Cocchi's Panettone with Historic Vermouth, a Piedmontese Christmas classic, is back.

The star of the recipe is Cocchi Storico Vermouth , used both in the dough and in the candying of the lemon and orange peels. The spicy and citrus notes intertwine with the freshness of ginger and the deliciousness of chocolate chips, creating an aromatic balance that offers a unique interpretation of the tradition of this great Christmas leavened cake.

The artisanal process involves the use of sourdough starter and 48 hours of natural leavening, along with select ingredients: high-quality butter, Italian free-range eggs, raisins, and candied fruit. The recipe is made without preservatives.

Initially conceived as a gift reserved for friends and collaborators of the Asti winery, the Panettone with Cocchi Historic Vermouth , created in 2012, has over the years become a highly anticipated holiday treat, appreciated by Cocchi enthusiasts, bartenders, and anyone who loves contemporary interpretations of Piedmontese tradition.

From the table to the bar: three new Cocchi Christmas cocktails.

To enhance its aromatic nuances, we recommend accompanying the panettone with a very chilled glass of Cocchi Storico Vermouth di Torino , finished with the obligatory lemon zest. But the pairing possibilities don't stop with traditional tasting: the dialogue between the aromatic notes of the panettone and Cocchi products can be explored through simple cocktails that can also be made at home.

Cocchi Advocacy Manager Sonia Elia has created three new offerings for Christmas 2026 to try over the holidays: the warm and enveloping Chinato Brulé , which combines the spicy notes of Cocchi Barolo Chinato with Bourbon; the Cocchi-Chino , where Storico Vermouth di Torino, amaretto, and espresso create an intense and aromatic blend; and the Coconut Negroni , a reinterpretation of the great classic mixology that combines Cocchi DopoTeatro, Campari, and Planteray Cut & Dry, with an exotic touch of coconut.

Three different interpretations, combining the warmth of spices, the intensity of coffee, and tropical inspirations, bring the convivial and creative spirit of Christmas to your glass.

The recipes

CHINATO BRULÉ

A warm and spicy cocktail, ideal for winter evenings.

• 100 ml Barolo Chinato Cocchi
• 15 ml Bourbon Whiskey
• 5 ml sugar
• 1 orange peel
• 1 cinnamon stick

Preparation: Pour all the ingredients into a saucepan and heat gently for about 3 minutes, stirring constantly, without bringing to a boil. Transfer to a glass mug.

Garnish: Top with a cinnamon stick.

COCCHI-CHINO

The combination of vermouth, amaretto, and espresso creates an intense and enveloping experience.

• 40 ml Historic Vermouth di Torino Cocchi
• 25 ml Amaretto
• 40 ml espresso coffee

Preparation: Pour all ingredients into a shaker with ice and shake vigorously. Strain through a sieve into a Nick & Nora glass.

Garnish: Finish with a light dusting of nutmeg.

COCONUT NEGRONI

A variation on the Negroni that introduces exotic notes of coconut in a balance of aromas and bitter nuances.

• 25 ml DopoTeatro Vermouth Amaro Cocchi
• 25 ml Campari
• 25 ml Planteray Cut & Dry

Preparation: Pour all ingredients into a mixing glass filled with ice and stir gently. Strain into a rocks glass filled with ice.

Decoration: garnish with a shaving of dark chocolate.