Cocktail Course: Getting the kicks at Coccaro Beach Bar: Rilee’s Fruitpunch

The best place to have a nice and relaxing Aperitivo after a long day at the beach is the Pool Bar at Masseria Torre Coccaro. There’s Giavanna, Teresa and Aldo looking after you, from breakfast hours on, by the way, serving tasty lunches or cool drinks in the shade of the bamboo umbrellas. But when the sun vanishes slowly in midst the olive fields surrounding the estate, the pool bar area becomes some sort of sunset paradise – drop by and find out…

Today Aldo Vinci, our youngest (19) but no less talented barman prepared something new and refreshing for us, just to give you an idea of what the Pool Bar is all about: Rilee’s, a fruitpunch out of cranberry, papaya, strawberry and peach, with a dash of vodka to excite your tongue and make you feel you’re definitely on holiday.

Aldo has done his homework: Apart from attending bartender classes with Campari in Milan and Rome he could easily speak (and shake!) along with the far more famous Tom Cruise in “Cocktail”. Watch him preparing the Rilee’s and you’ll get the idea… He’s about to become an artist on the mixing gear – we’re pround to have him and are looking forward to following another one of his (“only just made up…”) recipes.

Here’s what it takes:

1/2 oz Apricot Brandy
1 oz Vodka Peach
1/4 oz Strawberry syrup
1/4 oz Papaya syrup
1/4 oz freshly squeezed lime juice with a twist of fresh ginger
1/2 oz Cranberry juice
2 pureed peaches

Mix all the ingredients as shown in the films. The perfect drink to learn what Puglia summers are about!

Cocktail Course: Caffè Shakerato @ Coccaro Beach Club

Do you like the Italian Classics the way we do?
Then you might have heard about a beautifully tasty cocktail, that gives you just the right push without giving you a big head: It’s called Shakerato and you can order it in any Italian bar: It’ll look quite the same from Bolzano down to Bari, you’ll find the difference in the details…

There’s only few places where they the barmen still know how to do it the classic way, without using the blender machine, since it takes exerience and passion to add the right amount of all the ingredients and then shake until you can no more. Coccaro Beach Club is such a place. Our barmen certainly do have a professional blender (and in busy times they need to use it, otherwise they won’t make it); but ususally it’s a matter of honor to prepare the Shakerato the way it’s meant to be: in an old fashioned shaker.

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Cocktail Course: Tangerine Drop at Bamboo/Armani, Milan

Did I mention we just went to Milan? Mainly to see “Priscilla“, THE musical  (- for those of you who like musicals and/or the film I can assure: You’ll absolutely LOVE it!! Just make sure you’ll get seats in the first row, so you can   jump up when you feel like it and sing and dance along with Gloria Gaynor etc….) but also to check out the fairly new Armani Hotel (Via Manzoni 31): right in the heart of the city, with a lobby that felt a bit like Times Square these days because of the fashion week, a spa on the top floor that made you overlook real Milan in a bathrobe, with your feet in warm pool water, and an inviting bar.

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Bar Tip: Speakeasy, Bari

There’s a new place in town: cosy as a private home, sophisticated as a modern art gallery, stylish as a hotel bar in London, Liverpool, Chicago. All of that on 15 square meters, called Speakeasy – like the places that sold alcoholic drinks during the American prohibition. The two owners who’ve seen their share of Bari nightlife (both of  them ex-”Stile Libero”-people) are declared cocktail lovers. Order your favorite, as extraordinary as it may be –  there’s hardly anything you won’t get here.

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Cocktail Course: “Chocolate for Happiness” – Natale’s Valentine Tip

“Life is like chocolate”, says our barman Natale Marasciulo:  ”The bitterness makes you appreciate the sweetness more…” For this year’s Valentine Dinner at Masseria Torre Coccaro he made up this beautiful bittersweet chocolate apertivo called “Chocolate for Happiness“.

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Wine Tip: Cantine Olivella/Katà Pompeiano 2010

A chilly winter night in Bari; found shelter and great hospitality at La Bul (www.labul.it, Via Villari 52, Bari), new and trendy restaurant in the  storic center (www.labul.it). Sommeliere Francesca Mosele’s wine recommendation for a dinner based on raw and cooked fish and vegetables, prepared by her partner Antonio Scalera (former chef of Grotta Palazzese, Polignano):

Cantine Olivella: Katà Pompeiano 2010

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