Recipe Catalog
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Vitaly Tsoi, head bartender at Coba, shared the recipe with us.
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Punch with plum wine and pineapple is an elegant cocktail that combines fruity freshness with a spicy depth of flavor. The origins of this drink can be found in the tradition of making hot and cold punches popular in Europe and America. However, this recipe has a special charm due to the combination of white rum, plum wine, and pineapple, giving it a rich yet smooth taste. The refreshing citrus accent and spicy notes of clove and cinnamon make the drink perfect for festive evenings as well as cozy gatherings with friends. It should be served with a sprig of mint to highlight the freshness of the flavor, while ice cooling makes it indispensable in hot weather. This punch pairs perfectly with light snacks, fruits, and desserts.
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This exquisite dessert from Pan-Asian cuisine embodies a harmony of flavors and aromas. Sweet, juicy melon and tender mango combine with rich plum wine to create an enchanting fruit symphony. The subtle notes of wine enhance the natural sweetness of the fruits, making their taste deeper and more refined. The dessert is served chilled, allowing the components to fully unfold. This combination is perfect for both a romantic dinner and a festive feast. In Asian gastronomy, the use of fruits with alcohol gives dishes a special softness and sophistication, and this recipe is a vivid example of such culinary magic.
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This compote is a true symphony of flavors rooted in Moldovan traditions, where fruits and wine harmoniously blend. The rich aroma of red dry wine infuses sweet plums and delicate raspberries, creating a warm and spicy drink that evokes a sense of coziness. The compote gains noble astringency from prolonged infusion, while the vanilla pod adds light, exquisite notes. Airy whipped cream with vanilla extract makes the dessert refined, adding softness and creamy tenderness. Such a drink is perfect for cold evenings or as a festive treat, surprising with its rich flavor and pleasant warming effect.
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From the book "Pie Studies" by Irina Chadeeva.
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Plum in Anjou wine is an exquisite French dessert embodying a delicate blend of sweetness and spicy aromas. This recipe is rooted in the traditions of Anjou, famous for its winemaking artistry. Here, red dry wine transforms into a rich syrup enriched with notes of cinnamon, vanilla, and honey. Plums simmered in this aromatic mixture become soft and absorb the intense flavor that pairs perfectly with creamy butter. The dish impresses with its complexity of taste: the tartness of wine, the sweetness of fruits and honey, and the subtle aroma of spices. It is served as an elegant dessert garnished with fresh mint and can also be paired with ice cream or cream. This is a gastronomic poem that awakens imagination and admiration for French culinary traditions.
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Plum-berry sorbet with white wine is a refined treat with an Italian soul. Its history begins in the traditions of Mediterranean desserts, where juicy fruits and exquisite wines unite in a harmony of flavors. The base of ripe plums provides a rich sweet-tart note, while the white wine adds refreshing depth and lightness. Honey softens the acidity, creating a delicate sweetness, and concentrated berry juice enhances the fruity richness. This sorbet has a silky texture and refreshes perfectly on hot days. It can be served in glasses with a mint leaf or complemented with fresh berry pieces for an elegant touch. A wonderful choice as a standalone dessert or an elegant finish to a romantic dinner.
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Plum wine, a traditional Hungarian drink, reveals the taste of green plums enriched with soft notes of sugar and the strength of vodka. This recipe recalls ancient methods of making fruit infusions, where each berry imparts its aroma and tartness to the drink. After a 30-day aging process, the infusion acquires a rich flavor that pairs perfectly with light snacks or desserts. Hungarians appreciate plum wine for its fruity freshness, and diluting it with mineral water allows for taste adaptation, making it smoother and refreshingly light. This elixir is a symbol of leisurely evenings and the rich flavor heritage of Central Europe.
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Invented by the owner of the Venetian Harry's Bar, Giuseppe Cipriani, also known for inventing carpaccio. Giuseppe named the cocktail after the artist Giovanni Bellini, also a Venetian.
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The Bellini cocktail embodies Italian elegance and refined taste. This refreshing drink was created in 1948 in Venice at the legendary Harry's bar, where it quickly became a favorite of aristocrats and movie stars. At its base is delicate peach puree, which combined with sparkling champagne reveals the richness of fruity notes and subtle sweetness. Its lightness, airiness, and freshness make it an ideal aperitif for summer evenings, romantic encounters, and festive events. Served in a chilled glass with crushed ice, the Bellini delights the eye and offers pleasure with every sip. The harmony of flavors and historical charm transform it into not just a drink but a work of art that brings to life the atmosphere of Italian dolce vita.
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Bellini with peaches is an elegant Italian cocktail born in sunny Venice. Its history dates back to the 1940s when Harry’s Bar founder Giuseppe Cipriani was inspired by the soft pink hues of Giovanni Bellini's paintings. Bellini captivates with its softness and fruity aroma: sweet peach nectar harmoniously blends with sparkling wine, creating a refreshing and refined taste. This drink is a symbol of summer bliss, lightness, and morning celebrations. Perfect for weddings, brunches, and romantic evenings. Its simplicity makes it accessible even for beginner bartenders: just combine juice, ice, and sparkling wine, then garnish the glass with juicy peach slices. Bellini is a sip of Italian sunshine in every glass!
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Bellini with fresh berries is a refined blend of juicy summer fruits and sparkling champagne, creating a cocktail with a refreshing taste and light sweetness. This drink is inspired by the classic Italian Bellini but gains new brightness from blueberries, raspberries, and strawberries. The history of Bellini begins in Venice, where it was first created in the mid-20th century. In this version, fresh berries are blended into a puree, giving the cocktail a rich fruity aroma and elegant texture. It is perfect for festive dinners, morning brunches, or summer parties, adding a touch of luxury to any moment. Serve Bellini chilled in a champagne glass, garnished with fresh berries for added visual effect.
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Giuseppe Cipriani's recipe was shared with us in Aram Mnatsakanov's restaurants.
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Fortified mulled wine, in which strong rum is sent to help the light white wine. Add another half hour to the usual cooking time - the raisins need to be thoroughly soaked in rum.
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