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I dedicated this drink to my grandfather Enrique Balestrini. Although my gastronomic legacy comes from the Giovannoni, it was “Lelo”, as I called him since I was a child, who made me try my first drink. I wanted to pay a little tribute to a person who showed me the way of work and the pursuit of dreams.
Method : smoked, refreshed
Ice : no
Glass : small bottle or old fashioned glass
Decoration : eucalyptus branch and pine nuts
30 ml Prince of the Apostles gin
25 ml Campari
20 ml Amaro Averna
100 ml and a stroke of water from the Atlantic Ocean
2 sprigs of eucalyptus
Place the gin, Campari and Averna, together with the seawater blow in a metal container. And, in another metal, also put 100 ml of sea water, 300 ml of ordinary water and two branches of eucalyptus.
On a grill with a lid make fire. Throw a few branches of eucalyptus and put the metal container with water and eucalyptus on the grill, near the fire (but not on it). Place the Negroni, close the grill and leave to smoke for fifteen minutes. Remove it, add ice and stir to water the liquid.
Inside a small bottle, preferably 100 ml, place a sprig of eucalyptus along with five pine nuts, fill with Negroni, cover and leave in a refrigerator until it is well cold.
Enjoy listening to Fausto Papetti.
I grew up in Pinamar, on the coast of Buenos Aires, in front of the Argentine Sea, cradled by tides, that movement of ascent and descent of the waters caused by the Sun and the Moon. The Atlantic Ocean and its horizon reminded me of the place from which my grandparents arrived. The sea is a metaphor for my life. I'm Renato Giovannoni, I was a young man, a gardener and a mason. I studied film in Los Angeles, I also like to draw and received as a director of advertising art. But I chose to be a bartender, and everything I learned from places and people I met is applied in my drinks. Living is also sailing, and there is a drink to accompany every moment. They know me as Tato . Welcome to my sea.
Publication Date: 01/09/2020
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