Forget the espresso martini, mixology master Vjenceslav Madić just shared the recipe for winter’s next guilty pleasure

You know that one place in the city where you always feel comfortable, where everything feels familiar, and where the story has stayed true for years – a place you can always count on. For many people in Zagreb, that place is the Esplanade 1925 Lounge & Cocktail Bar. From signature cocktails, premium drinks, and comfort food favorites like juicy burgers, club sandwiches, Caesar salads, and the hotel’s legendary štrukli, to the stylish art déco setting, good music, and bartenders who always know exactly what you need. That’s why you’ll often find us there for a casual after-work get-together or a Saturday brunch. That’s also how we found out that this fall, the Esplanade Hotel introduced a new cocktail menu that, surprisingly, doesn’t believe in seasons. After all, why shouldn’t ice cream be enjoyed when it’s a little colder outside? We couldn’t find a good reason against it, so we tried the new gelato cocktails that are redefining our winter indulgence. Forget about seasonal rules – the time for gelato is now. Whether you’re in the mood for something refreshing, a touch of autumn hedonism, or a sweet winter adventure, says Esplanade’s master mixologist Vjenceslav Madić, known as Master Kishoni, the creator behind these little works of art.

Coffee-Amaretto Gelato & Bourbon Rye Whiskey / Photo: Lili Bašić

he collection features a classic Affogato with artisanal bourbon vanilla gelato and fragrant espresso notes, a seductive blend of pistachio gelato with Bajadera liqueur, a rich chocolate gelato with Amarena cherry liqueur, an intriguing combination of salted caramel gelato and mezcal, and a coffee amaretto gelato with bourbon whiskey. Vjenceslav also revealed that he uses only Higgys gelato for his gelato cocktails, a locally made, hand-crafted gelato prepared from premium natural ingredients. “It’s exceptional, full of aroma and intense, alluring flavors,” he says. Now that we knew the key ingredient, we also got two very simple recipes to try at home this weekend. For decoration or an extra touch, you can sprinkle the cocktail with caramelized nuts or top it with a cocktail cherry and an edible flower, then serve it with salted aromatic almonds. Sounds like a plan!

Coffee-Amaretto Gelato & Bourbon Rye Whiskey

Ingredients

• Martini cocktail glass
• Coffee-Amaretto gelato – 100 ml
• Michter’s Rye whiskey – 20 ml

Preparation

Add 100 ml of coffee and almond gelato to a cocktail glass. Make a small well in the center (you can use a straw) and pour in the rye whiskey (Michter’s works best). We served it with roasted almonds sprinkled with sea salt and rosemary. Garnish with an edible flower or herbs such as mint or thyme.

Slana karamela gelato i mezcal / Photo: Lili Bašić

Salted Caramel Gelato and Mezcal

Ingredients

• Martini cocktail glass
• Salted caramel gelato – 100 ml
• Montelobos Mezcal – 20 ml

Preparation

Add 100 ml of salted caramel gelato to a cocktail glass. Make a small well in the center (you can use a straw) and pour in Montelobos Mezcal, a spirit distilled from Espadín agave. Garnish with an edible flower and serve with roasted salted nuts flavored with ginger.