Sergio Grandolfo and his Cocktails

Sergio Grandolfo is the Bar Manager at Cacao in Vancouver.

I asked Sergio to make a selection of his unique cocktails at Cacao.

Up first is the vegan Pisco Sour

Sergio makes a Pisco Sour

Sergio makes a Pisco Sour

Sergio makes a Pisco Sour

Sergio makes a Pisco Sour

Pisco Sour

Inspired by the classic South American drink, the classic recipe uses egg whites, I substitute them with Aquafaba.

Ingredients:

50 ml Pisco El gobernador

60 ml aquafaba

20 ml Lemon juice

30 ml simple syrup

3 dashes of angostura bitters

 

Method:

1) Combine all ingredients into a shaker tin, then dry shake (no ice)

2) Add ice and shake

3) Double strain into a glass

4) Garnish with 3 dots of angostura, floating on top of the drink, spread the angostura in circles.

The next cocktail he made was the Nazca

Sergio makes the Nazca

Sergio makes the Nazca

Sergio makes the Nazca

Nazca

The name Nazca derives from the Nazca culture that flourished in Southern Peru, it’s well known as Nazca plate where there are a series of volcanoes. The look of the drink should remind the structure of a volcano.

Ingredients:

30 ml Los Siete Misterios Mezcal

30 ml Aperol

15 ml Lemon juice

15 ml Cinzano vermouth

3 dashes of pepper and 2 drops of sage oil

 

Method:

1) Combine all ingredients into a shaker tin, add ice and stir

2) Pour the liquid components into a caraffe

3) In a canister prepare 150 ml guava juice 150 ml aperol, add xanthan gum and 1 creamer charger

4) Pour the foam into a glass

The last cocktail he made was the Ada’s Favourite

Sergio makes Ada’s Favourite

Sergio makes Ada’s Favourite

Sergio makes Ada’s Favourite

Ada’s Favourite

This drink was a creation for one of my lovely guest here at Cacao upstairs. It was her birthday and she asked me for something special that matched her palate.

Ingredients:

60 ml Basil Hayden’s bourbon

30 ml tonka bean syrup

15 ml Fernet Branca bitters

60 ml decaf coffee

3 drops of Malagasy chocolate bitters from Bittered sling

 

Method:

1) Combine all ingredients into a shaker tin, shake over ice

2) Pour the liquid components into a caraffe

3) In a fire safe surface place 1/4 of tonka bean and ignite it for about 35 seconds

4) Meanwhile washed a old fashioned glass with 3 drops of Bourbon and place it on top of the burning tonka bean

Cacao is located at 1898 West 1st Avenue in Vancouver and you can follow Sergio on Instagram @sergio_grandolfo

By: Richard Wolak