Thirsty for Excellence with Abi El Attaoui, Ceresio 7 Bar Manager

The word “party” comes from Latin partire/partiri . "To share, to distribute, to divide". Does it also mean that when we party we give others a piece of our own self in order to create a collective act? If so, when our own behavior feels validated because those around us adopt the same conduct - the so-called Bandwagon effect - we tend to lose self-responsibility.

Abi El Attaoui, the talented Bar Manager at Milan's Ceresio 7, understands that his role extends beyond simply crafting delicious cocktails. It's about creating an experience that allows guests to connect and savor the moment without compromising their own taste for drinks. His approach to bartending is deeply analytical and rooted in a deep understanding of flavors, ingredients, and the psychology of taste.

Ceresio 7 is a vibrant rooftop restaurant and bar located in the historic Enel building, offering a panoramic view of the city skyline. It is renowned for its innovative cuisine and its meticulously crafted drink list dedicated to cocktail enthusiasts. In a way, his work perfectly mirrors what American sociologist Erving Goffman explains in his Social Interactionism theory; as his front-stage performance and his backstage preparation implies a microcosm of social norms.

The time spent by Abi in the backstage to study, elevate the product and deliver innovative creations that push the boundaries of favor is unimaginable, as Abi’s backstage is a real laboratory dedicated to drinks, where he analyzes, discovers and refines his recipes: “For instance, herbs extraction requires cooking them gently at the right temperature and time releases its full aromatic potential and avoids bitterness. Vacuum extraction allows for slow and controlled extraction of flavors, while clarification removes any impurities, resulting in a clean and crisp drink. Milk punch, a classic cocktail technique, curdles the mixture with milk, providing a silky and delicate texture”.

Each week, Abi and his team’s dedication to quality results in a range of 12 to15 original cordials. From the refreshing tartness of green apple to the unexpected combination of salted mango and the earthy depth of shitake apricots, each cordial adds a symphony of flavors and textures to his cocktails.

In today's culinary landscape, the line between food and drinks is progressively blurring, creating a seamless fusion of flavors and experiences. Bar managers are at the forefront of this trend, collaborating with chefs and pastry chefs to create drinks that match with the artistry and complexity of fine dining. One such example is the work of Abi, who recently unveiled a new cocktail inspired by a dish by Michelin-starred chef Andrea Berton: “Hazelnut, Beetroot, and Raspberry. This drink embodies the harmonious blend of flavors and textures that characterize fine dining and its textures. I add dimension and complexity to the overall drink experience, and ensure that the raspberry puree's richness is complemented by the hazelnut and beetroot's smoothness.

The collaborative approach between bar managers, chefs, and pastry chefs is revolutionizing the cocktail scene, blurring the boundaries between food and beverages and creating a new era of culinary artistry. These professionals are not just mixing drinks; they are crafting experiences that evoke the senses and transport clients to a world of culinary harmony.

Going back to the cocktail as a party totem, I asked Abi his ideal party drink: “When seeking a cocktail that exudes elegance and sophistication, a French 75 emerges as an ideal choice for any party setting and never fails to impress. Its simplicity is perfect for all range of palates. French 75 includes gin, lemon juice, sugar, and Champagne. The gin imparts a crisp, juniper-forward character, while the lemon juice and sugar balance its sharpness with a touch of sweetness. The addition of Champagne elevates the cocktail with its bubbly effervescence and delicate aroma. Its refreshing acidity and crispness appeal to those seeking a lighter, palate-cleansing libation, while its subtle sweetness and gin-forward character satisfy those who prefer a more complex flavor profile”.

I understand if you feel tempted to give up on your Dry January after reading this.

Drinks are such important party totems because they serve as a catalyst for connection and celebration. A good drink serves as a cornerstone of the party ritual, fostering connections, enhancing the ambiance, and creating lasting memories. It is an integral part of the social fabric, bridging gaps and bringing people together in celebration and camaraderie. Try Abi’s cocktails to believe!