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This cocktail is collaboration
between Bruno Jamais, of Bruno Jamais Restaurant and Club in New
York, and
Mixologist Agenor Macaluso. Bruno
Agenor has been in New York working for
Bruno Jamais for one year. Before that he worked seven year in Paris
and then in Miami. He started as a barback at the Hotel Concord La
Fayette where he was
quickly promoted to bartender. He then moved to the famous Buddha
Bar and later to the Latina Cafe on the Champs-Elysees, where he
served as the bar manager. Before heading to the US, Agenor studied
the art of "flair" bartending, an acrobatic skill that provides his
patrons with a unique and attractive show to complement their
beverage. |
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Platinum Bruno's Martini Muddle four slices of orange in a
Boston shaker Shake. Serve up in a chilled double martini glass |
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wanted a signature cocktail using
his favorite liquor, Patron Platinum Tequila. He wanted something
strong, yet smooth. Bruno liked the way orange flavor in Cointreau
or triple sec is often used to complement tequila and refine the
taste. Agenor suggested that they use fresh orange instead. The
peach schnapps was then added, blending with the orange while adding
a hint of sweetness. Initially, this drink was to be served in a
rocks glass over crushed ice following the tradition of the
caipirinha. In keeping with New York style, though, they decided
serve it up, thus creating the Platinum Bruno's Martini.