Feature International Bartender

Giorgio Bargiani - Head Mixologist The Connaught Bar, London

Today he covers the prestigious role of Head Mixologist at one of the world’s best bars and with master Ago Perrone has made their signature Martini pour famous globally. However, Giorgio’s passion for hos opportunity offered by the job - the same elements that still drive his captivating enthusiasm today. During Giorgio’s time at The Connaught, the bar received these accolades: Best Bar, GQ 2015, Classiest Bar in London , Timeout 2016, International Hotel Bar 2016 , Tales of the Cocktail, World Best Cocktail Bar 2016, Tales of the Cocktails, Mixology Bar Award 2017, Best European Cocktail Bar, Imbibe UK 2016 , Best Classic Menu, Heering Legend of the List 2018, World’s 50 Best Bars - made the list for nine years on the spin, and Best Bar in Europe and #2 in the world at World’s 50 Best Bars 2019. Giorgio’s personal recognitions: 30 Under 30 list 2019 - CODE Hospitality, and #2 Best Italian Bartender Abroad at Bargiornale Awards 2019. These days, you will find Giorgio mostly at the bar, entertaining his guests with his distinctive showmanship and passionate storytelling skills. Determined to make each drinking experience highly memorable, Giorgio never misses a chance to inspire the people around him, be these bar guests, col leagues or attendees to the numerous masterclasses and events he hosts all over the world. Having built an international reputation as a talented mixologist and host, Giorgio has recently reinforced some strong collaborations with great brands such as Martini and continuously travels the world to attend

pitality roots back to a very young age, starting as a family affair in his aunt’s restaurant bar in Pisa, Italy, where he first cut his teeth. Giorgio started working as a bartender in local nightclubs while studying for his Communications degree. He was immediately captured by the vibe, atmosphere, creativity as well as the relationship building NUMBER 11 COCKTAIL Giorgio’s Favorite Cocktail

the industry’s top outlets and shows.

Fascinated by the calibre of the cocktail offering and service of some of London’s top hotel bars such as 30 ml Grey Goose Vodka The American Bar, The Connaught and The Artesian, Giorgio decided to take on a new challenge and role in a luxury hotel in order to sharpen his knowledge and skill set. It was during his time at the Splendido Hotel 45 ml Connaught Bar Gin in Portofino that he received the life changing call from The Connaught Bar - on 8th August 2014, as he still recalls. During his only day off, Giorgio flew to London and came back with a job offer. The following month, Giorgio started as bar back and with an incredible drive and talent he gradually 15 ml Martini Ambrato Amalfi lemon oil 5 bitters distillate (Cardamom, Tonka, worked his way up to be promoted Head Mixologist in January 2019. Right arm of mixology titan Ago PerGinseng & Bergamot, Lavendar, Corlander rone, today Giorgio is a key member of The Connaught Bar team as well as an ambassador of world-class cocktail-making and hospitality. In December 2018, The Connaught and Ago designed an eponymous gin Seeds) to mark the 10th anniversary of the iconic bar, and Giorgio played a key role in the development of this 10 ml wine distillate ultra premium, in-house crafted gin, as well as in the ideation of the 2019 cocktail list Vanguard, consoli dating even further his affiliation with Ago. Aerate all ingredients. Strain into painted coupe over an ice diamond. SUMMER 2020 bartender.com mixologist.com BARTENDER® MAGAZINE 19

Cocktails

BODEGA NEGRA

1 oz. Coco Lopez® Real Cream of Coconut 1.5 oz. Milagro Tequila 0.5 oz. Lime Juice Tajin spice for rim

Combine all ingredients into a tin with ice and shake. Cover half the rim in Tajin. Strain the cocktail into a rocks glass with fresh ice and garnish with a lime wedge and edible flower.

Recipe by Dream Downtown NYC, NY

PRADO COLADO

1 oz.Coco Lopez® Real Cream of Coconut 0.5 oz. Moscatel 1 oz. Amontillado Sherry 0.5 oz. Smith & Cross Rum .25 oz. Crème de banane

Add all ingredients to ice-filled cocktail shaker and shake until well combined. Strain into ice-filled rocks glass. Garnish with sprinkle of nutmeg and mint sprig.

Recipe by Ivy Mix, Brooklyn, NY

COCONUT GINGER MARGARITA

1 oz. Coco Lopez® Coconut Water 1 oz. Cointreau 1 oz. blanco tequila 1 oz. fresh lime juice 5-7 sliced ginger coins

Combine all ingredients into cocktail shaker. Shake and strain over ice in a rocks glass. Garnish with lime peel or candied ginger.

PASEO MARGARITA

1 oz. Coco Lopez® Coconut Milk 1.5 oz. Patrón Silver 0.5 oz. Patrón Citrónge Orange 0.75 oz. fresh lime juice 0.5 oz. simple syrup 5 basil leaves, one for garnish Rose salt rim* Rim a wine goblet or coupe glass with rose salt and set aside. Combine all ingredients in a cocktail shaker with ice and shake to chill. If using a wine goblet, strain onto fresh ice. Alternatively, if using a coupe, strain into the glass without ice. Garnish with a basil leaf.

*Rose salt rim: Add 5 grams dried roses to 30 grams kosher salt in a spice grinder and grind until well combined.

FERNETABOUT IT

0.75 oz. Coco Lopez® Real Cream of Coconut 1.5 oz. El Dorado 3 yr Rum 0.75 oz. lime juice 0.75 oz. pineapple juice 0.25 oz. Fernet Branca 0.25 oz. Wray & Nephew Overproof Rum

Combine all ingredients and shake with ice. Strain into a collins glass filled with crushed ice. Garnish with pineapple leaves.

Recipe by L’Artusi in NYC

PINA ISOLADA

2 oz. Coco Lopez® Real Cream of Coconut 1 oz. Coco Lopez® Coconut Water 2 oz. Ron Barceló Dark Series 1 cup frozen pineapple In a blender, add all ingredients and blend until smooth and frosty. Pour into a daiquiri or tall glass. Garnish rim with toasted coconuts and top off with coconut flakes (optional)

For everything coconut: Cream of Coconut Coconut Water Coconut Milk

Monseigneur le Vin: The Art of Drinking Wine (Like the French Do)

By Louis Forest

rizzolibookstore.com $25.00

Originally published in French in 1927 as part of a set of promotional books for Parisbased wine distributor Nicolas, Monseigneur le Vin is a lovely illustrated jewel of a wine primer brought back to life. Printed on creamy, uncoated paper and accompanied by whimsical illustrations from Charles Martin, the book is still perfectly relevant to today’s wine lovers, delightfully presented with an élan and some oh-so-very French observations such as “A fullbodied red wine wants to be laid on its side and made cozy.”

Camp Cocktails

By Emily Vikre

amazon.com $26.99

Cabin trips, hikes, patio parties, camping adventures—however you enjoy the great outdoors, it should be fun and easy. And so should the drinks! Simplicity, though, doesn’t mean you’re limited to a bottle and a mixer. With Camp Cocktails (February 25, 2020 | Harvard Common Press, you’ll have a variety of options for simple and tasty drinks that are ready to go wherever you go. Cool off after a hot day spent hiking through the woods with a Flask Boulevardier or the Northwoods Sidecar. Break in the campsite with a Grilled Orange Cobbler or the ultimate beer-based cocktail. Bundling up around the fire? Warm up with the Salted Nutella Hot Chocolate, the Penicillin Toddy, or a spiked hot apple cider. If you’re ready to go a step further, there’s even a chapter for using foraged ingredients. Every recipe comes with easy-to-follow instructions, and many feature expert bartender tips and hacks. A variety of occasions are all here, from stargazing to boating. And to round it all out, there’s a whole chapter dedicated to foraging/found ingredients, and integrating nature into your favorite cocktails.

A Spirited Guide to Vermouth

By Jack Adair Bevan

amazon.com & wherever books are sold $21.99 hard cover

Vermouth is currently experiencing a revival, and we can’t seem to get enough of it. In A Spirited Guide to Vermouth, Jack Adair Bevan celebrates this versatile drink and its botanicals, drawing out vermouth’s history and its delicate herbal flavors with recipes for cocktails, and some food to accompany them. As an award-winning food and drink writer, and one of the first restaurateurs to make his own vermouth, Jack Adair Bevan is the perfect guide through vermouth’s rich history and recent resurgence. As well as Jack’s original recipes, A Spirited Guide to Vermouth also contains recipes contributed from the likes of Russell Norman, Olia Hercules, Gill Meller and Jeremy Lee. With cocktails ranging from a Toasted Nut Boulevardier to a Perfect Manhattan, and from a Blood Orange Vermouth and Tonic to a Rosemary Bijou, the book also has dedicated sections exploring classics such as the Martini and the Negroni. This book will take you on a botanical journey of discovery and teach you not only how to make your own vermouth, but also how to use it in your cooking, from vermouth-braised red cabbage to Negroni Bara Brith, along with plenty of food and drink recipes to accompany the aperitivo hour.