Maurizio Ferla, the luxurious mixology alchemist!

To prepare a top-quality cocktail, the bartender must own a deep understanding of its ingredients.

The mixology world entails delicate alchemy of how these ingredients work together—their flavors, aromas, colors, and physical state are all fundamental for the outcome. Creating a first-class cocktail is truly an art.

Very few times we have the fortune to meet top-tier bartenders, true mixology alchemists, like Maurizio Ferla. Don’t get deceived by his young look, Maurizio has a long career as a Bartender in the Luxury Hospitality Industry.

But his years at well-known places like Armani/Nobu bar or Villa Crespi aren’t the source of inspiration for his eccentric cocktails. 

So, what’s his secret weapon? 

Making cocktails with a personal touch that can stimulate all senses. As an alchemist, he experiments with solid, liquid, and gaseous ingredients, creating cocktails with an undoubted seductive power.

This Italian Barista will immerse us into a truly luxurious Coffee Mixology experience where all senses will be ignited. 

Enjoy and delight yourself with these amazing recipes, ideal for each one of our coffee #Characeters:

Maurizio’s Note: Some cocktails have a complete recipe, other I leave it to your imagination on how you would mix the ingredients. That’s the beauty of the mixology world, you can simply enjoy the art of mixing elements and creating exquisite drinks. 

BISA NEL BICER

Character: #Vigorous

Glass Type: Bicerin glass

Coffee Blend: Lavazza Coffee (Qualità Rossa)

Alcohol: Chocolate Vermouth & Gin

Review of a great classic from Turin, the Bicerin, with its satisfying simplicity and elegance. the #vigorous coffee perfectly marries the chocolate and the alcohol notes. finally, its rounded tamarind foam makes out of this cocktail a sublime experience.

Ingredients: 

• Chocolate Vermouth  1,5cl
• Lavazza’s coffee (Qualità Rossa) 3,0cl
• Gin – Joressel Vento Carsico 5,0cl
• Tamarind Foam
• Gelatin
• Deco zest (coffee and cocoa powder)

Preparation:

1. The chocolate Vermouth: 

1. 1. Infuse chocolate and vermouth in a vacuum-packed and do a roner cooking, or sous vide at between 50 and 55 degrees for 10 minutes so it melts. 
   2. Let it reach to 27 degrees so it can recrystallize the chocolate and is left to rest for 4 hours.
   3. Then put in the fridge for a night (filter with a paper towel)

• Maurizio’s note: If it is too complicated (which for most of us it is) melt 50 grams of chocolate per liter of Vermouth over a Bain-marie, let it rest for 4 hours, and then put it in the fridge following the same filtering steps.

1. The Foam (350ml):
   1. Hot water infusion of the Tamarind syrup (20 ml) with liquid sugar (2: 1 ratio). Put in a siphon.
   2. 5 grams of gelatin are diluted in cold water for 5 minutes.
   3. Infuse the morbid gelatin in 350ml of hot water. Allow it to cool.
   4. Pour into the siphon with the other ingredients and shake well. 
   5. Leave it in the fridge for two hours and then it’s ready.

Serving:

In a cocktail shaker add the chocolate vermouth, the coffee, the gin (Joressel Vento Carsico al Pino Mugo) and some ice. Shake well and then pour the liquid into a Bicerin glass, leaving the ice in the shaker. Add the Tamarind foam and it’s ready to be enjoyed!

EQUILIBRIUM

Character: #Fascinating

Glass Type: Frasera glass

Coffee Blend: Lavazza Coffee (Passionale)

Alcohol: Red Vermouth & Mescal

Ingredients:

• Red vermouth reserve Carlo Alberto 3 cl
• Coffee 5 cl
• 1 tsp orange jam
• Mescal Espadin Nuestra Soledad1,5 cl
• Rim tonka bean with salt
• Grapefruit zest 

Fascinating and attractive, Equilibrium gives the right mood and energy thanks to the combination of Vermouth and coffee, an evergreen of the F&B industry, which ends with a smoky note derived from mescal which is balanced by a touch of tonka beans and salty flavors.

SALENTINO 2.0

Character: #Chill

Glass Type: Mug glass

Coffee Blend: Coffee for a Cappuccino 

Alcohol: Falernum, Fernet Branca, and Branca Mint

Ingredients:

• Coffee 5,0cl
• Falernum 2,0cl
• Fernet Branca Foam 
• Mint leaf as a decoration
• extra: If you want to add some strength to the drink pour a shot of Branca mint. 

How can you drink a classic Apulian coffee on a hot summer afternoon? Make a SALENTINO 2.0! 

The brewing attributes of a French press and the roundness of the Falernum give an extra boost to this drink, completed by an Italian amaro Foam that visually recalls that of a morning cappuccino.

A drink for those that seek an energetic charge, yet they begin the day with a peaceful mind.

Preparation:

1. The Falernum
   1. In a French Press brew 10 grams of coffee per 200mlof hot water and with 50ml of Falernum.
   2. Brew and let it sit for 3 minutes.
   3. Keep in the fridge for a couple of minutes.

Maurizio’s note: “The Falernum I use is the Monin one, easy to find in any Italian supermarket, otherwise I would go mad finding the right one.”

1. Fernet Branca Foam
   1. Hot water infusion of the Fernet Branca (20 ml) with liquid sugar (2: 1 ratio). Pour in a siphon.
   2. 5 grams of gelatin are diluted in cold water for 5 minutes.
   3. Infuse the morbid gelatin in 350ml of hot water. Allow it to cool.
   4. Pour into the siphon with the other ingredients and shake well. 
   5. Leave it in the fridge for two hours and then it’s ready.

Serving:

In a mug glass pour the mix of cold coffee with the Falernum. Add the foam on top and place a mint leaf to decorate your cocktail. Now, enjoy this peaceful and fresh morning drink. 

LO RICOPRIAMO (Let’s Cover it)

Character: #Cheerful

Glass Type: Popsicle serving

Coffee Blend: Coffee (with fruity and caramel aromas)

Alcohol: Punt e Mes (Italian vermouth)

Ingredients:

• Coffee 6,0cl.
• Punt e Mes 2,0cl.
• Honey mix 1,5cl.
• Biscuits (Krumiri)
• Lemon Zest
• Butter

Is it possible to have a refreshing coffee popsicle during a hot summer day at home? “Lo Ricopriamo” is a playful and easy cocktail idea to prepare with easy to find ingredients but get an exquisite product. Is a “BOMBA”!

Preparation: 

1. Pour in the popsicle maker the coffee and the Punt e Mes
2. Honey mix (300ml) Maurizio’s note: Use acacia or wildflower honey (usually the cheapest and easiest to find in Italian markets).
   1. Warm 200 ml of water at 40 degrees.
   2. Pour the honey (100ml) in a container and slowly add lukewarm water (at room temperature) and mix with a bar spoon until it has completely dissolved. 
   3. At this point, you can transfer the preparation into a squeezer.
   4. Squeeze the honey mix into the popsicle maker and mix all the ingredients. 
   5. Put the mix into the freezer and leave it there the whole night. 
3. Biscuit Crust
   1. Take 20g of Krumiri biscuits and add a spoon of butter.
   2. Mince them and then add the peel of two grated lemons.
   3. Spread them well on a plate and heat it in the oven at a maximum of 50 degrees.
   4. Wait until it dry, but be careful not to burn it.

Serving: 

Take the popsicle a cover it with the biscuit crust!

CAFFE COLADA

Character: #Adventurous

Glass Type: Creative glass you have at home

Coffee Blend: Coffee Soda

Alcohol: Rum

Ingredients: 

• Rum 4.5cl.
• Coconut milk 2,0cl.
• Coconut syrup 2,0cl.
• Albumin 1,5cl.

Coffee Colada plays with the versatility of a long and refreshing drink like Piña Colada. The combination of enveloping flavors such as coconut and a special coffee soda with lemon gives the drink a unique and inimitable character.

Maurizio’s Note: I will only teach you how to prepare the coffee lemon soda. The rest I’ll leave it to your imagination to play around. 

Preparation for 500 ml coffee lemon soda: 

• 300 ml of coffee 
• 175 ml of sugar syrup 2: 1 
• 25 ml of lemon juice 

Combine all the ingredients and then put in a siphon and carbonate them. Is that easy!

Maurizio’s personality is completely transferred in all of his recipes. Each one has a touch of Italian character and the mystic on an alchemist. 

What are you waiting for to try the recipe of your #Character? Why not even trying them all? 

In case you don’t know yours, take our test to discover it!