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Shawn Thomas travels to Monaco where he takes in regional flavors, races a rare Lancia Stratos through the countryside and creates a unique cocktail featuring Menton lemons and homemade jam. Presented by Grey Goose.

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Transcript

- I'm Shawn Thomas, and this is Local Flight, a show where I travel to some of the best bars in the world, to meet amazing mixologists, and challenge them to create innovative cocktails using unique, local ingredients. In this episode of Local Flight, we're picking fresh lemons for the perfect Mediterranean cocktail. I'm in Monaco, the second smallest country in the world. But what it lacks in size, it makes up for in glitz and glamour. Home of the world famous Grand Prix, Monaco has long been a playground for celebrities, royalty, and the just plain rich. Yet behind all the elegant facades, innovative cocktails are being crafted using the finest local ingredients. Today I'm heading to Jack, where head bartender, Fabio Pizzato's bartending style is a little bit of mixology and a little bit of flair. He uses local ingredients like lemons, oranges, citronella and red fruits, changing the menu every three months to follow the fruit season, with fresher cocktails in the summertime, and warmer ones in the winter months. Cheers. Wow, bright lemons, strawberries, raspberries. Egg white just gives it a really nice body. Very good. That's tasty, thank you. So, I've walked around a little bit in Monte Carlo, so far I've seen, obviously, people coming in on big yachts, from all over the world. It seems like the place of high luxury and high lifestyle. Is that reflected in the drink culture? - Yeah, people really think Monaco, think about class, elegance. - So Fabio, the way I like to get to know a place is to source some of the local ingredients and have a mixologist like yourself create something amazing and unique to the area. So, do you think you can help me with this endeavor? - Of course I would like to help you. Tomorrow is my day off. It will be my day off, I'd like to help you around this beautiful region. - Fantastic. Well until tomorrow then. Nice to meet you. - Thank you, nice to meet you. - Thank you for this, and I'll see you tomorrow. - Thank you, Shawn. I will see you tomorrow. - Bye! Before I meet up with Fabio tomorrow, I'm exploring Monaco to get more of the flavor of the place. It just so happens my friend Joe McCanta is in town. Joe is a jetsetter, and knows Monaco well, so I can't wait to hear what he has in store for us. - Well, welcome to the Riviera. - Thank you very much. Joe, absolutely loving what I'm seeing so far, it's my first time in the Mediterranean. - Oh! Do you know I envy you-- - Really? - Just to like, see it all with fresh eyes again-- - Well what can I, what can I expect Joe? - For me, this is the birthplace of beauty and abundance. This is where you get the freshest ingredients, this is where the produce comes right off the tree, and it doesn't have to travel far so you get lots of flavor. Some of the best mixologists in the world live down here, or work down here in the summer. - Makes sense. - You're in for a real treat. - Great. - Okay, but before I see you off and let you loose to experience all of this for the first time, I thought that there's one way that you have to do Monaco, and I've arranged a little bit of a surprise. - Okay. Consider me intrigued, Joe. - Sante, Joe. - And then we'll go explore. - Sounds wonderful. Car culture has always been an important part of Monaco's history, with rally's dating back over 100 years. Originally organized to demonstrate automobile innovation, today is no exception. Just so happens Joe has friends in high places, and today we're getting a taste of the track in some tricked out rally cars. - Right? - My god, look at these cars. What are these? - Lancia Stratos. Stratos. - This is a classic rally cars? - The little Ferrari engine in it. - [Shawn] Ferrari engine in this? - Yeah, Ferrari from 1972. - Damn, she is beautiful. And look at this, what kind of car is this here? - A Renault Alpine, a French rally car. It won the Monte Carlo two, three times as well. - Wow, this is a proper race car. - Proper race car, big engine, nice sound. So if you want to go for a spin? - I'd love to go for a spin. - We got a little mountain up there, little mountain road that we can take you up to. - [Shawn] That rock up there? - [Julien] Yeah, that rock. - [Shawn] We're gonna take these up there? - Yeah, tiny little roads. -I say let's go. - Choose a car. - I'm gonna go with the red. - Alright. - Cobalt blue is yours. - Let's do it. - I'll see you at the top, Joe. - [Joe] See you! - [Shawn] So much power, fantastic. Look at this place. - [Joe] Yeah, so, this is Monaco. - [Shawn] This is Monaco. Wow. - [Julien] Not so bad. - [Shawn]Not so bad. So, that's where we were, down there, by the boats? Unbelievable. It's quite a view. With one perfect day behind me, Fabio suggested we head out of the town to Menton, a region well known for lemons. Lemons have been an integral part of this area for a very long time, with family farms dating back to the 15th Century. We're meeting up with Albert Manguine, a local lemon farmer, to see what he's growing right now. Wow. Beautiful. - Hey, Albert, bonjourno! - [Albert] Bonjourno! - Wow, it smells amazing. Voila. Ah. Alright, so what makes these particular lemons special? Is it the ground, is it the region, what is it exactly? - Special because of the land, is particular, because it's a micro climate, and-- - It's like a Mediterranean micro climate, I imagine. - Yeah, exactly. There is no acid. - No acidity. - No acidity. - Climate and the soil. Yeah, it makes sense. Can I try one? - Of course, Albert. - [Albert] Obviously. - Perfect, do the honors, please. - Look this cut. - Oh gosh, I'm just gonna go in there. Oh my gosh, it doesn't have much acidity at all. And very fragrant. It's almost as fragrant as a Meyer lemon, but nowhere near as acidic. That's really tasty. A Menton lemon. Tres bon. - Tres bon. - It's so good, I mean, I am sold on this as an ingredient. So, what do you think? Do we use the lemons, or do you have a better idea? - Yeah, yeah, no, I think I also have another idea. - Yeah. Please, lead the way. Yes. In addition to farming, Albert and his wife, Marie-Christine also create a number of oils, vinegars and homemade jam with the lemon from their orchard. Today we're getting a fresh batch of jam made just for us. It's about as fresh as you can get for me. Thank you. Merci. - [Fabio] Merci. - Mmm, that is great. It's aromatic, it's slightly bitter. - Magnifique. - I think it'll play really nicely in a drink, so. - [Fabio] Yeah, Yeah, or sure it will. - Yeah. - It'll be a success. - Yeah, great success. Mmm, okay. -Thank you. Thank you very much. I gotta say Fabio, I did not know lemons could be like this. - [Fabio] I told you, Shawn. - [Shawn] Amazing. What do you say we head back to the bar and make some drinks? - [Fabio] Sounds good. - Alright. Lemon jams and lemons from Menton. - Wow. - What do you say? - I'm ready to do something special with this. - [Shawn] I can't wait. - I start straight away with, I was thinking, lemon jam, to start, so. - [Shawn] Great. - [Fabio] Two bar spoon. - [Shawn] Sounds like a good amount. - [Fabio] Yeah, well, already when you open, it smells so good. And then we pour two dash of orange bitter, for give this balance of acidity and bitter. Fresh lemon. - [Shawn] Doesn't get much fresher than that, does it? - Yeah, it's just very fresh. - [Shawn] One pour of lemon juice, roughly? - Yeah, one pour of lemon juice, and this vodka, Grey Goose Le Citron. - Ah yes. - Actually, the lemon come from Menton. - No kidding. - Yeah. - It's meant to be, then. - The right place, good moment. And we put two pour of Grey Goose Vodka. - [Shawn] Voila! - Voila. And we finish with this Martini White Vermouth. That give a little bit of sweetness, of cocktail, just one part. - [Shawn] Great. - And let's shaking. We finish with, top of crushed ice. - [Shawn] Aw, of course. - Zucchini flower. - Garnish, makes sense. Wow, beautiful. - And I will give a little bit of taste of this beautiful fresh lemon zest. Shawn, for you. - Merci, beaucoup. Thank you very much. First one of the season. Cheers, my friend. Wow. It's like liquid sunshine. Delicious. Yeah, the orange bitters complement the slight bitterness of the lemons, then the white vermouth that you used is fragrant, like the smell of them, so it's a really nice synergistic combination between those. - Thank you. - And the Grey Goose is just fantastic. Very balanced. Not too sweet, not too acidic, it's delicious. - Thank you very much. - Okay, this is my favorite part. We get to name your creation. - Wow. - I mean, the inspiration for this drink, we walked around Monaco, the farm, we had the lemons on the farm, the lemon jam, those bright squash blossoms, so. - I was thinking one. - Yes? - Yeah, why we don't call them Lemonaco. - Lemonaco? - Lemonaco, yeah. - Lemonaco, ah. I see what you did there. Lemon, Lemonaco. It's perfect. - Nice. - It's a great, great name. Lemonaco. - [Fabio] Salute. - Salute. Fabio, thank you my friend. - Thank you. - Thank you for showing me this beautiful place, I had a great time. With the lemons, the lemon jam, everything. This has been quite an experience, so thank you for that. - Thank you. You are always welcome. - I appreciate that. How do I get on one of those yachts, Fabio? That's what I really want to know. Join me next week in San Tropez, where we drink to our health.

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