Mauro’s delicious aperitivo frizzante

Mauro Scomerza is an Italian bar tender in a new bar on Park Lane. Somehow a bit wired chap (look at his eyes…) and at times and reminds a bit of the Godfather, however, that’s what makes him a signature bartender, besides being brilliant and a real pro, knowing the drinks, all the guests preferences, always a lighter in the pocket and everything executed with real Italian charm.

I personally love bitters such as Punt e Mes, Unicum Zwack and if nothing else available I will also drink a Fernet Branca. He came up with this wonderful drink the other day and gave me to try, it’s something his “old man” as he calls his dad makes in Italy.

Scomerz aperitivo frizzante:

200ml Aperol

40ml Campari

100ml fresh orange or Blood Orange (better) juice

serve on the rocks in a long drink glass, top with Prosecco or Champagne

This is a realy good apertive, fresh with the orange, bitter with the bitters (…) and perfect to sip away before a great meal.

Bloody Mary New Style, a NOBU recipe

Bloody mary is a great Sunday “before” brunch drink for me and THE hang over cure. I always find it amazing how many people drink bloody marry and tomato juice on airplanes, I don’t see it as often eslwehere. Strange.

There is a classic way to prepare it, there is the English way with English mustard (what else…) and fresh horseradish which I like a lot and then there is the “New Style” NOBU one which I find amazing interesting. Somehow I got my hands on this recipe…and here it is:

BLOODY MARY NEW STYLE

40ML. RUZKY VODKA

DROP OF LIME JUICE

SALT AND PEPPER

WASABI

DROP OF TONKATSU SAUCE

GRANINI TOMATO JUICE

SHAKE WITH ICE AND POOR INTO TUMBLER GLASS,

CUCUMBER/SHISO LEAF/SEA SALT