The Brazilian who goes beyond the glass



More than a bar gin drinks, the Rio Coquetelaria project, by Amázzoni Gin, drew attention to the role of the cocktail in gastronomy. Nowadays, a cocktail goes beyond a drink, has taste, has history, has research. And that is what Márcio Silva, at the head of the Guillotine Bar, one of the best in the world, made clear in the class "Brazil and its ingredients in the cocktail".

"I used maxixe in the tonic gin that you drink, this is a Brazilian flavor, which is in Amázzoni's composition, it's just as refreshing as the cucumber, stop using cucumber just because you've seen it there, & # 39; he said, orchestrating almost a revolution.

Recognizing the virtues of Brazil was not a simple process for him. He lived most of his life outside the country, believing he would work here would be a survival, never a life. Until a year ago he opened the Guillotine in São Paulo.

"There I knew I would do it differently, that I and my team would watch people and not cocktail parties," he said.

A dose of craziness? Yes please. And double, if necessary.

In the classroom Márcio announced the arrival of a new national gin on the market. An Amázzoni with a Guillotine footprint. Will be on the market next month. Here in Rio Gastronomia arrived today, with Marcio himself having cocktails with him in the bar of the balcony of the Amázzoni.

Rio Gastronomia is a GLOBO performance with presentation by Sesc RJ and Senac RJ, main sponsoring of Santander and sponsorship of Pão de Açúcar, Stella Artois and Sebrae. The event also includes the support of CEG Gas Natural Fenosa, Olive Oil, Air France, towels and napkins Coquetel, Amázzoni Gin, Magnesia of Phillips Tabs, Mineral Water São Lourenço, Volkswagen, CVC and Orfeu as Official Coffee and partnership with Union of Bars and restaurants (SindRio).

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The Brazilian who goes beyond the glass



More than a bar gin drinks, the Rio Coquetelaria project, by Amázzoni Gin, drew attention to the role of the cocktail in gastronomy. Nowadays, a cocktail goes beyond a drink, has taste, has history, has research. And that is what Márcio Silva, at the head of the Guillotine Bar, one of the best in the world, made clear in the class "Brazil and its ingredients in the cocktail".

"I used maxixe in the tonic gin that you drink, this is a Brazilian flavor, which is in Amázzoni's composition, it's just as refreshing as the cucumber, stop using cucumber just because you've seen it there, & # 39; he said, orchestrating almost a revolution.

Recognizing the virtues of Brazil was not a simple process for him. He lived most of his life outside the country, believing he would work here would be a survival, never a life. Until a year ago he opened the Guillotine in São Paulo.

"There I knew I would do it differently, that I and my team would watch people and not cocktail parties," he said.

A dose of craziness? Yes please. And double, if necessary.

In the classroom Márcio announced the arrival of a new national gin on the market. An Amázzoni with a Guillotine footprint. Will be on the market next month. Here in Rio Gastronomia arrived today, with Marcio himself having cocktails with him in the bar of the balcony of the Amázzoni.

Rio Gastronomia is a GLOBO performance with presentation by Sesc RJ and Senac RJ, main sponsoring of Santander and sponsorship of Pão de Açúcar, Stella Artois and Sebrae. The event also includes the support of CEG Gas Natural Fenosa, Olive Oil, Air France, towels and napkins Coquetel, Amázzoni Gin, Magnesia of Phillips Tabs, Mineral Water São Lourenço, Volkswagen, CVC and Orfeu as Official Coffee and partnership with Union of Bars and restaurants (SindRio).

newsletter

The most important news of the day in your e-mail.

CHANGE IMAGE


Almost finished …

Go to your e-mail box and confirm your subscription to receive our newsletter.

An error has occurred.
Try again later. 02 May

Invalid e-mail.
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