Cocktail Low Alcohol by Diego Ferrari is an important step forward in the evolution of bartending and responsible drinking.
DRINK- REVOLUTION... BUT LOW ALCOHOL!
If the world of food has been the scene of unexpected evolutions in recent times, the world of drinks is certainly no different. Low-alcohol cocktails are proof of this.
The change from a mere trend to a new reality has taken place in record time, abetted by a series of not inconsiderable socio-cultural changes. From the constant quest for health-related wellness to stricter legislation for drunk drivers-these are just some of the inputs that helped Diego rethink mixing.
A pioneer of the low-alcohol movement in Italy, Mr. Ferrari was able to turn an apparent limitation into a great opportunity. Seizing the challenge of creating a charter for a venue that can only offer such cocktails, he has used his experience to rethink the mixologist's craft.
AN EXPERIENCE TURNED INTO A MISSION
Scouting out new ingredients, studying their combinations, devising their presentations-these were familiar steps for him. Understanding the singular context represented by his new "stage," communicating to the public and the press another way of understanding cocktails has been challenging but certainly also stimulating.
Diego is deeply convinced that the ingredients of a drink are only the basis of the concept of drinking well. That is why he recounts his journey, offering his colleagues not only a unique selection of forty low-alcohol cocktails, but also a method for facing new challenges.
THE AUTHOR: DIEGO FERRARI
Diego Ferrari's career as a mixologist began when he was only seventeen when he took his first bartending course.
At twenty-six, armed with solid experience, he left for London where he delved into the techniques of molecular mixology, barchef and Tiki.
Back in Italy, he carries out an intense activity as a bar manager, collaborates with important beverage brands, and writes in several trade magazines. He also establishes himself through participation in prestigious national and international competitions.
He is currently bar manager at the Rotonda Bistro in Milan, where he specializes in cocktails under 21° alcohol, a technique for which he has become an international benchmark.
If you prefer it, you can also choose the English version Low Alcohol Cocktails by Diego Ferrari.
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