Tales of the Cocktail: jazz, friends and sazeracs (in English, by Max La Rocca)

(English bellow)

Es un honor contar con la colaboración de no sólo un enorme bartender, un mixólogo entusiasta y romántico de las bebidas y de sus técnicas, sino además alguien que desde su propio blog, "Listen to the Ice", se preocupa por fomentar el amor por la coctelería con posts también en dos idiomas (italiano e inglés).

Este verano le ha resultado lleno de novedades; una magnífica y admirable participación en la final del World Class Competition, una mudanza con la que cierra un capítulo en Irlanda, un merecido paseo por Europa y finalmente ¡se instala en España! Será todo un lujo, además, disfrutar de su servicio y bebidas en el hotel Mandarin Oriental de Barcelona. Él es Massimo La Rocca.

—Gracias enormes, Max, y bienvenido cuando quieras—.

__________________________

As we say in Italy, "wine is blood and blood is family"... In New Orleans, in what is the largest global event dedicated to the bar, there wasn't much wine around but if we want to talk about family, well, it's amazing to see how the community of bartenders coming from all over the world is getting bigger and bigger year after year and creating such strong bonds that remember one of the fundamental principles of Italian culture: the family.

Indispensable travel companion, a special person with whom I shared moments and incredible sensations and discussed endlessly about everything that was related to the bar, cocktails and the "behind the scenes" of our wonderful profession; Giorgio Negri.

The atmosphere that exists in this city with its historic bars, jazz being played in every corner and at any time of the day or night, the incredible will to live of these people, despite the wounds of that tragic hurricane that few years ago devastated the entire city are still visible. It is a fascinating journey back in time.

One of the most important aspects of the event, in my opinion, was the seminars. Numerous, interesting and involving, through a constructive interaction between the audience and the speakers; not the classic "lesson" in wich one takes notes, but a real exchange of points of view, working techniques and secrets with which one comes out considerably enriched.

There was a strong Italian influence with sponsors like Martini, Galliano, Alexander, Averna, Aperol, Luxardo, Campari, Cinzano, DiSaronno, Frangelico, Varnelli and many more.

Very Interesting was the "Apprentice Program" where they gave the opportunity to talented bartenders, to work side by side and learn from the gurus of mixology.

Amongst the innovations that intrigued me, there was DIMMI, a new liquor, entirely Italian, made by infusing for six months (in a blend of organic wheat spirit and a touch of Nebbiolo Grappa) herbs, roots and stone fruit flower blossoms.

I would like to announce to the readers of this blog, the release that will take place in November of the new book by David Wondrich entitled "Punch" that will surely be a nice pearl, like all of his publications.

Among my favorite seminars stood out:

1. "The importance of essential oils and their use in mixed drinks".
2. "Subconscious Drinks", where the focus was on how certain aspects, like the body language of the bartender, color, light, smell and sound affect the overall experience that customers live when they choose to spend their evening in our bar.
3. "Bartending in the 1940's, 1950's and 1960's (the dark ages)", by Brian Rea, a 83 year old guru that shared with us how it was working behind the counter in New York and Los Angeles during those years for him. Educational, showing really old photos and menus, telling stories and talking about the working conditions of those times; pieces of information shared humorously and with self-criticism. Very curious was the meeting with other bloggers from around the world and realizing that even in my little attempt as a blogger, I was able to inspire many people across the entire globe.

Amongst the bars that you must absolutely pay a visit there is of course the Carousel Bar at Hotel Monteleone, the Arnaud's French 75 Bar, the Napoleon House, the Sazerac Bar at the Roosevelt Hotel, the Cure, the Old Absinthe House, and for an unforgettable evening full of nice jazz, the DBA.

One mustn’t forget to visit the Museum of American Cocktails, which takes visitors on a fascinating journey of two hundred years in the history of american cocktails displaying a huge collection of vintage shakers and glassware, original photos and very hard-to-find publications.

In this occasion, rather than focusing on new trends, techniques and products as in my previous experiences at other barshows around Europe, my attention turned more to the exchange and interaction with my colleagues, a different approach based more on interpersonal relationships that gave me much more than what can be learned in hundreds of books.

— "How would you like your drink, Sir?".
— "For me stirred, with some drops of passion, thanks".

With simplicity,
Max La Rocca.