The Shaker and The Jigger has published Cócteles y helados, los más frescos del mercado, an article by Carme Gasull, where among other professionals consulted there was our chief of barmans Jordi Reig.
The article explores how the world of ice cream has incorporated alcohol into its formulas, especially the ice cream master Angelo Corvitto, one of the pioneers and who has among his creations frozen vermouth, Manhattan, Campari or Mojito.
The author reviews the history of ice cream with alcohol, which dates back to 1968 at the Bayview Yacht Club in Detroit, with the help of bartender Jerome Adams and through various professionals they make an X-ray of the world of ice cream has evolved and, In turn, the world of ice cream has been introduced in the mixology.
Jordi Reig, asked by the journalist, analyzes what Torre Rosa’s experience has been in reference to ice cream.
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