Extra virgin olive oil is now winning over the international jet set (and beyond), drawn to yet another facet of Italy’s enogastronomic experimentation. It did so through a trendy, glamorous event: last July’s Como Lake Cocktail Week. Taking second place was Sinestesia, a cocktail created by Andrea Lanzone, head bartender at the Passalacqua hotel in Moltrasio.
With a cocktail that feels like a true dessert, Lanzone captivated both the palate and the heart of those who tasted Sinestesia, conceived to evoke woodland aromas, citrus notes, and nuanced herbal accents. A Belvedere Vodka base, subjected to a fat wash with extra virgin olive oil, provides structure, while distillates of lemon leaf, pine shoots, and moss echo the surrounding lakeside landscape. Classic Vermouth del Professore and a touch of sugar balance the aromatic profile, which is completed by a velvety texture imparted by egg yolk and plant-based albumin.
Presented under the theme “Taste!”, Sinestesia stands out for its ability to tell the story of a landscape—already evocative in itself—while showcasing an ingredient such as extra virgin olive oil, increasingly explored in contemporary mixology.