A parte de probar cosas muy curiosas como el helado de foie, de parmesano, de boletus, de wasabi, de mostaza, o el vodosh (plato típico de la cocina húngara), hubo también una conferencia que di -yo mismo- sobre la diversidad de rones del Caribe y su versatilidad en la coctelería, que también se caracteriza precisamente por ello: la diversidad.
Estuvimos haciendo distintas versiones de varias recetas, que permitían, por un lado evaluar la diferencia de sabor del mismo cocktail usando rones con distintas características, viendo que son todos efectivos y, por otro lado, confirmar que efectivamente no existe el sacrilegio de utilizar rones de alta gama para mezclarlos, sino que es más bien un privilegio poder hacerlo!
ACR (Authentic Caribbean Rum) es el sello que en este caso ayudó a demostrar que la riqueza de la mixología es análoga a la riqueza (cultural, de estilos, de sabor y complejidad...) del ron caribeño, basándose justamente en la gran diversidad que sus productores aportan: rones de Barbados, Guyana, Antigua, Jamaica, República Dominicana, Haiti, Trinidad, Bahamas, Belice, Dominica, Santa Lucía, San Vicente, Surinam, Granada... (Con rones como El Dorado 15 años, Appleton Estate V/X, Royal X/M, Barceló Imperial y muchos más). Los mejores desmontando la teoría de que "un buen ron solamente se toma solo".
Fue una sesión divertida en la que 12 ó 15 personas del público asistente pudieron subir al escenario a preparar conmigo cocktails con auténtico ron caribeño y lima, jengibre, fresas, arándanos, cayena, mango, almendra, chocolate, naranja, menta...
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As some of you'll already know, from march 30th through april 2nd '09, a big fair took place at Ifema (Madrid): el "Salón Internacional del Gourmet". A major event where some of the best food and beverage stands in the world meet together, showing and delivering tastings of about 40.000 products and filling three whole pavilions (!).
Apart from tasting very od and nice things like foie icecream, parmesano, and boletus, and mustard and wasabi icecreams, or a supreme vodosh (a typical Hungarian dish), there was also a conference delivered by myself -yuhuu!- on the diversity of Caribbean rums and the versatility it offers in the mixology, wich is precisely characterized by that: diversity.
We made different versions of several recipes that allowed, in one hand evaluate the difference of taste from cocktails made with certain rums to the same cocktails made with other rich and particular rums, letting us see that all of them were effective, suitable for one or another palate. And in the other hand, confirm that in deed there's no such a thing as a sacrilege on using high range (premium and superpremium) rums for mixing, but it's actually a privilege to be able to do it! Something that in Spain unfortunately, they still have to open their minds to.
ACR (Authentic Caribbean Rum) is the label that in this case helped proove that mixology's richness is analogous to richness (cultural, of style, of taste and complexity...) in Caribbean rums, based precisely on the great diversity their producers offer: rums from Barbados, Guyana, Antigua, Jamaica, Dominican Republic, Trinidad, Bahamas, Belice, Dominique, Santa Lucia, San Vicente, Surinam, Grenada... (With rums like El Dorado 15, Appleton Estate V/X, Royal X/M, Barceló Imperial and many more). The best ones refuting the theory of "a real good rum is to be drunk itself, dry" (!).
It was a funny session in wich 12 or 15 people from the audience had a chance to come on the stage and prepare some really cool cocktails with rum, lime, ginger, berries, mango, red hot chilli peppers, almond, chocolate, orange, mint...
(fotos: Natascha S. Rosenberg)
Estuvimos haciendo distintas versiones de varias recetas, que permitían, por un lado evaluar la diferencia de sabor del mismo cocktail usando rones con distintas características, viendo que son todos efectivos y, por otro lado, confirmar que efectivamente no existe el sacrilegio de utilizar rones de alta gama para mezclarlos, sino que es más bien un privilegio poder hacerlo!
ACR (Authentic Caribbean Rum) es el sello que en este caso ayudó a demostrar que la riqueza de la mixología es análoga a la riqueza (cultural, de estilos, de sabor y complejidad...) del ron caribeño, basándose justamente en la gran diversidad que sus productores aportan: rones de Barbados, Guyana, Antigua, Jamaica, República Dominicana, Haiti, Trinidad, Bahamas, Belice, Dominica, Santa Lucía, San Vicente, Surinam, Granada... (Con rones como El Dorado 15 años, Appleton Estate V/X, Royal X/M, Barceló Imperial y muchos más). Los mejores desmontando la teoría de que "un buen ron solamente se toma solo".
Fue una sesión divertida en la que 12 ó 15 personas del público asistente pudieron subir al escenario a preparar conmigo cocktails con auténtico ron caribeño y lima, jengibre, fresas, arándanos, cayena, mango, almendra, chocolate, naranja, menta...
_________________________
As some of you'll already know, from march 30th through april 2nd '09, a big fair took place at Ifema (Madrid): el "Salón Internacional del Gourmet". A major event where some of the best food and beverage stands in the world meet together, showing and delivering tastings of about 40.000 products and filling three whole pavilions (!).
Apart from tasting very od and nice things like foie icecream, parmesano, and boletus, and mustard and wasabi icecreams, or a supreme vodosh (a typical Hungarian dish), there was also a conference delivered by myself -yuhuu!- on the diversity of Caribbean rums and the versatility it offers in the mixology, wich is precisely characterized by that: diversity.
We made different versions of several recipes that allowed, in one hand evaluate the difference of taste from cocktails made with certain rums to the same cocktails made with other rich and particular rums, letting us see that all of them were effective, suitable for one or another palate. And in the other hand, confirm that in deed there's no such a thing as a sacrilege on using high range (premium and superpremium) rums for mixing, but it's actually a privilege to be able to do it! Something that in Spain unfortunately, they still have to open their minds to.
ACR (Authentic Caribbean Rum) is the label that in this case helped proove that mixology's richness is analogous to richness (cultural, of style, of taste and complexity...) in Caribbean rums, based precisely on the great diversity their producers offer: rums from Barbados, Guyana, Antigua, Jamaica, Dominican Republic, Trinidad, Bahamas, Belice, Dominique, Santa Lucia, San Vicente, Surinam, Grenada... (With rums like El Dorado 15, Appleton Estate V/X, Royal X/M, Barceló Imperial and many more). The best ones refuting the theory of "a real good rum is to be drunk itself, dry" (!).
It was a funny session in wich 12 or 15 people from the audience had a chance to come on the stage and prepare some really cool cocktails with rum, lime, ginger, berries, mango, red hot chilli peppers, almond, chocolate, orange, mint...
(fotos: Natascha S. Rosenberg)
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