Citadelle - Authentic French Gin.

The recipe for Citadelle Gin was developed by a distillery in Dunkirk in 1771. Dunkirk was one of the first ports of call in Europe for many explorers sailing back from the Orient, whose ships were laden with exotic herbs and spices.

Citadelle Gin is made according to principles laid down in the original recipe. Although the production techniques have improved over the centuries, we still use the same 19 botanicals listed in the original recipe.

Citadelle, the only gin with 19 spices
Citadelle Gin is the only gin in the world made with 19 different botanicals, giving the gin a unique, complex, well-balanced flavour. The secret recipe is known only by the master distiller. In keeping with the traditions of the first European trading captains of the 17th century, only the finest spices are used. This unrivalled variety of spices comes from many distant and diverse places:
• Juniper France
• Coriander Morocco
• Orange peel Mexico
• Cardamom India
• Liquorice China
• Cubeb pepper Java
• Savory France
• Fennel Méditerranean
• Iris Italy
• Cinnamon Sri Lanka
• Violets France
• Almonds Spain
• Cassia Indochina
• Angélica Germany
• Grains of paradise West Africa
• Cumin Holland
• Nutmeg India
• Lemon rind Spain
• Star anise France

A "hand-crafted" gin
Citadelle gin is triple-distilled from wheat and spring water. Before being steeped in neutral alcohol, the botanicals are carefully selected and then placed in a specific bag. This infusion is then distilled to capture each separate aroma, so that the intermingled, complex flavours can develop independently.

Tasting notes
Citadelle gin offers a subtle bouquet, with aromas of juniper and citrus. It is elegant, soft, and smooth on the palate. It has a long aftertaste which expresses its aromatic complexity to the fullest. At 44° - 88 proof, Citadelle gin is perfectly balanced between intensity and finesse.
The purity and subtle flavour of Citadelle gin makes it an ideal base for many cocktails, in particular the best Gin & Tonic in the world.

Mr.Próspero and Cocktail Academy were at the Alimentaria 09-Lisboa with Citadelle Gin and the presentation was a success, the tasting surprised most of the presents with its particular smooth flavour.

The Molecular team, Mr. próspero and Chef Fábio, created a special molecular cocktail with Citadelle Gin.

A caviar of Gin, Ginger syrup, fresh Black Pepper and Apple Balsamic sauce.

A different way of tasting Gin for the surprise of the presents.

Cheers to Citadelle Gin.

Visit www.citadellegin.com

InnSide Caffé - Molecular Mixology in the Algarve !

The time is to inovate and that's what is happening at the "InnSide Caffé" Algarve.
Located in Carvoeiro Beach, a small fisherman's beach, InSide Caffé is a must go place when visiting the Algarve beautifull beaches.
From the beautifull international crowd to stunning flair moments performed by Sergio, one of the owners, or any of the many guest Bartenders invited to entertain and perform.
The lattest from InnSide are the Molecular Cocktails that Pedro Ferreira and his crew are experimenting successfully for the delight of their costumers, Jelly shots, Molecular martinis, foams, etc, ask them for the lattest creations and you'll be impressed.
Just to have an idea i'll leave you a few pics.
Visit InnSide Caffé at Praia do Carvoeiro, Algarve, Portugal.

Bols Molecular Mixology

Mr.Próspero in Italy for Molecular Mixology Course

The past month of october was a month dedicated to molecular mixology and Grappa.

The Portuguese bartending school Cocktail Academy always dedicated to inovation and development of bartending, organised a trip to Italy, for a Molecular Mixology and Advanced Mixology course. The team of Bartenders spend an amazing 5 days arround Milan area, visitting grappa distelleries, famous cocktail bars in Venice and Treviso and two Master courses on Molecular Mixology and Advanced Mixology.

Former chef at the famous El Buli, Chef Terry and his friend from the Italian bioquimic institute, revealled the secrets behind a Bloody Mary spherification or a mojito foam.tecniques, flavors, tastes on this new scientific level of mixology.
"The Cocktails you can Eat"

The last part of the trip was dedicated to Advanced Mixology, taken by the Master himself, Mr. Paulo Ramos showed us how to prepare unusual libations like mushroom purée or a sweet corn cocktail.

As soon as we all returned to our bars i sensed a new turn over on the mixology scene in Portugal, somewhere in a bar close to you, i'm sure at this moment there is a new Einstein creating a creme brullée caviar or preparing a sweet potatoe purée to be served hot.

Prepare yourself and stay open mind because they are out there for you to try.

Myself... i'm already on the Lab experimenting crazy things with this discipline, as usual you can step in to DiDi's Mixology Lounge Bar and ask for our new released Mixology Menu and try some of these UNOBVIOUS LIBATIONS.

for now i'll leave you with some ideas ...