GALLIANO MOMENTS

with Agostino Perrone and Giorgio Bargiani

“Galliano carries the traditional Italian conviviality that brings people together to share authentic flavours and moments. It is a spirit with a long-standing heritage, and still today, its recipe and values have remained intact” - Ago Perrone and Giorgio Bargiani.

THE HIGHLY ACCLAIMED AGO PERRONE, DIRECTOR OF MIXOLOGY, AND GIORGIO BARGIANI, HEAD MIXOLOGIST, AT THE CONNAUGHT BAR, IN LONDON WERE RECENTLY IN AUSTRALIA TO KICK OFF THE FIRST OF THE BLENDS OF THE WORLD EVENTS FOR 2020. IN COLLABORATION WITH GALLIANO, THE ITALIAN DUO HOSTED TWO LONG LUNCHES, AND A LA FAMIGLIA DINNER IN COLLABORATION WITH MELBOURNE COCKTAIL FESTIVAL. TO ACCOMPANY THE EXCELLENT ITALIAN HOSPITALITY AND AUTHENTIC FOOD, THEY CREATED FOUR GALLIANO COCKTAILS FOR THE GUESTS TO ENJOY.

WHEN PERRONE AND BARGIANI WEREN’T HOSTING EVENTS, BARFLY HAD THE OPPORTUNITY TO SIT DOWN AND DELVE DEEPER INTO WHAT GALLIANO MEANS TO THEM.

SHARE WITH US THE TOUR THAT YOU JUST HOSTED IN AUSTRALIA.

It was undoubtedly an experience that enriched us with a lot of insight, inspiration and positive feelings. It was a full immersion into different styles of hospitality and bartending, but also landscapes and flavours. We savoured a new pace and lifestyle. We were welcomed as part of a great family, which made us feel home despite being the opposite side of the world. The bar community throughout our tour was exceptionally humble and hospitable, doing their best to show us the local culture and cocktail scene from Sydney to Melbourne and Brisbane. What struck us the most was to see how Italian bartenders form such a closeknit family dedicated to offering that distinctive warm drinking experience wherever they are in the world.

WHAT WAS THE RECEPTION OF THE AUSTRALIAN BARTENDERS TO YOU BOTH?

The bartending audience and community were incredibly receptive in every city, and at every event we hosted. We were impressed by their curiosity and genuine drive to listen, learn and exchange knowledge and stories. They were fascinated by the versatility of Galliano and enjoyed seeing how we use it and make the most of its complex flavour profile in every drink, including what could seem just a classic Negroni. We also had the opportunity to share what the brand values are and tell a story that carries a rich heritage and cultural meaning: the true Italian spirit of conviviality and togetherness. We found that bartenders loved getting to know the brand through our anecdotes, but also through our approach and hospitality style. All of these elements came together to deliver a genuine and immersive

experience that represents the authentic essence of Galliano.

DO YOU SEE ANY DIFFERENCES, OR RELATABLE SIMILARITIES BETWEEN THE UK AND THE AUSTRALIAN BARTENDER COMMUNITY?

We have seen the influence of the UK bar scene in Australia, as there have been many exchanges and connections between the two countries - either Australian bartenders move to London to then return back to their native country, or UK-based bartenders move to Australia. The bar industry does not have any barriers or customs; it is a continuous flow of knowledge and inspiration between countries and cultures. Therefore, despite the obvious differences linked to local produce, culture and customers’ preferences, we have found many similarities in what we can call the contemporary mixology scene.

WHAT WAS SOMETHING UNIQUE TO THE AUSTRALIAN BAR INDUSTRY THAT IMPRESSED YOU?

We are accustomed to London and The Connaught Bar with a quite sophisticated type of clientele. What impressed us is how the bartender community in Australia has managed to bring to life a complex and high-calibre mixology and hospitality style and present it to an audience who is way more relaxed and unassuming. Local produce and gastronomy were incredible as well. Freshness and genuineness of ingredients made us fall in love with all the drinks and dishes we tried throughout the tour.

WHAT IS SOMETHING YOU THINK THE AUSTRALIAN BARTENDING COMMUNITY NEEDS TO IMPROVE/ DEVELOP?

Compared to the service style, we are used to seeing across London bars, in Australia, we noticed a different type of interaction between the host and the guest. This might be linked to the style of experience guests seek in bars which seems more dynamic and fast-paced. There is a sharper focus on the fun element while in London, we see cocktail bars as temples of drinking where guests go to savour not only a drink, but also an experience delivered by the bar team. The skills and passion we found in the bartending community in Australia are extraordinary, so there is no reason why these could not be channelled into showing and delivering a more client-centric experience.

WHAT WAS THE HIGHLIGHT OF YOUR TOUR?

The versatility and diversity you find in cities like Sydney and Melbourne. There is such a rich mix of styles next to each other that contribute to giving the food and drink scene a truly distinctive and approachable vibe. You can sit in a high-end restaurant or cocktail bar, walk out and come across a small simple kiosk or chilled beach bar and this looks perfectly natural. Local gastronomy was also a great discovery, a journey through delicious fresh ingredients that never stop delighting your palate.

DESCRIBE IN YOUR OWN WORDS A ‘GALLIANO MOMENT’?

Galliano captures that sense of tradition and familial experience, which is quintessentially Italian. It is about sharing great moments and bringing to the table a genuine love for authentic flavours together. We felt that all the bartenders who took part in the Galliano experiences during our tour understood and embraced this spirit. They not only enjoyed how Galliano contributes to creating great flavour combinations in cocktails, but also moments.

WERE THERE ANY VENUES THAT IMPRESSED YOU DURING YOUR TIME HERE?

Maybe Sammy in Sydney filled us with excitement and great memories. They have brought something new to the local scene, so much creativity, spanning from the bar concept to the cocktails. The team is really talented, and their hospitality is extraordinary. It sets the bar aside from the rest of the industry with the iconic Rat Pack idea coming through many different elements and delivering unique entertainment without taking the focus away from the drinks or the guests. There is an amazing balance between creativity and elegance. Cantina OK! was another concept that we loved. The colours, selection of spirits and the overall idea of recreating a Mezcal bar with a twist was well executed and delivered by an enthusiastic team.

TORINO NEGRONI

Glassware: Old Fashioned Garnish: Yellow coloured cocoa butter

Ingredients:

15ml Galliano L’Autentico 30ml Sipsmith London Dry Gin 30ml Sweet Italian Vermouth 30ml Galliano L’Aperitivo Wattle seeds Method: Build and stir

AMARETTO SOUR

Glassware: Wine glass

Ingredients:

15ml Galliano Amaretto 30ml Sipsmith London Dry Gin infused with eucalyptus oil 20ml Wild carrot and mint syrup 20ml Fresh lemon juice 1 x Dash magic foamer Method: Shake and strain over a large cube of ice

ITALIAN STORM

Glassware: Highball glass Garnish: Candied ginger

Ingredients:

20ml Galliano Vanilla 30ml Mezcal 10ml Fresh lime juice 5ml Ayuuk Blend (Empirical Spirit) 100ml Ginger beer Method: Build and stir. Top with ginger beer

ESPRESSO MARTINI

Glassware: Coupette Garnish: Cocoa husk

Ingredients:

20ml Galliano Ristretto 50ml Suntory Whisky Toki™ infused with cocoa husk 15ml Milk oolong syrup 70ml Espresso Method: Shake (hard) and double strain