Moretti cock­tail

The bar man­ager of The Strand lets you in his trade se­crets.

The Myanmar Times - Weekend - - Weekend | Lifestyle - BY LAE PHYU PYA MYO MYINT Pho­tos: Aung Myin Ye Zaw

THE move­ments are quick and sure. An im­pres­sive col­lec­tion of bot­tles stand be­hind him. Ice cubes make rat­tling noises in the shaker. Green, blue, flashy yel­low liq­uids come out of it.

Francesco Moretti has been a bar­tender for 15 years. He started in France, then worked in Shang­hai and Thai­land. To­day he is the bar man­ager of the Sarkies bar, in The Strand, the iconic cen­tury-old ho­tel.

Once a month, Mr Moretti shares some of his knowl­edge about cock­tail-mak­ing with en­thu­si­as­tic par­tic­i­pants to his work­shop. The work­shop is a great deal of fun and a great way to have a drink while learn­ing some­thing – yes, par­tic­i­pants get to drink their own cre­ation, that’s the point isn’t it?

The work­shop can ac­com­mo­date eight par­tic­i­pants and Mr Moretti will let you in three of his best cock­tail recipes.

Ev­ery­thing you need is put at your dis­posal by the Strand. Shakers, tum­blers, olive, cherry, mint, etc. Spir­its, juices and all sorts of syrups will also be your tool of choice.

The first cock­tail we learned to make was the “Sour”, a sim­ple, nice and easy cock­tail which was ideal for begin­ners like us.

We all poured thyme al­co­hol, lime 30 su­gar liq­uid, or­ange juice and egg white in shakers and added peaches. Af­ter we had stirred and tasted it we poured it through a sieve in the cock­tail glass. We rubbed the outer ring of the glass with lime to give the bev­er­age a fresh nose. Felt like we all had done it all our life.

Cock­tail-mak­ing is an art that must ap­peal to all three senses. A Cok­tail must taste good, smell good but also look good. Dec­o­rat­ing a glass is al­most as im­por­tant as dos­ing. I opted for a “girly” drink and picked roses and daisy flow­ers to or­nate my Sour.

On a first slurp of my own cre­ation I found the cock­tail to taste sweet with a dis­crete sour af­ter taste.

The next trade se­cret we were let in was the Old-fash­ioned. The Old-fash­ioned is a stronger stuff than the Sour. Par­tic­i­pants can choose to make it based on bour­bon, te­quila or vodka. I chose te­quila. Added laven­der, su­gar liq­uid, Thai basil leaves 2 drops of bit­ter mixed with ly­chee juice. I stirred it for 15 sec­onds. It was a suc­cess.

My Old-fash­ioned cock­tail smelled good from the te­quila and ly­chee fla­grances, which mixed very well. I dec­o­rated my drink with small pur­ple daisy flow­ers and a green leaf. My pale pur­ple Old-fash­ioned cock­tail was com­plete.

For the last cock­tail, we had the choice of weapons. Par­tic­i­pants are al­lowed to freestyle and cre­ate the cock­tail of their choos­ing. I opted for what I shall call the “Pur­ple dream”. I picked the most beau­ti­ful glass to wel­come a de­li­cious mix of gin, blue peach, lime and white egg. Af­ter the shake, my cock­tail turned pur­ple – a lovely sort of pur­ple I should note. But be­yond the colour, my cock­tail didn’t taste much.

At that time Mr Moretti ar­rived be­side me. He added gin­ger beer and trans­formed my drink. There is only so much you can learn from one work­shop, years be­hind a bar is what makes a real star.

Par­tic­i­pa­tion to the work­shop cost 30 USD. The work­shop takes place once a month at The Strand, 92 Strand Rd, Yan­gon. For more in­for­ma­tion con­tact Mr Moretti at : bar­man­ager@ho­tel­strand.com.

How can I help you?

The full set at your dis­posal to get cre­ative.

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