PANDA Cocktail 024: Marco Polo's Dream of Firenze, Job @Lebowski, Utrecht
[12th, Sept, 2024, Hans Ngo Wurfbain, Utrecht] Mixologist Job made a new PANDA Baijiu Cocktail at Lebowski in Utrecht.
Recommendation Index: 🐼🐼🐼🐼🐼
Located next to the iconic clock tower in the old town of Utrecht, Lebowski Speakeasy Bar stands as a haven of character and sophistication. The head bartender, Job, approaches his craft with an almost obsessive level of dedication, striving for perfection in every detail. Whether it's the meticulous arrangement of glasses or the precision in his cocktail-making, Job’s pursuit of excellence is evident in everything he does. He arranges each glass with meticulous care, ensuring nothing is left to chance.
Although it was just a regular Thursday night, the bar was bustling with energy and lively conversations. Even amidst the busy atmosphere, Job and I managed to exchange a few words during brief pauses in his bartending. During our conversation, Job shared his recent fascination with Baijiu, a traditional Chinese liquor, and his efforts to incorporate it into classic cocktails. The first encounter between Baijiu and the world of cocktails left Job deeply impressed, igniting his creative spark. After a whole day of experimenting and fine-tuning, he finally decided to innovate the classic Italian Negroni recipe.
This new version, the Job's Baijiu Negroni, retains the original's signature bitterness but introduces a subtle cocoa flavor. The familiar orange peel and Campari bitterness remain, but now, they are balanced by a hint of sweetness, creating an unexpected yet delightful coffee-candy-like flavor. As I took a sip, an image formed in my mind: it was as if Marco Polo, while traveling through China and feeling a sense of homesickness, crafted a Negroni using Baijiu. Thus, I decided to name this inventive cocktail: "Marco Polo’s Dream of Firenze."
Tasting Notes – Marco Polo’s Dream of Firenze
👀 Appearance
This cocktail presents a beautiful amber hue, with a slight orange tint at the rim that complements the orange peel garnish. The overall appearance exudes elegance and a classic aesthetic, enhanced by its luxurious visual texture.
👃 Aroma
Gently swirling the glass releases a wave of bittersweet orange peel aroma, followed by the signature herbal bitterness of Campari. These scents blend with a faint hint of cocoa, adding a layer of complexity. The unique Baijiu notes subtly emerge, offering a mysterious, exotic touch.
👅 Taste
The first sip is smooth and rich, with a delicate sweetness dancing on the tip of the tongue. This sweetness is soon followed by the gradual emergence of orange peel and Campari’s bitterness, creating a delightful contrast of flavors. The interplay of cocoa’s slight bitterness with the sweetness evokes a nostalgic coffee-candy taste, perfectly balanced by the full-bodied texture of Baijiu. The finish is clean and long-lasting, like the traces of Marco Polo's journey, offering a sensory adventure with every sip.
This cocktail is not only a treat for the palate but also a story waiting to unfold.
🧾 Recipe
- Shuntun Baijiu 40 ml
- Cynar 10 ml
- Campari 20 ml
- Antica Formula Vermouth 20 ml
- Garnish Fresh Orange Peel