Taste

Not only is Nero di Como a new mix of flavors; it’s a pure tasting experience. A perfect blend to make creative cocktails and unexpected combinations.

Taste & liveTasting Experiences

Nero di Como shows its harmonious complexity within the mixology world and beyond, becoming the undisputed star of inspirational blends. It goes vibrant with lime, spices and sodas, and will totally blow your mind with tropical fruit or poured on the ice-cream. An unexpected flavors blast for and unforgettable sensory experience.

tasting experience

Lake Como

40 gr. Nero di Como
35 gr. water
n.10 drops bitter Angostura
n.4 drops Ardbeg whisky 10/y

Mix the ingredients first and let them rest in the fridge to reach the perfect serving temperature (around 5 degree C.). Add on the whisky drops only at last to give the cocktail a great scent. Best served on the rocks (big solo ice cube) in a low tumbler glass. Garnish with orange peel and a cherry on top.

tasting experience

Black Vanilla

40 gr. Nero di Como
35 gr. water
n.8 drops bitter Abbots

Mix the ingredients first and let them rest in the fridge to reach the perfect serving temperature (around 5 degree C). Add on the Abbots bitter drops at last to get a spicy hint of clove and vanilla. Best served on the rocks (big solo ice cube) in a low tumbler glass. Garnish with lime peel and vanilla bean.

tasting experience

Nero Fondente

40 gr. Nero di Como
35 gr. water
n.4 drops bitter Aztec Chocolate

Mix the ingredients first and let them rest in the fridge to reach the perfect serving temperature (around 5 degree C). Add on 10 drops of bitter Aztec Chocolate to get a hint of dark chocolate. Best served on the rocks (big solo ice cube) in a low tumbler glass. Garnish with a lime twist.

tasting experience

Como Cola

40 gr. Nero di Como
80 gr. Cola
1/2 freshly squeezed lime
n.10 drops bitter Angostura

Pour Nero di Como straight over ice in a Collins glass and add freshly squeezed lime and cola. Garnish with few drops of Angostura over a half lime.

tasting experience

Como Tonic

40 gr. Nero di Como
80 gr. tonic water

Pour Nero di Como straight over ice in a Collins glass and add tonic water. Garnish with lemon peel or candied citrus.

tasting experience

Comule

40gr. Nero di Como
80 gr. ginger beer
1/2 freshly squeezed lime
Mint leaves

Pour Nero di Como straight over ice in a Collins glass and add ginger beer and a half lime freshly squeezed. Garnish with a half lime and mint leaves.

tasting experience

Black Julep

5 gr. caster sugar
n.10 drops bitter Angostura
25 gr. Nero di Como
35 gr. Irish whisky
1/2 freshly squeezed lime
n.20 mint leaves

Pour Nero di Como in a steel cup along with sugar, mint leaves and bitter Angostura. Add 100 gr. cracked ice, stir and add whisky and again 100 gr. cracked ice. Stir well one more time. Garnish with mint leaves and serve with a straw or a julep strainer.

tasting experience

Comojito

10 gr. caster sugar
n.10 drops bitter Angostura
20 gr. freshly squeezed lime
25 gr. Nero di Como
35 gr. dark rum 7/y

Squeeze fresh lime in a Collins glass, mix with sugar and stir well until it fully melts. Add some mint leaves and ice. Pour Nero di Como and rum and finish with soda and drops of Angostura.

tasting experience

Afternoon in Como

15 gr. caster sugar
15 gr. freshly squeezed lime
n.10 drops bitter Angostura
25 gr. Nero di Como
30 gr. Holland Gin
10 gr. egg white
10 gr. heavy cream
15 gr. Soda water

Pour all the ingredients in a shaker with a 100gr single ice cube and shake well until you have 200gr liquid solution. Serve without ice and finish with soda water. Garnish with ground coffee and lemon essential oil.

  • 27
  • 0
  • 29
  • 1
  • 48
  • 1
  • 56
  • 0
  • 52
  • 0
  • 89
  • 2