Untitled - Bormioli Luigi SpA

Accademia Luigi Bormioli in collaborationw i t h M a r c o P i s t o n e p r e s e n t s :culturalCocktailmade in ItalyA small guide to cocktail tastingw i t h t h e g l a s s e s o f A c c a d e m i ad e l B a r b y L u i g i B o r m i o l i

ACCADEMIA“ Serving a cocktailin the wrong glassmeans servingthe wrong cocktail”M. Pistone

This is not a typical book of cocktailrecipes. It is the account of ajourney that began from traditionaldrinks and that continued with anew concept of cocktail. This guide shows howthe art of mixing can be extremely surprising andrewarding. It also proves that a cocktail can bea true cultural experience by combining Italiandrinking culture with foreign ones.It is a collectionof ideas and suggestions coming from the mostancient Italian tradition. A combination of glassesand innovative cocktails that complement eachother in order to offer an excellent service.Because when discussing about bars…… the glass is not a minor detail!3

ACCADEMIAAgreat cocktail requires thebalanced combination of:colour, scent, taste, attentionto detail and a specialpresentation. The colour of a cocktail occursby the wide range of coloured ingredientsthat can be used: fruit juices, winesliquors, bitters… etc. The result is acolourful liquid, with various shades thatreflect the colours of the different ingredientsused and the form of preparation.The scent of the cocktail can be identifiedand coded in two different ways: vianasal way, by simply inhaling, or throughretronasal way, exhaling after swallowing.In the first scenario the odorous particlesreach the olfactory mucosa by diffusionprocess. The aromas are mixed with airand the nasal cavity is filled up. In thesecond case, on the contrary, the hottemperature in the cavity of mouth andthe low temperature of the beveragein the mouth create a sort of pressurethat moves the fumes of the drink fromthe mouth to the nose: this phenomenon

determines the persistence of the liquidthroughout the tasting process, whichcorresponds to the time in which onecontinues to feel the aromas after havingswallowed the drink.Through taste we first check and registerthe gustatory sensations, and then thetactile and olfactory sensations thanks tothe retronasal tasting.The taste sensation allows the registrationand appreciation of the four fundamentalflavours: sweet, bitter, salty and sour. Thisfunction is performed by the tongue.The tactile sensation allows for theperception of the astringency, the warmthor the tingling sensation of a liquid and it isa characteristic registered by the mucosaof the mouth. If the alcohol content ofthe drink is lower than 12% there will be asensation of warmth and smoothness inthe mouth. If the alcohol content is higherthere will be a vigorous and burningsensation which can be reduced bycoldness using ice in suitable glasses.These characteristics must coexist withinthe same glass in a balanced way. Thebartender’s skills are demonstratedwhen he can create a balance amongall the components of a cocktail andamong the preparation techniques,therefore optimising the ratio betweenalcohol, aromas, colouring agents andsweeteners.DRINKING A COCKTAIL5

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Once obtained the perfect recipe,which is perfectly balanced,and once the colours and thetaste satisfy both the eye andtaste buds, it is essential to pour the cocktail intoa good glass and serve it in an organised andpleasant way.While the attention to detail and the ability todecorate a glass in a creative way is the barman’sjob, the Luigi Bormioli company will take care of thestyle with a line of glasses specifically conceivedfor the bar. By attentively studying forms andmaterials a technologically advanced collectionwas developed in order to provide the bar withworking tools that are simple and, at the sametime, durable.That is not all7

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The Accademia del Bar collectionsby Luigi Bormioli are the first twocollections of glasses developedand produced withglass.It is a glass completely permeable to light. The glassis absolutely transparent and colourless whichallows for a perfect exposure of colour derivedfrom the liquid held in the glass. There is a feelingof lightness and immateriality that gives for a totalvisual appreciation of the cocktail. The improvedmechanical resistance, created with innovativeproduction processes, and the resistance toindustrial washes is guaranteed by the chemicaluniformity of the raw materials. This resistancemakes the glasses precious and consideredto be a durable professional tool for all bars. Thebrightness and the transparency of theglass are therefore guaranteed for over 4000industrial washes.glass tumbler after4.000 washing cycles:sparkling and transparencySoda lime tumbler after 150washing cycles: lasting opaqueness:9

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THE RIGHT GLASS11

ACCADEMIALiquore 7 clLiquor 2 ¼ ozh 8,5 cm – h 3 ¼ ”ø 4,7 cm – h 1 ¾ ”Amaro 13.5 clAmaro 4 ¾ ozh 8,1 cm – 3 ¼ “ø 6,6 cm – h 2 ¼ ”Whisky 32 clWhisky 10 ¾ ozh 10,5 cm – 4 ¼ “ø 8,5 cm – h 3 ¼ ”Bibita 34 clHi-ball 11 ½ ozh 13,9 cm – 5 ½ “ø 7.7 cm – h 3 ”Bibita 48 clBeverage 16 ¼ ozh 15,5 cm – 6 “ø 8,6 cm – h 3 ½ ”

Martini 30 clMartini 10 ¼ ozh 19,5 cm – 7 ¾ “ø 11,7 cm – h 4 ½ ”Mixer 62,5 clMixer 21 ¼ ozh 17 cm – 6 ¾ “ø 9,75 cm – h 3 ¾ ”They enhance the tasting processof those mainly mixed alcoholbeverages and require perceptionof the scent through nasal way.The wide open-end of the glass causes areduction of the alcoholic content through arapid evaporation of the alcohol thus favouringthe acute perception of all the aromas ofthe ingredients. The odorous particles moveupwards by diffusion process and they arecaptured by the olfactory mucosa in two ways:either by allowing the air to fill up the nasal cavityor by inhaling abruptly by creating a vortexto direct and fix the air through the olfactorymucosa.Caraffa 1lJug 34 ozh 21,7 cm – 8 ½ “ø 8,5 cm – h 3 ¼ ”Secchiello portaghiaccioIce bucket w/handlesh 14,9 cm – 5 ¾ “ø 15 cm – h 6 ”OPEN END GLASSES AND GOBL13

ACCADEMIABibita 35 clJuice 11 ¾ ozh 12,8 cm – 5 “ø 7,3 cm – h 2 ¾ ”

DOF 46 clWhisky 15 ½ ozh 10,5 cm – 4 ¼ “ø 9,35 cm – h 3 ¾ ”Acqua 32 clWater 10 ¾ ozh 9,4 cm – h 3 ¾ ”ø 8,4 cm – h 3 ¼ ”Conceived for those mixedalcoholic and non-alcoholicdrinks that should not excessivelydissipate the odorous andaromatic particles before swallowing the drink.The closed end keeps a high concentrationof the aroma in the upper part of the glassin order to avoid the quick dispersion of thearomas and in order to emanate the maximumaromatic potential through retronasal way afterswallowing the liquid.Bibita 59 clBeverage 20 ozh 15 cm – 6 “ø 8,6 cm – h 3 ½ ”C L O S E D E N D G L A S S E S15

ACCADEMIAHigh glasses, available indifferent sizes, are usedpreferably for refreshing drinks,fruit juices, long drinks andhigh ball drinks (distillates to bediluted with carbonated drinkssuch as ginger ale, soda water,tonic water... etc)The low glasses are generallyused to serve all the distillatesand the liquors with ice cubes (onthe rocks) and mist (productsthat are served with crushed iceand twist lemon)

Classic glass used to servecocktails that belong to the “shortdrink” category, namely mixeddrinks with high alcohol contentto be served in limited quantity.The stem, long and narrow, allowsthe tasting of the drink at the righttemperature because the warmthof the hand touching directly theglass would provoke a variation ofthe temperature of the drink.MORE IN GENERAL…17

ACCADEMIAWhy not serve an after dinnerdrink which is different fromthe usual ones…. Serve itwith a small spoon. Eatingfrom glasses can be very trendy and serving anafter dinner drink with a spoon is also a simpleand new idea. For a pleasant and innovative afterdinner!"froth appPreparation:Put all the ingredients in a whipped cream siphon and close it.Insert 2 small spray cans, for each spray can, turn the siphonupside-down in order to have the gas flow out. Store in thefridge for an hour. Shake gently before serving and decoratewith small apple pieces Serve with a small spoon.It is possible to replace the apple liquor with any type of fruitliquor. For example, Indian fig or peach, especially the sweetones, are suitable for an after dinner drink. Also, orange andlemon with their citrus and dry hints may transform the servinginto a delicious starter. Fruity Mediterranean hints to be tastedwith a spoon.Marco suggests: by rule of thumb a tablespoon correspondsto 10g of ingredient

le"Ingredients:· 40 g. of apple liquor· 50 g. of non-dairy cream· 10 g. of sugarTools:· “Elegante” small liquor glass· Whipped cream siphonAFTER DINNER AL CUCCHIAIO19

ACCADEMIAFor a sensual and aphrodisiaccombination. This recipe was namedafter the cookbook on seductionand food that also included some ofMarco Pistone’s recipes. A delicious cocktail thatcan work both as a dessert and a mixed drink!"amore gPreparation:In the conic glass pour the Gianduia cream andafterwards shake the remaining ingredients. Pour thechocolate cream by using the strainer, then decoratewith hot pepper and a piece of chocolate on the edgeof the glass.The Amore Goloso cocktail is unique and inimitable and itis available only in one form.

oloso"Ingredients:· 20 g. of Gianduia cream· 20 g. of white rum· 20 g. of 3-year rum· 30 g. of crushed fresh strawberries· 10 g. of “Galliano” liquor· Hot pepper· ChocolateTools:· “Elegante” 4 ½ oz. tumbler· strainer· tongsFRAGOLE CIOCCOLATO E PEPERONCINO21

ACCADEMIAAn interesting reinterpretation ofthe most famous and ancientItalian distillate. An innovative wayto prepare a drink by using typicalspices and scents belonging to Asian culture andcuisine for an appreciation of grappa in a newyoung fashion.Ingredients:· 20 g. lemon sour or lemon juice· 10 g. of liquid sugar· 40 g. of Prosecco grappa· 30 g. of ginger aleTools:· “Elegante” small open tumbler· shaker· strainerPreparation:Pour the ingredients, except the ginger ale in the shaker. Makesure the shaker is filled with ice, Shake it, and then pour it intothe tumbler with the help of a strainer. Afterwards fill it with theginger ale, decorate with a slice of lemon and fresh gingerchips.The Italian Sour cocktail is an excellent choice when seafoodor sushi dining. The Prosecco grappa can be replaced withsakè in order to obtain an authentic Japanese style aperitif."grappa allo

zenzero"UN SORSO DI SPEZIE23

ACCADEMIAThis is a typical example of a culturalcocktail. It is a balanced mix ofexotic taste and Italian authenticity.A classic way of transforming thetypical Brazilian cocktail with one simple cup of thebest Italian espresso."coffee cPreparation:Put the lime directly in the long drink glass, add sugar andsome drops of cachaça., Crush all the ingredients then addthe espresso and the 40 g. of cachaça. Add ice chips andfill up with lemonade. Then mix and decorate with a slice oflime or lemon. Add coffee grains on the surface of the ice andserve with 2 straws.This drink has represented a new school of thought of “culturalcocktails” from the 20th century to date. Customs of ourcountry have been considered and reinterpreted accordingto international taste always maintaining the Italian authenticity.Cachaça can be replaced with a 3-year white rum in order toobtain the Bedrum coffee.

aipirinha"Ingredients:· 2 mint sprigs· 10 g. of acacia honey· 20 g. of white rum· 10 g. of lemon juice· 60 g. of dry white wineTools:· “Elegante wisky tumbler· pestle· small mixing spoonCON UNA TAZZINA DI CAFFE’25

ACCADEMIAIt is a beverage that derives from two ofthe most ancient products of the land. Theold costume of diluting wine with honey istypical of ancient Rome (when wine still hadan extremely sharp and sour taste) and has beenrediscovered and reinterpreted. It is a new freshand light cocktail that was created to accompanythe long summer days."notte d'Preparation:Put mint, honey, lemon juice and a few drops of rum in themixer. Crush all the ingredients gently as to better extract theessential oils from the mint. Add the remaining rum and mix.Fill a glass with ice cubes, pour the content into the mixer. Fillit up with white wine and mix. Decorate with a mint sprig anda slice of lemon.It is possible to replace the rum with other fruit liquors accordingto your taste as to obtain a lighter and more floral combination.In this case wet the edge of the glass with the honey and dip itin white sugar to obtain a pleasant crust, before commencingany other preparation. Suitable for an afternoon snack or lateevening drink.Notes: To obtain mixing honey, pour the content of a caninto a metal container and add natural water (1 to 20 ratio).Warm it up until the mix becomes uniform.

estate"Ingredients:· 2 mint sprigs· 10 g. of acacia honey· 20 g. of white rum· 10 g. of lemon juice· 60 g. of dry white wineTools:· “Elegante” beverage tumbler· small mixing spoon· mixerMENTA, MIELE E VINO BIANCO27

ACCADEMIAThis cocktail also belongs to the Italian“cultural cocktail” category since theearly 20th century. It dates back tothe old customs of poor peasantspeople. By putting slices of peach in the glass itwas easier to finish the bottle of red wine duringthe meal. The fruits are left inside for a few minutesand afterwards eaten as a tasty dessert while theremaining wine acquires a pleasant fruity scent."italian sangPreparation:Cut the grapes, and dice a peach with no peel. Put the fruitsinto the tumbler and add apple liquor, brandy, rum and redwine. Mix it, fill the whole with ice cubes and then finally fill it upwith lemonade. Mix it and decorate with some slices of peach,apple and one slice of orange. Serve with two straws.The only other suggested fruits to be added or replaced tothis genuinely Italian sangria are: pineapple, apricot, orange orbanana.

aree"Ingredients:· grains of “Italia Uva” grapes· 1 yellow peach· 10 g. apple liquor· 10 g. of Italian brandy· 10 g. of 3-year white rum· 40 g. of Italian red wine· 30 g. of lemonadeTools:· “Elegante” high open tumbler· small knife for citrus· mixing spoonFRUTTA E VINO ROSSO29

ACCADEMIAOur respect for the mostauthentic Mediterraneanculture forced us to use someof the ingredients that make ourcuisine worldwide famous: olive oil, tomato and fish.It might seem impossible to develop these flavoursand create a cocktail out of them… However thisis how to begin an important dinner or enjoy a coolaperitif."barcelonaPreparation:Put the sliced tomato in a container. Shell and cut the crayfishin little ring shapes. Then, rub the basil in order to obtainessential oils. Mix gently and then put it in the bottom of themartini cup. Pour rum, lemon, sugar, oil in a mixer, add ice soas to cover the entire liquid. Mix at a high speed first, and thenafter at a low speed. Pour everything in the cup onto theingredients prepared. Decorate with some basil, some pepperand a small slice of lime.Another way that is highly recommended implies the use ofone’s favourite raw fish, for instance large shrimps, tuna fishor salmon.

deluxe"Ingredients:· 50 g. of 3-year white rum· 20 g. of lemon juice· 10 g. of liquid sugar· 20 g. Sicilian extra virginolive oil· 1 red raw or lightlycooked crayfish· 2 “ciliegino” tomatoes· 2 basil leavesTools:· “Elegante” martini cup· blender· knifeMARE IN BICCHIERE31

ACCADEMIAAcocktail that was created thinkingof the traditional squeezed orangejuice. This delicious cocktail wasprepared with love and devotionby mothers and grandmothers as a natural remedyand to make their children’s body stronger beforethe winter season."il pistonPreparation:Put the orange into the glass, grind and add pepper andsugar; crush all the ingredients and fill the glass with ice chips.Afterwards, fill it up with 40 g. of rum and mix everything with aspoon. Finish by decorating the slices of orange cut accordingto your taste and add some grains of pepper on the surface.Serve with two straws.For another version of this cocktail, ideal for a summerafternoon, add soda water or sparkling mineral water onto thearomatic mix.The use of a closed end glass is recommended in orderto avoid that the aroma of the mix of orange and pepper isquickly dispersed after adding rum.

e"Ingredients:· 3 slices of orange· some black pepper· 2 small spoons of brown sugar· 40 g. of 3 year white rum SaccarhumTools:· “Puro” Dof tumbler· pestle or similar tool· mixing spoonPESTO D’ARANCIA E PEPE33

ACCADEMIAThis cocktail is the result of the combination of the vitamin propertiesof orange and pineapple with the incredible therapeutic effect ofthe green tea:• It prevents cellular aging thanks to its phenolic, powerful, antioxidant components• It reduces the level of LDL cholesterol and sugars in the blood.• It stimulates the central nervous system and it increases the ability to concentratethanks to the combined action of caffeine and the L-Theanina amino acid."elisir di lungPreparation:Put the slices of orange and pineapple in the jug, add thebrown sugar and the lime juice, crush all the ingredients, Thenfill up the jug with an appropriate quantity of vodka and greentea; mix everything gently with a long spoon, store in the fridgefor about a hour. Take it out of the fridge and fill up the jug withice chips (broken by hand).

a vita"Ingredients:· 8 slices of orange· 8 triangular slices ofpineapple· 6 small spoons of darkbrown sugar· 4 cl of lime juice· 20 cl of green tea· 16 cl of vodkaTOOLS:· “Puro” beverage glass· “Elegante” jug 34 oz.· pestle· long spoonTHE VERDE: ELISIR DI LUNGA VITA35

ACCADEMIAin esclusiva perThis is a recipe created exclusively forthe Luigi Bormioli company.The ingredients may appear to beselected for the preparation of a spellbut in fact the final result is a kind of martini cocktailthat brings together the toughness of the stoneand the gentleness of a rose petal. It is an excellentidea to present acocktail resistant andprecious."cocktail soPreparation:Pour the Aperol into a small container,put the 3 river stones and leave them for10 minutes laying down in the bottom ofthe martini cup. Shake the rest of the mixand pour onto the stones and decoratewith the 3 rose petals. Serve with a shortstraw. It is possible to replace the vodkawith a smooth grappa and the cranberrywith blueberry juice in order to obtain amore delicate mix.Adding the river stones serves thepurpose of holding the appropriatequantity of Aperol that is required for thecocktail.Ingredients:· 3 river stones· 10 g. of Aperol· 40 g. Dry Vodka· 40 g. Cranberry· 10 g. Liquid sugar syrup· 3 petals of rosetools:· “Elegante” martini cup· shaker· strainer· tongs

luigi bormiolin.hyx"37

summary5. DRINKING A COCKTAIL7. That is not all9. glass11. THE RIGHT GLASS13. OPEN END GLASSES AND GOBL15. CLOSED END GLASSES17. MORE IN GENERAL…19. AFTER DINNER AL CUCCHIAIO21. FRAGOLE CIOCCOLATO E PEPERONCINO23. UN SORSO DI SPEZIE25. CON UNA TAZZINA DI CAFFE’27. MENTA, MIELE E VINO BIANCO29. FRUTTA E VINO ROSSO31. MARE IN BICCHIERE33. PESTO D’ARANCIA E PEPE35. THE VERDE: ELISIR DI LUNGA VITA37. in esclusiva per Accademia del bar

summary5. DRINKING A COCKTAIL7. That is not all9. glass11. THE RIGHT GLASS13. OPEN END GLASSES AND GOBL15. CLOSED END GLASSES17. MORE IN GENERAL…19. AFTER DINNER AL CUCCHIAIO21. FRAGOLE CIOCCOLATO E PEPERONCINO23. UN SORSO DI SPEZIE25. CON UNA TAZZINA DI CAFFE’27. MENTA, MIELE E VINO BIANCO29. FRUTTA E VINO ROSSO31. MARE IN BICCHIERE33. PESTO D’ARANCIA E PEPE35. THE VERDE: ELISIR DI LUNGA VITA37. in esclusiva per Accademia del bar

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