Latest news with #Pisco
Time Out
13-05-2025
- Entertainment
- Time Out
Buenos Aires, drink by drink: 19 cocktails that are trending
Located in the Sofitel Buenos Aires Recoleta, Felicia Bar combines the charm of art deco with a high-end cocktail proposal. The menu, designed by bartender Mona Gallosi and executed by Agustina Vigo, changes with each season. Felicia's signature cocktail, Hardy, is a reinterpretation of the classic Aperol Spritz, a favorite during after-office hours. It features Pisco, Chandon sparkling wine, raspberry-infused Aperol, pineapple oleo, and soda. Agustina Vigo explains why it remains on the menu: 'The Hardy offers a more sophisticated experience than the traditional Aperol Spritz, with sweet notes of coconut and raspberry, while preserving the freshness of the classic—elevating its flavor to a new level.'
Mint
13-05-2025
- Business
- Mint
World Cocktail Day: Mixology goes high-tech with fancy bar equipment
Razvan Zamfirescu, the beverage head of All In Hospitality that launched HyLo in Mumbai recently, excitedly leads guests to the bar to show off the homogeniser machine, the pièce de résistance and the only one being used in India according to him. The machine is used to pulverise ingredients, and extract flavours from fruits and lemons without cutting into them. 'The machine creates pressure and releases sucrose and oils from lemons instead of breaking the skin to just release acids. My sours are on a whole different level with the lemon juice from the machine, be it pisco sours, whisky sours or mezcal sours," Zamfirescu says. Whether it is to cater to modern innovations or to stay ahead of the curve, mixologists today ensure that their creations are uber cool, on point and flavourful with tools such as rotovap, homogeniser, ultrasonic sous vide, cryofiltration and custom ice blocks. These high-end equipment can be huge investment for bars; the rotovap—short for rotary evaporator—costs between ₹6 lakh and ₹13 lakh depending on its size and country it's sourced from. This is in sharp contrast to just a few thousand rupees spent on regular bar equipment such as shakers and pans that can make most cocktails. Santanu Chanda, beverage lead of Delhi's Home Restaurant & Bar and Bartender Of The Year 2024 at Diageo World Class India cocktail competition, says that most new-age equipment is suited for smaller and more experiential bars. 'Rotovap is best used for smaller 20-25 cover bars, where you can do a tasting menu of the distillates or batch cocktails. Centrifuge makes sense if cost and time are no barriers, but otherwise you can clarify cocktails using milk, cream and agar agar just the same. Sometimes bar owners want to play with these fancy gadgets, but bartenders must know whether it's really required or not," he says. Also read: Pisco: The fascinating story of Peru's national drink At Bumipura in Mumbai's Lower Parel, founder MingYang Chai casually lights up a glass chiller to instantly freeze a cocktail glass before serving the drink in it. A few steps away, Late Checkout* uses a 45-inch Yama Cold Drip Tower used in Slow Roast, a signature cocktail that mixes clarified 16-hour Vietnamese cold brew coffee made using the machine alongside vodka. HyLo also uses an ultrasound sous vide machine that identifies the ingredients inside the bag, and uses sound waves to step up the infusion process. 'Something that takes two to three hours can be done in 30 minutes with the machine. It is also used to clean expensive jewellery," Zamfirescu adds. Take the newly-opened Japanese restaurant Gaijin in Mumbai, where the showstopper is the Mount Fuji cocktail. The cocktail arrives ensconced in a block of ice that is broken to reveal the bottle that pours two drinks. The ice has been specially curated and 3D printed for the cocktail. The vermouth in the cocktail goes through a cryofiltration process at minus 40 degrees celsius in which the liquid is removed and replaced with chrysanthemum hydrosol. The hydrosol itself is made with a special water distiller that is used to extract flavours from various ingredients. 'It took us almost four months and a lot of investment to research and get this cocktail done between the 3D ice moulds, cryofiltration and the hydrosol," says Nischal Suman, beverage head at Gaijin. Bar manager Manoj Singh Rawat's lab at Mehico in Kolkata includes a Brix scale to measure sugar content in cocktails, centrifuge to clarify fruit juices, rotovap for distilling perfume essence to spray over the glass, and ingredients such as hibiscus, muskmelon and tamarind to use in non-alcoholic drinks. For Izamel Sunset, the rotovap is used to infuse and create jasmine and strawberry waters that are mixed with Bacardi white rum, Aperol, and balanced with citric and malic acids. Rawat's latest bar programme in Delhi called Latoya features the Inca cocktail. This drink features three types of bell peppers that are pureed and clarified using the centrifuge, whereas the rotovap is used to blend jalapenos with water, and the sous vide is used to pair pisco and tomatillo that is further balanced with acids and mezcal. 'Depending on the theme, whether you want to do modern cocktails or twists on classics, you can figure out what new-age equipment you need. I wanted customers to know more about pisco so I am using techniques to add flavour to the spirit and make it more accessible," he says. Chanda acknowledges that bartenders must know how to utilise modern equipment, saying that Home was the first bar in Delhi with its own dedicated lab with rotovap and other modern tools. 'Asian bars, especially in Taiwan, Singapore and Hong Kong are ahead of us because almost every bar has their own lab. If we have to raise our profile in the international bar community, we must know how to use them at our disposal." Along with Pass Code Hospitality and beverage education platform Tulleeho, he launched a bar academy called Klarify in December to teach bartenders how to master advanced cocktail techniques and equipment. On the other hand, Zamfirescu says that the new machines are the best example of proof of consistency.'Once you add the right ingredients, the drink will always be the same, even if a junior bartender makes it. These machines maximise our time and the different textures allow us to further improve quality and consistency." Chanda says that he used to believe in tech a lot, but has changed his mind recently. 'I am still curious about new technology, but fancy machines don't make great bars. That comes from giving guests great service and cocktails made with a human touch." Also read: How cocktails are named Priyanko Sarkar is a Mumbai-based writer covering the F&B industry.
Yahoo
21-02-2025
- Entertainment
- Yahoo
Relish in ‘In This Moment' Cocktails at LimaMar Restaurant & Cocktail Bar
They always say 'There's no time like the present', so why not fully enjoy the moment with a cocktail? Owner and mixologist Ross Terry shows us how to make LimaMar Restaurant and Cocktail Bar's 'In This Moment' cocktail. In This Moment 2 oz Pisco 1 oz Aguardiente 1 oz Blood Orange Juice 1 oz Strawberry Shrub 1 Charapita In a cocktail shaker filled with ice, combine all the ingredients minus the charapita. Take the charapita and squeeze the juice into the cocktail shaker. Drop the charapita into the shaker, and shake until well chilled. Strain into a cocktail glass with a big ice cube. Good Day Stateline's Spirit Day is sponsored by LimaMar Restaurant & Cocktail Bar at 221 E. State Street in downtown Rockford. LimaMar is the brainchild of owners Ross and Rosana Terry, who hoped to bring Rosana's Peruvian heritage to life in Rockford when they opened in 2019. From the rich authentic décor that you'll find on every wall inside the cozy space, to the dishes that Rosana creates in the kitchen, Peruvian culture takes center stage at LimaMar. The menu is filled with traditional Peruvian dishes like Ceviche, Conchitas and Causa, which find their roots in Japanese, Chinese and Spanish cuisine. You'll find Peruvian influences on the cocktail menu, too, with Peru's most popular alcohol, Pisco, in many of their inventive drinks. The most popular cocktail in Peru is the Piscosour, it's so popular there's an entire day devoted to celebrating it each year. LimaMar lives by the motto, 'We eat with our vision first, then comes the notes of the aroma & your palate will tell you the rest.'.
South China Morning Post
11-02-2025
- Entertainment
- South China Morning Post
Drinks in Focus: Soya Sour and Scoop Me Up at The Opposites
Published: 6:15pm, 11 Feb 2025 Since their soft opening in July last year, The Opposites has offered an elegant solution to Hong Kong's mixology scene 'problem' of being spoiled for choice. In a city rife with twists on a familiar cocktails, co-founders Antonio Lai and Samuel Kwok offer you and your companion not one, but two different, equally polished approaches to timeless classics. Interior of The Opposites on Hollywood Road, Hong Kong. Photo: Handout Take, for instance, their take on the Pisco Sour. 'The Pisco Sour is a classic cocktail crafted from simple ingredients,' says Kwok. 'Pisco [a Peruvian distilled grape liquor], lime juice, egg white and Angostura bitters, instantly recognisable by its signature cap of egg white foam. It's one of the most well-known classics, famed for its fresh and citrusy character. In both of our interpretations, you'll notice the use of citrus fruits, finished with a foamy top.' Soya Sour, co-founder Samuel Kwok's take on the Pisco Sour. Photo: Handout Kwok and Lai seem equally inspired by the foam, but they've darted in separate directions. Kwok's Soya Sour texturally reimagines the foam using tofu and ginger. Meanwhile, Lai's Scoop Me Up visually reconstructs the foam, topping off an ice cream cone-shaped glass from 100% Chef with a flavoured smoke bubble. The Opposites co-founder Samuel Kwok. Photo: Handout 'I once visited a hotpot restaurant that served the slushy shot of traditional bean curd sweet soup as dessert ,' Kwok remembers. 'That unique experience stayed with me. When I was trying to reimagine the egg white foam … I noticed many guests love the texture but not the taste.' Unsweetened soy milk and fresh ginger juice are combined, siphoned then charged with nitrous oxide to create froth. The drink is shaken with ginkgo syrup, pisco and passion fruit juice. It's then served with the foam and a matcha powder rim, which adds a nutty element to the drink. The Opposites co-founder Antonio Lai, making the pineapple-flavoured bubble for the Scoop Me Up. Photo: Handout 'Thinking about foam brings a rush of happy associations,' Lai says. 'Bubble guns and childhood memories. It also brings to mind ice cream, a simple treat that never failed to cheer me up as a child.' Lai's version is finished with a bubble of pineapple-flavoured smoke paired with a lighter white tea and guava purée-based foam, also siphoned and charged with nitrous oxide. The base of the drink includes camellia tea and centrifuged home-brew pink guava cordial – all shaken with the classic ingredients. Scoop Me Up, co-founder Antonio Lai's take on the Pisco Sour. Photo: Handout Whether you prefer Lai's refreshing tea-based take or Kwok's locally inspired velvety interpretation, guests seem to agree on the visual and textural appeal of the foam in both drinks. 'The response to our twists on the Pisco Sour foam has been overwhelmingly positive,' Lai says. 'In fact, some guests have said the foam is so delicious they could enjoy it as a stand-alone drink or dessert. We've also had many guests who asked us to create the smoke bubble multiple times just to get the perfect picture of it popping.' If you find yourself arguing with your partner over the ideal interpretation of a classic, you could visit The Opposites to see Lai and Kwok's versions head-on. Of course, healthy competition aside, their interpretations also work in sync to highlight the traditional cocktail's underlying merits. Anatomy of a cocktail Name: Soya Sour
