An evening with GIASS gin and Daniel Canzian

If you know me, you know I have a thing for gin, but you don’t have to know me to know I have a thing for Milan. So, it shouldn’t come as a surprise that GIASS gin, a gin as Milanese as the Duomo, has stolen my heart.

I had seen the GIASS gin all around the social networks and knew a little about it. For instance, I knew that el giass means “ice” in Milanese dialect,  the bottle’s gorgeous gold geometric design is inspired by Milan’s ever-beloved Galleria Vittorio Emanuele II and the gin is distilled from 18 different botanicals.

I was properly introduced to GIASS gin for the first time at Daniel Ristorante, chef Daniel Canzian’s excellent namesake restaurant where he serves contemporary Milanese cuisine. Not only do I adore this restaurant, but Daniel Canzian also just happens to sell one of my five favorite creative panettone in Milan.

So, one chilly and misty November evening, Canzian wore the hat of mixologist and created three gourmet cocktails with GIASS. From a Milanese chef to Milanese gin, the cocktails were Milanese through and through, and were the perfect backdrop for a pleasant evening comprised of good company and conversation. It doesn’t get much better than that! Here are the cocktails below.

The White Lady al Brodo: GIASS gin, triple sec and a drop of lemon, with a honey glazed quail thigh.

GIASS Gin Daniel Canzian White Lady al Brodo
White Lady al Brodo

Nostro Bloody Mary: GIASS gin (no vodka) along with distilled tomato water, chili pepper, a pinch of balsamic vinegar and fresh lemon, complemented by an original scent of soybean, Genovese pesto, basil and tomato confit and finally served with a savoy cabbage and orange crouton.

GIASS Gin Daniel Canzian Nostro Bloody Mary
Nostro Bloody Mary

The GIASStini: GIASS gin, colatura di alice, capers and extra dry vermouth, garnished with a lemon peel and accompanied by an orange-marinated anchovy.

GIASS Gin Daniel Canzian GIASStini
0 replies on “An evening with GIASS gin and Daniel Canzian”