Chef Eglis Siu, Chef Adrianne's
Eglis Siu was born March 11, 1985 in Matanzas, Cuba, to a large family who held countless celebrations where food was always at the center of it all.
From a young age, Siu learned the connection of food to people, and why food is the ultimate universal language. After moving to the United States, she dedicated her young adult years to learning English and cultivating that passion for food that was instilled in her from infancy.
Upon graduating from Le Cordon Bleu Culinary School in 2007, her talents led her to the highly acclaimed Chef Adrianne's Vineyard Restaurant and Bar where she started her career as a young executive chef. Today, she is Corporate Executive Chef/ Director of Mixology of Chef Adrianne's umbrella of restaurants and also serves as Vice President of the Make It Count Foundation
Summer In Rome
Created by Chef Eglis Siu, Chef Adrianne's, Miami
1oz Italicus
1oz Dry Gin
1oz Bitter Bianco
1oz Dry vermouth
Method:
Stir/strain. Garnish with 3 Cuban Coffee Beans (local ingredient) and and Lemon Zest.
Inspiration:
Creating this recipe I wanted to find a way to savor a small taste of Summer in Rome, but with a Miami flare! For this reasons I built my recipe around the classic Italian Aperitivo, the Negroni. And I tried to enhance the bright and rich tasting notes of Italicus pairing it with a Gin, Dry Vermouth and Bitter adding the local taste of the Cuban Coffee that it is largely consumed in Miami till becoming a staple, given the strong Cuban influence Miami has. Tasty and refreshing, is a perfect representation of a Summer in Rome.
