{"id":5789,"date":"2020-09-15T14:34:05","date_gmt":"2020-09-15T12:34:05","guid":{"rendered":"https:\/\/www.vinhood.com\/?p=5789"},"modified":"2023-04-27T11:54:27","modified_gmt":"2023-04-27T09:54:27","slug":"maurizio-ferla-the-luxurious-mixology-alchemist","status":"publish","type":"post","link":"https:\/\/www.vinhood.com\/en\/magazine-en\/maurizio-ferla-the-luxurious-mixology-alchemist\/","title":{"rendered":"Maurizio Ferla, the luxurious mixology alchemist!"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container fusion-parallax-none nonhundred-percent-fullwidth non-hundred-percent-height-scrolling lazyload\" style=\"--awb-background-position:center top;--awb-background-repeat:repeat-y;--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-padding-top:10px;--awb-padding-right:30px;--awb-padding-bottom:10px;--awb-padding-left:30px;--awb-flex-wrap:wrap;\" data-bg=\"https:\/\/www.vinhood.com\/wp-content\/uploads\/2019\/07\/element_articolo_2mid-1000.png\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1996.8px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\" id=\"magazine-article\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p><span style=\"font-weight: 400;\">To prepare a top-quality cocktail, the bartender must own a deep understanding of its ingredients. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">The mixology world entails delicate alchemy of how these ingredients work together\u2014their flavors, aromas, colors, and physical state are all fundamental for the outcome. Creating a first-class cocktail is truly an art.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Very few times we have the fortune to meet top-tier bartenders, true mixology alchemists, like Maurizio Ferla. Don&#8217;t get deceived by his young look, Maurizio has a long career as a Bartender in the Luxury Hospitality Industry. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">But his years at well-known places like Armani\/Nobu bar or Villa Crespi aren&#8217;t the source of inspiration for his eccentric cocktails.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So, what&#8217;s his secret weapon?\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">This Italian Barista will immerse us into a truly luxurious Coffee Mixology experience where all senses will be ignited.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Enjoy and delight yourself with these amazing recipes, ideal for each one of our coffee #Characeters:<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">Maurizio&#8217;s Note:<\/span><\/i><em><span style=\"font-weight: 400;\"> Some cocktails have a complete recipe, other I leave it to your imagination on how you would mix the ingredients. That&#8217;s the beauty of the mixology world, you can simply enjoy the art of mixing elements and creating exquisite drinks.\u00a0<\/span><\/em><\/p>\n<h2><b>BISA NEL BICER<\/b><\/h2>\n<p><b>Character: <\/b><span style=\"font-weight: 400;\">#Vigorous<\/span><\/p>\n<p><b>Glass Type: <\/b><span style=\"font-weight: 400;\">Bicerin glass<\/span><\/p>\n<p><b>Coffee Blend:<\/b><span style=\"font-weight: 400;\"> Lavazza Coffee (Qualit\u00e0 Rossa)<\/span><\/p>\n<p><b>Alcohol: <\/b><span style=\"font-weight: 400;\">Chocolate Vermouth &amp; Gin<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><strong>Ingredients:\u00a0<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Chocolate Vermouth\u00a0 1,5cl<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Lavazza&#8217;s coffee (Qualit\u00e0 Rossa) 3,0cl<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Gin &#8211; Joressel Vento Carsico 5,0cl<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Tamarind Foam<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Gelatin<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Deco zest (coffee and cocoa powder)<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Preparation:<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">The chocolate Vermouth:\u00a0<\/span><\/li>\n<\/ol>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">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.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Let it reach to 27 degrees so it can recrystallize the chocolate and is left to rest for 4 hours.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Then put in the fridge for a night (filter with a paper towel)<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<ul>\n<li style=\"font-weight: 400;\"><i><span style=\"font-weight: 400;\">Maurizio&#8217;s note:<\/span><\/i><span style=\"font-weight: 400;\"> 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.<\/span><\/li>\n<\/ul>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">The Foam (350ml):<\/span>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Hot water infusion of the Tamarind syrup (20 ml) with liquid sugar (2: 1 ratio). Put in a siphon.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">5 grams of gelatin are diluted in cold water for 5 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Infuse the morbid gelatin in 350ml of hot water. Allow it to cool.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Pour into the siphon with the other ingredients and shake well.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Leave it in the fridge for two hours and then it&#8217;s ready.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Serving:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In a cocktail shaker add the chocolate vermouth, the coffee, the gin (Joressel Vento Carsico al Pino Mugo)\u00a0<\/span><span style=\"font-weight: 400;\">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&#8217;s ready to be enjoyed!<\/span><\/p>\n<h2><b>EQUILIBRIUM<\/b><\/h2>\n<p><b>Character: <\/b><span style=\"font-weight: 400;\">#Fascinating<\/span><\/p>\n<p><b>Glass Type: <\/b><span style=\"font-weight: 400;\">Frasera glass<\/span><\/p>\n<p><b>Coffee Blend:<\/b><span style=\"font-weight: 400;\"> Lavazza Coffee (Passionale)<\/span><\/p>\n<p><b>Alcohol: <\/b><span style=\"font-weight: 400;\">Red Vermouth &amp; Mescal<\/span><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Red vermouth reserve Carlo Alberto 3 cl<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Coffee 5 cl<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 tsp orange jam<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Mescal Espadin Nuestra Soledad1,5 cl<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Rim tonka bean with salt<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Grapefruit zest\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Fascinating and attractive, Equilibrium gives the right mood and energy thanks to the combination of Vermouth and coffee, an evergreen of the F&amp;B industry, which ends with a smoky note derived from mescal which is balanced by a touch of tonka beans and salty flavors.<\/span><\/p>\n<h2><b>SALENTINO 2.0<\/b><\/h2>\n<p><b>Character: <\/b><span style=\"font-weight: 400;\">#Chill<\/span><\/p>\n<p><b>Glass Type: <\/b><span style=\"font-weight: 400;\">Mug glass<\/span><\/p>\n<p><b>Coffee Blend:<\/b><span style=\"font-weight: 400;\"> Coffee for a Cappuccino\u00a0<\/span><\/p>\n<p><b>Alcohol: <\/b><span style=\"font-weight: 400;\">Falernum, Fernet Branca, and Branca Mint<\/span><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Coffee 5,0cl<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Falernum 2,0cl<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Fernet Branca Foam\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Mint leaf as a decoration<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">extra: If you want to add some strength to the drink pour a shot of Branca mint.\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">How can you drink a classic Apulian coffee on a hot summer afternoon? Make a SALENTINO 2.0!\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">A drink for those that seek an energetic charge, yet they begin the day with a peaceful mind.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Preparation:<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">The Falernum<\/span>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">In a French Press brew 10 grams of coffee per 200mlof hot water and with 50ml of Falernum.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Brew and let it sit for 3 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Keep in the fridge for a couple of minutes.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p><i><span style=\"font-weight: 400;\">Maurizio&#8217;s note:<\/span><\/i><span style=\"font-weight: 400;\"> &#8220;The Falernum I use is the Monin one, easy to find in any Italian supermarket, otherwise I would go mad finding the right one.&#8221;<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Fernet Branca Foam<\/span>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Hot water infusion of the Fernet Branca (20 ml) with liquid sugar (2: 1 ratio). Pour in a siphon.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">5 grams of gelatin are diluted in cold water for 5 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Infuse the morbid gelatin in 350ml of hot water. Allow it to cool.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Pour into the siphon with the other ingredients and shake well.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Leave it in the fridge for two hours and then it&#8217;s ready.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Serving:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In a mug glass pour the mix of cold coffee with the Falernum.\u00a0<\/span><span style=\"font-weight: 400;\">Add the foam on top and place a mint leaf to decorate your cocktail. Now, enjoy this peaceful and fresh morning drink.\u00a0<\/span><\/p>\n<h2><b>LO RICOPRIAMO (Let&#8217;s Cover it)<\/b><\/h2>\n<p><b>Character: <\/b><span style=\"font-weight: 400;\">#Cheerful<\/span><\/p>\n<p><b>Glass Type: <\/b><span style=\"font-weight: 400;\">Popsicle serving<\/span><\/p>\n<p><b>Coffee Blend:<\/b><span style=\"font-weight: 400;\"> Coffee (with fruity and caramel aromas)<\/span><\/p>\n<p><b>Alcohol: <\/b><span style=\"font-weight: 400;\">Punt e Mes (Italian vermouth)<\/span><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Coffee 6,0cl.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Punt e Mes 2,0cl.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Honey mix 1,5cl.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Biscuits (Krumiri)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Lemon Zest<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Butter<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Is it possible to have a refreshing coffee popsicle during a hot summer day at home? &#8220;Lo Ricopriamo&#8221; is a playful and easy cocktail idea to prepare with easy to find ingredients but get an exquisite product. Is a &#8220;BOMBA&#8221;!<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Preparation:\u00a0<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Pour in the popsicle maker the coffee and the Punt e Mes<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Honey mix (300ml) <\/span><i><span style=\"font-weight: 400;\">Maurizio&#8217;s note:<\/span><\/i><span style=\"font-weight: 400;\"> Use acacia or wildflower honey (usually the cheapest and easiest to find in Italian markets).<\/span>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Warm 200 ml of water at 40 degrees.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">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.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">At this point, you can transfer the preparation into a squeezer.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Squeeze the honey mix into the popsicle maker and mix all the ingredients.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Put the mix into the freezer and leave it there the whole night.\u00a0<\/span><\/li>\n<\/ol>\n<\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Biscuit Crust<\/span>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Take 20g of Krumiri biscuits and add a spoon of butter.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Mince them and then add the peel of two grated lemons.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Spread them well on a plate and heat it in the oven at a maximum of 50 degrees.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Wait until it dry, but be careful not to burn it.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Serving:\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Take the popsicle a cover it with the biscuit crust!<\/span><\/p>\n<h2><b>CAFFE COLADA<\/b><\/h2>\n<p><b>Character: <\/b><span style=\"font-weight: 400;\">#Adventurous<\/span><\/p>\n<p><b>Glass Type: <\/b><span style=\"font-weight: 400;\">Creative glass you have at home<\/span><\/p>\n<p><b>Coffee Blend:<\/b><span style=\"font-weight: 400;\"> Coffee Soda<\/span><\/p>\n<p><b>Alcohol: <\/b><span style=\"font-weight: 400;\">Rum<\/span><\/p>\n<p><strong>Ingredients:\u00a0<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Rum 4.5cl.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Coconut milk 2,0cl.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Coconut syrup 2,0cl.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Albumin 1,5cl.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Coffee Colada plays with the versatility of a long and refreshing drink like Pi\u00f1a Colada. The combination of enveloping flavors such as coconut and a special coffee soda with lemon gives the drink a unique and inimitable character.<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">Maurizio&#8217;s Note:<\/span><\/i><span style=\"font-weight: 400;\"> I will only teach you how to prepare the coffee lemon soda. The rest I&#8217;ll leave it to your imagination to play around.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Preparation for 500 ml coffee lemon soda:\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">300 ml of coffee\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">175 ml of sugar syrup 2: 1\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">25 ml of lemon juice\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Combine all the ingredients and then put in a siphon and carbonate them.\u00a0<\/span><span style=\"font-weight: 400;\">Is that easy!<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Maurizio&#8217;s personality is completely transferred in all of his recipes. Each one has a touch of Italian character and the mystic on an alchemist.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">What are you waiting for to try the recipe of your #Character? Why not even trying them\u00a0<\/span><span style=\"font-weight: 400;\">all?\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In case you don&#8217;t know yours, <\/span><a href=\"https:\/\/www.vinhood.com\/en\/\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"font-weight: 400;\">take our test<\/span><\/a><span style=\"font-weight: 400;\"> to discover it!<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Prepare top-quality cocktails with Maurizio Ferla \u201cThe Luxurious Mixology Alchemist\u201d.<\/p>\n","protected":false},"author":6,"featured_media":5785,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[83,467,652],"tags":[534,538,535,492,533,537],"solution_tag":[],"class_list":["post-5789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magazine-en","category-pairings","category-public-post","tag-adventurous","tag-cheerful","tag-chill","tag-coffee","tag-fascinating","tag-vigorous"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Maurizio Ferla, the luxurious mixology alchemist! 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