Acclaimed bartender Ago Perrone of The Connaught Bar has created a cocktail to celebrate World Meditation Day 2019 on 21 May.
Recognising the importance of discussing mental health in the hospitality industry, Ago partnered with Will Williams’s Beeja Meditation and Three Spirit to show how mixology and mindfulness can go hand in hand.
The bespoke non-alcoholic drink, named Mindshine, has been created to “capture the power of nature”. Inspired by the benefits of meditation and natural properties of botanicals, it blends Three Spirit, evaporated vermouth, cocoa husk infusion and bergamot oil water.
Ago said: “Life is a bit like a cocktail. There are different ingredients and components and we need to use our knowledge and skills to balance and tailor these to different occasions.
“I am very pleased with the drink created for World Meditation Day, not only because it encapsulates some beautiful plants and ingredients I am fond of, but for the cause it serves.
“Personally, meditation for me has translated in some great health and psychological benefits, from enhancing self-awareness and focus to finding a better balance between the exciting, hectic pace of London and my personal life.
“In an industry where we work tirelessly for long shifts, under continuous pressure and we barely stop, it is crucial to find ways to re-shift the balance towards health and wellbeing.”
With a guided meditation live from Searcys at the Gherkin, London, World Meditation Day 2019 will unfold its 2019 edition on 21 May and will be live streamed to 2 million users via Unify.
Ago’s cocktail will be served at the event for attendees to enjoy the flavours of his botanical mix after a fun session guided by meditation expert Will Williams.
Mindshine
30 ml Three Spirit
60 ml Evaporated vermouth
120 ml Cocoa husk infusion
1 dash Bergamot oil water
To obtain the evaporated vermouth, add Martini Rubino and long pepper into the thermomix to heat for one hour to lose all the alcoholic content. The long pepper adds a spicy kick. Add all the ingredients into a mixing glass over ice, gently stir and strain over ice in an highball. Garnish with dry pineapple wheel.
