Professional bartender Francesco Galdi mixes his favourite ingredients to creare an elegant cocktail: here’s the recipe.

Old but gold: a cocktail by Francesco Galdi

“Combining my “two” Christmases – the Italian and the Emirates one – I wanted to pay homage to the holiday period by mixing some of my favourite ingredients and imagining a link between the two countries, including traditions and such distant weather temperatures. Going backwards in my memory, I imagine the flavours of home, the parties, the endless dinners and the ever-present rite of Fernet and Panettone after dinner. The depth of Fernet combined with the comfort flavours of panettone, adding a touch of km0 with raisins, local Emirates dates, oranges and candied mandarins, thus creating a new ingredient called Fernettone. The alcoholic support is given by a classic London Dry, with few botanicals, very direct; while the tropical aperitif is prepared using leftover bottles of red wine, sugar, spices, rind and cubes of pineapple and brandy, to slightly raise its alcohol level, brought to 21 degrees. Everything is cooled and mixed in a mixing glass, poured into a flute and garnished with a panettone wafer and date dipped in edible gold.”

Francesco Galdi

Born in 1982 and professionally raised in Turin, Francesco Galdi dropped out of Economics a few exams shy of graduation to devote himself to the world of hospitality and in particular to the coffee bar counter, working the front of the room, in the pastry shop and behind the counter of historic cafes of his city. The desire to go further led him to Dubai, where in a short time he became Bar Manager and then GM of the famous Buddha Bar. Back in Italy, he won the title of World Class Bartender of the Year in 2018 and moved to Milan as Food & Beverage Manager of the charming The Yard Hotel. Departed for yet another adventure at the beginning of 2019, he is now Corporate Beverage Manager of the entire Buddha Bar group, a brand with roots in four continents including Bar & Restaurant, Lounge, Beach Club, Hotel, SPA. In his 20-year career he has opened bars and followed projects in 15 countries. His philosophy behind the counter is summed up in the word Kaizen, which in Japanese means “change for the better”: a continuous search for best practices and an insatiable desire for knowledge that sees the perfect guest experience as its final goal.

Cocktail recipe

3 cl Tanqueray London Dry Gin

3 cl Tropical Aperitif

1,5 cl Fernettone

Top with Veuve Clicquot Champagne

 Glass: Flûte

Technique: Stir and Strain

Garnish: Panettone wafer, date, edible gold