The Antico Daiquiri

Posted on May 25, 2009 by adminmax

IT: Cliccare sulla foto per leggere l’articolo

English translation of the article:
The choice of a cocktail expresses the guest character or the mood of
that moment; to obtain the most elegance in taste and tone is best pairing each TOSCANO® cigar with the proper cocktail, a combination that enhance the pleasure of one with another, as if they were homozygous twins.

So we like cuddling our readers by suggesting a correct pairing
between cocktails and “TOSCANO® cigars” also explaining the reasons.

— ANTICO DAIQUIRI —
My drink is obtained by creating a “glass bell of smoke” through
the use of the glass part of the shaker put upside down, in which, during the preparation of the drink, half of the “Antico TOSCANO®” cigar burns slowly.

Everything is then shaken together allowing the molecules of the smoke to bind wonderfully with those of the alcohol.

Inspired by the combination between the unmistakable aroma of the TOSCANO® and the Daiquiri, one of the most famous international cocktails, the “Antico Daiquiri” has a wonderfully fresh taste and a really delicate TOSCANO® aftertaste.

Thanks to our Friends at TOSCANO® for the opportunity.

Massimo La Rocca

Interview on SENSEZ.NL

Posted on May 24, 2009 by adminmax

IT: grazie mille a Mr Ming Chao per l’opportunità di essere su Sensez.nl con un’intervista (scrolla in basso per la versione inglese).

ENG: thank you very much to Mr Ming Chao for the opportunity to be on Sensez.nl with an interview (scroll down for the english version).

Cocktails Spirit ’09 Paris

Posted on May 16, 2009 by adminmax

IT: Un grande ringraziamento a Mr Thierry Daniel e tutte le persone dietro “COCKTAILS SPIRITS ’09” per l’organizzazione e la professionalità trovata all’evento, già non vedo l’ora di partecipare alla prossima edizione.

ENG: A big thank you to Mr Thierry Daniel and all the persons behind “COCKTAILS SPIRITS ’09” for the organization and the professionalism found at the event, I look forward to attend next edition already.

IT: ..in nessun ordine particolare.
ENG: ..in no particular order.

IT: Dimitri Lezinska Grey Goose Global Brand Ambassador..don’t we look like brothers?… 😉
ENG: Dimitri Lezinska Grey Goose Global Brand Ambassador..non sembriamo fratelli?… 😉

IT: simply amazing presentation of “LE LION Bar de Paris” in Hamburg, please welcome Mr Joerg Meyer and Mr Mario Kappes!
ENG: presentazione semplicemente incredibile del “LE LION Bar de Paris” di Amburgo, un benvenuto a Mr Joerg Meyer and Mr Mario Kappes!

IT: ..gli italiani sanno come farlo..Mr Calabrese, Dom Costa e Gianfranco Spada
ENG: ..italians know how to do it..Mr Calabrese, Dom Costa and Gianfranco Spada

IT: un grande evento per grandi e sorridenti ragazzi, un saluto a Mr Erich Wassicek dall’Austria
ENG: a big event for big and smiley guys, greetings to Mr Erich Wassicek from Austria

Mr Jared Brown @ Travelling Mixologists Party

Harry’s New York Bar Paris

Hemingway Bar @ The Ritz Paris

IT: non ci sono parole, grazie Mr Ueno per la sua amicizia
ENG: no words for that, thanks Mr Ueno for your friendship

Four Seasons George V presentation

The Angel’s Share Martini

Posted on May 1, 2009 by adminmax

Why don’t we let our guests play with their own Martini Cocktails?

I’ve tried it (in this order) with Sherry, Lagavulin and Absinthe (but with a little immagination and products knowledge “sky’s the limit”) that the guest can spray directly
into the mouth between one sip and another, “cleaning” the mouth from the previous flavour with some nice iced still mineral water.

…one drink, 3 (or more) different sensations..

IT: Perché non lasciamo che i nostri ospiti interagiscano con i loro Martini Cocktails?

Io l’ho provato (in quest’ordine) con Sherry, Lagavulin e Assenzio (ma con un po di immaginazione e conoscenza dei prodotti “il solo limite é il cielo”) che l’ospite può spruzzare direttamente in bocca tra un sorso e l’atro, “pulendo” la bocca dal sapore precedente con dell’acqua minerale naturale ghiacciata.

..un drink, 3 (o più) sensazioni diverse..

Interview on MIXOLOGY.EU

Posted on April 23, 2009 by adminmax

IT: Tantissime grazie ad Helmut Adam e a tutte le persone dietro Mixology.eu per l’intervista sulla loro eccellente rivista.

Ecco il link

ENG: Thank you so much to Helmut Adam and all the guys behind Mixology.eu for the interview on their excellent magazine.

Here is the link

Interview on BAR-MAGAZINE.SK

Posted on April 11, 2009 by adminmax

LA VERSIONE ITALIANA LA TRADURRO’ QUANTO PRIMA, CHIEDO SCUSA

ENG: A million thanks to Alexandra Tinkovà and Stanislav Vadrna for giving me the opportunity to share my thoughts on BAR-MAGAZINE.SK

HERE IS THE ENGLISH TRANSLATION:

— 1. What do you think is the specific, unique about hotel bars (comparing with other bars), and do you believe todays hotel bars are of the same importance as they were 70-80 years ago?

1a)”TIME” is one of the topics that really differentiates hotel bars from other bars:

The customers usually stay with us for a really short period of time or even only one night, so we want to make sure it leaves our bar with the BEST impression, my policy is.. “going the EXTRA MILE even serving a glass of water”.

This doesn’t mean just finding unusual ingredients for your cocktail program (as most of the modern bartenders seems to be concerned with) but to give the customers the BEST welcome making them feel comfortable, before anything else.

1b)I think hotel bars today are even more important than before.
In the past, the hotel bar was a place where people went to drink and socialize, today, it’s also to conduct business and also to be entertained.

Peolpe like to eat a light breakfast, hold small business meetings or work alone on laptops in the afternoon and managers are changing their views on the bar’s potential whithin the hotel.

— 2. What is the most important thing to have if you want to have the best hotel bar?

A well trained and..most af all a PASSIONATE bartender, it all starts form there.
He is the person that will look after a well stocked liquor display, that will create your ambience and that will make sure customers keep coming back; of course after that, the tools and equipment choosen are very important too.

— 3. What is the pride, the uniqueness of bar where do you work?

Our friendly but elegant approach to our customers…let’s say “italian way”
Times are changing and I think people travelling for pleasure but especially for business want in a way feel more “cuddled” with a not-so-strict approach when they go to hotels even if they are Luxury Hotels.

— 4. What would you advice to a newcomer who wants to work in a hotel bar?

1)Learn to be a good host, ask thousands of questions to your head bartender or mentor..never stop being curious.
2)Don’t make comparison with other styles of bars otherwise you’ll end up not enjoying working there!
3)Watch how your head bartender welcomes people even before learning the difference between a gin and a whisky.
4)Treat the bar as it was your own living room, is the only way the make “the BIG difference”

..an amazing tour @ Bols Academy with Mr Rob Rademaker

Posted on April 6, 2009 by adminmax

Rob gave me the chance to really enjoy the Bols and especially the Genever “world” welcoming me like a true host does.
As we entered the Academy he proceeded to make me feel right at home.
Thank you Rob, you’re a real professional.

“Its hard to find a greater professional than Rob Rademaker. This is principally due to his determination and drive to prepare the perfect cocktail. Only the best is good enough, for himself and for his guests. In a relatively short period Rob has achieved an incredible amount. From the Fabulous Shaker Boys and the Mariott Hotel in Amsterdam, to having his own cocktail bar in Crete, Greece. In brief, a career that deserves respect and a top class bartender who can without a doubt show you the fine details of the profession”

( Source : bolsbartendingacademy.com)