Rethinking classic international breakfasts in drink format. This was the idea of Giovanni Torre, bar manager and partner of Circus Cocktail Bar of Catania, with the publication of the first magazine, which will be presented at the venue on 1 December. Inside, among the pages that look just like those of a newspaper, there is space for four new signatures, in which the classic morning flavors are reinterpreted in a liquid and alcoholic key.
The magazine's drinks
“Just as the evening begins with an aperitif, the day begins with breakfast”. As Giovanni Torre introduces the four drinks inspired by a theme, that of breakfast, to which he is very attached, due to childhood memories or linked to travels.
Do u like Nesquik? it is a delicious twist on classic on the Milan-Turin, Giovanni's father's favorite cocktail, in which the vermouth used - the Sicilian Etna, with notes of cinnamon and vanilla - is combined with coconut-infused Campari, in homage to the coconut Kinder Pinguì much loved by Giovanni, and a Nesquik foam, on top of which the breakfast cereals are placed.
American Breakfast it is the translation, inside a tumbler, of a savory American breakfast. Bulleit Bourbon whiskey, infused with smoked bacon fatwashing, is accompanied by bitters, maple syrup and a garnish consisting of a mini-pancake and a slice of smoked bacon. The structure, in this case, is that of an Old Fashioned, in which the sugar is replaced by Canadian and American maple syrup.
Porridge it is a completely transparent cocktail, the result of the processing of six ingredients with the milkwashing technique. The recipe, once assembled, is added with hot milk and lemon juice. The acidity of the citrus fruit allows the milk proteins to curdle and therefore smooth out the drink, making it softer and more transparent. The flavors are instead those of porridge, replicated with a tequila infused with oats treated with thermal shock, banana, coconut, pineapple and yogurt. If the twist is on the Milk Punch, it is worth noting how the flavors of the Piña Colada are also taken up in the glass.
Tea and raspberries it is the conclusion of a journey that ends in the United Kingdom, a country that welcomed the bartender Salvatore Calabrese, creator of the Breakfast Martini. In this case, the recipe is inspired precisely by this new classic, born in 1996, which takes up both the use of gin, here infused with vanilla, and a fruit, raspberries (in shrub) instead of oranges ( in jam). The London inspiration is still recalled in the choice of tea, the smoky and spicy Chinese Lapsang Souchong.
If breakfast must be eaten like a king, as an old popular saying went, here at the Circus the teaching has been taken literally.
