Damiano Pezzi

1. Liquid: 30ml Hennessy Xo, fat washed with toasted waffles cuts

30ml Homemade spent coffee and peanut liqueur

15ml Salty Butter syrup

15ml Heavy Cream

In a big Jar add all ingredients multiplied for 20 times. That will bring 

To 1800ml of product. 

Add 4,5ml of pectinex then blend at 37 degrees for 10 minutes in a

Thermomixer.

Centrifuge then for 45 minutes, at 37 degrees, at 4500rpm. Repeat 

twice if necessary.

Filter through a double coffee filter then label, bottle and keep in

a very cold fridge.

Mini white clay glass / No Ice / Build / 70ml mix

1. “Gas”: 30ml Hennessy Xo, fat washed with toasted waffles cuts

30ml Homemade spent coffee and peanut liqueur

15ml Salty Butter syrup

15ml Heavy Cream

30ml Eggwhite

In a iSi cream syphon, replicate enough times to reach max level,

then load 1x capsule if 0,5L capacity or 2x capsules if 1L.

Shake well, keep refrigerated

200ml Black Clay glass / No Ice / Spoon on the side / Garnish with Coffee, Peanuts, Raspberry, Salt dust.

1. Solid: 240g Sugar syrup

80g Fermented honey syrup 3:1

160g cold strong coffee (espresso)

4 big eggs (whole)

60g 00 flour

20g Maizena

0.5g Xantana

1 pinch salt

Hand blend everything then filter through a fine strainer and place in a 1L iSi cream syphon and load with 3 charges, shaking 10 seconds between each of them. Let sit in the fridge for two hours.

Take paper cups, fill them with foam 1/3 and microwave 25-35sec at 900W, one at the time. Flip cup upside down right away and let cool down.

Remove from the cup.

Dry at 70 degrees for 2-3 hours until solid.

Waffles Hennessy XO:

Collect 150g of waffles, then toast them in the oven at 200 degrees for a few minutes until nice and crispy.

Chop them in tiny pieces (1-2cm) then place them in a sterile plastic container.

Cover them with 700ml of Hennessy Xo.
Close with a lid then shake every now and then and let rest for 24 to 36 hours.

Filter through a coffee filter, then bottle.

Homemade Spent Coffee and Peanut liqueur:

It is a 50/50 blend of coffee liqueur and peanut butter liqueur, created separately. Shake before use.

SUSTAINABILITY: Being in a five stars hotel it is always about hearing people you do belong to the luxury world, which means, in terms of sustainability, is often considered something it should not exist, as it creates a lot of waste, for pure luxury.

Same thing is said often for Space travel, seen as a luxury waste of time and resources, while Astronauts themselves are probably the definition of sustainable, as their life depends on the tedious recycle of every single waste they produce, including human wastes. Not to mention that space travel technologies development are often projected into becoming day to day kitchen and bar tools.

Thinking about a “universal” meaning of “sustainability”, I realized my true potential in terms of being sustainable, was not primarily into ordering new things coming from local markets, but imprinting a policy of waste erasing, giving a second or a third life to ingredients discarded from other departments. That not only reflect into a more sustainable approach, but also into a huge cut of the costs for my own department.

By doing this I also can focus into maximizing my resources into projects of mental and body sustainability for my team, in order to not overstress them and always keeping their motivation and performances high.

In simple words, a little morning tour through breakfast department, allows me to have discarded waffles (cuts of the main shapes that would be trashed but are perfectly good), spent coffee to turn into liqueur, butter and so on.

A little tour into our beekeepers department is a good chance to pick up very old batches of honey that we found out being even more delicious when fermented.

A little tour in our garden can give me raspberries and so on.

While introspectively, collecting the last parts of our peanuts bags (too ugly to be sold) can give us free material for peanut butter production.

My goal since day one thou, it has been to raise and improve those little details and collections, so to save money (and carbon dioxide impact) from deliveries and using them to pay my staff to have some back of house shifts, so to clean their minds while “relaxing” and doing prep.

As a general rule, none of my team has more than 2 weekends in a row at work, so to have possibility to develop a private life on the side (also supported by a 4 days working week and an extra week of vacation a year), with results of higher commitment, higher satisfaction and very little turnover (same team for over 2 years).

So I believe that as space travel can produce day to day useful tools with their researches and their way of being self-sustainable (even accepting its costs), I believe as five stars we can develop human resources tools for everyone to take care of their staff, resulting in healthier environments focused on both personal and environmental sustainability.

The drink itself is the representation of aerospace technological research tools that reached our kitchen after being used in space (Microwave, iSi syphons, centrifuge), while taking extreme upcycling approach to our own hotel waste.