Posts Tagged ‘Giuseppe Santamaria’

101 Best New Cocktails: The Gentlemen’s Secret by Giuseppe Santamaria, Ohla Hotel – Boutique Bar, Barcelona, Spain

Saturday, August 24th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

The Gentlemen’s Secret

Adapted from a recipe by Giuseppe Santamaria, Ohla Hotel – Boutique Bar, Barcelona, SpainGentlemen's Secret

Giuseppe Santamaria, Best World Class Bartender Spain 2012, created this drink on occasion of the World Class Final, celebrated in Rio de Janeiro. With “The Gentlemen’s Secret” cocktail he won the Hollywood, Bollywood, Hong Kong Challenge, that had to be inspired by stars of the silver screen; a living legend or a screen god or goddess from the past.

He wanted to pay a tribute to the Rat Pack, a group of artists and friends who became a legend in the 60s, for the performances and for living life to full. At the same time, he wanted to play with the romantic idea of bringing them back to the Prohibition Era, where speakeasys spread around. Giuseppe created a delicious twist of the classic cocktail Rob Roy, using a unique blended scotch whisky, Johnny Walker Blue, mixed with some sherry wine PX that gives it a soft and mellow flavour of raisins, and adding a fruity cake flavour of Pear liqueur. The final touch of Lavender bitter releases the chocolate notes of the whisky and add a fresh and relaxing scent note. Perfect as after-dinner.

He managed to surprise some of the most renowned international judges, when he whispered the magic words: “This book contains the secret recipe of the Rat Pack, the “Gentlemen’s Secret”. They took the book in their hands and… What a surprise!, when they opened it, they found a hip flask hidden in it. Inside it was the cocktail.

Giuseppe Santamaria still keeps surprising his guests at Ohla Boutique Bar, every time he serves this delicious drink.

Note: As an alternative, Johnny Walker Gold can also be used.

40 ml (1.33 oz) Johnny Walker Blue Label scotch

12.5 ml (.42 oz) Pedro Ximenez sherry

15 ml .5oz) Pear liqueur

5 drops Lavender Bitters

1 lavender flower, as garnish

Stir over ice and strain into a chilled coupette.  Add the garnish. (Or present it in a hip flask, hidden in a “Rat Pack book”.)

gaz sez:   I’m a sucker for this drink.  The flask presentation was fabulous to witness, of course, but like the Rat Pack, it was the drink itself that stole all the limelight.  Great flavors, and great balance.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

101 Best New Cocktails: Bloomsbury Fizz by Giuseppe Santamaria, Boutique Bar / Ohla Hotel, Barcelona, Spain.

Sunday, May 12th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Bloomsbury Fizzbloomsbury-fizz ©George Restrepo

Adapted from a recipe by Giuseppe Santamaria, Boutique Bar / Ohla Hotel, Barcelona, Spain. (picture ©George Restrepo)
 

“This cocktail is a modern version of a Fizz. Its name is inspired by the London district where Charles Tanqueray founded a small distillery in 1830 and Tanqueray was born.

This drink uncovers the sharpness of the citrus flavour of this gin, combined with the summery, fresh notes of basil, perfectly balanced with the velvet warm of the port. Perfect at any time the day. (Cocktail winner the Spanish Tanqueray Ten World Class Semifinal 2010.)” Giuseppe Santamaria.

6 fresh basil leaves (reserve 1 for garnish)

20 ml (.66 oz) gomme syrup

40 ml (1.33 oz) Tanqueray No. TEN gin

10 ml (.33 oz) fresh lemon juice

10 ml (.33 oz) fresh lime juice

1 large egg white

Dash soda water

20 ml (.66 oz) ruby port

a few basil leaves, as garnish

Smash the basil with the syrup in a mixing glass. Add ice, the gin, egg white, and lemon and lime juices. Shake vigorously and double-strain into a chilled coupette.  Float the port then add the soda to the mixing glass to create a foam (in contact with the remains of the egg white) and float this foam on top. Add the garnish.

gaz sez:   Tricky little number is this one–I’m not the best layerer in the business.  Once it’s assembled, though, this is a stunningly fabulous drink—the T10 and the basil run a triathlon on the palate as they swim around and do a few wheelies before sprinting down the throat.  Masterpiece material is this baby.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

World Class 2012: Giuseppe Santamaria, Spain

Thursday, October 25th, 2012

Here’s a picture of Giuseppe Santamaria, Spain

Another bartender with a fabulous smile, and a whole lot of style

These are the drinks that Giuseppe made for the Classic Chic round.

Classic Chic – Rob Roy

Glass: Martini

Garnish: Orange twist and cherry

Method: Stir all and strain

50ml Johnnie Walker Blue Label

25ml Sweet vermouth

2 dashes Angostura Bitters

 

Twisted Chic – My Tie

Glass: Old Fashioned

Garnish: Orange zest, cherry and mint leaves

Method: Shake and strain over crushed ice

50ml Tanqueray No. TEN

15ml Grand Marnier

15ml Orgeat

15ml Lime juice

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Posted in World Class Bartenders 2012 |

101 Best New Cocktails: Amaro Crusta by Max La Rocca and Giuseppe Santamaria, Ohla Hotel’s “Boutique Bar,” Barcelona, Spain

Monday, July 2nd, 2012

Amaro Crusta

Click here to subnmit a recipe for possible inclusion in next year’s Annual Manual

Adapted from a recipe by Max La Rocca and Giuseppe Santamaria, Ohla Hotel’s “Boutique Bar,” Barcelona, Spain.

“An Italian twist on a very old classic showcasing nice herbal notes, a slightly thick mouthfeel from using marmalade, and a pleasant bitter and orange aftertaste. An excellent after-dinner drink with loads of herbs that will help your digestion and your soul! Amaro Montenegro is a traditional Italian bitter and is made using over 40 different herbs from around the world, which include orange peels, red cherry, and vanilla. Rabarbaro Zucca is a fantastic bitter, strong and fragrant, with notes of Chinese rhubarb and aromatic herbs.” Max La Rocca.

1 full barspoon bitter orange marmalade

10 ml (.33 oz) fresh lemon juice

10 ml (.33 oz) fresh lime juice

20 ml (.66 oz) Amaro Montenegro

10 ml (.33 oz) Rabarbaro Zucca

10 ml (.33 oz) Amer Picon orange bitters

1 orange twist, as garnish

Dissolve the marmalade and citrus juices in a shaker. Add ice and the remaining ingredients and shake the hell out of it. Double-strain into a nice vintage “Crusta Glass” with a wide vanilla-sugar rim and add the garnish. Shut up, smile and drink!

gaz sez: I met Max La Rocco in Athens, 2009, when he was a finalist in Diageo’s World Class competition. He’s a gentleman, he’s a good soul, and he’s a consummate bartender with wit and style to spare. I haven’t met Giuseppe Santamaria, but if he’s a friend of Max, he’s a friend of mine.

I thought I’d have a hard time getting my hands on a bottle of Rabarbaro Zucca so I could test this baby, but such was not the case. My friend Peter Buttiglieri actually had a bottle of the stuff that he’d found in New York. Who knew?

As it says in the headnote, this is a digestive, though since there’s marmalade in the list of ingredients, I could see having one or two for breakfast, too, and the Amaro Crusta would probably fare quite well alongside Osso Buco. This is my style of drink. ‘nuff sed.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |