"If you want to compete with the big names in mixology, you have to do something big": he has very clear ideas Abi el Attaoui, Bar Manager since August 2021 Ceresio 7 which presented, last April, the new drink list Any.
Located in the Monumental area of Milan the rooftop Ceresio 7, creature of the brothers Dean And Dan Caten Of Dsquared, is located on the top of the majestic former Enel building and offers a unique view of the city's skyscrapers.
With two pools, two lounges and a restaurant, the impeccably elegant multipurpose venue satisfies the desires of its diverse clientele seeking a refuge away from the daily grind, surrounded by plants and greenery, in an atmosphere that changes every hour and offers new experiences to be enjoyed.
To date, Ceresio 7, with its high volume of 350/400 customers per day, It is one of the reference points of mixology in Milan thanks to its always new and refined offer, which has led it to obtain important recognitions – including entering the top 100 of the ranking Top 500 Bars.
Anyma, the new drink list of Ceresio 7
«What is my philosophy on drinks? – Abi tells us – it is not based so much on the twist on classic, which I have nothing to complain about, but I like being able to create new and original flavors, for example combinations that are inspired by great chefs. So we work with different raw materials in many different aspects and ways».
Fundamental in the creation of drinks is the close collaboration with the kitchen of the restaurant, curated by the chef Elio Sironi and which is based on the simplicity And authenticity: what Sironi does is rediscover the great classics of Italian cuisine, some reworked to enhance their concreteness and flavours, highlighting the undisputed quality of the ingredients using both traditional and contemporary cooking techniques and preparations.
"We often do brainstorming sessions with the kitchen to understand how to combine some ingredients, such as a rocket cordial with grapefruit peel, mezcal, or Vermouth with shitake mushrooms. The addition of the laboratory has certainly allowed us to discover a creativity useful for creating something new and above all original."
What we are curious about, however, is the new drink list of Ceresio 7, Any, which takes the place of the previous one Ars De Mimesis, inspired by the works of artists who have made the history of art and who are more or less known to most, where Abi has eliminated the simplest parts of mixing to enhance each recipe and find original combinations.
«The new drink list was the result of a real 9-month gestation – Abi tells us – After Ars De Mimesis the expectation was even higher and it may seem trivial, but taking the helm of such an important structure as Ceresio 7, which travels at considerable volumes and constantly guaranteeing a very high quality of products, is certainly a great challenge. We always try to renew ourselves, grow and always bring new things, but one thing never goes away: the certainty which we instill in our customers thanks to our solidity."
The common thread among all the drink lists
But then, what does the drink list consist of? Any? «It all started with the idea of creating an atypical drink, because for better or worse almost all drink lists are inspired by a particular theme, – says Abi – this year instead I wanted to give an original touch by taking the opposite path, that is starting from the drink, based on what is the fruit of our work."
This is a real evolution of the previous drink list and Abi, in his creation, was inspired by the artist's philosophy Piet Mondrian: «His aim was to get to the essence of the things that surrounded him, until he came to paint geometric shapes, where there was the absolute of everything. We wanted to create a common thread among all the drink lists, so that one day it can become a evolutionary history to pass on» Abi tells us.
The birth of Any it is given first by the processing of the raw material, to recreate a new aroma and taste with different combinations through the distillate: «Our idea was to give a soul to the drink through lines, shapes and colors, enhancing its flavors. Browsing the menu - with the graphics of the designer Rocco Tamblé of Studio Terso – you are transported to what is actually the soul of the drink, beyond its taste character."
The drink list, which contains 11 signature cocktails including two non-alcoholic ones, is accessible to everyone because it presents the cocktails with their "identity card", including organoleptic adjectives that act as a guide in choosing the drink and the glass that will be used: "The customer knows perfectly well what will arrive at the table," Abi explains to us, "the only surprises that can be there are the discovery of a completely new taste or aromas."
Entering the menu, we get to know the cocktail Hinoki, representing an Asian woman with a green leaf on her face which represents the vegetal and herbaceous part of the drink: «it is a cocktail inspired by the Asian world, we use the Ki No Bi gin that speaks of its birthplace, Japan, shiso and Kaffir lime cordial, Yuzu and there are bubbles given by the London Essence pomelo tonic».
Ruby captivates with its mysterious face, between ruby shades and colours that recall the profile of the nutty, woody and bitter drink given by the Bulleit Bourbon, the salted peanut, the Bitter Campari cask tales, the Andalusian vine Petro Ximenez and the Vermouth Del Professore oxidized.
And again the fruity, floral and effervescent Gardel, which inside presents Belvedere Vodka, pineapple, passion fruit, Tio Pepe fino sherry, St. Germain and CO2, and the seductive, tasty and sour Soraya, with Russell Bourbon 10, Appleton 12, espresso coffee, passion fruit, vanilla and whey soy.
"I'm proud of the work we've done," Abi proudly states, "when you want to play big and the goals become increasingly important, it's right to do something comparable. I've never wanted to settle, I know that the more we go forward the higher the expectations are, but we want to be among the big ones and propose something new. I want to make the bar the real protagonist, which has character, something to propose and above all to experience".
Finally, as a novelty this year, Ceresio 7 proposes Convivium: two revisited drinks, one in the style of a Negroni and the other a more herbaceous and fresh Daiquiri, served in 700 ml bottles to share at the table, "it is a very fun and appreciated proposal. The cocktails chosen are among the most appreciated and well-known, we have made them much more pleasant to be able to satisfy all palates by finding the perfect balance".
Abi el Attaoui
Born in 1992, after his studies Abi el Attaoui became passionate about the hospitality sector and began working as a waiter for companies of the calibre of Armani, Bulgari and 10 Corso Como.
In 2013, the year of opening of Ceresio 7, joins the team as a waiter, although in the meantime he continues to nurture his passion for mixology, studying and attending masterclasses. Due to necessity, for a short period of time he finds himself working behind the counter of the American bar in Ceresio 7, and here the spark flies.
Passion, enthusiasm but above all study lead him to continue his journey behind the counter, covering all roles: from bartender he becomes head barman, and in 2018 he takes on the role of bar supervisor.
In 2019, for about 3 years he worked alongside William Miriello as bar manager assistant, a period of great growth and success. In May 2021 he left Ceresio 7 to embark on a new adventure, but was soon contacted again to return to the team.
Thus, in August 2021 he rejoins what has been his home for many years, and he does so by inaugurating a new professional milestone: becomes bar manager of Ceresio 7. His favorite cocktail varies depending on the day and his mood – on the day of the interview it was Martinez ed -, while he particularly appreciates the Sherry.
