LAVAZZA

AND

TONIC

Signed

Dennis Zoppi

If you haven't noticed it yet, coffee is increasingly appearing in the blended world.

It is a fact, it is not an intuition and if, you are reading these words of mine here and now, you will probably be able to anticipate the market in numbers, becoming you a reference of this "new" and exciting Trend.

You must know that coffee in cocktails is not a new ingredient at all.

I want to give you a little historical hint, to better understand what this is about.

The drink we know today as the Espresso Martini, born in 1983 by Dick Bradsell at the Soho Brasserie, in London, was a customer who needed a cocktail, to wake her up and then say hello. (you got the meaning)

But why did Dick decide to use coffee as an ingredient?

The story goes that the coffee machine at the Soho Brasserie was right next to the station, where the cocktails were mixed.

Let's say that handling a lot of coffee, and surrounded by coffee, his choice was almost induced, then for the choice of the distillate it was very simple, everything concerned vodka at that time.

Dick's original recipe included, vodka, sugar syrup, two types of coffee liqueurs (Kahlua and Tia Maria) and freshly brewed espresso.

As I told you, it was the time of the Martini and the glass of the rite, it could only be, our beloved martini glass.

Over time, Dick revisited the name: from Vodka Espresso to Espresso Martini, in doing so, he made it easier for his customers (who drank only Martinis) to approach the new cocktail.

Finally, to complete the coffee cocktail trilogy, in 1998 Dick renamed the Espresso Martini to Pharmaceutical Stimulant, first served over ice at a pharmacy opening in Notting Hill.

Once again Dick, had an exceptional intuition, to change the service of the drink, to adapt the same cocktail, to the palate of his customers who had changed over the years.

Well, after all this, it's time to write some future.

I'm sure, you are trembling.

You will have understood that history always teaches me and Dick has taught me two very important things.

The first is to know what the trend we are in is.

In Italy, as in much of Europe if not the world, it is Gin Time.

So, my cocktail will have Gin as an ingredient.

Why coffee you may be wondering.

Now I am writing to you from Turin, where Lavazza is the history of this city and "by chance", I find myself being the Ambassador of this splendid family.

So nothing to chance.

What do people like to drink with gin?

It is obvious, or maybe not, Tonica.

Gin & Tonic, simple cocktail of fast and easy to replicate.

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RECIPE

Gin, possibly not too botanical.

Too many botanicals could unbalance the balance between coffee and tonic.

Don't forget that every single ingredient also contains other ingredients.

As for example gin does not contain only juniper, coffee can be composed of several qualities, the tonic is in turn composed of Quirino and acidity.

Do not underestimate the simplicity of some ingredients, you may easily notice that they are more complex than you think.

For espresso coffee, I recommend Lavazza Tierra Colombia.

Taste notes

Tropical fruits, lime zest and jasmine flower.

To conclude Tonica!

In this cocktail, my advice is the most classic you can find, even in supermarkets .

TECHNIQUE

Pour the Gin and tonic into the glass with ice.

In the shaker add the espresso and, optionally, some 2: 1 neutral sugar syrup.

Shake well, cooling the espresso, and then pour it into the glass where you first poured the gin and tonic, being careful not to mix the coffee with the other ingredients, also do not forget to pour the espresso foam to fill the glass, is "the icing on the cake"

The effect is Wow! F ondo transparent glass, just above the goal of the glass, brown espresso, and above the glass foam.

GARNISH

Zest of lime or lemon, but I, if I were you, I would leave it as it is!

FOOD

PAIRING

Crazy, but believe me it's exceptional, olives stuffed with dark chocolate.

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Let's say, it's easy to take this recipe and make it yours, and that's just what I hope, you can replicate it in your cocktail bar or even your day bar, why not, I hope you can use this information.

But ... if you wanted more.

If you wanted to learn strategies, tricks or even simply, you would like to brush up on what are dormant skills, I will wait for you at my

Master Class!

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CLICK THE MASTER CLASS THAT SUITS YOU MORE AND START NOW TO GIVE LIFE TO YOUR CHANGE