Check out this great listen on Audible.com. Episode eight brings us Marian Beke. Incredibly interesting and humble. He walks us through the professional journey that brought him to #London. How he dealt with both the #language barrier and the differences in #culture. We learn about the #global lan. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators.
Marian Beke of The Gibson bar in London has partnered with Italian spirits producer Casoni to create a new range of liqueurs, which have been designed to “add a savoury note” to cocktails.
The new savoury-led Casoni range will “bring Italian liqueurs into the modern age of mixology”
The new liqueur range was in development for two years and consists of three expressions: Amarotto; Wild Berries and Balsamic Vinegar of Modena; and Figs and Cherries and Balsamic Vinegar of Modena.
Established in 1814, Casoni is based in the city of Modena and claims to be one of Italy’s oldest liqueur brands.
The city’s balsamic vinegar “plays a strong role” in the new liqueurs, with Beke selecting an “iconic creation” from provinces in Italy for each expression. The range is made using ‘natural’ ingredients.
Bottled at 29% abv, Amarotta is described as a “perfect marriage” between two Italian spirits: amaro and amaretto. The product is said to deliver “complexity and a delicately smoky flavour” to any serve.
Wild Berries and Balsamic Vinegar of Modena (17% abv) is a “twist on the classic fruit liqueurs that Italy is known for”. The expression “balances the acidity of balsamic vinegar with the mellow and harmonious notes of blueberry and blackberry”.
Meanwhile, Figs and Cherries and Balsamic Vinegar of Modena is described as an “explosion” of traditional flavours from the Italian region of Emilia-Romagna. The 21% abv liqueur combines local cherries and sweet figs with three-year-old balsamic vinegar from Modena to develop a “subtly sweet” expression.
Stefano Tirtei, export manager for Casoni, said: “Traditional processes paired with modern ideas is the cornerstone of Casoni liqueurs and it is for this reason we have been so honoured to work with a renowned industry figure such as Marian.
“We are excited to bring Italian liqueurs into the modern age of mixology with this new savoury range.”
Beke is known for his experimentation with savoury drinks. Last year, he launched a savoury-style gin in collaboration with Belgium’s Copperhead Distillery.
At The Gibson bar in London’s Old Street, Beke has developed three cocktails to showcase the new Casoni range and highlight its savoury notes.
“It has been a privilege to work with such an esteemed and historical brand such as Casoni – I couldn’t think of a better partner to bring this range of contemporary liqueurs to life,” said Beke.
“Throughout the two-year development we have used the incredible processes of Casoni to create a truly modern take on classic liqueurs.”
The new liqueurs will be available to buy soon from Master of Malt for an RRP of £18 (US$21.90) per 500ml bottle.
With the low/no alcohol trend showing no signs of slowing down, we explore the world of mocktails with Marian Beke, leading bartender at The Gibson Bar. Here's his favourite ginger beer mocktail serves to get your creative juices flowing!
Why mocktails?
Mocktails are a non-alcoholic alternative to a cocktail, and with customers increasingly looking for more low/no alcohol alternative they can be a great addition to your venue’s menu.
For customers who do not want to drink alcohol, mocktails are an excellent way of providing your customer with a quality drink, without compromising on flavour or experience. Mocktails can also drive more profit than other soft drinks and are a great option to offer customers at different occasions or times of the day.
As a member of the bar staff, an important part of your role is to serve responsibly and to ensure your customer does not drink alcohol excessively. Mocktails can be a good way of offering customers a non-alcoholic drink as an alternative to alcohol or in between alcoholic drinks.
Marian Beke’s top tips for creating mocktails
- As with cocktails using complimentary flavours is key.
- Get creative with your flavours but also with presentation, for example using unusual glassware or colourful garnishes.
- Use fresh, seasonal and innovative ingredients to entice customers such as local herbs and fruits.
- Often less is more - keep it simple, by using simple ingredients with great flavours.
Creating the Perfect Ginger Beer Mocktail
Ginger beer mocktails have become a favorite serve among bartenders, as a naturally fermented ginger based drink ginger beer is perfect for creating a tasty non-alcoholic alternative. Ginger beer can add extra flavour and is a great complement for many juices or syrups used to create the perfect mocktail.
At The Gibson, there are many seasonal mocktails on offer and quite often enough Marian and his team create customised mocktails on the spot depending on what ingredients are at hand and what flavour the person is looking for, often incorporating ginger beer mocktails.
It is important to recognise many people these days want to go out and just have a good time with friends but for many reasons they can't drink. Marian firmly believes it is important to make these people feel just as special as other people in your venue and spend the same attention to detail and craftsmanship creating their mocktails as you would for cocktails.
The ginger beer mocktails Marian has created below are all based on local flavours used in The Gibson:
London Mule
- 1 Lime squeezed
- 15ml Elderflower cordial
- 30ml Apple juice
- Pinch of pink pepper
- 5 leaves of marjoram leaves
- Ginger beer
METHOD
Pour all ingredients into the mug/glass
Try to use fresh ingredients where possible
Top up with ginger beer.
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Clover Fizz
- 20ml Fresh lemon juice
- 40ml Fresh gherkin juice
- 2 Bar spoons of quince jam
- 2 Dashes orange bitters
- 3 Mint leaves
- Ginger beer
METHOD
Pour all ingredients into a shaker except the ginger beer
Shake for 6-8 seconds until quince jam is dissolved
Citrix receiver 14.12 eol. Strain into the glass
Top up with ginger beer.
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Indian Summer
- 15ml Fresh lemon juice
- 3 Bar spoons of pumpkin jam
- Handful of fresh wheat grass
- 10ml Honey syrup
- Ginger beer
METHOD
Shake the ingredients
Strain into a glass
Top up with ginger beer.
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Orchard Ball
- 20ml Lime juice
- 0.5cm Lemon grass
- 2 Limes leaves
- 1 Bay leaf
- 30ml Pear juice
- 10ml Sugar syrup
- Ginger beer
METHOD
Pour all ingredients into shaker except ginger beer
Fill the shaker with fresh ice cubes
Shake for 6-8 seconds
Top up with ginger beer.
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Samurai's Tea
- 15ml Lap-sang tea syrup
- 20ml Fresh lime juice
- 2 Purple shiso leaves
- Pinch Sancho pepper
- 25ml Cantaloupe melon purée
- Ginger beer
METHOD
Make a tea by boiling water and macerating tea for 3-4 minutes.
Strain the tea and mix with 1/1 ratio of caster sugar.
Allow the sugar to dissolve.
This is now your lapsang syrup.
Make cantaloupe puree by mashing scooped melon and cut into cubes.
Marian Becker
Marian Beke Instagram
Add sugar syrup.
Blend together with a hand blender.
Place all ingredients in a shaker and shake.
Strain.
Top with ginger beer.
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