I’m not the only one who can’t resist a good hotel bar—London’s are bursting at the seams most nights. Now, thanks to our guest today, Barcelona’s stepping into the spotlight with 25 of its best great hotel bars teaming up for the first-ever Barcelona Hotel Bar Week from September 22nd – 28th!
The brains behind it all is Bianca Grisolia, who decided it was high time Barcelona’s hotel bars got the spotlight they deserve. Not only is she Founder and Organizer of Barcelona Hotel Bar Week, but a communication strategist, international PR expert, and founder of BG PR & Communication, an agency working globally with cocktail bars, chefs, premium brands, and hospitality realities.
With years of experience in strategic communication and mixology events, Bianca is a passionate advocate for the cultural value of hospitality and a driving force in building community and connections within the hospitality industry, plus she is my friend!
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Cocktail of the Week
Our cocktail of the week comes to you directly from the Cotton House Hotel – Batuar Bar & Restaurant, created for Barcelona Hotel Bar Week by their amazing Bartender: Alberto Melis.
Less is More
Ingredients
For the cocktail itself
- 60 ml gin – they use 100&NOMORE
- 200 ml homemade tonic which you need to prepare beforehand
Ingredients for the homemade tonic
- 1 liter water
- .8 grams white cassia
- 8 grams fennel seeds
- 5 grams kaffir lime leaves (or regular lime skins if you can’t find kaffir)
- 20 grams grapefruit skins
- 250 ml oat milk
- 50 ml fresh lemon juice
Instructions
Make the homemade tonic water following these steps:
- Toast the fennel seeds in a dry pan until they release the aroma.
- Infuse 1 liter of water, the toasted fennel seeds, the of white cassia, grapefruit skin and kaffir lime leaves at 70 degrees for 20 minutes, then filter through a strainer.
- Heat the oat milk to 80 °C (no boiling), pour in the infusion and add 50 ml of lemon juice. Leave to cool in the fridge for 60 minutes then filter with a coffee filter or cotton filter.
- Now that you the two infusions done combine 1 part of the water with one part of the clarified oat milk
Cocktail Making
- Mix 200 ml of home made tonic for every 60 ml of gin and serve on the rock in a Collins glass and garnish with a grapefruit zest.
- If you have one, then place the mix in a soda siphon, let the mix cool in the fridge for about 60 minutes and load with two cartridges of CO2. Once gasified, serve on the rock in a Collins glass and garnish with a grapefruit zest.
Nutrition
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