Giro d'Italicus.pdf
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Tony draws inspiration from his Italian upbringing and experience in hospitality. He developed a passion for botanicals and chemistry while bartending. Over his career, Tony has visited over 30 countries for events and developed content for brands. Some topics Tony discusses include biomimetics, using nature for inspiration; inspiration in bar research through classic recipes; how color, light, visuals and materials influence flavor perception; and creative drink making techniques like unusual garnishes. Tony aims to fuse different regional Italian flavors and styles into new artisanal cocktail creations.
Giro d'Italicus.pdf
- 1. GIRO DITALICUS Inspiration and Inventiveness
- 2. Tony's passion for the craft has its roots in his rural Italian upbringing and catering background. From the age of 13 he started studying the basics of kitchen, bar and hospitality, then after graduating from catering school Tony moved to London at 18, first started bartending within the Soho House Group, then joined Nightjar in 2013, working his way up to a Bar Manager position which he has held for 5 years, a role where Tony's love for botanics and chemistry meet in the craft of artisanal libations. In his Nightjar years, he visited over 30 countries for takeovers, seminars and talks, developed a content photography studio for brands and the Charity focused events company Meaningful Drinking. ABOUT TONY
- 3. - Inspiration: The process of being mentally stimulated that fuels creativity - Inventiveness: Owning and being able to apply imagination, creativity, and vision - Biomimetics, taking inspiration from nature to develop new materials, architecture and tech INSPIRATION & INVENTIVENESS
- 4. BIOMIMETICS
- 5. - In finding new flavour combinations - Through classic drinks and food recipes: finding commonality (as a starting point for combination) and records of use between ingredients and final customer - Boosting creativity via the application of the bartending mindset INSPIRATION IN BAR RESEARCH
- 6. An aperitif drink that intertwines flavour profiles from the whole Penisola Italica: Savoia Americano from Turin, Menta Romana from Lazio and Calabrian Bergamot Italicus Rosolio di Bergamotto Savoia Americano Rosso Pennyroyal Citric Cordial Peroni or Tonic Water Shaken & Served in small Highball, top Peroni Finish Technique: Candied shaped lemon peel in Italicus reduction GIRO DITALICUS
- 7. - Colour Psychology: How do colour and light influence our mood - Synesthesia - Perfect the use of contrasts in drinks LIGHT & COLOURS
- 8. Inspired by the technique of watercolor painting, the tasty white hue of the drink represents the canvas and contrasts with the colourful patterns of the glass London Dry Gin Italicus Rosolio Di Bergamotto Coconut Milk Milk Oloong Kombucha Tonic water Thai Basil Flowers Served in a watercolour painted glass flute Finish with thai basil flowers ACQUERELLO
- 9. - How visuals affect our perception of flavours - The brain response - Presenting and upselling VISUALS
- 10. Description: Tequila or Mezcal Italicus Rosolio di Bergamotto Dry Vermouth Acerola Jam Fresh lime Shake and serve in Nick & nora Garnish Technique: Candy floss toffee filled raviolo ROSONE
- 11. - How do they affect our perception of flavours - Temperatures - Durability and Elegance MATERIALS
- 12. Bourbon Whiskey Italicus Rosolio di Bergamotto Mineral amaro Electric Bitter Granite stone goblet frozen Garnish Technique: Kaffir leaf chocolate dipped Gnocco Candito or Italicus Granita on spoon GRANITE
- 13. - Must be edible! - The progression of flavour - Dried, poached, candied, pickled FINISHES AND BYPRODUCTS
- 14. GRAZIE