Our seasonal cocktail column starts from a classic of mixinginvented between 1950 and 1960 in Puerto Rico, in Central America. This is the Pina Colada, an icon rethought by Diego Atlantic, bar manager of Cocteles Flowers. The cocktail bar, located inside the Argentinean restaurant The Forbidden Gate, is a clear reference to the Flores neighborhood of Buenos Aires – not far from the historic barrio known for tango, for which this restaurant is also known – but also to the many flowers present in the furnishings of the place, between walls and curtains, and used as decoration by Diego.
The sensation, at the first sip, is always that of being on a tropical beach. No longer in the last century, but in the current one. Because, if Diego has the objective of faithfully reproducing the flavors of this drink, mistreated between the 90s and the beginning of the 2000s, on the other hand the cocktail takes on a whole new luster in this twist. Elegance becomes the cornerstone of the recipe, which is entirely clarified to take on a clean and not cloudy appearance, while maintaining the characteristic velvety consistency on the tongue. The secret? Using coconut yogurt for the milkwashing technique.
Ingredients:
- Rum Zacapa 23
- Tropical mix (mix of other rums, which give a spicier part and an alcoholic kick)
- Coconut Yogurt
- Coconut Syrup
- Homemade pineapple juice
Make a milk wash of all the ingredients. Filter the cocktail at least three times. Serve in a tall tumbler with an ice stick and a bamboo leaf as garnish.
The bar manager
35 years old, born on the outskirts of Rome, studies Philosophy in Siena, opens a restaurant in Umbria. Then he travels to Europe, Africa, Asia and South America where he begins his true great adventure in the circuit of great mixology. He worked for three years in Buenos Aires at Tato Giovannoni's “Floreria” becoming Floor Manager. He later moves in Milan where he enriches his experience in the Secret Bar “1930”, the flagship of the MAG Group. From here it arrives in the project Cocteles Flowers.
