Aitor Garcia and Taff Belkadi, owners of Saoko Cocktail Club in Blackpool, offer some advide for some unusual Christmas drinks
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🛠️
LifestyleTranscript
00:00 (upbeat music)
00:02 - Well, we are in Sao Co, it's a new concept in Blackpool.
00:11 What we bring in, the idea is bringing from,
00:14 obviously we're from Canary Island, I'm from Tenerife.
00:17 He's from Grand Canary, and the idea of all this is
00:19 bringing a new concept fresh from our island.
00:24 Obviously, we train in hospitality all these years,
00:27 and we want to bring something new to Blackpool.
00:30 So for that, we just bring in these glasses you have here,
00:35 and this is all homemade, one by one.
00:39 It took us three months to bring them here,
00:42 and they are special because we try to make an experience
00:46 for the people, so all the cocktails
00:49 got a concept behind them.
00:50 For example, if we're talking about the Brutal Kraken,
00:53 that's how we call it here,
00:54 is one of our world experience cocktails,
00:57 and this is, we call it like that because it used to be
01:01 a black octopus 40 years ago in the Scandinavian folklore.
01:06 So if we dip into it, it's got note of peach,
01:10 and then it's got some rum,
01:12 Añejo 23 years, Olera, with Zacapa,
01:15 and yeah, it's really interesting.
01:17 - Yeah, it's like Spain, it's like the typical date,
01:20 like they enjoy it from first date
01:25 until the sixth, where it's like the kids,
01:28 it's like the Dia de Reyes,
01:31 and that is like very usual with the light,
01:36 with a lot of different type of food, drink.
01:42 - Should we get it here, the sixth of Christmas,
01:46 should we celebrate in Sao Paulo?
01:47 - Yeah, yeah, we will.
01:48 - That would be nice, eh?
01:49 - Yeah, we will be celebrating,
01:50 that is the concept, like make it like a holiday,
01:53 bring it close to the local.
01:56 - Christmas drinks is, first of all,
02:02 it need to be warm, like Christmas is warm
02:05 to be with family and--
02:07 - Using like cinnamon, like very,
02:10 it's good when it's like a cold winter,
02:12 cinnamon, ginger, we go to add a little bit more
02:15 like a garnish to our cocktail.
02:18 - And to be honest, that's the excuse,
02:20 the excuse to make a cocktail for Christmas
02:23 is the excuse to go out, to meet the family.
02:26 - Our life, yeah, that is how it's built,
02:29 Sao Paulo is like a part where you can enjoy
02:32 with your family, with, I would say,
02:35 younger, like meeting for like a work meeting or something,
02:40 that is the place we want to make it like for everyone.
02:45 (upbeat music)
02:48 (clinking)
02:50 - Hello guys, we are in Sao Paulo, Clifton C33,
03:00 we're gonna make today Christmas cocktails.
03:03 So we're gonna start with this one,
03:04 it's a bit fancy, in our menu it's abracadabra,
03:08 but it's represent the magic as well,
03:10 with the hearts and the rabbits,
03:12 magic because the magic of Christmas.
03:14 So, first of all, we put ice,
03:18 or we're gonna use Don Papa,
03:22 it's a rum from Caribbean, it's really nice,
03:25 really tasty, floral notes, really nice.
03:30 So we're gonna use of this 50,
03:33 and we're gonna go for our Baileys,
03:41 it's a bit thick, it's a product that everybody knows,
03:45 and Irish cream, we're gonna put 30 on that,
03:50 there we go, and to finalize this cocktail,
03:54 we're gonna put a little bit of touch of vanilla syrup,
03:57 yeah, and that's it, just shake.
04:02 (clinking)
04:04 (clinking)
04:06 We're gonna add some rice,
04:20 and on top we're gonna use the whipped cream,
04:25 so this is homemade as well,
04:27 we're just adding some notes of canela,
04:30 and cinnamon and vanilla as well.
04:34 (whipping)
04:36 And to finalize, we're gonna put some,
04:47 yeah, we're going to put some dry flowers,
04:50 to give it a little bit of aroma.
04:53 (clinking)
05:01 And that's the first one.
05:03 (upbeat music)
05:06 The second one is gonna be,
05:17 Macri's ice cream, this is really nice
05:21 for this season as well, it's gonna be like a show factor
05:26 because it's with a bit of a smoke, let's start with it.
05:30 So we got Tia Maria to start, it's coffee liqueur,
05:34 really nice, really intense as well,
05:37 let's, 50 of that.
05:40 We're gonna put, this is a rum for Zacapa,
05:46 Republican Dominican, 23 years olera, it's really nice,
05:50 vanilla notes as well, we're gonna put 30 of these.
05:58 We go for the Baileys as well, so to give that thickness,
06:02 we're gonna put 50 of that.
06:05 And there we go, just shake.
06:12 (whipping)
06:15 (clinking)
06:18 And with this smoke we're gonna make,
06:34 we're gonna make--
06:35 - Yeah, the same flavor that it got to the ice cream,
06:37 vanilla, we have it in smoke,
06:39 that's it give a little bit of extra taste.
06:44 (clinking)
06:46 - And then we serve it to the customer,
06:56 and then just we need to take the lid out,
06:59 and slowly, until all the smoke is gone, slowly.
07:04 (upbeat music)
07:07 (upbeat music)
07:10 It's ready to enjoy.
07:15 We can't guarantee the sound,
07:26 but we can guarantee the good vibe, that's for sure.
07:29 (upbeat music)
07:31 [BLANK_AUDIO]