Food habits are in a constant state of evolution, often nudged along by visionaries eager to accelerate change. Take Head Bartender Giulia Cuccurullo and Bar Manager Lorenza Pezzetta, for example. They are the heart and soul of London’s world-renowned Artesian cocktail bar. Together, they’ve breathed life into the new drink menu, aptly named Alter Ego, while Angelo Sato, well-known chef of Humble Chicken, gave birth to a special food pairing list.
The new Artesian’s Drink List, Alter Ego
This isn’t just a list of cocktails; it’s a continuation of a story that began with the previous menù, Ingredients of the Future, which highlighted ingredients far removed from traditional European palates, aiming to pave the way for ‘a healthier planet and a better tomorrow’ – a mission statement proudly displayed at the menu’s opening.
In 2023, patrons were taken on a journey through flavors like amaranth, nopal, pandan, moringa, insects, spirulina, earth, kombu, and tiger nuts. Now, in 2024, Giulia Cuccurullo reveals that the saga continues, promising an ongoing narrative that builds on the innovative storytelling of its predecessor.
The Ingredients of the Future
This time, the journey explore future ingredients, experimenting with transforming them to replicate familiar flavors. The starting lineup includes chicory, pumpkin, mushrooms, daikon, tomato, leek, mung beans, kaffir lime, and beyond. But where this path leads is truly astonishing.
Imagine a Coffee cocktail or a Grapefruit cocktail that contains not a single hint of coffee or grapefruit. The Coffee cocktail reimagines the classic Espresso Martini, caffeine-free, with chicory expertly crafted to evoke the rich, deep flavors of coffee. The Grapefruit cocktail is a twist on Paloma, made with a bean cordial that magically conjures the taste of grapefruit.
Then there’s the Pizza, a non-alcoholic drink infused with a medley of herbs, and the Melon, which intriguingly lacks any actual melon. These fifteen inventive drinks in the Alter Ego lineup highlight Cuccurullo and her team’s commitment to pushing the boundaries of creativity, treating the future of food with the utmost seriousness.
The scientific community concurs that our dietary habits, even in leisure spaces like the Artesian, are on the brink of significant transformation. This shift is driven by the climate crisis, global population growth, and the reduction of biodiversity that underpins our food systems. The future of what we consume is being reshaped before our eyes, one groundbreaking cocktail at a time.
The Food Menu by Angelo Sato
Speaking of food, the Alter Ego drink list is paired with a specially curated menu by chef Angelo Sato. A Japanese native turned Londoner, Sato is the culinary genius behind Soho’s Michelin-starred Humble Chicken and a longtime collaborator with the Artesian. His dishes carry an Eastern flair and invite diners to experiment.
Continue reading on Coqtail – for fine drinkers magazine. Order your copy here
Photo courtesy Artesian
