Crimson Horizon was a cocktail that I created for Amaro Montenegro’s The Vero Bartender 2025 which encouraged bartenders to envisioned cocktails inspired by the year 2165.
I initially had a difficult time picturing a realistic future that far away, given all the uncertainty in the current climate of our planet. But that uncertainty sparked an intriguing idea: what if humanity became a multi-planetary civilization, expanding our society to Mars?
I imagined a realistic future Martian world where we rely on hydroponic to grow crops, & bartenders have learned to use limited resources to create complex flavours. This helped me refine my ingredient options. From there I looked towards classic Italian ingredients that would complement the different notes in Amaro Montenegro. Tomato & Basil for the herbal, balsamic notes, prickly pear for the fruity tropical notes, Lemongrass for the Floral, citrus brightness. The Crimson Horizon was born.
The resilience of these plants also became a symbol of our own ability to persevere in the face of uncertainties . And what started from my own frustration with the state of the world eventually became an unexpected flavour combo, & ultimately, a message of hope. It’s a reminder that we have the capacity to adapt, thrive, and push the boundaries of possibility, even as we explore new horizons.
1.25oz Amaro Montenegro
1.25oz Salted Tomato-Basil Cordial*
0.75oz Lemongrass Manzanilla Sherry**
0.5oz Prickly pear purée
Top 2oz Club soda
Mix ingredients (except for Soda) in a shaker. Shake with ice for 5 seconds, strain over Ice spear into a Collins glass coated with Martian dust*** (Tomato Salt). Spritz Lemongrass tincture**** on the glass (optional)
*Salted Tomato-Basil Cordial:
Macerate Cherry tomatoes, Basil leaves at 5% by weight of tomatoes, White sugar at equal weight, for 24 hours. Strain the maceration, check brix level & dilute to 40 Brix. Weigh syrup & add 4% Citric acid, 1.5% Salt by weight
**Lemongrass Manzanilla Sherry:
In a vacuum bag, mix Manzanilla sherry, & 45% by weight of Lemongrass (smashed & chopped). Seal bag & Sous vide infuse for 3 hours at 50°C. Let the infusion chill in the fridge for 1 hour, then strain.
***Martian Dust:
Dehydrate tomato skins at 135°F for 2 hours until it’s crisp. Weigh & add Table salt at 30% by weight. Blend in a spice blender until it’s finely powdered.
****Lemongrass Tincture:
In a vacuum bag, mix Manzanilla sherry, & 50% by weight of Lemongrass (smashed & chopped). Seal bag & Sous vide infuse for 3 hours at 60°C.
Since entering the industry, Z has honed his skills at several of Montreal’s cocktail institutions, including Atwater Cocktail Club, The Coldroom, and Bar George.
In 2024, Z joined the restaurant Gino’s, where he developed and continues to lead their Italian culinary-influenced signature cocktail program.
Through this journey, he found a passion for using cocktails as a medium to explore his identity and experiences. Combining his meticulous work style with his love for flavors, Z approaches cocktail-making with a precision and intentionality that sets him apart.
