If we focus on a liquid mixture contained in a glass, it is clearly a superficial analysis, especially in the approach of different theories to be compared.
In preparing a cocktail I must have a relationship with it just as I will have it later with whom will drink it, also because everything around the glass is part of the content itself and systematically serves to make the guest feel comfortable.
To be clear, if Clapton does not play his “Stratocaster” exactly as he wants, he could not have his real audience, the one he likes. Clapton knows he has achieved his style by playing other great masters, sometimes extirpating entire lines for his own pieces, but he is happy with what he does, it is his life.
For us Barmen is the exact same thing, even if sometimes the sense of frustration prevails because of not being able to fully express ourselves.
The mixed drinking is not traditional on a par with drinking wine or eating dishes of our kitchen, which we are practically born along with them.
We are at this point, however, certain that the story helps, you cannot have a clear view of any subject if you do not know the story.
For example, if you build an exact balance between colors and taste using Mezcal, you must know the agave plant you are using in liquid form with all its characteristics, Mexico as its country of origin, all its immigration problems related to the United States, the wall, Monsanto that makes its interests and the drug trafficking.
This is also the taste of Mezcal, a contrast that, together with other local products of those regions, captures in its complexity a unique taste.
Finding a story to your cocktail by the origin of its ingredients or by the knowledge related to your cultural baggage is a further element of curiosity for the consumer, no matter that it is completely believable, in my opinion, it must be fun, passionate…
We need to go where the wind takes us to survive in this great jungle, this is our perk.
The product we offer as we conceived it, is therefore something huge and of great personality, an element of pride and jealousy, the soul of our professional and human expression. Infusing all this to the colleagues who in turn will present it to whom will drink it, will consolidate a well-defined philosophy of your own place.
I try to express all this in my bar with the utmost humility, an ingredient now in disuse in contemporary civilization, clouded by innumerable unfounded attention-seeker behaviors.
Barman, musicista e divoratore del tempo libero che ha a disposizione, Simone Alocci, nasce 43 anni fa da genitori commercianti e passa la propria infanzia tra cucine e banconi delle diverse attività aperte in famiglia nel corso degli anni. Inizia ufficialmente intorno al 1990 a lavorare nel bar aperto qualche anno prima dal padre, cominciando a specializzarsi nel settore della caffetteria e dell’accoglienza.
Appassionato da sempre di musica, in quegli anni inizia a suonare e ad esibirsi in diversi club. Nei primi anni 2000 si appassiona all’arte del cocktail e, successivamente, nel 2004 apre il suo locale, lo Sparkling, sito in Porto Santo Stefano. Da allora la sua conoscenza avanza e, grazie all’arte della mixology, comincia ad usare tecniche di cucina e di sperimentazione su nuovi ingredienti.