Italy is not known for being among the most alcohol-using nations, but despite this it has a strong tradition when it comes to creating alcoholic beverages.
Campari, Martini, Prosecco, Limoncello, Amaretto and Chianti are just a few examples. So JAS, which stands for Juicy and Sparkling, has prepared a range of ready-to-drink cocktails that make it possible to have this authentic experience pretty much anywhere – at a house party, at a barbecue, on a boat. To give everyone the chance to have the perfect drink, while not having the skills of a bartender at their disposal, it has prepared a range of ready-to-drink cocktails that allow this experience to be enjoyed anywhere: at a house party, at a barbecue, or on a boat.
The cocktails come in boxes that are placed in the refrigerator and taken out when the party starts. Just drop some ice cubes in and you’re ready to go. A three-liter keg, enough for 20 cocktails, costs just under 50 euros. Less than 2.50 euros per drink: an excellent price-quality ratio, that is just one of the merits of the range.
Founders Gianluca Sanzi, a chemist and entrepreneur, and bartender Pino Mondello have chosen particular cocktails for their startup that allow customers to get away from the usual blends.
The ingredients are organic, with juices from varieties grown by small farmers. The Tintoretto JAS, for example, is made with organic pomegranate from the Salento area in southern Italy. The Puccini is made from organic Tardivo di Ciaculli mandarins, and the Hugo, an aperitif from the province of Bolzano, uses a wild elderflower syrup.
“Our philosophy is simple,” Mondello says, “Recipes should have as short a label as possible, with only organic or wild ingredients. We don’t add sugar or preservatives, and we don’t use additives, flavorings or colorings.”
For Sanzi and Mondello, the authenticity of ingredients is so important that they stopped making their Melampo mix because raspberries from the Brenta Dolomites are now out of season. JAS is planning two new cocktails typical of Italian tradition: the Bellini and Rossini, made with peaches and strawberries, respectively.
The enterprise is teaming up with Rome’s famous Alexanderplatz jazz club (JAS meets jazz) with a stand that is opening in the Colosseum area on August 2 as part of the Italian capital’s Estate Romana summer festival.
Sanzi and Mondello, in fact, want to focus on a range of cocktails with a relatively low alcohol content: the idea is for people to enjoy the flavors and have fun, not to get drunk.
To experience a sizzling Italian summer at its best.
