Federico Balzarini is the friendly face behind Argo (ranked No. 9 in Asia’s 50 Best Bars 2024), the award-winning bar at the Four Seasons Hotel Hong Kong. He joined the team as the hotel’s beverage manager in 2023 after serving as the bar manager at Vesper in Bangkok. Originally from Lake Garda in Northern Italy, Federico has spent over 13 years in the mixology industry. “I started by hanging out at a local cocktail bar in my hometown of Salò when I was 17 and eventually worked there as an apprentice,” he shares. His experience includes stints at the American Bar in London, Savoy Hotel, and Hubbard & Bell.
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Working in hospitality can take a lot of time away from family and serving guests. Federico notes that Christmas often means overtime for him, so we asked him to recreate a cocktail that brings back a special Christmas memory with his family, incorporating a favorite Christmas treat from his childhood.
“I grew up in my family’s shop in Italy, and every festive season, we had a big Christmas tree inside the store,” Federico states. “My dad and I would go out to buy gingerbread cookies shaped like dolls, Christmas trees, and ornaments to decorate the tree together. I fondly remember breaking some of the cookies on purpose so I could eat them!” he enthuses.
Watch the video below to learn how to make the cocktail:
Christmas Cocktail Recipe: Gingerbread Hanky Panky
Ingredients:
35ml Barr Hill honey Gin
45ml Gingerbread Vermouth
5ml Fernet Branca
Orange peel as garnish
How to make the gingerbread vermouth:
Sous vide 25g of gingerbread cookies in 250g of sweet vermouth at 70°C for 1 hour. Strain the mixture through a coffee filter and refrigerate overnight. The next day, strain it again for a clearer infusion.
Directions:
In a mixing glass, combine all the ingredients, add ice, and stir until the drink is chilled. Strain in a martini glass and garnish with an orange peel.
Tasting notes:
It’s a boozy, warming cocktail perfect for the chilly holiday season. The gingerbread and cinnamon-infused vermouth pairs well with the sweet, dry honey gin for a refreshing twist, while Fernet adds a bitter and herbaceous kick to the drink. “It’s a winter aperitivo perfect for the chilly season!” Federico says.
