How to Enjoy Barcelona Hotel Bar Week with Bianca Grisolia, Founder

I’m not the only one who can’t resist a good hotel bar—London’s are bursting at the seams most nights. Now, thanks to our guest today, Barcelona’s stepping into the spotlight with 25 of its best great hotel bars teaming up for the first-ever Barcelona Hotel Bar Week from September 22nd - 28th!

The brains behind it all is Bianca Grisolia, who decided it was high time Barcelona’s hotel bars got the spotlight they deserve. Not only is she Founder and Organizer of Barcelona Hotel Bar Week, but a communication strategist, international PR expert, and founder of BG PR & Communication, an agency working globally with cocktail bars, chefs, premium brands, and hospitality realities.

With years of experience in strategic communication and mixology events, Bianca is a passionate advocate for the cultural value of hospitality and a driving force in building community and connections within the hospitality industry, plus she is my friend!

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Our cocktail of the week comes to you directly from the Cotton House Hotel - Batuar Bar & Restaurant, created for Barcelona Hotel Bar Week by their amazing Bartender: Alberto Melis.

INGREDIENTS

• 60 ml Gin - they use 100&NOMORE, which is local to Barcelona
• 200 ml of homemade tonic

METHOD

• Toast 8 grams of fennel seeds in a dry pan until they release their aroma.
• Infuse 1 liter of water, the toasted fennel seeds, 0.8 g white cassia, 20 grapefruit skins, and 5g kaffir lime leaves at 70°C for 20 minutes, then filter through a strainer.
• Heat the 250 ml oat milk to 80°C (no boiling), pour in the infusion and add 50 ml of lemon juice. Leave to cool in the fridge for 60 minutes then filter with a coffee filter or cotton filter.
• Now that you have the two infusions done, combine 1 part of the water with one part of the clarified oat milk
• Mix 200 ml of homemade tonic for every 60 ml of gin and serve on the rocks in a Collins glass, and garnish with a grapefruit zest.
• If you have one, then place the mix in a soda siphon, let the mix cool in the fridge for about 60 minutes and load with two cartridges of CO2. Once gasified, serve on the rock in a Collins glass and garnish with a grapefruit zest.

You’ll find this recipe and all the cocktails of the week at alushlifemanual.com, plus links to most of the ingredients.

Full Episode Details: https://alushlifemanual.com/barcelona-hotel-bar-week-with-bianca-grisolia/

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