Recipe of the Chef in Studio, a moment of re-encounter with recipes of dear chefs, barmen and friends that I was able to meet, be around and photograph.

Our story today is one of those encounters that will last a lifetime. I met Gabriel Bueno in 2014 in Armação dos Búzios, Brazil, where he was a barman at a craft bar and hamburger place, the wistful Sausalito/Celestinas. While I was preparing the studio lightning to photograph he was focused on the details and pre-preparations for each drink, and I soon realized that he was an alchemist of cocktails, there was a passion in his creations and a satisfaction to be creating. At that time, he had a well-kept moustache, which brought a beautiful composition to the bar and cocktails scene.

After that day we became friends with great chats, glasses and bars, and when I invited him to send me a recipe and a story he also answered some questions, which I will list here in his own words:

Io: Why did you choose to be a barman?
Gabriel: There was no elaborate reasoning on this matter, I was just young, I had a certain degree of aptitude for languages and I always dealt well with people; and I needed to work... I only combined the useful with the pleasant! Besides, I was always more active at night, so the 'harmful' working hours in the business never bothered me.

Io: When did you start?
Gabriel: Around 2007 or 2008 I must have taken my barman course, it was my first step in this direction.

Gabriel: I completed a Senac programme (Brazilian technical school), easy, accessible and fast... Everything I needed to enter the job market. But of course, that was just the first step to just comply with bureaucratic, as there were also endless hours of study on the internet, there was also the barista course to which I was selected with a full scholarship at Casa do Barista... Despite not having 'a lot of mystery', you have to work hard with your heart!

Io: When was that, how many years ago?
Gabriel: Ah man, I stipulate between comings and goings (which were not a few) maybe 7 years? I have already freelanced in almost everything type of establishment, in addition to many events... You can’t measure it because I didn’t stop at just one project and because almost all work is done by freelancing (it’s a very difficult profession in this aspect).

Io: What were your best influences?
Gabriel: Questo è facile!
- Professor Jerry Thomas, the father of cocktails.
- Tim ‘Flippy’ Morris, an exceptional flairtendee.
- Bruno Acarino, an extremely passionate guy about the art of cocktail making, a top-notch barista!
- Diego Cavalare, another body and soul enthusiast in gastronomy.
- Leandro Guerra, for the intensity, zero vanity, knocks out a restaurant in all sectors... He taught me deconstructed zen Buddhism (without knowing that he did it)!
- Allan Yves, a brother with whom I identified from the first moment... who always encouraged me to do my best.
- José Mejias, ‘O Cubano’, a wonderful example of organization, commitment, loyalty and perseverance... And, as if that was not enough, a great bartender!
- ‘Carneiro’ Cavalcante, philosophy - and practical - classes, a veteran of the field who managed to guide me in the direction of enlightenment, another pure sensei!
- Jéssica Sanchez, an exceptional bartender with whom I also had the great pleasure of working, a captivating aura... A true master!
- Sandra Mendes, a lady who is always 1000 steps ahead of me, when I think of doing something she has already done or is doing. She is a professional out of the curve that shows me that I am also on the right path!
- And last but not least, my mentor, William Barão: a mate who put me in the job market, who saw my worth, despite being rough... Wow, I get moved with this, he is a true friend. Above all, an exceptional bartender who had the modesty and willingness to teach me a lot about etiquette and organization... The world definitely needs more people like him... With a lot of love in his heart!

Io: After all this journey, you and I had a few other encounters, but surely your season at Beer House was the most intense, am I right?
Gabriel: It all started in Búzios, and in the end, my career ended there too, at Beer House. I have worked for many years in every type of restaurant, nightclub, lounge, bistro, gastrobar, pub, hamburger place, hotel, inn, but it was at the Beer House that I had to deal with all the obstacles, together and at the same time, and it was where I was able to extract my creative part to the maximum. I used to do new testings daily, I had no menu, and customers drank only what I recommended or wanted to serve!
It is fun because the Brazilian customer is not used to this concept, it was not easy, but as it never is... It was complex in some aspects because it was the most underground bar in the city (simple as that), but at the same time, I cracked it because I'm already a very experienced guy... Who knew this bar must have good stories to tell! I myself have several, but you will not know the sordid details, because my professional ethics do not allow me to expose my clients!

Io: Very cool story, Beer House is definately missed, endless nights, the classic place of sex, drugs and rock roll. And today, what moves you?
Gabriel: Trappistes Rochefort 12 perfectly chilled, clearly the best beer on the planet... But seriously, what touches me the most is the union of everything, my dedication in creating the drinks, the recognition of other enthusiasts, the smile or the surprise of my clients - I'll call them guinea pigs!
I am a person who hates the system, hates capitalism and people who only think about money, obviously, it is a necessary evil, but I do it exclusively for love, which is why I am an extremely self-centred person, I reserve the right to do only what does me good.

Who knows what the next project will be... I have plans, but everything is still a bit distant.

Fizzy Delight

Ingredients
- 30ml of Gin
- 20ml of Cointreau
- 10ml of Sherry (Jerez de la Frontera)
- 1 sugar cube
- Aromatic bitter (traditional Angostura Bitters)
- Demi-sec sparkling wine

Preparation
Embed the sugar cube with angostura and chill the gin, the cointreau and the sherry in a mixing glass with plenty of large stones of ice. Place the sugar cube soaked in angostura at the bottom of a Flûte glass, pour the mixture through a sieve and complete with the sparkling demi-sec. Garnish suggestion: twist of lemon or caramelized and dehydrated orange.