Mauro Lotti e Massimo La Rocca alla “Grey Goose Night” a Senigallia (AN)
The Legendary Contest
The great Bartender Dom Costa and Massimo La Rocca at the Bacardi Martini grand Prix 2007
Bacardi Martini Grand Prix Italian Finals in Turin
Taste, trends and creativity are celebrated also this year to the Bacardi Martini Grand Prix, international contest organized with the technical support of Aibes (Italian Association of Barmen and Supporters) and Iba (International Bartenders Association) to reward the better Italian and World Bartenders. In front of an expert jury formed by eminent characters like Mauro Lotti, Camillo Bosco and Umberto Caselli, the bartender Massimo La Rocca (now working at the Lab Terrazza Marconi) stood out carrying to Turin dynamism, passion and innovation, earning an important recognition for its style and work technique. 7th classified nation-wide for its category.
Source: Corriere Adriatico – Senigallia Page
Article dated 05/07/2007 – Title: “Massimo La Rocca Barman di successo”
Woody’s Liquid Kitchen
It is a wonderful book from master cocktail maker, bartender to the world’s rich and famous and bar flaring champion Hayden Wood. With over 200 original recipes spread over 360 pages, beautifully photographed, this book is destined to be the hit of the Christmas/new year party season and companion to everyone’s favourite cook book.
But it’s not all about sexy cocktails and slippery martini’s, Woody gives a healthy dose of goodness with chapters on juicing and blending, an exploration of tea, a range of infused waters plus milkshakes and tasty coffee’s.
Packed with secrets that bartenders have kept to themselves for years, Woody uncovers a treasure chest of techniques for mixing, shaking and preparing stunning drinks.
You can find it here
Professionals at work
Mauro Lotti and Massimo La Rocca at the “Grey Goose Night” in Senigallia (AN)
Civiltà del Bere Magazine – Basil Bay Cocktail
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.
A Margarita in Copenhagen
Chris Doig’s techniques are always surprising!
Mixology on the Terrazza Marconi Spamarine
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.
(Article on “Resto del Carlino” Newspaper)
Source: Cultura del Bere – Newsletter n. 40
