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dedicated to the exclusive pleasures, draws on expressions of oenological and gastronomic civility from various countries around,

breaking down every frontier and distance between the different ethnicities and traditions, besides being a marketing tool of business communication

Lifestyle Web-Log by Eva Kottrova 

Miguel Pérez Muñoz - Madrid - Spain

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Azamara's Punch  *  Gentleman's

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Ph.© Félix Soriano

Azamara's Punch

Ingredients:

  • 1 ½ oz Bulleit Bourbon
  • 3/4 oz “Cotton Fields” liqueur (Bulleit Rye, dried apricots, different spices and herbs)
  • 1/2 oz lime juice
  • 1/2 oz grapefruit juice
  • 1/2 oz sugar syrup
  • 1/2 barspoon Pernod
  • Dash Peychaud's Bitters

Garnish:

  • Mint sprig, skull & bones stickers, bamboo leaves

Method:

  • Shake

Glassware:

  • Sling
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Ph.© Félix Soriano

Gentleman's Drink

Ingredients:

  • 1 ½ Singleton of Dufftown
  • 1/2 oz Formula Antica Carpano
  • 1/4 oz Heering Cherry
  • 1/4 oz Lustau East Indian Solera
  • Dash Angostura Aromatic Bitters

Garnish:

  • Lemon twist

Method:

  • Stir

Glassware:

  • Coupette

ANDREA A. SOLÉ:

Miguel Pérez Muñoz

Between the different bars where Miguel worked in Madrid, his paper as Head Bartender during one year in "Museo Chicote" – one of the most iconic cocktail bar of Spain - was the most important in his professional career. During his stay in this cocktail bar, Chicote recovered the style and glamour that the bar had when Perico Chicote - founder - opened it in 1931. Thanks to this experience, love for this profession increases every day. Miguel is currently involved in "Columbus" with the Sandoval brothers - references in the high gastronomy and the culinary art - one of the most important and exciting challenges in his professional career ... "Exploring the Origin of Taste".

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