From the first passengers of the Orient Express who boarded it in 1925 to today's foreign or domestic guests, the Esplanade Hotel has maintained a cosmopolitan atmosphere, high standards of catering, and a unique range of food and drinks. Since its inception, the Esplanade has been the location of the capital's key social events, especially its bar, where even today, deals are concluded, anniversaries are celebrated, or guests simply enjoy premium cocktails, champagne, coffee, and numerous other drinks.
After the line of original cocktails that changed Esplanada's bar offer and the introduction of well-received non-alcoholic and LABV cocktails, Vjenceslav Madić Master Kishoni designed a new attractive bar offer. "These cocktails really stand out with their premium ingredients that you will only find in our cocktails. With this, we raised the offer of the bar to an even higher level, classifying it in the ICONIC category. The availability of top ingredients combined with today's work techniques creates unique flavor combinations, the same as those a few decades ago, and you can enjoy them today," Madić pointed out.
Madić singled out three cocktails called Esplanade Highlights. The first is Paradise Garden, the basis of which is Paradise Hennessy Cognac by Hennessy. As Madić says, the cocktail is imbued with notes of that unique drink with fruity notes of sherry wine and slightly roasted Brazilian coffee with a touch of cocoa and honey with saffron. "Its base is rum X0 from Peru, French liqueur Green Chartreuse, and the sparkling finish is the top French champagne Dom Perignon from 2013. Of course, the technique is particularly important so that the liqueur does not become dominant, but rather present, and the cocktail is served in a Riedel Veloce Champagne Wine glass decorated with edible gold leaves," said Madić.
The third cocktail has an exciting name that immediately reminds of the climate from which it comes. Pedro is a cocktail based on tequila aged 18 months in oak barrels where bourbon was previously stored. There is also intensely aromatic mezcal and Cordial Palo Santo. He gives it an irresistible balsam note, characteristic of the age of the ancient Egyptians and the first Hebrew tribes. And why the name Pedro? "Pedro is the most common name in South America, so its simplicity and strikingness go well with ingredients from Mexico and Brazil," explained Esplanada's cocktail master.
An essential part of making a cocktail, Madić points out, is a good knowledge of the basics and essence of distillates, the production process, liqueurs, fruits, vegetables, and spices so that the best result can be achieved with any modern technique: a delicious cocktail. Therefore, says Master Kishoni, Esplanada's bartenders are constantly educating themselves and improving their knowledge. To make the entire experience of enjoying premium cocktails even more special for every guest, presentation with a touch of theatricality is also important. It is achieved with smoke and scent effects and bubbles, which raises the atmosphere to a new level.
When designing the bar's offer, Vjenceslav Madić also thought of guests who do not drink alcohol and would like to enjoy creative flavors. In addition to last year's non-alcoholic and LABV cocktails, such as Smoked Margarita or Green Bloody Mary, the new Esplanade Bar offer includes non-alcoholic gin and tonic and non-alcoholic sparkling tea ACALA. "Brick Free Gin and Limestone Organic Tonic in combination make an excellent aperitif and a refreshing drink on hot summer days. This drink is not only non-alcoholic, but also contains no sugar! ACALA is something completely new in our offer for all those who love wine but without the alcoholic component. Exceptional aromas and flavors characterize it, and we single out ACALA Red Wine Style Organic from blueberries, blackcurrant, chokeberry, hibiscus, and nettle, and ACALA Mimosa Style Organic from orange, quince, wormwood, nettle, and other ingredients. We recommend drinking the first with goat cheese, club sandwich, cheesecake, and blueberry tart, and the second with dishes with avocado, smoked salmon, or a complete breakfast," said Madić.
Esplanada's bar manager has also raised the bar of quality in the range of spirits, which now includes single malt whiskeys over 30 years old, as well as ultra-premium tequila, cognac and two types of absinthe.
Photos: Esplanade Zagreb Hotel’s Archive
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