MOMENTO DI PIACERE

Descubre el nuevo cocktail creado por nuestro mixologo de Eclipse Barcelona, Giacomo Giannotti, para la competición “Illy Cocktail Competition”. Es el tercer año consecutivo que nuetros mixologos de Eclipse son galardonados en esta competición.

Discover the new cocktail created by our Eclipse Barcelona mixologist, Giacomo Giannotti, for the contest Illy Cocktail Competition”. It is the third year in a row that our Eclipse mixologists obtain a  prize in this competition.

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Ingredientes:
50 ml de Espresso Illy , 35 ml de Frangelico liquor, 30 ml de purée de piña, 3 semillas de cardamomo, 2 gotas de chocolate bitter.

Ingredients:
50ml of Espresso Illy, 35ml of Frangelico liquor, 30ml pineapple purée, 3 seeds of cardamom, 2 drops of chocolate bitter.

Preparación :
Machacar las semillas de cardamomo, añadir los otros ingredientes y “shake it”. Vertir en un vaso con hielo cubo y terminar con hielo pile.

Preparation:
Crush the cardamom seeds, add the other ingredients and shake it. Pour it into a glass full of ice cubes and finally add some crushed iced on top.

Decoración:
Anis estrellado, café en grano, hojas de piña y chocolate de tiramisù gratinado

Decoration:
Star anis, coffee beans, pineapple leaves and tiramisù chocolate powder.

Inspiración:

La importancia del café en nuestra sociedad me ha inspirado para crear este cocktail. El café representa un momento del día, o por la mañana o por la tarde, generalmente después de la comida. El café no está relacionado con la edad, porque es apreciado por jóvenes y por adultos. El café permite a la gente a tomar una pausa, olvidarse del estrés del día a día, y tampoco sólo se comparte una taza de café pero se comparten: emociones, sensaciones, historias entre amigos, el café conecta a la gente. Yo sinceramente pienso que el café es un momento mágico… “UN MOMENTO DE PIACERE”! Con relación a los ingredientes, fui inspirado por la historia del café. He usado semillas de cardamomo porque he descubierto que a principios del siglo 16 los otomanos ya bebían café aromatizado con cardamomo y que fueron uno de los primeros a beber café. He usado piña porque le quería dar un toque tropical al “Momento de piacere” con relación a los grandes países productores de café que están por mayor parte situados en América del Sur. También incluí Frangelico porque es un digestivo tradicional italiano que es hecho a base de avellanas, lo que le da un sabor dulce que contrasta con el sabor ligeramente amargo del chocolate bitter.

“MOMENTO DE PIACERE” está acompañado con helado de pistacho, decorado con anis estrellado, chocolate de tiramisù en polvo, que es un postre tradicional italiano a base de café y chocolate, y café en grano.

Inspiration:

The importance of coffee in our society inspired me to create this cocktail. In other words, coffee represents a moment of the day; it takes place in the morning or in the afternoon, or both, usually after the meals. Coffee is not related to age as young and old people enjoy it. Coffee allows them to take a break, forget about the daily stress, but not only do they share a cup of coffee but much more: emotions, feelings, stories with friends, it binds people… beautiful things are shared around a cup of coffee.  I truly think that the moment of coffee is something magical…UN “MOMENTO DI PIACERE”! Regarding the ingredients, I was inspired by the history of coffee. I used seeds of cardamom because I found out that already in the early 16th century the Ottomans drank cardamom coffee. In addition the Ottomans were one the first people, known to history, to drink coffee. Moreover I used pineapple because I wanted to give a tropical touch to the cocktail as most of the coffee producers are located in South America. Furthermore, I included Frangelico because it is a traditional and historical Italian digestive that has a sweet taste of hazelnut which marvelously combines with the Illy coffee and the chocolate bitter to recall that light acerbic flavor of the coffee.

“MOMENTO DI PIACERE” is accompanied by pistachio ice cream, decorated with star anis, tiramisù chocolate powder, which is a typical coffee-based Italian desert, and coffee beans.

Giacomo, te deseamos mucha suerte. Estamos contigo en todo “Momento di piacere”.

Giacomo, we wish you the best of luck. We’re with you in every “Momento di piacere”.