COCK­TAILS: MAKING WONDERS OUT OF DRINKS

Excelencias Gourmet - - News -

NO ONE COULD DENY THAT THE MAKING OF COCK­TAILS HAS BECOME ART. IT HAS PANNED OUT TO BE A TOP-OF-THE-LINE, EXQUISITE AND DELICATE PIECE AT ANY BAR UN­DER THE SUN. EXOTIC, TROPICAL, HEALTHY, SOPHISTICATED, FUN AND EXTRAVAGANT… THEY ARE AS VARIED AS THE COUNTRIES WHE­RE THE DRINKS WE­RE INVENTED.

THIS ALCHEMIST-ORIENTED, MYSTERIOUS AND AMAZING WORLD IS NO LONGER STRANGER TO MIXING COLD AND HOT, AL­COHOL AND INFUSIONS, LIQUIDS AND SOLID FOODS. BARTENDERS NOT ONLY RE­MA­KE THE CLAS­SICS, BUT THEY ALSO CO­ME UP WITH NEW MIX­TU­RES, USING LIQUID NITROGEN IN MAKING SOMETHING AS SIM­PLE AS GEL. ALL THIS MUCH IS USED TO CREATE NEW TASTES, SENSATIONS, TEXTURES AND VI­SUAL EFFECTS, AND SO PROVIDE CONSUMERS WITH A FAR MO­RE INTERESTING EXPERIENCE.

THIS HAS ALSO BEEN THE DRI­VE BEHIND EXCELENCIAS GOUR­MET, WHICH IN EACH AND EVERY ISSUE BEARS OUT ITS FOUNDATIONAL PREMISE: TO SURPRISE AND CONTRIBUTE SOMETHING NEW TO ITS READERSHIP EVERY TI­ME. THEN, LAY YOURS HANDS ON ISSUE 56 AS A NEWLY-CREATED COCKTAIL THAT MUST BE DRUNK UNHURRIEDLY, JUST ONE SIP AT A TI­ME, THE KIND OF DRINK THAT CALLS FOR COMPLICITY AND COMPANIONSHIP.

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