A good cocktail is always special. It should be sexy, stylish and stimulate the senses. The way it is presented and prepares is as important as the way it tastes.
When I’m mixing (and presenting the drink on stage) I have six principles that I keep in mind that can be translated into any bar setting – even your own home bar.
I like to keep it simple (and use classic flavour combinations with a twist). You can make great cocktails with the ingredients you’ll find in any bar anywhere. It’s all about creativity.
Explore other cultures – use their ingredients and techniques to build experience and creativity.
Choose the right glass, which will depend on the ingredients and nature of the drink.
The character of the cocktail will determine certain shapes, for example, the glass. For a smooth cocktail, I’ll sue something very rounded. For something for dynamic, I might use a square or angular glass.
Colour is really important. I use the colour wheel to harmonise colours and create contrast.
The garnish is a complementary extension of the cocktail. It should balance the cocktail, not fight with it.
Try one of Ago Perrone’s delicious Galliano Cocktail Recipes at La Rosa’s ‘Aperitivo Hour’, available for a limited time only.
Indulge in the Aperitivo Moment by enjoying a complimentary Galliano cocktail, especially created for the event by Perrone, matched by La Rosa with delicious traditional Italian canapés.
Venue: La Rosa Bar and Pizza, Shop 133, The Strand Arcade, 193 Pitt Street, Sydney
Date: Thursday 11th – Saturday 13th October, 2012
Time: 5:00pm – 7:00pm
For more information about Galliano, visit www.galliano.com .