Wild Mixing with Walter Gosso
Walter Gosso is a true ambassador of fine drinking. With a career of major awards behind him, Rinaldi 1957's Advocacy Manager reveals his journey and a recipe.
Background: Where did your career as a bartender come from?
My passion for the world of spirits and adjunct to that of cocktails was born at a young age, at 14, thanks to my cousin who owned a small village bar. It was he who passed on to me the passion to stand behind a bar and serve his guests. Then over the course of my career, my curiosity for the production of spirits grew more and more, which led me to meet Master Distillers and experience firsthand through visits and courses, various distilleries around the world.
Plants and Nature: an anecdote in your life/profession.
Working with distilleries in the creation of liqueurs or spirits has led me in some cases to collect wild herbs, roots or berries. I still remember when I discovered wild juniper in the Maritime Alps, I was amazed by their scent and juice or when I followed a Master Herbalist in collecting Génépi for the production of the same liqueur.
When do you feel “Healthy and Wild?”
I feel “healthy and wild” when I go on an outing in the woods, take a nice bottle of spirits with me, good bread accompanied by cheeses, and can enjoy it all freely with the surrounding nature, say on a wild picnic!
If I said “Share Your Nature,” what would you say to me?
I would recount my experience in foraging in some cases for wild herbs and fruits to create syrups or natural infusions for creating cocktails, or my passion for mushroom picking that started as a child with my father.
Can you tell us your recipe?
The cocktail I created is a citrusy Tom Collins with a hint of saffron and black cherries for garnish. I chose the Remedium No. 2 – Boost , because it is a refreshing panacea.
