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Using new filters to appreciate classics
40 competitors, 13 judges, 5 days of stiff contest: for those of you who're just climbing on the bandwagon, here is a little catch-up series on the 7 workshops that took place during 2010's Havana Club Grand Prix.
To begin with, UK's pioneering drinks creator Tony Conigliaro held a workshop entitled ‘The Imaginarium of Tony Conigliaro’. "It was an open discussion and the imaginarium bit was that people were delving inside my brain", he explains. "It was an interview with Meimi Sanchez about what I do and where I am going. But also a discussion with all attendees about what is happening, questions they had, methodologies and theories".
With a background in Art and Art History, this 39-year old cocktailian used to work at Isola, where in 2001 he started to experiment with chef techniques in order to incorporate new methods into his cocktail repertoire, including molecular mixology. Even though Tony confesses he doesn't "really believe in molecular mixology”, he "wanted to know the how and why cocktails work, and not just their historical references.”
Tony’s views on modern mixology go something like this: “It’s more about looking at drinks through different lenses, a broader way of looking at things, i.e. through perfumery, food science etc... It’s about a whole new way of learning. It's not molecular but opens up new possibilities of new combinations of drinks, new processes and new ways of appreciating drinks. I think that the big evolution now is that people are using new filters to appreciate classics and the way drinks work in general", he concludes.
For those who will have the chance to hit London this summer will find Tony behind the counter at 69 Colebrooke Row. Here he has already concocted a special 2010 summer menu.
Death In Venice
Campari with Grapefruit Bitters topped with Prosecco
Almond Blossom and Green Apple Bellini
Green Apple Puree and Almond Blossom topped with Prosecco
Lipstick Rose
Raspberry & Violet Syrup with Rose Vodka topped with Champagne
Lime Plus
Leblon Cachaca, sugar lime lime
Spitfire
‘69’ House Cognac, Crème de Peche, Lemon Juice, Sugar, White Wine
Oh Gosh
Havana 3yr with Merlet Triple Sec, Lime & Lemon Twist
Eleganté
Vodka, Lemon Juice, Lemon Sorbet, Sugar, Prosecco
Serafin
Tequila with Poire Liqueur, Lime Juice & Fever Tree Ginger Beer
Gonzales
Tequila with Caramel Liqueur, Honey Water Tuberose Hydrosol and a Lemon Twist
Liquorice Whisky Sour
Cutty Sark Whisky, Lemon Juice & Liquorice Syrup
‘Dry’ Martini
Dry Essence, Beefeater Gin and Martini Extra Dry
Vintage El Presidente
Havana Barrel Proof, Triple Sec, Martini Rosso, Homemade Grenadine aged for 6 months
To begin with, UK's pioneering drinks creator Tony Conigliaro held a workshop entitled ‘The Imaginarium of Tony Conigliaro’. "It was an open discussion and the imaginarium bit was that people were delving inside my brain", he explains. "It was an interview with Meimi Sanchez about what I do and where I am going. But also a discussion with all attendees about what is happening, questions they had, methodologies and theories".
With a background in Art and Art History, this 39-year old cocktailian used to work at Isola, where in 2001 he started to experiment with chef techniques in order to incorporate new methods into his cocktail repertoire, including molecular mixology. Even though Tony confesses he doesn't "really believe in molecular mixology”, he "wanted to know the how and why cocktails work, and not just their historical references.”
Tony’s views on modern mixology go something like this: “It’s more about looking at drinks through different lenses, a broader way of looking at things, i.e. through perfumery, food science etc... It’s about a whole new way of learning. It's not molecular but opens up new possibilities of new combinations of drinks, new processes and new ways of appreciating drinks. I think that the big evolution now is that people are using new filters to appreciate classics and the way drinks work in general", he concludes.
For those who will have the chance to hit London this summer will find Tony behind the counter at 69 Colebrooke Row. Here he has already concocted a special 2010 summer menu.
Death In Venice
Campari with Grapefruit Bitters topped with Prosecco
Almond Blossom and Green Apple Bellini
Green Apple Puree and Almond Blossom topped with Prosecco
Lipstick Rose
Raspberry & Violet Syrup with Rose Vodka topped with Champagne
Lime Plus
Leblon Cachaca, sugar lime lime
Spitfire
‘69’ House Cognac, Crème de Peche, Lemon Juice, Sugar, White Wine
Oh Gosh
Havana 3yr with Merlet Triple Sec, Lime & Lemon Twist
Eleganté
Vodka, Lemon Juice, Lemon Sorbet, Sugar, Prosecco
Serafin
Tequila with Poire Liqueur, Lime Juice & Fever Tree Ginger Beer
Gonzales
Tequila with Caramel Liqueur, Honey Water Tuberose Hydrosol and a Lemon Twist
Liquorice Whisky Sour
Cutty Sark Whisky, Lemon Juice & Liquorice Syrup
‘Dry’ Martini
Dry Essence, Beefeater Gin and Martini Extra Dry
Vintage El Presidente
Havana Barrel Proof, Triple Sec, Martini Rosso, Homemade Grenadine aged for 6 months
By clement
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