Coconut
- Frozen puree without added sugar*
Combine gin, cognac, curaçao, Disaronno, cherry brandy, pineapple puree, and Riesling in a mixing container.
In a separate vessel, mix coconut puree and coconut cream.
Slowly add the cocktail mix into the coconut mixture (never the other way around).
Allow curdling to occur; rest for at least 2 hours or overnight.
Fine strain, then fi lter until clear.
Serve over a large block of clear ice.
Spray tableside with peanut butter distillate*.
GLASSWARE : FREDDIE BY KES-SHO
ICE : LARGE ICE BLOCK
GARNISH : WITHOUT
Fruit flavors
Technique(s)
Sous vide: 50 cl neutral spirit + 150 g peanut butter
Rotovap: 50 cl neutral spirit + 100 g peanut butter
1) Sous vide: 50 cl neutral spirit + 150 g peanut butter, 55 °C for 2 h. Strain, bottle in atomizer.
2) Rotovap: 50 cl neutral spirit + 100 g peanut butter, distill at 40 °C, ~50 mbar. Collect clear distillate
While mixology is often defined by precision and technique, Mario La Pietra elevates it into a powerful storytelling experience.
Rather than simply creating cocktails, he designs immersive signature drinks that reflect his journeys, inspirations, and international experiences. Each creation is carefully crafted to deliver more than taste — it offers a unique narrative and emotional connection.
Originally from Puglia, Italy, Mario La Pietra is an international bartender and creative mixologist known for his innovative approach to modern mixology. Throughout his career, he has worked across Europe, Asia, and Australia, building a strong global presence in the premium cocktail and hospitality industry. As a result, his vision goes beyond traditional bartending. He combines technical expertise, cultural influences, and creative storytelling to redefine the cocktail experience.
Today, Mario represents a new wave of luxury mixology, where every detail matters. His creations are not just drinks — they are high-end sensory experiences, designed to engage, inspire, and leave a lasting impression.
Taste matters
creativity at your fingertips
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