Cocktail
Treblasé is indeed an aperitif with genzianella, but it is also a taste experience. Light and sophisticated, it reaches its fullest expression when served well chilled. At low temperatures, its aromatic notes and lively character are best appreciated. Treblasé must always be served cold, because elegance deserves its ideal temperature.
The Classic
RECIPE:
3 parts Treblasé
+ 2 parts Prosecco
+ 1 parts Soda
+ Ice
+ • Orange slice (Olive optional)
PREPARATION:
1. Fill a long-stemmed glass with ice to the brim
2. Gently pour 3 parts Treblasé, 2 parts fine Prosecco, and 1 part soda
3. Garnish with a thin slice of orange and, if desired, an olive
Refreshing and International
RECIPE:
2 parts Treblasé
+ 4 parts Tonic
+ Ice
+ • Lemon slice
PREPARATION:
1. Fill a tall tumbler with ice
2. Gently pour 2 parts Treblasé, then add 4 parts tonic, pouring slowly along the inner rim of the glass
3. Give a single gentle stir with the stirrer to blend without losing effervescence
4. Garnish with a thin slice of lemon
The Classic Aperitif
RECIPE:
1 part Treblasé
+ 1 part Vermouth
+ Soda to taste
+ Ice
+ Grapefruit peel
PREPARATION:
1. Fill a low tumbler with ice
2. Gently pour 1 part Treblasé, add 1 part Vermouth, and top with soda to taste
3. Stir gently once to harmonize flavors without losing effervescence
4. Garnish with a twist of grapefruit peel
