When it comes to cocktails, Damiano has our full co-operation
It’s Cocktail of The Month time again and we’re heading to Denmark to try Damiano Pezzi’s creation, aptly called ‘Co-op’. Once you taste it, you’ll see why we were so quick to co-operate.
Damiano is the top man in the Sky-Bar at BellaSky hotel overlooking Copenhagen. He also runs his own cocktail consultancy business focusing on the perfect combination between cocktails and food.
The way he sees it the world cocktail scene has been a great wingman to the food industry. But not for long. We have a gut feeling he’ll soon be shaking things up on centre stage.
In Damiano’s eyes, he creates cocktails that not only complement but enhance the food and eventually become the stars of the show. Hopefully the chefs of Bella-Sky Hotel don’t read this.
He named his cocktail ‘Co-op’ in the belief that food and cocktails belong side by side – “cause playing together is better than playing by yourself!”. He’s got us on board anyway.
With wide-ranging ingredients such as Tobacco Bitters, olive oil, white chocolate and lemon juice, if you give this a go, you won’t regret it.
- 60 ml Jameson
- 30 ml fresh lemon juice
- 2ml chocolate syrup
- 2 dashes Tobacco Bitters
- Top with Jameson black barrel/white chocolate and olive oil foam.
- Garnish with salty dark chocolate crumbles
- Add Jameson, lemon juice, chocolate syrup, tabacco bitters and ice to a cocktail shaker and shake.
- Fine strain into a tall glass filled with ice.
- Top with the Jameson Black Barrel, white chocolate & olive oil foam.
- Garnish with salted dark chocolate crumbles.
Ingredients
- 60 ml Jameson
- 30 ml fresh lemon juice
- 2ml chocolate syrup
- 2 dashes Tobacco Bitters
- Top with Jameson black barrel/white chocolate and olive oil foam.
- Garnish with salty dark chocolate crumbles
How To Make
- Add Jameson, lemon juice, chocolate syrup, tabacco bitters and ice to a cocktail shaker and shake.
- Fine strain into a tall glass filled with ice.
- Top with the Jameson Black Barrel, white chocolate & olive oil foam.
- Garnish with salted dark chocolate crumbles.
To make the Black Barrel/White Chocolate foam: Combine Jameson Black Barrel, white chocolate syrup and olive oil. Add to a charged whip cream dispenser.
