Over a month ago, we were preparing to go to Madrid, specifically La Masía de Jose Luis in the Casa de Campo, where Ginmotive With Tequila was held.
The truth, it seems that less time has passed since we were there because we went from event to event. But we did want to tell you how was our way through this Hall.
La Antigua always innovates, we try to surprise, we wanted people to enjoy our sheep cheese in the traditional way, but at the same time, we wanted to do something different.
How could it be otherwise #LaMesadeLaAntigua was present, a lot of fun presentations and some original cuts of our sheep cheese.
A corner that you will love to come up to, a mandatory stop for those present. Because though not enough, cheese combines perfectly with gin.
But we were in a gins Hall, so we wanted to do something related to them. Because we not understand so much about cocktails yet, we decided to have a couple of slightly crazy friends with us, who always have great ideas.
And not only were to be coctkails, we wanted to make tapas with cheese, of course, but also with gin. Although you could not believe it, this combination welds perfectly.
La Tahona de La Abuela, Pablo and Alfonso with their “scoundrelish” kitchen, elaborated these two tapas with which we were surprised. Different and audacious, like them.
First, our soft cheese without lactose with pink pepper, accompanied by a gummy bear, so special! It was made with a margarita jelly Coctkail. Although it seems a strong flavor, this combination could not be liked more.
The gummy bear battalion that Pablo had prepared did not last even a minute, they were the perfect companions for all the gintonics that were taken there.
Although it was difficult, the second tapa left all diners in love. A base with edge, a slightly sweet crisp, accompanied by a Puerto de Indias gel with violet, and to put the icing on this appetizer, simulating the pearl oyster, pearl made with our sheep cheese Cured Tartufo, and a little silver powder.
As they say, a picture is worth a thousand words, so here are these two tapas. We say that this time, the image does not do justice to such a delight, because they were scrumptious.
The Doze boys: Victor, David and Alberto, once again they joined us in this “soiree”. Sure you remember the Coctkail they prepared for the V Hall Cocktail of the Guía Peñín, a Coctkail that everyone liked.
This time the same happened. A fine cocktail full of detail, an alcoholic tequila base, Cointreau and gelling. Accompanied of different fruits: mango, strawberry and grated lemon, they were floating in the coctktail and gave a touch of color.
You will think: and the cheese? Where is the cheese? The detail of these guys made, was to round the edge of the cup with our aged cheese grated powder, mixed with different spices and a little spicy tagine.
The truth, in a sip, you had all the flavor of all the ingredients of this delicious cocktail. Once again these guys, made us enjoy, and we are sure it will not be the last time they join us.
And it could not be otherwise, our friends Helio from Los Álamos of Peñaranda and Teo Marcos, also joined us on this day.
Two tapas and two coctkails that they had prepared for us. This year Ginmotive had México as a special guest, and they wanted to make a tribute to one of their tapas and a cocktail.
Teo Marcos was in charge of making the coctkails, the first “Mexico on fire”, was made with Reposado tequila, cranberry juice, lime juice and orange, and a little dry triple.
With it he sought to achieve counteracting the acidity that the lime juice and blueberries gives with orange juice while leaving the strength of tequila.
The cheese was found it in the cup, as a decoration. One hot pepper stuffed with Cream Cheese Caprichos de La Pastora, and on the edge of the cup, a slice of lime. You could eat all of this, perhaps you think that is blend of flavors is somewhat risky, but we will say it tasted great.
The second cocktail, we enjoyed directly from Teo’s hand, was made with restful tequila, vodka and black rum. He used tequila, and thus Mexico was present. Accompanied by a tonic lemon and decorated with a cannonball, simulating the Ginmotive’s moon.
And that is not the end of that, as Helio Flores’s tapas are always something to remember, and this time did not leave anyone indifferent. Two tapas, closely related to the place where we were.
The first, simulating the flag of Mexico (as we have told you this year’s guest country in Ginmotive): an asparagus base, gave the green touchof the flag, in the center we had soft cheese without lactose La Antigua, and the red colour was brought by a red piquillo peppers jam.
Helio is really attentive to detail, and wanted to say goodbye to this Hall with Ginmotive Moon. How he did it? A moon of a combination of different textures using cream, soft cheese sheep La Antigua and the end touch was given by the black ink of a cuttlefish.
The truth is, while writing this article we have gained a strong desire to return!
With this article, we want to thank Alfonso, Paul, Victor, David, Alberto, Helio and Teo, and of course, the whole #EquipoLaAntigua for your collaboration. It is a pleasure for La Antigua to have such professional people, with such good ideas, but all so nice people.
Thank you for taking some of your time to our follies, which are also yours, good work, #EquipoLaAntigua, #LaAntiguaTeam.
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