The cocktails were based on gin and liqueurs from the Kramar Distillery in Kramari, near Motovun. They use recipes handed down by their grandparents to produce their spirits, and the gathering kicked off with a Teranino Spritz, made with Teranino, Prosecco and tonic water, served with ice and frozen berries.
It was served alongside cured meat products from the Jelenić Pršutana (cured ham producer) in Sveti Petar u Šumi, a business run by owner Paolo Jelenić together with his brother Luka and their family. They also served Istrian sausage, truffle sausage, the spicy Uganj sausage, and Kosnica salami. The second cocktail was an Elderflower Gin & Tonic, a blend of gin, elderflower liqueur and tonic water garnished with a cucumber slice and accompanied by cheeses from the family-run Latus in Žminj.
The platter featured Mozzarella Fior di Latte, a soft cow's milk cheese made according to a traditional Neapolitan recipe, as well as Istarski sir, a hard cow's milk cheese aged for 90 days and Veli Jože , also a hard cow's milk cheese, aged for 300 days. All cheeses from the Latus Dairy are made from whole milk.
Alongside cheeses and cured meats, guests also tasted premium extra virgin olive oil from the Kristofola brand, made from the Buža variety. The family-owned olive grove, comprising 1,000 trees, is situated on the site of ancient Roman groves near the idyllic Istrian town of Bale. For centuries, the plot has borne the name of Saint Christopher, the patron saint of children, after whom the brand is also named.
The Sour Cherry Cola cocktail demonstrated how even a simple combination can offer a delightful experience, with a lemon slice added for freshness. The fruitiness and sweetness of the sour cherry liqueur blended well with the distinctive taste of Cola, creating a cocktail that reminded many of carefree summer days.
The evening concluded with a well-chilled Gin Insomnia, served without ice to allow the aromas to stand out. It is aromatic, citrusy and fresh.
Photos: Julio Frangen