Let’s get our hands on: today we have more than one excuse to have a drink. Yes, because May 13 is celebrated all over the world the World Cocktail Day. And after 14 months of health emergency and consequent restrictions, now that a light can be glimpsed at the end of the tunnel, the anniversary also acquires a symbolic value.
“World Cocktail Day was born, like Halloween to name another, at the table as a marketing operation, but it also represents a potential business opportunity for the bar industry”, he observes Elpidio dell’Aversano, bar manager of Acquerello, cocktail restaurant bar opened a year ago on the top floor of the Lapilli Roof Garden in Herculaneum.
«World Cocktail Day right now can be seen as a tribute to the bar industry. Which is the social place par excellence. I am convinced of it: attending them is good for the mood, gives energy and keeps you away from depression “he adds Marco Bertoncini, former bartender founder of the IlGin.it portal
Make no mistake: it’s not over yet, but the situation is improving. “Many have already overcome the disease, many have been vaccinated. I expect that this summer will not be very different from that of 2020 and I am confident that in October we will be out of the lockdown risk “, he comments Luigi Barberis, owner of the Caffè degli Artisti in Alessandria.
Fingers crossed. And in the meantime, why not learn some simple recipes to celebrate World Cocktail Day – which you can propose again at the first aperitif at home -?
THE RECIPES
Greek Jade, barlady of the Rada Positano, tells of his reinterpretation of the Spritz with Italicus Rosolio di Bergamotto. Then: Mattia Tubita, bar manager of I Conoscenti di Bologna, teaches us how to prepare a Friulian variant of Negroni at home with the products of Liquoreria Friuliana and Luigi Barberis, owner of the Caffè degli Artisti in Alessandria, provides us with the recipe for a low alcohol and soda pre-dinner cocktail, in line with current trends.
It’s not all: Elpidio dell’Aversano, bar manager of Acquerello di Ercolano shows us his interpretation of Gin Fizz in a Campania-Japanese key and Fabio Camboni, bar manager of Kasa Incanto di Gaeta, his variant of Hugo.
In the gallery above you will find all the recipes.
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