Davide Mollica: Spick and Span
“A home bar should always have gin, Campari, Aperol, sweet and dry vermouth, Cointreau, vodka, Bourbon Lime and Lemon, seltzer, and of course a bottle of Da Paolo Prosecco,” insists Davide Mollica, Beverage Product Manager at Da Paolo.
Davide’s long list is justified: “With these, you should be able to concoct most of the classic cocktails, such as Negroni, Aperol Spritz, Martini, and varying sweet and sour cocktails.” So is his mention of the Da Paolo Prosecco. Davide, who counts 14 years in the profession, is the restaurant group’s Beverage Product Manager. He has participated at the BACARDI Legacy Cocktail Competition and has even emerged runner- up at the Stolichnaya Elit Vodka Cocktail Competition.
“You will need the basic implements – a shaker, mixing glass, stirrer, strainers, knives, jigger, and a measuring cup,” he says, adding that “for a more elaborate home bar, you can add on a mini sous- vide machine and a vacuum sealer to make your own flavoured spirits and syrups.”
An ideal bar cabinet for Davide is one that could hide your liquor collection well to maintain a clean, dust- free environment.
“It should also have ample room for storing spirits, dedicated shelving for glassware, a built- in wine chiller, as well as a wellsized central area for arranging your bar tools and to concoct cocktails.
Davide Mollica’s Holiday Drink: Caeser
My personal favourite holiday drink would be the Caeser; it is my version of a traditional mulled wine.
INGREDIENTS
200ml Grand Marnier 750ml Tawny Port
750ml Merlot
80ml Raw Honey
100ml Hot Water
250ml Lemon Juice
16 pcs Orange Wedges 2 pcs Cinnamon Sticks 8 pinches Nutmeg 5 pcs Ginger Slices
5 pcs Thai Ginger Slices 8 pcs Clove 2 pcs Cardamom
4g Marjoram
2 pcs Long Pepper
2 pcs Vanilla Pod
METHOD
Combine all ingredients in a sous vide bag and seal it.
Sous vide for 90 minutes at 60° C. Serve in a stemware and enjoy!