The Temple Garden

Posted on September 17, 2007 by adminmax

The “Temple Garden” as been conceived to support a relaxing health treatment journey in the best Hotel’s Spas, imagining a real “garden” through the use of Lychee flavoured river pebbles and soya sprouts that “play” side by side with the Sake based drink.
Our guest, in fact, can “play” with a bi-dimensional drink and decide whether to flavour it or not with the pebbles according to his taste.

FOR THE DRINK:
1 Pink Grapefruit juiced
1 Oz Cranberry Juice
1 1/4 Oz Sake

FOR THE “SALAD”
Soya sprouts
4 Pieces Pink Grapefruit pulp
1/2 Oz Pink Grapefruit juice
Drops of Balsamic vinegar

-Flavour the pebbles in a jam jar or a container with a tight-fitting lid along with fresh lychees, a little vodka and lychee liqueur.
-Prepare the salad.
-Add the drink ingredients into the shaker, shake and strain into a small tumbler filled with fresh ice and garnish with a physalis.

Stravinskij Bar – Hotel De Russie – Rome

Posted on August 10, 2007 by adminmax

Competence, creativity and impeccable service are the predominant elements that have made my work experience at the Stravinskij Bar incredible , with a professional and cordial working team elegantly “directed” by the Bar Manager Massimo D’Addezio (who has been awarded Best Italian Bartender of the year) and the Assistant Manager Sergio Trisolino.

www.hotelderussie.it

(in the picture from the right Massimo D’Addezio, Massimo La Rocca and Sergio Trisolino)

Professionals at work

Posted on July 8, 2007 by adminmax

Mauro Lotti and Massimo La Rocca at the “Grey Goose Night” in Senigallia (AN)

Civiltà del Bere Magazine – Basil Bay Cocktail

Posted on July 7, 2007 by adminmax

July/August 2007
Basil-Bay..the new summer drink that I created for Bacardi-Martini for the product Bitter Martini

INGREDIENTS:
3 cl Martini Bitter
3 cl Bombay Gin
3 cl lemon juice
4 teaspoons simple syrup
3 cl fresh orange juice
3 cl pineapple juice
6 basil leaves
2 tablespoons diced pineapple

METHOD:
Muddle the diced pineapple in the mixing glass with the basil leaves, lemon juice and simple syrup
Add other ingredients and ice.
Shake vigorously and fine Strain over fresh ice in a highball glass.
Garnish with crushed ice, a basil leaf (rub it around the rim to enhance the flavour of the drink) and a slice of pineapple.

Mixology on the Terrazza Marconi Spamarine

Posted on July 7, 2007 by adminmax

An. Ice Ram is the cocktail of the summer that the barman Massimo La Rocca of the Lab Terrazza Marconi in Senigallia has created for its customers, getting interviewed for it on numerous newspapers and local televisions. The drink, being immediately a success, was dedicated to Senigallia’s famous “Rotonda a Mare” and based on a fundamental ingredient of the Marches drinking culture, the Varnelli aniseed liqueur. The recipe is a variation of the Vodkatini made by placing a small amount of brown cane sugar on the base of the cocktail glass, mixing Vermouth Dry and Vodka in the mixing glass with Varnelli flavored ice, pouring everything delicately in the cocktail glass and garnishing with a star (cut out from a slice of apple) floating on the surface.