London rainwater? In a martini? That’s what’s happening at the rooftop bar at The Emory, courtesy of Argentinian bartender Renato 'Tato' Giovannoni.
Giovannoni has designed his new “garua martini” as part of a three-month pop-up at the Knightsbridge bar, a signature tipple that calls for “local London rainwater” alongside more classic ingredients such as gin, dry vermouth and star anise.
“We collect the rainwater directly in a stainles steel vat,” Giovannoni explained to the Standard. “Then we boil it three times that reduce the amount and purify the water. Next we finely filter the water, bottle it and keep it in the fridge.
“This cocktail was born in Buenos Aires around 2009 when I was trying to recreate the nostalgia of our cafes and flavours. Trying to put a little poem in a martini glass.”
The rain is only a small part of the process, with just a few drops added to the finished drink. Giovannoni told the Standard it had already had an “amazing reception here at the Emory. We are really happy.”
Tato is known for his PR-winning combinations: his acclaimed Florería Atlántico bar in Buenos Aires was named in the World’s 50 Best Bars list thanks to its original cocktails and playful combinations.
He has courted further accolades thanks to his encyclopedic knowledge of indigenous ingredients and paying tribute to rural communities with his drinks.
In London, he has taken over the Emory Rooftop Bar, usually accessed by hotel guests only but open to all throughout his stay, which has just launched as is on until November 5.
The drinks list is inspired by Tato’s childhood in Buenos Aires and the coastline and sea that influenced him. On the menu, titled El Mar De Tato, are takes on Negronis, Bloody Marys and more, while Argentinian snacks such as king crab empanadas also feature.
“London has always had a special place in my heart since I came to study over 30 years ago,” Tato said.
“I have even named one of my favourite cocktails ‘Mary Poppins Barley Water’ as a tribute to my childhood memories of the city. I can’t wait to be back and share cocktails with my London bartender friends.”
