Tag: cocktail

The Neapolitan Babà becomes a cocktail – Italian Cuisine

Here is the recipe for the Babà Punch, conceived by the bartender Salvatore D'Anna of the Historical Archive of Naples

Inspiration for a good cocktail it can come from anything. From a trip to an exotic destination, from a work of art, from a film seen in the cinema. But also from one's own city, and in particular from one of the desserts most famous of his tradition. It happened like this a Salvatore D’Anna, bar manager of theHistorical Archive of Naples, premium bar in the heart of the Vomero, which has designed the drink by meditating on a list of drinks inspired by the Bourbon culture and history of the Neapolitan metropolis. Babà Punch: a cocktail that, as one can easily guess from the name, takes its cue from Baba and from its famous bathes.

A toast to pastry

«I have always had a great admiration for the pastry and for the Neapolitan pastry chefs -, explains Salvatore D’Anna, who took his first steps behind the counter already in his teens, in the Milanese restaurant run by his family. – I seized the occasion and I tried to replicate the pleasure of tasting a rum baba in this punch. A few small adjustments here and there, for example to let sugar and citrus peel rest together, the choice of the mix of rum and the right type of tea, the use of the spices used to flavor the Neapolitan pastry desserts like the pisto, and the Babà Punch is ready .

Salvatore D'anna at the Naples Historical Archive

Naples in the glass

Enclosing the soul of a city with a thousand facets like Naples in a drink is no small feat. Because you need to find the right mix of bright colors, unmistakable aromas, intense and true flavors that are rooted in a rigorous tradition. Thus flipping through the drink archive of the Historical Archive we can find cocktails with names and ingredients that are more than curious, such as the piennolo, which winking at the famous tomato, combines Vodka with a Bloody Mary in a Mediterranean key; or like theEspresso Fizz, which celebrates Neapolitan love for the cup in a glass of light rum, coffee liqueur, sugar, lemon juice and espresso soda.

The Babà Punch recipe

"We must never force ourselves to look desperately for the links between tradition and a drink recipe," stresses D'Anna. – It is much more correct to note that the bar has always represented the mirror of society and the evolution of what is happening around us ". Here then is that his Babà Punch becomes at the same time a tribute to the sweet and one reflection on the partneopea scene linked to mixology. With a special dedication to all those bartenders who intend to carry the flag of good drinking, in the hope that one day even the art of drinks can find a stable place in the heart and traditions of Naples and its citizens.

Babà Punch

20 ml of Barbados rum
40 ml of Jamaican rum
45 ml of Oleo saccharum
15 ml of lime juice
15 ml of lemon juice
75 ml of spice tea

Serve with ice and citrus peel.

5 basic rules for preparing a good cocktail at home – Italian Cuisine

From the essential tools to the choice of ingredients: the bartender Carlo Simbula gives us some advice to take the first steps into the world of drinks

In the event of hunger or a sudden craving for something good, we all have the basics needed to cook at least one pasta dish at home. And if instead our wish was that of a good cocktail, to sip as an aperitif, or as a special after dinner with music in the background? We probably wouldn't be as ready, and we would risk it combine some mess also struggling with a very simple Spritz. Or a more than basic Gin Tonic. «This is because for many of us the drink is still tied exclusively to the world of bars, pubs and discos. And therefore the attention to the simplest passages also fails. But learning, little by little, is absolutely possible, in fact I would say funny . Who speaks, from the back of the elegant counter of the The Spirit of Milan, is the bartender Carlo Simbula, who, armed with a shaker and lots and lots of patience, decided to help us start our domestic journey into the world of cocktails on the right foot. Starting from these 5 basic tips.

The quality of the ingredients

As in the kitchen, when we prepare a roast or a savory pie with mushrooms, even when we are struggling with a drink, we must pay close attention to the ingredients we use. Starting from a quality distillate, be it vodka or rum, is absolutely essential. But be careful not to underestimate the non-alcoholic components of the recipe: a good tonic water, a good ginger beer and even a fresh mint leaf can radically change the final result of our creation.

The importance of ice

Most of the cocktails we can prepare at home include a generous presence of ice in the glass. Which inevitably goes to melt little by little inside the drink, while we sip it. So it's better not to skimp on the quality of this ingredient: let's prepare it with natural water, maybe boiled first in the pot to remove the coarser impurities. Of course, obtaining a clear and transparent ice like that of the best bars without professional equipment can be very complicated, but obtaining a few well-made cubes at home is also possible.

A small set of tools

Like any self-respecting art, mixology also requires its dedicated tools. To start with, in particular, we recommend two: the shaker, or the sort of reclosable container that allows you to mix with energy – or shake, precisely – the various ingredients before pouring them into the glass; and the jigger, the special measuring cup that allows to keep under control the quantities of alcohol and tonic in addition. Because going to the eye, as they say, can, but it is better to wait until you have accumulated some experience.

A glass for each cocktail

Sifting through the recipes of the various drinks it is sometimes possible to find a direct reference to the glass to be used for the presentation. This is because – as also happens with wines – shapes, depths and amplitude can enhance or diminish the aromatic and gustatory characteristics of what we are about to sip. In general, however, the advice remains that of not mortifying what we have prepared: no categorical to plastic cups, therefore, and a great yes to a beautiful and functional glass.

Step by step, starting from simple recipes

Just as it is not possible to think of starting your own experience in the kitchen with a Saint Honoré, similarly for cocktails it is better to start with some simple recipe. At least for the first time, therefore, let's forget about drinks based on siphoned or acidic powder ingredients to add to the preparation. Let's focus instead on the various Negroni, Americano and so on: little by little the necessary experience will accumulate to move to more elaborate alternatives. And, why not, to even begin to create something original, launching your creativity with shaker strokes.

New Year's Cocktail, many original ideas to toast the new year – Italian Cuisine

As an aperitif, but also for the midnight toast. There are many alternatives to sparkling wine, easy New Year's cocktails even to prepare at home

If you've been toasting "new year" with Spumante and Champagne for years, you could do one this time exception to the rule and propose to your guests something different: a cocktail, for example.

The recipes are really a lot, but the interesting thing to know is that even if you are not gods bartender, you can make some easy mixtures to prepare even at home.

Extra Dry Martini

It was the New Year's day of 1900 when this was launched special vermouth, which is still on the market today. This is used to create a perfect one Martini Cocktail, to be tasted especially as appetizer. To achieve this you need to combine 60 ml of gin with 10 ml of Martini Extra Dry vermouth, which must be mixed with energy together with 5 ice cubes. The cocktail should be served with agreen olive immersed in liquid and stuck in a toothpick.

Moscow Mule with pomegranate

To stay on theme with the party, we can use the pomegranate, which everyone considers as one lucky food. You will have to combine 50 ml of vodka with 20 ml of pomegranate juice, then add a tablespoon of pomegranate seeds and a splash of lime juice, a teaspoon of honey and lots of ice. Finally, add 10 ml of ginger ale (or better, ginger beer) and garnish with a pomegranate wedge.

Prosecco cocktail

Another "must" of the last year are the bubbles. But why not make them more original by joining them, for example, to a sorbet? You can choose the one you like most, maybe always at pomegranate, not to go off topic. Just a teaspoon to add to one flûte of Prosecco or Champagne, to have the perfect drink to toast.

Kiwi batidae

Attention also to the teetotalers. To avoid excluding those who do not love or can not drink alcohol, here is a recipe based on this winter fruit, easy to do at home. To make it you will need coconut milk, orzata, kiwi, lime and ice. Just put everything in the blender to get a fresh and tasty drink (complete recipe: kiwi).

Smeralda

There is also room for beer lovers, and not just Baladin. Pounded 3 more, 1 strawberry and 4 raspberries in a shaker. Add 10 ml of Baladin Nora white beer and strain into the glass with a colander. At this point, add 20 ml of lime juice, 10 ml of sambuca and another 10 ml of beer. To decorate you could use a strawberry slice (complete recipe: Smeralda).