Posts Tagged ‘Giuseppe Santamaria’
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 Fizz
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.
Tags: bartender, Boutique Bar, cocktail, DrinkWire, gaz regan, Giuseppe Santamaria, Ohla Hotel, Tanqueray No. TEN
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
Tags: Diageo, Diageo World Class, Giuseppe Santamaria, Johnnie Walker, Tanqueray No. TEN, WorldClassLive
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.
Tags: 101 best new cocktails, Amaro Montenegro, gaz regan, Giuseppe Santamaria, Max La Rocca, Rabarbaro Zucca
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |