SPIRITS
SEASONAL SEASONAL COCKTAIL COCKTAIL byPaola Paola Mencarelli Mencarelli by
LE CAPUCINE Yuri Gelmini - Surfer’s Garden, Milano 5 cl Peloton de la Muerte Mezcal Joven 2 cl pineapple cold pressed juice 1,5 cl lime juice 1 cl agave syrup 5 nasturtium leaves salt and brined caper crust
Glass: Cocktail cup Technique: Shake and Fine Strain Garnish: Edible nasturtium flower
A
drink designed to use fresh nasturtium flowers and leaves, both edible, freshly picked from the plant. Originally from Peru, nasturtium was imported to Europe in the 17th century and used for its therapeutic properties against vitamin C deficiency. The leaves, shaken in the drink, have a slightly spicy flavour that amplifies the smoky notes of mezcal. The pineapple juice and lime juice give fruity and citrus tones that refresh the palate, all balanced by the sweetness of the agave syrup. The final touch is a salt enriched with a powder of dehydrated brined capers, which induces to take another sip. A curiosity: the buds of the nasturtium flower - which have not yet shown any petal tips - can be salted or pickled. Also called "poor man's capers," they are perfect for an aperitif!
BARTENDER: Yuri Gelmini, born in 1983, attended hotel management school in Milan with a clear passion for pastry. After interrupting his studies to devote himself to his family business, he did not abandon mixology and, in 2009, in partnership with Irene Bottura, he took over management of the Surfer’s Den bar (which from 2019 is called Surfer’s Garden). He collaborated with important brands such as Martini and Lucano, participated in various competitions and won the title of “Bartender of the Year’’ at the Bargiornale 2020 Barawards. Barman-Gardener, as he likes to define himself, finds in the plant world a source of inspiration for the creation of individual cocktails and entire menus. Plants, herbs and flowers are his indispensable work companions. “I observe their behaviours and requests, and adapt to their availability, for a collaboration that does not follow the rule of plant = ingredient, but rather extends to the concept of plant = idea.” Studying a cocktail becomes a creative and synergistic act, as well as interactive is the customer’s choice from experimental cocktail lists such as “The Botany of Desire” or “When you’ll learn to be,” where imagination also plays with unusual characteristics of plants such as sun exposure, position in the garden and sociability.
GAMBERO ROSSO
13
MAY-JUNE 2021