St. Germain liqueur

1 tsp. licorice1 tsp. dry lavender

1,5cl agave nectar / 2cl fresh lime juice 

Shake all the ingredients and double strain in a cocktail glass.

Add a dash of Angustura and garnish with a licorice stick a strawberry and mint.18

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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.20

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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 nonino Monovitigni® Cuvée Vintage Dated1cl 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® Cuvée Vintage Dated.

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 nonino Vendemmia Vintage Dated

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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a S S o Barman Antonio Di Franco

Hotel de la Poste Cortina d’Ampezzo - Italy

2cl ùe® Grape distillate nonino Cru Monovitigno® Müller Thurgau

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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n o n i n o l i B r eCreated by the Nonino Family

5cl ùe® Grape distillate nonino Uvabianca®

10cl Coca Cola¼ squeezed limeor lemon juice

Pour in a high tumbler, filled with ice,

ÙE® Grape Distillate Nonino Uvabianca® 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 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, 201134

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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, 201136

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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.38

n o n i n o B r Û l é ®

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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S U M M e rT 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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Q U i n T i a M SMixologist Jörg Krause, Munich - Germany

3cl amaro nonino Quintessentia® 1,5cl pirus® nonino distillate

made from Williams pears 2cl fresh lemon juice 2cl fresh orange juice

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

Shake well all the ingredients over ice and strain in a tumbler filled with ice cubes. Squeeze the grapefruit zest over the cocktail

and add it to the tumbler as decoration.

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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 dust0,5cl opal nera

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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The nonino distillery bottles exclusively Grappa and distillates which have been distilled using the artisanal method in their own batch steam stills.The aged Grappa and distillates are bottled after a natural aging process in barrels, without the addition of flavours and/ or caramel.

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 craftsmansip.

NoNiNo,more ThaN a CeNTury of DisTillaTioN usiNg The arTisaNal DisTillaTioN meThoD

I Vigneti Nonino, Grappa Monovitigno® White lo Chardonnay [p.12]

lo Chardonnay in barriques [p.14]

il Merlot [p.16]

il Moscato (Muscat) [p.8, 18, 20, 42]

White il prosecco [p.22]

The Prosecco Riserva aged in barriquesIl Friulano

Grappa Nonino Monovitigni®

Grappa nonino Vendemmia Vintage Dated [p.26]

Grappa nonino Cuvée Vintage Dated [p.24]

Grappa Nonino Single Grapes

Grappa NoninoAnticaCuvée® ReserveAged in barriques

Grappa NoninoVendemmia Riserva di Annata®

Aged in barriques

Grappe Tradizione NoninoGrappa Tradizione 41°Grappa Tradizione 50° FriulanaFriulana alla RutaOptima®

Vuisinar® Riserva

It 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.4>8]

Müller-Thurgau CruPignolo Cruribolla gialla Cru [p.10]

Sauvignon CruSchioppettino Cru Verduzzo Cru

grappa

50

ÙE® La Riserva ‘dei Cent’Anni’ NoninoAged for 12 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® Riserva Monovitigno® Moscato Cru Besenelloin VallagarinaAged for 19 years in Nevers barrique n° 82Vintage 1990, only 567 flasks of 700 ml

ÙE® Nonino Anniversary Riserva Monovitigni®

5 Years in barriques

ÙE® Nonino Cru Monovitigno®

Cabernet Franc CruFragolino CruMoscato Giallo CruMüller Thurgau Cru [p.28] Traminer Cru Verduzzo Cru

I Vigneti Nonino ÙE®

Monovitigno®

Il Fragolino La Malvasia Il Prosecco Il Sauvignon

ÙE® Nonino Monovitigno®

ÙE® Uvarossa®

ùe® Uvabianca® [p.30]

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.

Nonino Collection ÙE® Cru Monovitigno® Picolit

ÙE® Nonino Vintage Reserve, aged in excellence 12, 18 or 19 years in Nevers, Limousin, Grésigne and ex-Sherry oak barriques, in the ageing cellars of the Nonino Family. Unique for innovation and research.

ùe®grape DisTillaTe

www.nonino.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 [p.44] Il Prunus® Nonino / SliwovitzIl Cerasus® Nonino / Kirsch Acquavite di Lamponidi sottoboscoAcquavite di Albicocchedi Silandro

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. 32>44]

Prunella Nonino Mandorlata®

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.46] 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 Benito and Giannola Nonino create the single varietal Grappa Monovitigno® Nonino revolutionizing the method of producing and introducing Grappa in Italy and throughout 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.nonino.it

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

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www.nonino.it