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A Solid Revolution
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Summary
- Introduction
- Inspiration
- Eating cocktails and drinking appetizers
- Martini Solids
- Alternate versions
- Jelly ice cubes
Introduction
Tired of the usual pre-dinner cocktails? Then try "martini solids", a brand new kind of cocktails that has recently appeared in some selectioned venues around the world: "solid cocktails" are small jelly cubes that taste exactly like your usual Martini or Negroni, served in glasses or on spoons, sometimes with some "jelly" ice cubes. Above all the preparation of solid cocktails does not require special professional equipment, which means that everyone can make its own solid cocktail! Read our article to know something more about this new trendy revolution in drinking culture.
Inspiration
The first step in this revolution was made by catalan chef Ferran Adrià, who recently developed a new kind of "solid coffee" for Lavazza: the new "Espesso" (a word game on the italian adjective "spesso" wich means "thick") will be available in Italy in 2003. But if it's possible to "eat" coffee, why not trying with other kind of drinks? Adri‡'s latest creation thus became the inspiration for two chefs and a barman for "solid cocktails" or "martini solids", the trendiest aperitives in 2003.
Eating cocktails and drinking appetizers
In the last months of 2002, an Italian chef, Marco Fadiga, looking for a new feature that could attract more visitors to his restaurant, decided to develop a new kind of pre-dinner cocktail, and create variations of the most famous drink of this kind: Martini and Negroni, then Cuba Libre and ginger-spiced Indian Dream. After days spent in his kitchen, trying to find a cooking method that could change the drink shape but not its taste, Marco Fadiga finally started serving its cocktails as small, single jelly cubes on china spoons, decorated with tiny slices of lime, little orange or memon zest: the result was a dazzling experience for most customers, since the small cubes looked like candies, but tasted like cocktails, leaving all the flavours unaltered (even the effervescence of Cola in the Cuba Libre!). Fadiga, then decided to offer his customers an even more dazzling experience, serving the aperitives-to-eat together with appetizers-to-drink, that is vegetable cream served in a very small glass.
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No. 1, August 2001
Cocktail origins
No. 2, September 2001
Drinks don't have to just quench the thirst for the consumer
No. 3, October 2001
What is absinthe?
No. 4, November 2001
Bartender & Stress
No. 5, December 2001
Talks on soft drinks...
No. 6, January 2002
Welcome to 2002. New year's hangover
No. 7, February 2002
Aphrodisiac?
No.8, March 2002
The secrets of Champagne - Part I
No. 9, April 2002
Secrets of Champagne - Part II
No. 10, May 2002
Let's talk about orange
No. 11, June 2002
Sherry, the Heart of Spanish Soul - Part I
No. 12, July 2002
Let's talk about Portugal's ruby tawny life
No. 13, August 2002
Sherry, the Heart of Spanish Soul - Part II
No.14, September 2002
How to create a $10.000 cocktail
No. 15, October 2002
The secrets of Vodka
No.16, December 2002
Aperitives & Appetizers
No.17, January 2003
All about Saké
No. 18, February 2003
Natural Mineral Water
No.19, April 2003
Everything About Ice Cream
No.20, May 2003
Pantelleria passito's sweet wine
No.21, June 2003
The art of expresso
No.22, July 2003
Beers - More Than Blondes
No.23, August 2003
Mango- The Exotic Taste of Summer
No.24, September 2003
Energy drinks
No.25, October 2003
A whole new world of grappas
No.26, November 2003
Color, the quintessence of drinking
No.27, December 2003
Cognac, the water of life
No. 28, January 2004
The Third Millennium Diet
No.29, February 2004
More than water: functional drinks
No.30, March 2004
Amaro, the bitters.
No.31, April 2004
Flavoured Alcoholic Beverages
No.32, May 2004, May 2004
Tea, the eyelids of Buddha
No.33, June 2004
The coffee evolution
No.34, July 2004
Welcome to Waterworld
No.35, September 2004
Tequila
No. 35, October 2004
Anise-flavoured liqueurs
No. 36, December 2004
Everything starts at Mattoni Grand Drink
No.37, January 2005, January 2005
Success? It all starts with design
No.38, March 2005, March 2005
Gin, the bad boy
No.39, April 2005, April 2005
Chocolate, exquisite gentleness
No.40, May 2005
Milk, the white panacea
No. 41, June 2005
Perfection against the light
No.42, July 2005
Once was alcohol
No.43, August 2005
Slovenian whites
No.44, September 2005
Sailing the seas of teas
No.45, October 2005
Profession: barman
No. 46, November 2005
From water to waters
No. 47, December 2005
Lights and design
No.48, January 2006
Revolution behind the bar
No. 49, February 2006
Cachaça, the bodyfuel
No. 50, March 2006
Cocktail: creativity and tradition
No. 51, April 2006
Over beer
No.52, May 2006
The wine ceremony
NO.53, June 2006
Rum market's trend today
No.54, July 2006
Sauces and Creams Bar Leaders
When East meets West sipping a d, August 2006
When East meets West sipping a drink
No. 55, September 2006
Belgium: ancient recipes and modern charm
NO. 56, October 2006
Everything You Always Wanted to Know about Drinks, but Were Afraid to Ask
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