On 28 October, Poggiana – Spirito Nobile hosted the Garnish Make Up masterclass, an event entirely dedicated to the world of edible flowers and their extraordinary creative potential in mixology and cooking.
Led by internationally renowned bartender Samuele Ambrosi, participants enjoyed an authentic sensory journey, immersed in colours, scents and professional techniques designed to transform every preparation into a visual and aromatic experience.
The use of edible flowers has proven to be much more than just a decorative element: it has emerged as a tool capable of characterising a drink, highlighting an ingredient and giving personality to a dish or cocktail with elegance and restraint.
During the masterclass, practical demonstrations and discussions explored key topics such as:
- the selection and preparation of edible flowers best suited to different dishes
- the creation of striking garnishes that combine aesthetics and functionality
- the enhancement of natural aromas, textures and nuances
- the ability to transform a cocktail into a true visual narrative
The event also marked the official launch of The Sister’s Dry Gin, the first spirit in the Flower Cocktail range, which featured in many of the day’s creations. A gin with a refined and delicate character, perfect for complementing the floral notes that have guided the entire experience.
Thanks to the enthusiasm of the participants – professionals, bartenders, chefs and enthusiasts – the masterclass turned into a moment of authentic discussion, rich in insights, exchanges and ideas.
A lively and collaborative atmosphere that confirmed, once again, how much Poggiana values training: growing, evolving and opening up new spaces for creativity.
Garnish Make Up was a splendid demonstration of this.