Chip n’ Dale by Giancarlo Bonanno from Bar Idole
For our sixth article in our “Behind the Bar” series, the sixth being Nicolae Arman’s Gorky Park, we present Chip n’ Dale by Giancarlo Bonanno from Bar Idole. This series will introduce you to cocktails that you can enjoy in the best cocktail bars in Canada.
The story behind Giancarlo Bonanno’s cocktail
Then Giancarlo, where comes the inspiration for the cocktail?
In the cocktail, there are a lot of nuts. it’s something that’s pretty autumn. And the characters of Disney, Tic and Tac (Chip n’ Dale in English), are little squirrels. There is also the group of naked dancers who are also called like that, we see the link with the nuts too (laughs). So we start with cognac, not have to have a very expensive cognac since it will not be very present in the cocktail, Verjus is a sour juice made from grapes that have not matured. Then we add Amaretto Avril to have a taste much sweeter, very walnut, then to bitter to the worst Dillon’s then, I add a sesame infusion made with vodka and sesame oil that I had a rest for 2-3 days, you have to mix every day, then you put everything in the freezer and it will separate. The vodka will take the essence of sesame oil perfume and there will be a separation. You remove the block, and you pass everything through a fine sieve or a coffee filter 2-3 times. You will have the concentrate of that.
The recipe to succeed the Chip n ‘Dale by Giancarlo Bonanno
- 1 ½ oz. of Gauthier Cognac
- ½ oz. of Verjus
- ¼ oz. of Avril Amaretto
- 2 dash of Dillon’s Pears Bitter
- ¼ oz. Sesame Concentrate
- Sparkling Wine to lengthen or a perry sparkling wine (remove Pears bitter in this case)
In a shaker, place all ingredients with ice. Stir well. Pour it all into a champagne flute and stretch with the sparkling wine. We decorate with walnuts (walnuts, dried cranberries, sesame seeds and we grill it all in the oven with amaretto) in a small cone.
There you go!
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