{"id":12397,"date":"2021-04-09T09:58:00","date_gmt":"2021-04-09T08:58:00","guid":{"rendered":"https:\/\/www.escoladist.com\/?p=12397"},"modified":"2021-04-09T10:36:29","modified_gmt":"2021-04-09T09:36:29","slug":"el-huevo-en-la-cocteleria-entrevista-a-marian-beke","status":"publish","type":"post","link":"https:\/\/www.escoladist.com\/es_es\/magazine\/spirit-essence\/el-huevo-en-la-cocteleria-entrevista-a-marian-beke\/","title":{"rendered":"El huevo en la cocteler\u00eda: Entrevista a Marian Beke"},"content":{"rendered":"\n<p>En la semana de Pascua quer\u00edamos hablar del huevo y sus usos en la cocteler\u00eda \u00abvintage\u00bb, para ello, Giuseppe Baldi ha entrevistado a <strong>Marian Beke<\/strong>, bartender de gran reconocimiento internacional, famoso por su gran creatividad y propietario de \u00abThe Gibson\u00bb&nbsp;(Londres), incluido en la prestigiosa lista de los World\u2019s 50 Best Bars 2018.<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Tom&amp;Jerry&#8217;s Cocktail recipe was born around the 1820. Nowadays, the cocktail is very different. Do you think it was already \u00aba cocktail\u00bb or might \u00aba pastry\u00bb recipe?<\/strong><\/p>\n\n\n\n<p>Well, cocktail was a category of drinks and this was also a drink, in a different category, while it has many similarities with pastry due to eggs and diary proteins (which covers incredibly alcohol and make flavours more tasty).<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>How important is to understand and control pastry technique or chemical reaction to make a proper egg based cocktail?<\/strong><\/p>\n\n\n\n<p>I would apply a simple rule here. As a fact, many bartenders might be doing these cocktails without knowing anything about pastry and they can still mix the drink. On contrary, of course, if you educate yourself as today\u2019s mixologist about new techniques it will help you to deliver better experiences.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>Sour, Flip, Silver Fizz&#8230; except the Sours, the other cocktail families there not that popular, why?<\/strong><\/p>\n\n\n\n<p>Well, it\u2019s quite simple. Other categories mentioned are much more specific, so yes they are popular, but you won\u2019t drink them commercially every day as sours&#8230; similarly as you won\u2019t eat Christmas cakes every day, but mainly only during the Christmas period. Also they do work better and been designed for heavy flavours that works in winter seasons, so it\u2019s a hard sell in hotter countries. Sour is well balanced refreshing drink where just a bit egg white forms a foam, rather then whole eggs creates main element.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>How would you image a Tom&amp;Jerry cocktail adapted on 2021 cocktail bar?<\/strong><\/p>\n\n\n\n<p>If you\u2019d change something do make more attractive to the guest or \u201ceasier\u201d to prepare for a bartender. Firstly play with new diary products (such as oat, nuts, coconut or rice milks) and then new texture instead of egg (yolk), like this is diary and allergy free which is probably issue for many people these days. Then, add some exotic element that communicates with current seasons (such exotic fruits instead or as a replacement for a winter spice).<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>How many Tom&amp;Jerry Cocktails have you served in you carrier? How was the customer reaction?<\/strong><\/p>\n\n\n\n<p>Always in a winter time (every year) and, yes, they love it in fact!<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong>You are one of the most innovative bartenders in the world, so do you think egg will be replaced by a vegan substitute or will it still be a \u00abmagic\u00bb and unique ingredient?&nbsp;<\/strong><\/p>\n\n\n\n<p>We can\u2019t stop the progress and invitation, so yes, I would always try new ingredients, new proteins and new textures, yet I would always respect the past while never forgetting these recipes too.<\/p>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-divi-layout\">[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.8.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_row use_custom_gutter=\u00bbon\u00bb make_equal=\u00bbon\u00bb _builder_version=\u00bb4.8.1&#8243; width=\u00bb100%\u00bb custom_margin=\u00bb39px|auto||auto||\u00bb custom_padding=\u00bb||2px|||\u00bb border_color_all=\u00bbrgba(0,0,0,0.08)\u00bb border_width_top=\u00bb6px\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb3.25&#8243; custom_padding=\u00bb|||\u00bb custom_padding__hover=\u00bb|||\u00bb][et_pb_text _builder_version=\u00bb4.8.1&#8243; text_font=\u00bb||||||||\u00bb header_font=\u00bb||||||||\u00bb header_2_font=\u00bb|900|||||||\u00bb header_2_text_align=\u00bbcenter\u00bb header_2_font_size=\u00bb40px\u00bb header_2_line_height=\u00bb1.4em\u00bb background_color=\u00bb#ffffff\u00bb text_orientation=\u00bbcenter\u00bb max_width=\u00bb440px\u00bb module_alignment=\u00bbcenter\u00bb custom_margin=\u00bb-4.2em||\u00bb custom_padding=\u00bb|20px|0px|20px||true\u00bb hover_enabled=\u00bb0&#8243; header_2_font_size_tablet=\u00bb30px\u00bb header_2_font_size_phone=\u00bb24px\u00bb header_2_font_size_last_edited=\u00bbon|phone\u00bb header_3_font_size__hover=\u00bb22px\u00bb header_3_font_size__hover_enabled=\u00bb22px\u00bb header_3_letter_spacing__hover=\u00bb0px\u00bb header_3_letter_spacing__hover_enabled=\u00bb0px\u00bb header_3_line_height__hover=\u00bb1em\u00bb header_3_line_height__hover_enabled=\u00bb1em\u00bb header_3_text_shadow_style__hover=\u00bbnone\u00bb header_3_text_shadow_style__hover_enabled=\u00bbnone\u00bb header_3_text_shadow_color__hover=\u00bbrgba(0,0,0,0.4)\u00bb header_3_text_shadow_color__hover_enabled=\u00bbrgba(0,0,0,0.4)\u00bb sticky_enabled=\u00bb0&#8243;]<h2>Entrevistado<\/h2>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_4,3_4&#8243; _builder_version=\u00bb4.8.1&#8243; _module_preset=\u00bbdefault\u00bb width=\u00bb100%\u00bb][et_pb_column type=\u00bb1_4&#8243; _builder_version=\u00bb4.8.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_image src=\u00bbhttps:\/\/www.escoladist.com\/wp-content\/uploads\/Marian-Beke-Spirit-Essence-Escola-01.png\u00bb title_text=\u00bbMarian Beke Spirit Essence Escola-01&#8243; _builder_version=\u00bb4.8.1&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb3_4&#8243; _builder_version=\u00bb4.8.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_text _builder_version=\u00bb4.8.1&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||12px|||\u00bb custom_padding=\u00bb||0px|||\u00bb hover_enabled=\u00bb0&#8243; sticky_enabled=\u00bb0&#8243;]<h3><span>Marian Beke<\/span><span><\/span><\/h3>\n[\/et_pb_text][et_pb_social_media_follow _builder_version=\u00bb4.8.1&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb||0px|||\u00bb hover_enabled=\u00bb0&#8243; sticky_enabled=\u00bb0&#8243;][et_pb_social_media_follow_network social_network=\u00bbinstagram\u00bb url=\u00bbhttps:\/\/www.instagram.com\/marian_beke\/\u00bb icon_color=\u00bb#612166&#8243; _builder_version=\u00bb4.8.1&#8243; _module_preset=\u00bbdefault\u00bb background_enable_color=\u00bboff\u00bb hover_enabled=\u00bb0&#8243; follow_button=\u00bboff\u00bb url_new_window=\u00bbon\u00bb sticky_enabled=\u00bb0&#8243;]instagram[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=\u00bbtwitter\u00bb _builder_version=\u00bb4.8.1&#8243; _module_preset=\u00bbdefault\u00bb follow_button=\u00bboff\u00bb url_new_window=\u00bbon\u00bb url=\u00bbhttps:\/\/twitter.com\/marianbeke?lang=es\u00bb icon_color=\u00bb#612166&#8243; background_enable_color=\u00bboff\u00bb hover_enabled=\u00bb0&#8243; sticky_enabled=\u00bb0&#8243;]twitter[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=\u00bblinkedin\u00bb _builder_version=\u00bb4.8.1&#8243; _module_preset=\u00bbdefault\u00bb follow_button=\u00bboff\u00bb url_new_window=\u00bbon\u00bb background_enable_color=\u00bboff\u00bb url=\u00bbhttps:\/\/www.linkedin.com\/in\/marian-beke-04388846\/?originalSubdomain=uk\u00bb icon_color=\u00bb#612166&#8243; hover_enabled=\u00bb0&#8243; sticky_enabled=\u00bb0&#8243;]linkedin[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=\u00bbfacebook\u00bb _builder_version=\u00bb4.8.1&#8243; _module_preset=\u00bbdefault\u00bb follow_button=\u00bboff\u00bb url_new_window=\u00bbon\u00bb background_enable_color=\u00bboff\u00bb icon_color=\u00bb#612166&#8243; url=\u00bbhttps:\/\/www.facebook.com\/marian.beke1&#8243; hover_enabled=\u00bb0&#8243; sticky_enabled=\u00bb0&#8243;]facebook[\/et_pb_social_media_follow_network][\/et_pb_social_media_follow][et_pb_text _builder_version=\u00bb4.8.1&#8243; _module_preset=\u00bbdefault\u00bb hover_enabled=\u00bb0&#8243; sticky_enabled=\u00bb0&#8243;]<p>De origen eslovaco, Marian Beke tiene un gran reconocimiento mundial por su creatividad e innovaci\u00f3n detr\u00e1s de la barra. Ha trabajado con grandes profesionales del panorama internacional, como Alex Kratena y Ago Perrone, y desde 2015 es propietario de The Gibson, en Londres.<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/div>\n","protected":false},"excerpt":{"rendered":"<p>En la semana de Pascua quer\u00edamos hablar del huevo y sus usos en la cocteler\u00eda \u00abvintage\u00bb, para ello, Giuseppe Baldi ha entrevistado a Marian Beke, bartender de gran reconocimiento internacional, famoso por su gran creatividad y propietario de \u00abThe Gibson\u00bb&nbsp;(Londres), incluido en la prestigiosa lista de los World\u2019s 50 Best Bars 2018. Tom&amp;Jerry&#8217;s Cocktail recipe [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12399,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[4158],"tags":[5228,5226,5224],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v16.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>El huevo en la cocteler\u00eda: Entrevista a Marian Beke | Escol\u00e0 Vins i Destil\u00b7lats<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.escoladist.com\/es_es\/magazine\/spirit-essence\/el-huevo-en-la-cocteleria-entrevista-a-marian-beke\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El huevo en la cocteler\u00eda: Entrevista a Marian Beke | Escol\u00e0 Vins i Destil\u00b7lats\" \/>\n<meta property=\"og:description\" content=\"En la semana de Pascua quer\u00edamos hablar del huevo y sus usos en la cocteler\u00eda \u00abvintage\u00bb, para ello, Giuseppe Baldi ha entrevistado a Marian Beke, bartender de gran reconocimiento internacional, famoso por su gran creatividad y propietario de \u00abThe Gibson\u00bb&nbsp;(Londres), incluido en la prestigiosa lista de los World\u2019s 50 Best Bars 2018. 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