15 GROHE Magazine 14 Pure Freude an Wasser aromas and flavors of our family traditions often forgotten over time I think we are bringing a kind of revolution into the cocktail world G Non alcoholic drinks are very often overlooked but at the Wood ing Bar they become protagonists of the cocktail menu ER The constant research into raw materials allows us to overshadow the use of alcoholic products and detach from the usual idea that a good cocktail must be alcoholic The one we suggest for a taste of Milan is the Spring Bouquet Collins It s a refreshing take on a classic using Memento a blend of distilled aromatic waters filled with the scents of the Med iterranean kombucha with wild rose petals some drops of blackberry vinegar and finally some thyme syrup topped off with sparkling water G What role does water play at the Wood ing Bar ER Fundamental given the importance we give to the environment in our eco sustainable mixology It de serves a place of honor in our recipes This is why we choose to use only purified water WOOD ING BAR Via Garigliano 8 Milan It s not customary for lichen wild musk a beech twig or the sap of a birch tree to became food Or ingredients for cocktails But in the hands of the agronomists chefs chemists herbalists and bartenders that are part of the Wood ing Lab team a laboratory born in the suburbs of Milan five years ago they became protagonists of fascinat ing recipes with unique flavors We spoke to Erika Rossi bartender at the new Wood ing Bar which recently opened in the heart of the Isola neighborhood in Milan GROHE How did you end up at this unconventional cocktail bar Erika Rossi I ve always been fascinated by the alchemy of the cocktails the magic behind the mixing of different ingredients that transforms a liquid into a deli cious balanced and perfect drink This curiosity led me to travel and explore historic hotel cocktail counters and one day I met Valeria Mosca founder of Wood ing Lab the first and only food lab in the world that works exclusively with wild food That s how I discovered wild mixology which experiments with forgotten ingredients or new processing tech niques and that represents the future of this work G What is this new mixing philosophy ER It s all about an intelligent way to drink We want to make guests experience innovative healthy sus tainable balanced drinks Wood ing Bar is not just something abstract but a real rediscovery of the ERIKA ROSSI WOOD ING BAR Discover the Spring Bouquet Collins by Erika Rossi on p 25

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