The cocktail menu created by is called Compass Gabriele Contatore, bar manager of Mandarin Oriental on Lake Como. A compass that makes a circle around the lake, covering its territory, orienting itself among its excellences like a compass, making them perceived through the aromas of the cocktails. A certainly interesting job, which Gabriele imagined for the clients of this wonderful quiet corner with a breathtaking view of the water.
The Mandarin Oriental, Lake Como
Located on the shores of the most famous lake in Italy, Mandarin Oriental, Lake Como is a resort immersed in a lush botanical garden which contains over fifty species of plants, trees and flowers, including rhododendrons, camellias and magnolias. Arranged across nine separate villas – including Villa Roccabruna, former residence of the Italian opera singer Giuditta Pasta built in 1799 - this hotel is a magnificent retreat still in the best Italy of the past, the one that creates the atmosphere that tourists who visit our country like so much. The perfect base for admiring the surroundings, among panoramic paths, rustic Lombard cities, wonderful botanical gardens and dynamic water sports, the Mandarin treasures all this, and transforms it into narration even in its cocktail menu. This comes to life to the CO.MO Bar & Bistrot, with its large terrace overlooking the lake: the ideal place to enjoy an informal lunch or dinner, a pizza baked directly on the lake shore, an aperitif or a drink created by Gabriele and his team.
Gabriele, can you tell us about your cocktail menu?
“We structured it as if it were a geographical map. The idea came to me in the first years here at Mandarin, seeing our guests stay here for several consecutive days and want to discover the area. I thought: what better way to help them than to give them something to look at while they sit on our terrace sipping a good drink? The cocktail card thus became a compass, a detailed map with all the points of interest of our lake“.
Even drinks tell the story, right?
"Exact. The cocktails, positioned on the map around the lake, recall territoriality, which I am going to marry with the Oriental Heritage that distinguishes Mandarin Oriental“
Can you give us an example?
“The most classic is the Vico, which is partly a tribute to Ludovico il Moro, Duke of Sforza: it was he who planted the culture of mulberries in the Como area, the basic food of the silkworm for the production of silk. An innovation that was fundamental for the territory. But the name is also a reference to Borgo Vico, one of the most historic streets of Como: here the Seta amaro is born, which is one of the ingredients of the cocktail".
A drink that is also creative in its container.
“Yes, we serve it in a glass that I designed together with Amaro Seta, and which recalls the smokestack of the Patria steamer, a historic vessel from 1926. A cylindrical stem on which a glass cannula is placed which acts as a straw”.
If you had to describe your card with one adjective, what would it be?
“Probably funny, because I read in the eyes and expressions of the guests this feeling of lightness in reading a simple card, structured on a few elements, clearly understandable. One thing I really wanted: I was a drinker before being a drink producer and I hated when I was put in difficulty with overly opulent, difficult descriptions and cards."
An international clientele passes through you: what is the difference between Italian and foreign drinkers?
“The international drinker is often more curious, especially when entering new territory. It's a bit of a traveler's characteristic, in reality: Italians abroad are like that too, they want to experiment, try, and that's exactly the reason why we thought of the paper - map. But when I manage to break the mold and also intrigue Italians with alternatives and reinterpretations that take it away from the comfort zone, it's nice for both, for me and for the customer.“.
Hotel mixology in Italy is still struggling, why in your opinion?
“I think there is a sort of awe in entering, especially in large luxury hotels like ours. Elsewhere, for example in London, it is much more natural. However, we are working more and more to open up to experiential customers in addition to those who stay in hotels".
What is your favorite ingredient?
“Alcoholic: gin, because it reminds me of my trips to Australia and England, where the gin culture is very deep-rooted. Non-alcoholic: kaffir lime, because it reminds me of my last work experience abroad, in Bangkok, in the prestigious The Bamboo Bar of the Mandarin Oriental: there I came into contact with all the Thai culture. It's an ingredient I still use, and I use it all: zest and leaves for the infusion, as well as the juice. It is one of the ingredients that gives freshness to my drinks“.
A zero waste philosophy, that of using the entire raw material.
“Yes, we use many elements in our infusions: from there we then dehydrate the remaining fruit, or make decoctions that become jams. The peels are also used for infusions and flavored waters. We really try to waste as little as possible, creating preparations that become the protagonists of our service, from the welcome drink to after dinner".
What are the current and future trends in mixology?
“I'm noticing a return to simplicity, and I'm happy about it because it's always been something I've believed in. Few elements that give a precise aromatic profile. In general, the trend of spirits has changed a lot. Non-alcoholic spirits, for example, are becoming very popular, as they are actually very good and give us the possibility of creating interesting drinks even in alcohol-free versions.“.
What will be new next season?
“We have a great opening, that of NAMI Cafe, a pool bar with healthy & comfortable restaurant service, which will offer both refreshing and delicious dishes and drinks from the point of view of catering and mixology".
