1000 Misture by Elvezio Grassi (1936)
The cocktail was something really new in Italy during the 1920s and 1930s. After 2000 years of ippocratic wines , bitters and finally Vermouth served in a super classic way (the old style with just a lemon zest or a splash of soda), Italian barmen began to really to understand and incorporate cocktail culture imported from the rest of the world into their drink menus.
Elvezio Grassi, a real globetrotting bartender, compiled an incredible collection of recipes captured in his experiences from his travels and the books he collected from all around the world mixed with his own amazing Italian style.
Mille Misture will open your mind about how incredible and various Italian bartending culture has been for years. You will find the amazing Americano family before the classic moderno standard was established and a lot of interesting and some times bizarre mixtures to try.—Leonardo Leuci