MAROLO Milla cocktails

Dim the Lights


1 oz Marolo MILLA Camomile Grappa Liqueur
1 oz Koval Rose Hip liqueur
1 oz Germain-Robin brandy
dash Fee Bros. aromatic bitters

by Alan Walter at LOA – International House Hotel
New Orleans, LA 70130 – (221 Camp St.) - 2012

MILLA Freschissima


2 oz Marolo MILLA Camomile Grappa Liqueur
2 bar spoons foaming sugar
½ oz fresh lemon juice
Prosecco
Shake Milla, foaming sugar and lemon juice with ice, strain into a white wine glass, top with Prosecco.
Garnish with expressed lemon peel.

by Kehlen Selph at Coppa Osteria
Houston, TX 77005 – (5210 Morningside Dr.) - 2013

MILLA Mule


2 oz. Marolo MILLA Camomile Grappa Liqueur
1 oz. Lime
½ bar spoon honey
Stir honey and other ingredients until honey is dissolved. Add ice, shake and strain into Collins glass. Add fresh ice and
top with Fever Tree ginger beer. Garnish w 1/2 lime wedge on skewer.

by Brian Elder at Vino Vino
Austin, TX 78751 – (4119 Guadalupe Street) - 2013

The Concept


1 3/4 oz. Marolo MILLA Camomile Grappa Liqueur
1 oz. fresh lemon juice
3/4 oz. clover honey
4 fresh cranberries
2 pieces of candied ginger
Add a small scoop of ice. Shake and use dirty ice in rocks glass.
Garnish with cranberries and ginger.

by Kerry Quaile at Vera Pizzeria
Buffalo, NY 14222 - (220 Lexington Ave.) - 2013

MILLA Deeds


1 ½ oz. Bulleit Rye
½ oz. Marolo MILLA Camomile Grappa Liqueur
½ oz. Lemon juice
½ oz. Honey Syrup 2:1
Top with DC Brau Citizen Beer.
Garnish with orange peel & thyme.

by Josh Sullivan at Dooby's
Baltimore, MD 21201 - (802 N. Charles St.) - 2014
www.postprohibition.com

Champagne Blossom


1 sugar cube
2 dashes of orange bitters
3/4 oz. Marolo MILLA Camomile Grappa Liqueur
Topped off with champagne & orange twist

by Laura Royer with Heather Buesing
at Champagne Bar & at Rose Club
Plaza Hotel New York, NY 10019 - (768 5th Avenue) - 2014

Camomilla


1 oz. Plymouth London Dry Gin
1 oz. Marolo MILLA Camomile Grappa Liqueur
½ oz. fresh squeezed Meyer lemon juice
1/4 oz. fresh squeezed lemon juice
1/4 oz. honey syrup (3:1 ratio)
3 dashes Dr. Adam Elmegirab's Dandelion and Burdock b
1. Combine ingredients in a shaker tin and shake vigorously with ice for 10 seconds.
2. Double strain (with a hawthorne and a fine mesh strainer) into a chilled coupe glass.
3. Garnish with three small chamomile tea flowers.

by Shelley Lindgren at A16 Rockridge
Oakland, CA 94618 (5356 College Ave.) - 2014

Tea Time


2 oz - Don Q Rum
3/4 oz - Marolo MILLA Camomile Grappa Liqueur
3/4 oz - fresh lemon juice
3/4 oz - simple Syrup & Honey
Topped with Prosecco (Bele Casel of course) -

by Jerry Galante & Brianne Carden at Rustic House
Chicago, IL 60614 (1967 N. Halsted Street)
www.rustichousechicago.com

Boo Boo Shoo-Ee


courtesy of La Petite Grocery
1½ oz - Sazerac Rye
½ oz - Marolo MILLA Camomile Grappa Liqueur
½ oz - Dolin Blanc
½ oz - St. Germain
½ oz - 6 drops Bittermens Boston Bittahs
Stir, strain neat into rocks glass. Use orange peel to rim and zest over glass & discard peel. Enjoy.

by Mia Freiberger Devillier at La Petite Grocery
New Orleans, LA 70115 (4238 Magazine Street)
www.lapetitegrocery.com

Kenta Milla Warmer


cocktail ispired by Kenta Goto @ Pegu Club
½ oz - Scotch
½ oz - Marolo MILLA Camomile Grappa Liqueur
½ oz - Eve
½ oz - Apple liqueur
½ oz - lemon
½ oz honey
Serve warm. Enjoy.

by Del Pedro at Tooker Alley
Brooklyn, NY 11238 (793 Washington Ave.) - 2014
www.tookeralley.com

Bambolina


3/4 oz Marolo MILLA Camomile Grappa Liqueur
3/4 oz Cocchi Vermouth di Torino
3/4 oz Cocchi Americano
3/4 oz lemon juice
1/4 oz honey syrup (equal parts honey & water)
Shake, strain into Collins glass with ice
Top with Prosecco
Garnish with rosemary sprig

by James Bishop at Arc Restaurant
Costa Mesa, CA 92636 (3321 Hyland Avenue) - 2015
www.arcrestaurant.com

The Autumn Sunset


oz Botran Silver rum infused with chamomile blossoms by Tea Leaves
oz Marolo MILLA Camomile Grappa Liqueur
oz Barsol Perfecto Amor
oz lemon juice/honey sage syrup & egg whites
Shake, strain into Martini glass with ice

by Michael LaPenna Mixologist & Josh Kutcher (asst Manager) at Mandarin Bar
Mandarin Oriental - Las Vegas, NV 89158 (3752 Las Vegas Blvd. South) - 2015
www.mandarinoriental.com/lasvegas/fine-dining/mandarin-bar/

The Mountain Valley Sour


1 1/4 oz Charbay green tea vodka
½ oz Marolo MILLA Camomile Grappa Liqueur
1/4 oz apricot liqueur
½ oz black pepper honey syrup
3/4 oz lemon juice
1 oz liquid egg white
Pour egg white into steel tin and dry shake for 15 sec. In a cocktail glass shaker add all other ingredients and ice and
egg white and shake for 15 sec.
Strain into a chilled saucer. Garnish with orange peel & 5 mint leaves.

by Jeffrey Leanheart at The Smith Restaurant - Lincoln Square
New York, NY (1900 Broadway @ 63rd Street) - 2015
thesmithrestaurant.com/location/lincoln-square/

Dirty Dacquiri


1 ½ oz Denizen rum
1 oz Marolo MILLA Camomile Grappa Liqueur
½ oz Demerara simple syrup
1 oz lime juice
1 dash Bittermans Tiki bitters
Build in tin, shake and strain, pour into a Belgian glass.
Garnish with lime wheel.

by Scott McIntosh (Beverage Director) at Angelo's Pizza (Wine Bar)
Chicago, IL 60618 (3026 W. Montrose Avenue) - 2016
www.angeloswinebar.com

The Golden Fiore


1 oz Tropical green tea-infused Scotch
1 oz Marolo MILLA Camomile Grappa Liqueur
1 ½ oz Dolin Rouge
3/4 oz lemon juice
2 dashes Regan's Orange Bitters
Stir and serve in a Nick and Nora glass. Garnish with chamomile flowers.

by Jeremy Campbell at Juliet Ristorante
Austin, TX 78704 (1500 Barton Springs Road) – 2016 - www.juliet-austin.com

Quality Cup


1 oz Vodka
1 oz Marolo Barolo CHINATO
1 oz Strawberry puree and club soda
Skake and serve in a tumbler glass. Garnish with slice of lemon, strawberry fruit & a a few mint leaves.

by Bryan Schneider (Bar Director) & Nicholas Cerbone (Wine Director) & William the bartender at Quality Italian
Steakhouse
New York, NY 10019 (57 WEST 57th Street - on 6th Ave btw 57th & 58th St) - 2016
www.qualityitaliansteakhouse.com

Boulevard Milla


1 oz Bourbon (we are using Old Forester)
.5 oz Campari
.5 oz Marolo MILLA Camomile Grappa Liqueur
Stirred and served up, or on a large cube in a rocks glass with a dash of Regan's Orange Bitters.

by Keith Whitten (Beverage Director) at Balena
Chicago, IL 60614 (1633 N. Halsted Street) – 2016 - www.balenachicago.com

Holy Roman Empire


2.0 oz Marolo Dopo Moscato
.75 oz Honey Syrup (1:1 Honey to Water ratio)
3.0 oz Urbitarte Spanish Cider
Shake and strain into a Collins glass with an apple rose garnish
Hearts and Daggers
1.5 oz Marolo MILLA Camomile Grappa Liqueur
.5 oz Marolo Barolo Chinato
1.0 oz Strawberry Syrup (I have a specific recipe for this I can share)
.5 oz Lemon Juice
Shake and double strain into a coupe. Dehydrated strawberry and mint garnish
Signore Robusto
1.0 oz Marolo Barolo 12yr (Aged Barolo)
1.0 oz Marolo Amarone
1.0 oz Plum Syrup (I have a specific recipe for this I can share)
.50 oz Amaro Lucano
.25 oz Balsamic Reduction (I have a specific recipe for this I can share)
1 Egg White
1 Dash Black Walnut Bitters
These three cocktail are a creation of: Amie Ward (Mixologist) at Aggio Restaurant
Baltimore (614 Water St. Baltimore) – 2016
Amie Ward now works ar R Bar – R House
301 West 29th Street – Baltimore, MD 21211 - r.housebaltimore.com

Lazy Mule


1.5 oz 12yr El Dorado Dark Rum
.5oz Milla Chamomile Grappa
one *SQUEEZE of lemon ( yes - fresh lemon wedge NOT pre bottled lemon juice)
Top with Fever Tree Ginger Beer
Build over Pellet Ice in a moscow mule mug - Loose Leaf CoConut Chamomile Tea Garnish

by Eliza Till of Pedaler’s Fork
Calabasas, CA 91302 - (San Fernando Valley – Los Angeles) - www.pedalersfork.com

Picasso


.75 oz Marolo MILLA Camomile Grappa Liqueur
1.0 oz Ivy City Gin
.75 oz pineapple
.75 oz apple pecan syrup
.25 oz Lime Juice
.25 oz Lemon Juice
This cocktail was created by Aaron Joseph (Mixologist) at R Bar – R House 301 West 29th Street – Baltimore, MD 21211 - r.housebaltimore.com

The Meadows


0.25 oz Marolo MILLA Camomile Grappa Liqueur
1.5 oz Teeling Irish Whiskey
.75 oz Loch Lomond
.75 oz Cocchi Americano
This cocktail was created by the team of R Bar – R House
301 West 29th Street – Baltimore, MD 21211 - r.housebaltimore.com

Julep di Pomona


2.5 oz Marolo Barolo
2 tsp Vanilla Mint Syrup (tsp-teaspoon)
Dash Lavender Bitters
Dash Mole Bitters, mint Spring
This cocktail was created by the team of R Bar – R House
301 West 29th Street – Baltimore, MD 21211 - r.housebaltimore.com