Pistachio Christmas Mule


¾ oz Kumquat juice
1 Ginger root
Water with sugar to taste
½ oz Pistachio and Panettone Syrup
1 oz Ginger Moscato Wine
1 ¼ oz of Vodka


Blend a piece of panettone with pistachios, water and sugar, then filter. Blend the ginger root in the Moscato wine, then filter. Add kumquat juice and vodka. Pour the ingredients into a shaker and serve without ice.

“The pistachios used for the Christmas Mule are perfect to make a good syrup. Additionally, from the point of view of flavor, they combine perfectly with panettone, giving creaminess and the right consistency to the cocktail.”

Filippo Sisti

Carlo e Camilla

Milan, Italy

An internationally-renowned barman, Filippo Sisti boasts experiences in super hotels such as the Grand Hotel et De Milan, prestigious bars like the Rita, as well as clubs and bars in London and New York. Today he is responsible for the bar at Carlo and Camilla in Segheria, which is the new cocktail bar and restaurant opened by Carlo Cracco, the 2-star Michelin chef and judge of Masterchef Italy.