Giro d'ITALICUS Rosolio di Bergamotto, together with Tony Pescatori from Nightjar in London.

1. GIRO D’ITALICUS
Inspiration and Inventiveness

2. Tony's passion for the craft has its roots in his rural Italian upbringing
and catering background.
From the age of 13 he started studying the basics of kitchen, bar and
hospitality, then after graduating from catering school Tony moved to
London at 18, first started bartending within the Soho House Group,
then joined Nightjar in 2013, working his way up to a Bar Manager
position
which he has held for 5 years, a role where Tony's love for botanics
and chemistry meet in the craft of artisanal libations.
In his Nightjar years, he visited over 30 countries for takeovers,
seminars and talks, developed a content photography studio for brands
and the Charity focused events company Meaningful Drinking.
ABOUT TONY

3. - Inspiration: The process of being mentally
stimulated that fuels creativity
- Inventiveness: Owning and being able to
apply imagination, creativity, and vision
- Biomimetics, taking inspiration from nature
to develop new materials, architecture
and tech
INSPIRATION & INVENTIVENESS

4. BIOMIMETICS

5. - In finding new flavour combinations
- Through classic drinks and food recipes: finding
commonality (as a starting point for combination)
and records of use between ingredients and final
customer
- Boosting creativity via the application of the
‘bartending mindset’
INSPIRATION IN BAR RESEARCH

6. An aperitif drink that intertwines flavour profiles from the whole Penisola Italica:
Savoia Americano from Turin, Menta Romana from Lazio and Calabrian Bergamot
Italicus Rosolio di Bergamotto
Savoia Americano Rosso
Pennyroyal Citric Cordial
Peroni or Tonic Water
Shaken & Served in small Highball, top Peroni
Finish Technique:
Candied shaped lemon peel in Italicus reduction
GIRO D’ITALICUS

7. - Colour Psychology: How do colour
and light influence our mood
- Synesthesia
- Perfect the use of contrasts in drinks
LIGHT & COLOURS

8. Inspired by the technique of watercolor painting, the tasty white hue
of the drink represents the canvas and contrasts with the colourful patterns of the glass
London Dry Gin
Italicus Rosolio Di Bergamotto
Coconut Milk
Milk Oloong Kombucha
Tonic water
Thai Basil Flowers
Served in a watercolour painted glass flute
Finish with thai basil flowers
ACQUERELLO

9. - How visuals affect our perception of flavours
- The brain response
- Presenting and upselling
VISUALS

10. Description:
Tequila or Mezcal
Italicus Rosolio di Bergamotto
Dry Vermouth
Acerola Jam
Fresh lime
Shake and serve in Nick & nora
Garnish Technique: Candy floss toffee filled raviolo
ROSONE

11. - How do they affect our perception of flavours
- Temperatures
- Durability and Elegance
MATERIALS

12. Bourbon Whiskey
Italicus Rosolio di Bergamotto
Mineral amaro
Electric Bitter
Granite stone goblet frozen
Garnish Technique: Kaffir leaf chocolate dipped Gnocco
Candito or Italicus Granita on spoon
GRANITE

13. - Must be edible!
- The progression of flavour
- Dried, poached, candied, pickled
FINISHES AND BYPRODUCTS

14. GRAZIE