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maltatoday, SUNDAY, 20 AUGUST 2017 34 Food RACHEL ZAMMIT CUTAJAR THE cocktails at Giuseppi's Bar and Bistro are simple. You could make them in the comfort of your own home. There are no fancy syrups that are impossible to find unless you belong to a bartenders guild. What makes them stand out are the quality ingredients they use to put them together. The drinks list includes a range of premium spirits like 9 Moons gin, Don Papa rum and Beluga vodka but this is not where qual- ity comes to an end. Mixers like Fever Tree tonic water, home- made syrups, spirits blended and infused in-house with things like turmeric, Earl Grey tea and va- nilla give their cocktails that little something special. While Michael Diacono delivers food with great enthusiasm, he leaves front of house to his neph- ew, Chris Diacono. Chris' love of hospitality, and a good drink, led him to set up the cocktail bar with Srdjan (Sergio) Jovanovic as head bartender. Sergio did a course in mixology but feels like becoming experi- enced takes more experience than a simple course. "Mixing drinks is all about trial and error," he ex- plains. "I feel like I've learnt most of what I know on the job. The in- ternet has a wealth of information and inspiration. Whatever you are passionate about translates into your work. When I see something new and exciting I want to try it out and other times I just feel like two ingredients would probably go well together and that's when a new cocktail is born." A lot of mixologists tend to be conservative about their opinions about which is the best drink they have on offer but Sergio is not one of those very confidently claim- ing that the Clover Club is the best cocktail in the world. Whilst mixing premium gin with lemon juice, raspberry and egg white, Sergio explains that this cocktail became popular at a gentleman's club of the same name in Phila- delphia and though it looks quite girly, was a popular men's drink in the late 1800s. These cocktails taste even bet- ter while you're nestled in a big white armchair, sitting on the Hampton-esque deck while the sun is setting and as you prepare yourself for dinner ahead. Though you can order a cocktail before dinner any day, Fridays are Gin it Up Fridays. Sergio prepares three gin based cocktails that pa- trons can enjoy while listening to live music and enjoying the sea views, creating the perfect envi- ronment to melt away the stress of the week and get your weekend off to a fantastic start. This holiday season plan an evening out at Giuseppi's where cold and refreshing cocktails are paired with the quality food we have come to expect from Mi- chael Diacono and his team Resto of the week Louis Moreau was born from the passion of a family settled in Chablis since 1814. As early as the late 19th century, the love of this family for great wines led to the purchase of plots in Grands Crus and Premiers Crus. The most prestigious of its wines is the monopole Chablis Grand Cru Clos des Hospices dans Les Clos, acquired by the Moreau family in 1904. Louis Moreau, who has been heading the domaine since 1994, produces wines with a unique style, combining minerality, fineness, elegance and purity. Chablis 2016 is fruity and vivid with a nice golden color and a floral nose with notes of white fruits (apple, pear) typical of Chablis terroir. It shows a nice gustatory attack with mineral and chalky hints and a perfect balance in mouth. It is a very fine and fresh wine that will nicely pair with smoked salmon and blinis or a steamed cod. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Chablis 2016 Louis Moreau, France Keeping things simple at Giuseppi's Giuseppi's Bar and Bistro Salini Resort, Naxxar Tel: 21574882 Web: www. giuseppisrestaurant.com Facebook: giuseppisrestaurant WINE OF THE WEEK