terça-feira, 23 de dezembro de 2008

Aveiro - Little Venice in Portugal

Aveiro is the most strategic location in the country: in its center, crossed by all major routes, could achieve little time in airports, ports, railways and Spain. Aveiro has fantastic weather having reasonable high temperatures from june to October.A natural paradise by excellence, the Ria of Aveiro is a unique case in the entire country. As a result of the receding coastline and the formation of sandy coastal cords, which closed the lagoon throughout the centuries, the Ria of Aveiro practically accompanies the entire seafront of the Rota da Luz.
They’re 45 Kms of a rich ecosystem in biodiversity, intersected by canals, where the water of the Vouga River and other watercourses of smaller dimensions connect to the salt bed waters brought in by the tides. It’s in this environment in which tourism and nature conjugate, that i have found places of great beauty and peace.
Here, the light changing is constant. The scenery changes every minute, in a succession of images that perpetuate in the observer’s retina. The Moliceiro Boats, of unmistakable silhouette, reflect in the calm waters of the Ria. Its colouring brightens up the spirit and makes us contemplate this gift from Nature.
The dunes of São Jacinto, which are a unique element of this coastal ecosystem of the region of Beira Litoral, are associated with a wood of coniferous trees of about 100 years old, dotted with pockets of non-coniferous trees associated with small humid zones. This environment allows for the gathering of marine, forest and freshwater elements of flora and fauna in small area, rendering it of educational interest. The Natural Reserve of the Dunes of São Jacinto.

Dozens and dozens of kilometres, in an unending sequence of beaches, from the most cosmopolitan to those still in a wild state, characterize the Rota da Luz’s Atlantic coastline.

Rota da Luz predominant geographic location by the sea contributes significantly to the local cuisine.The sea, the "Ria", and the rivers supply the country with excellent fish which is cooked in many different ways taught from generation to generation, with recognised mastery.
Eels (enguias) are famous whether in soup, "caldeirada" (stew), fried or with "escabeche" (a vinegar sauce); There's also the magnificent mixed fish stews known as caldeiradas, the unique savour of the mussel brochettes (espetadas de mexilhão), the thornback ray with sauce (raia de molho pitau), the petinga de alhada (small sardine with garlic), the savoury river fish stew and the traditional lamprey (lampreia). Cod fishing has deep roots in the region, giving way to a wide variety of salt cod dishes from the traditional bacalhau com arroz de espigos (salt cod acommpanied with rice made with a local vegetable) to the more modern bacalhau com natas (salt cod with cream).For those enjoying a refined cuisine, i recommend the appetising sopa do mar (shellfish soup), the feijoada de marisco (shellfish cooked with beans) and the arroz de marisco (shellfish with rice). From the unique savour of the leitão da Bairrada (raost suckling pig), to the chanfana de borrego or de cabrito (lamb or kid braise), the vitela or carneiro à lampantana (veal or lamb), the chouriça com grelos ( local smoked sausage with vegetables), the rojões or cabrito assado (roasted kid), the local cuisine has a wide variety of magnificent dishes to satisfy the most demanding gourmet.
The University of Aveiro, one of the most important ones in the country, brings life to the nights in the Fish Market Plaza with thousands of students.
The Nights are Glamorous and there are lots of bars to chose from. From the traditional Pub "Toc'Aqui" with its friendly and always happy staff, to local Tabernas, to latin Salsa bars, to the Cosmopolitan Club "Estaçao da Luz" or enjoy a sunset in one of the many Beach Bars or even facing the canal in the modern "Canto Vivo" theres something for everyone, from the early day time breakfast to the late night hours.
This city has a special place in my heart, eventhough i was born in Great Porto my heart is in Aveiro, here i stepped 15 years ago behind a bar for the first time, here are the roots of my passion, Bartending, The Beautiful and glamorous ****Hotel Moliceiro, the 7th floor "Terraço Bar", the Rock&Roll nights at "Labrego", well for me Aveiro is my New Orleans and Venice in Portugal.
I have travelled the world on cruise ships, took bar courses in Italy, Visited distileries in Barbados, Bartended in the Algarve Golden triangle and now its time to bring to Aveiro some of those experiences and re-birth the cocktail culture in this city.
The need for quality and training is a demand for the survival of the bar culture, thats why i had the idea of doing a mixology seminar on Hotel Moliceiro and bring Master Bartender Mr. Paulo Ramos to do a "Hot Drinks" course here in Aveiro, the course will be a 2 day intensive master and will take place in the Hotel Moliceiro,there will be also a Level 1 course in Praia de Mira.
For those interested in any of these courses please contact with me trough my phone 91 3366384 or e-mail me on prosprobar@hotmail.com .

quinta-feira, 11 de dezembro de 2008

Linie Aquavit

Legend has it that "if a man be bereft of speech in death, give him akvavit on his lips, and he shall at once regain his tongue." Aquavit (Akvavit)- A Scandinavian flavored, distilled liquor, ranging in alcohol content from about 42 to 45 percent by volume, clear to pale yellow in color, distilled from fermented potato or grain mash. Aquavit is most notably flavored with caraway seeds or cumin seed, or using lemon or orange peel, cardamom, aniseed and fennel. This high-proof spirit has a history that dates back centuries. No one knows who was first to notice that alcohol distilled from Norwegian agricultural products, flavored with herbs and spices, and stored in used sherry casks, is greatly improved by a long sea voyage. The length of the trip and the constant gentle sway of the ship combined with the fluctuation between hot and cold works a sophisticated magic ` smoothing and advancing the flavor of this legendary spirit. LINIE AQUAVIT is the most famous aquavit of all, as well as the only one that is aged in the holds of ships, undergoing the exceptional voyage of production: sailing around the world via Australia. Every bottle of this mature and mellow spirit carries the details of its voyage, sailing twice across the 'linje' -Norwegian for 'equator' -on the back of the label. Impressively personal! The light aroma of caraway, with its pleasant, well-balanced and slightly sweet flavor marks the complex perfection of the true Linie Aquavit. In the Scandinavian countries, Linie Aquavit is usually served chilled and unmixed in small glasses - often straight out of the freezer - and emptied in a single gulp. It is a traditional drink at the Christmas table along with beer. Tradition notes that Aquavit has the power of creating space for eating more.

Linie Aquavit Cocktails

2 cl Linie
2 cl Vikingfjord vodka
1 cl lime syrup
7 up
Red currants
Build all ingredients in a longdrink glass filled with ice.
Fill up with 7 up. Garnish with red currants.

4 cl Linie
1 cl Grand Marnier
Orange juice
Fresh mint leaves
Fill a longdrink glass with ice cubes.
Pour all ingredients into the glass.
Garnish with fresh mint leaves.

3 cl Linie
1 cl raspberry liquor
1 wedge of lime
Cranberry juice
Fill a longdrink glass with ice cubes.
Add Linie, raspberry liquor and squeezed lime.
Fill up with cranberry juice.
Garnish with raspberries.

terça-feira, 2 de dezembro de 2008

Leblon Cachaça

Spicy Mango Mojito
Aix Restaurant

2 oz Leblon Cachaça
1 oz fresh limejuice
1/2 oz simple syrup
1 oz mango puree
4-5 mint leaves
splash of hot sauce (tabasco)
shake all ingredients with ice. fill highball glass and a splash of seltzer and a spring of fresh mint for garnish.
Aix Restaurant is one of the first fine dining restaurants to find its home on the upper westside. Executive Chef Daniel Levy uses French techniques and fresh ingredients that suggest flavors of aix-en-provence. bartender: Ali

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