Nicole Barker won the 2014 Disaronno Mixing Star Lab, a global competition that challenges professional bartenders to reinterpret the Disaronno Sour.
Online PR News – 21-June-2014 – Saronno, Italy – NICOLE BARKER NAMED THE WINNER OF THE 2014 DISARONNO MIXING STAR LAB
BARKER WILL JOIN OTHER GLOBAL WINNERS AT THE EXCLUSIVE DISARONNO MIXOLOGY BOOT CAMP AT CANTINE FLORIO, ITALY
SARONNO, ITALY - June 16, 2014 - Disaronno is pleased to announce that Nicole Barker has been named the US winner for the 2014 Disaronno Mixing Star Lab, a global competition that challenges professional bartenders to reinterpret the Disaronno Sour. The competition puts the best contemporary and international mixologists to the test and celebrates those who continually reinvent the art of mixology with genius, passion and expertise.
Barker astonished and impressed the jury with her imaginative take on the Disaronno Sour – the inventive Donatelli Sour. The cocktail is made with Disaronno Originale, Angostura bitters, fresh lemon juice, brown sugar cinnamon syrup and ginger-infused egg whites.
”I’m thrilled and honored to have been named the Mixing Star Lab winner for the US with my Donatelli Sour,” said Nicole Barker. “The drink was created from the tragic tale of romance and scorn from my great-grandmother, and it is with this in mind that I infused a heavy dose of bitters, bite and spice into my Donatelli Sour, just like the life of a sweet young girl who lost her prince.”
Barker was born and raised in Reno, Nevada where she still lives today. She is the future bar owner of Red Creole Fusion which will open later this year. Barker’s reinterpretation took inspiration from her great-grandmother (Noni) who was a bitter old woman who lost the prince she was set to marry as well as his fortune, which was sealed by the Verdugo Papers. Over the years, the papers, promising the fortune to Noni, were never found but the Sicilian blood never stopped boiling in the veins of a family scorned by lost love and fortune.
As a result of her win, Nicole will travel to the famed Cantine Florio, ILLVA Saronno's flagship property, for the Mixing Star Boot Camp – a once in a lifetime experience. There, she will join Rachel Edwards Stuart, a renowned scientist of flavor and food, and Tony Conigliaro, one of the most innovative and influential creators in the UK, as well as 14 other winners from around the world (UK, USA, Canada, Russia, Belgium, France, Netherlands, Greece, Canary Islands, Spain, Sweden, Austria, Germany, Australia) and last year's Mixing Stars. At the Mixing Star Boot Camp, bartenders will learn the secrets to mixing Disaronno in new and unexpected ways. To help spearhead this boot camp, specialists including Stuart and Conigliaro will educate the group on Disaronno’s history, heritage and mixability
While at the Mixing Star Boot Camp, Stuart will take participants on a fascinating journey to explore how the perception of aromas is a multi-sensory experience, actively involving all five senses. Through an analysis of Disaronno's aromatic profile, she will show participants how to understand and use the science of taste and perception to create unusual and innovative Disaronno cocktails. In tandem with Stuart, Conigliaro will lead an exploration into the relationship between taste, science and creation. Creating a diorama around Disaronno cocktails, Conigliaro will show bartenders how to push boundaries in creating tastes and pairings. Participants will have access to the famous guru's secrets, as he will explain how to build a taste profile that is tailored to individual drinks, sharing his experience and research.
These important master classes should prove decisive for the next cocktail challenge as The Mixing Star will return in 2015.
THE WINNING COCKTAIL: THE DISARONNO DONATELLI SOUR
• Disaronno Originale, 1.5 parts
• Angostura bitters, .5 parts
• Fresh lemon juice, .75 parts
• Brown sugar cinnamon syrup, .75 parts (recipe below)
• Ginger-infused egg white, 1 egg white and ¼ cup grated ginger (recipe below)
• Prepare Brown Sugar Cinnamon Syrup:
• Combine 2 cups of sugar with 1 cup of water and add a tablespoon of grated cinnamon and two cinnamon sticks.
• Boil the mixture for approximately 20 minutes on medium heat.
• Let the syrup cool completely before straining for best flavor results.
• Prepare Ginger-Infused Egg White:
• Place a whole egg still in the shell in a plastic bag with the ¼ cup grated ginger (feel free to make multiple egg whites by including more eggs and additional ¼ cups of ginger per egg).
• Ensure that the bag is sealed tightly and place it in the refrigerator for at least 24 hours, allowing the scent and flavor of the ginger to infuse through the shell into the egg white by osmosis, eliminating the spicy bite many are familiar with from muddled ginger.
• After 24 hours separate the ginger-infused egg white to use for the cocktail.
• Combine Disaronno, Angustura bitters, lemon juice, brown sugar cinnamon syrup, and ginger-infused egg white.
• Dry shake vigorously, re-shake.
• Double strain into a chilled cocktail glass.
• Garnish with candied ginger wrapped with an orange twist and skewered.
ABOUT NICOLE BARKER:
Nicole is known for her ability to expedite cocktails quickly and precisely, bringing her success in the industry in which she got her start at age 15 in a local Mexican restaurant. She has, during her time in Reno, helped build the craft cocktail program at CinCin in Reno, which has helped launch other bars’ craft cocktail program. It was a perfect venue to allow Nicole to grow as a bartender, compete in competitions and hone her training and leadership skills. She is excited to open her new restaurant featuring artistic cocktails, a new concept for the Reno restaurant scene.
THE DISARONNO MIXING STAR:
Mixing Star is Disaronno's global cocktail competition, dedicated to professional bartenders worldwide. It's a competition that puts the best contemporary and international mixers to the test, to celebrate with those who can continually revise the art of mixology with genius, passion and experience. These extraordinary professionals - stars in their own right - convey the pure essence of Disaronno. Since its first edition in 2010 over 3,000 brand new cocktails have been created, demonstrating the amazing versatility of the most famous Italian liqueur in the world. To find out more, visit: www.themixingstar.com. Watch the eye-catching video set in a sort of lab/workshop, showing the art of preparing a Disaronno cocktail. http://www.themixingstar.com/it_IT
Disaronno is the world’s favourite Italian liqueur, a symbol of Made in Italy quality for over 500 years. Featuring an original taste and unmistakable aroma, it stands out on the world stage with distribution in more than 160 countries. The Disaronno bottle is marked by a unique design in hammered glass and a cap which lends elegance and modernity, embellished with a golden label that enhances its contemporary style. Disaronno is a pleasure to enjoy on the rocks as well as in its various mixed versions, including the modern version of Disaronno sour. Recognizable and versatile, it makes every cocktail one of a kind.
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