October 23rd to 27th 2023 – Set out on a creative cocktail journey with Swedish guest mixologist Gabriel Valdés at COMO Maalifushi this October. Valdés will showcase Nordic-inspired cocktails, various techniques, and introduce you to styles of drink that can help elevate your experience. This is a COMO Journey to experience a new era of Mixology, where seasonal ingredients and refreshing acidity take centre stage.
In this complimentary conversation session, Valdés will briefly touch upon what guests can expect for the rest of this COMO Journey. Accompany a casual night of conversation, with a Villa French 75 cocktail as well as a Sweetgrass and Pine mocktail – specially prepared by Valdés.
Time: 6.00pm to 7.00pm
Learn some cocktail-mixing techniques from Valdés and try your hand at three signature drinks during this class on the private island of Lavadhoo. After making two cocktails and one mocktail, you’ll get a mixology certificate commemorating the experience.
Date: Tuesday, October 24th
Sessions:
Prices:
*Spaces for this class are limited, so do make your reservations in advance.
Savour cocktails and a beautiful sunset aboard the Cameron, our luxury yacht. A variety of canapes served alongside three cocktails and a mocktail make for a luxurious evening.
Date: Thursday, October 26th
Time: 4.30pm to 6.30pm
Prices:
*Spaces for this class are limited, so do make your reservations in advance.
Dine à la carte at a pop-up bar with a drink menu that has been curated and prepared by Valdés, served alongside freshly barbecued seafood.
Date: Friday, October 27th
Time: 7.00pm to 10.00pm
Swedish-born Gabriel Valdés is a pioneer of Frantzén Group’s first standalone cocktail-bar project – Villa Frantzén Cocktail Bar. As the project’s bar manager, he brings his enthusiastic energy to create a creative menu of unique Nordic-inspired cocktails that follow the innovative concept that forms the core of Villa Frantzén. His creations showcase his vast awareness of ingredients and techniques to preserve their flavours, and feature uncommon, savoury ingredients such as fermented blueberries, beetroot, cream cheese or whey. His signature reflects the Nordic landscape through bold, sharp flavours, textures, or sterile purity.
