Great success is having a cocktail Puglia COLADA gustosofo created by Michele Di Carlo.
"Simu de Salento lu munnu citizens, rooted
alli messapi cu them Greek and Byzantine style OSCE study
combined intra cu Jamaican them, say me
moi de du ede ca is bien!"
The song is called "The roots hold ca" and is a beautiful piece of Sud Sound System. It is the true story of the identity of a people and a land that knows how to exist and progress by opening up and accepting, contaminating and being contaminated. The story is built and added every day. Not the story of someone and no one of many, but one that generates each.
And this story can be heard even sitting down in a bar, on a beautiful summer night Salento. A fairy tale created by Michele Di Carlo, putting together the West Indies, the space between table is high Murgia and the heart of Salento. It's called Puglia Colada, long drinks as easy as fabulous, made of rum, peach, almond milk and sour vincotto. The doses are simple: 6 parts rum, 3 parts almond milk, 2 parts sweet and sour vincotto, 9 parts milkshake 3 peaches in a glass with ice cubes, the execution needs some expertise and some "secret" of the trade: for example, is a good idea to sprinkle the peaches with juice lemon before processing to prevent oxidation, using high-speed blenders to get a good "effect mousse, and other small details that can be learned by following some courses. Easier to use a professional bartender Puglia, if it is unable to do little or Puglia Puglia Colada or unprofessional ... Michele uses
Cubaney white 5 years, peaches Canosa, almond milk for Maglio and the "primitive vincotto bittersweet" Terra Apuliae from Melissa. I think we can find substitutes for everyone but I do not know the result. For almost all the primitive vincotto bittersweet, to date, no substitute. This will be the root of Puglia Colada sinking deeply into the land of Salento?
