Cocktail of the Week: Garua Martini by Tato Giovannoni at The Emory
Ever fancied making a martini with rainwater? Discover Tato Giovannoni's unique recipe for The Emory
Haven’t visited The Emory yet? Well, get to know. The latest opening from the Maybourne Group – the brains behind Claridge’s and The Connaught – the new hotel is situated directly next to its big sister, The Berkeley, in Knightsbridge and has already caused quite the stir in the capital despite only opening earlier this summer.
The reason for said stir is threefold: it’s an all-suite hotel, its flagship restaurant is helmed by Michelin-starred French chef Jean-Georges Vongerichten – who has blended the concepts of his three award-winning New York restaurants to create Abc Kitchens – and it’s a modern architectural masterpiece in its own right, designed by the late Richard Rogers and Ivan Harbour. The jewel in its crown, however? It’s newly opened rooftop bar, situated on the 10th floor and boasting views across the city in every direction.
Until 5 November Tato Giovannoni, one of the world’s leading bartenders and the man behind the acclaimed Florería Atlántico bar in Buenos Aires, is in residency at The Emory Rooftop. Hailing from Argentina, Giovannoni is serving cocktails inspired by his childhood on the coast of the Atlantic Ocean and standout concoctions include the Negroni Balestrini – a homage to Giovannoni’s grandfather made with Giovannoni’s own gin brand, Principe de los Apostoles – and an weekly-changing Bloody Mary featuring ingredients such as cacao, red wine and mango.
The Emory Rooftop
Tato Giovannoni. Image: Lateef Photography
However, no one can visit the rooftop residency without escaping the allure of the Garua Martini. Giovannoni explains: “This recipe is a tribute to the nostalgia of Buenos Aires, and its Tango. The way that we sit in cafes for hours with one little espresso, and people start joining us for long chats, and that espresso turns into an Anisette, a vermouth, or a glass of whisky, while outside it is misty and the air is full of that very thin autumn rain which we call ‘garua’ in Tango slang. A few drops of local rainwater bring some poetry to this very nice, smooth martini.” Here’s how to make this unique serve at home – and how to distil your own rainwater (which you won’t have to wait too long for in London)…
Recipe
Garua Martini
Ingredients
-
Principe de los Apostoles gin 50ml
-
Giovanonni Dry Vermouth 15ml
-
London rainwater* 10ml
-
Anis Pernod 5ml
-
Simple syrup One dash
-
Star anise To garnish
Method
- In a mixing glass with ice, stir all the ingredients except for the star anise for about 25 to 30 seconds.
- Once cold, strain into a martini glass.
- Garnish with the star anise.
Images: Lateef Photography
Recipe
Distilled London rainwater*
Ingredients
-
London rainwater 100ml
Method
- Collect the rainwater in a stainless steel bucket.
- Place the water in a sauce pan and bring it to boil, let it boil for a minute and repeat the process three times.
- Filter with a coffee filter and store in the fridge.
Visit the-emory.co.uk
Read more: Theo’s Negroni cocktail recipe by Theo Randall at the InterContinental
