How to Polish a Plate with Giorgio Bargiani, The Connaught Hotel, London

I got chatting to the guy sitting next to me at my Level 2 Wine and Spirit Education Trust class - the place you go when you want to learn about the ins and outs of distillation and the history of some of your favorite spirits. As you do, I sparked up a conversation with the Italian by asking him what he did and then he said I am a bartender at the Connaught Hotel and at that moment I knew we would be friends.

I’m Susan Schwartz, your drinking companion, and this is, Lush Life Podcast, every week we are inspired to live life one cocktail at a time by everyone in this industry.

Yes, that fateful day, about three years ago, I met Giorgio Bargiani, now Head of Mixology at one of the most famous bars in the world, the Connaught Bar in London. We have remained friends ever since and I have longed to have him on the show to learn a little more about my fellow student. Who I found out began his career by polishing plates!

Before we begin, you can find links on how to donate to some of your favorite bars during this rough time on the homepage of my website alushlifemanual.com.

This week, Giorgio reveals:

• Why he was polishing plates
• How he found his first job in a hotel
• What it’s like working at one of the best bars in the world
• Where he likes to drink when he’s not at the Connaught

The Cocktail of the Week is Giorgio’s Flight of Negronis

Ingredients:

• 750 ml Sipsmith Gin
• 750 ml Martini Rubino
• 750 ml Martini Bitter
• 750 ml Still water

Method:

Mix all the four ingredients together and then split again in four different bottles. Leave 1 bottle untouched for a Classic Negroni.

Infuse one bottle with 1-2 whole peels of your favorite citrus fruit for at least a week then start tasting it daily until it’s perfect for you

Infuse one bottle with 2 to 3g of your favourite dry spice for at least one hour and then start tasting it hourly until you love it. Giorgio likes Sichuan Pepper.

Infuse one bottle with 50g of your favourite fresh herbs for at least one day and then start tasting daily until you love that one too. Giorgio used Eucalyptus!

Store in the the fridge and when is very cold enjoy it as you wish, with or without ice.

Always remember the wise words of Oscar Wilde, “All things in moderation, including moderation,” and always drink responsibly!

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Until next time, BOTTOMS UP 🍸