The world of mixology is a young, dynamic environment, always ready to surprise and innovate. This field does not merely create new ingredient combinations, it often revives old traditions and transforms them into extraordinary experiences. One of the most compelling is the tradition of ice cream cocktails, a practice that traces its roots to 1968 and the inventiveness of Mirko Stocchetto, the legendary barman at Bar Basso in Milan. Stocchetto is also celebrated for creating the Negroni Sbagliato, another masterpiece of Italian mixology.
The first ice cream cocktail, called Mangia e Bevi, was a blend of cream and hazelnut gelato, whipped cream, zabaione and chocolate liqueurs, and cherry brandy, all garnished with fresh strawberries. This cocktail is a perfect example of how gelato can serve not only as a dessert but as a principal ingredient in a drink, adding an entirely new dimension to flavour and texture.
Summer is the ideal season for gelato, and many bartenders have seized the opportunity to harness this product, as refreshing as it is versatile, to enrich their cocktails. The combination of gelato and spirits is especially fascinating because it yields drinks that are both cooling and delicious, perfectly suited to warm days. Moreover, gelato can help temper the strength of spirits, creating a drink that is balanced and pleasurable.
The “king” of ice cream cocktails: Mattia Pastori
The affinity between distillates and gelato is relatively recent, yet it has given rise to remarkably creative and captivating creations. These cocktails appeal not only to novelty seekers but also to anyone who desires a dessert-like drink with a restrained alcohol content. The presence of gelato naturally lowers the alcoholic strength, rendering these cocktails almost non-alcoholic yet with a distinctive edge. This makes them ideal for those who wish to enjoy a drink without undue concern about its effects.
Mixing these drinks gives bartenders the opportunity to explore new techniques: from the classic shaker to blenders and electric mixers, essential tools for creating so-called frozen drinks. The result is a seamless union of spirits and gelato, creatively balancing flavour, sweetness, creaminess and texture. Every drink becomes a singular experience, capable of surprising and delighting the senses.
One cannot speak of ice cream cocktails without mentioning Mattia Pastori, son of Romano Pastori, owner of a distinctive gelateria in Pavia where bar and gelateria merge. Mattia has carried on this family tradition, developing an innovative drink list at Gelateria Vier Bar. Thanks to his expertise and passion, Mattia has become a point of reference in the world of ice cream cocktails.
“The world of the bar and the gelateria are in my DNA: my parents have always worked in the sector and for twenty years have run a gelateria in Pavia, Gelateria Vier Bar, where we had already experimented with a themed drink list. This new project gave me the opportunity to work once more alongside my father and first mentor, Romano Pastori, who thanks to his expertise in the gelateria world helped me develop the right formulation for gelato used within cocktails. In Italy, the history of the encounter between mixing and gelato dates back to the 1960s with the legendary Mangia e Bevi created by Mirko Stocchetto at Bar Basso. I believe that today it is more relevant than ever to conceive an offering translated through a modern mixology vision, one that emphasises ingredient sourcing, preparation techniques and service. I believe gelato can become a sustainable, starring ingredient in cocktail preparation, naturally contributing three fundamental elements of every drink: cold, texture and flavour.”
Ice cream cocktail recipes by Mattia Pastori
If you wish to try your hand at mixing some of these drinks, here are three compelling recipes straight from the creative mind of Mattia Pastori. These recipes represent the perfect marriage of tradition and innovation, demonstrating how gelato can be used to craft singular, delicious drinks.
- Frozen Americano: A cocktail with an “espresso” character that celebrates the relationship between the worlds of gelateria, coffee and the Italian aperitivo. This reinterpretation of the classic Americano, based on Vermouth Rosso, Bitter and soda, replaces the soda with coffee and sugar. The ingredients are churned to a sorbet-like consistency, creating an alcoholic granita perfect for sipping at any hour. This innovative take on the traditional cocktail delivers a refreshing, flavour-rich experience, ideal for lovers of both coffee and Italian aperitivi.
- Sgroppino Mediterraneo: Inspired by the Venetian tradition of sgroppino, an alcoholic beverage based on lemon gelato. The creamy sorbet component is blended with Moscato and Italicus Rosolio di Bergamotto, finished with a touch of Sichuan pepper for an unforgettable drink. This combination of flavours creates a sophisticated, refreshing cocktail, ideal for summer evenings or for surprising guests with a uniquely flavoured drink.
- Tiramisu Colada: Inspired by Bar Basso’s historic Mangia e Bevi, this cocktail brings together pineapple gelato, rum, tiramisu liqueur and coconut syrup. Garnished with coconut whipped cream and amarena cherries, it delivers a tiramisu with a tropical twist. This drink is an explosion of exotic and sweet flavours, combining the creaminess of tiramisu with the freshness of pineapple and coconut, ideal for those who love tropical desserts and want to try something new and delicious.
Innovation: Basium and Gin Vettore
Nicola Paparini, owner of Basium in Civitanova Marche, has taken ice cream cocktail innovation beyond traditional boundaries. Starting in a garage with his first laboratory, Nicola supplied businesses from Le Marche to Umbria, growing rapidly to become a technical consultant of international repute. His career has been a continual ascent, from supplying shops to technical consultancy in Italy and abroad, participating in showcooking events worldwide.
Basium sources exclusively from local farms, purchasing raw materials directly from producers. This slow food philosophy allows the creation of high-quality gelato with fresh, natural ingredients. Offering a wide range, from classics like hazelnut and Bronte pistachio to innovative flavours such as local stracchino with turmeric and hazelnuts, Basium’s true innovation lies in its dairy-free gelati, such as sour cherry and wasabi or Calabrian DOP liquorice.
The pairing of Monti Sibillini blackberries with Gin Vettore represents a further leap in innovation. Paparini has created a gin-flavoured gelato produced with botanicals including Mela Rosa dei Sibillini, a Slow Food Presidium. This refreshing, exhilarating gelato delivers a singular experience, recalling a gin and tonic in every spoonful. Gin Vettore is produced following the same slow food philosophy, using local ingredients and traditional production methods.
This Gin Vettore gelato is ideal for gin lovers seeking something new and invigorating. The pairing of Monti Sibillini blackberries with gin yields a complex, delicious flavour that heightens the botanical notes of the gin and the sweetness of the berries. It is a unique experience combining the finest artisanal gelateria craft with the art of mixology.
Conclusion
The world of ice cream cocktails is in constant evolution, with bartenders and gelato artisans experimenting with new combinations and techniques to create singular, delicious drinks. From classics like Mirko Stocchetto’s Mangia e Bevi to the innovative cocktails of Mattia Pastori and Nicola Paparini, the use of gelato in drinks offers boundless creative possibilities.
These cocktails are perfect for anyone seeking something new and refreshing, with the chance to enjoy a dessert-like drink at a restrained alcohol content. Whether you are a mixology devotee or simply a gelato enthusiast, ice cream cocktails offer a unique, delicious experience well worth exploring.