Sofokli Cali

Sofokli Cali's culinary philosophy at Nouvelle Vague is deeply rooted in Albanian heritage, storytelling, and a commitment to genuine hospitality. He believes that a cocktail is not merely a drink, but a narrative medium, expressing cultural identity and collective memory. This ethos is vividly captured in the 'ORIGIN'AL' menu, which resulted from three years of extensive research into native Albanian products, local spirits, and their producers. By forging strong affiliations with these sources, Cali aims to infuse each drink with a 'spiritual attention' that directly connects the consumer to Albania's land and history. His vision is to re-amplify forgotten Albanian culinary habits and traditions through fine-drinking cocktails, introducing them to both foreign visitors and younger generations. This commitment extends to sustainability and supporting the local economy; by utilizing local ingredients and establishing a lab with modern machines for consistency, Nouvelle Vague aids rural communities and enhances its own ecological footprint. Cali views hospitality as a profound act of making people happy, fostering interaction, and broadening horizons, especially for a country that has experienced periods of isolation. He sees the increasing tourism in Albania as a form of 'karma' paying off, allowing for crucial exchanges that 'develop our brain and our fantasy'. The ultimate goal is to ensure that the past is never forgotten, but rather celebrated and reimagined in a modern context, creating unique and memorable experiences for every guest. Sofokli Cali's approach is characterized by a blend of deep historical reverence and cutting-edge technical innovation. His style emphasizes storytelling and the deliberate selection of ingredients that reflect Albanian identity and heritage. The 'ORIGIN'AL' menu is a testament to this, with a lab-based system utilizing modern machines for consistency and experimentation, ensuring each cocktail is meticulously crafted and balanced. Flavor profiles often lean into the complex and robust, incorporating traditional Albanian spirits like Raki (grape, blackberry, muscat, pear, puls Berati varieties) and local ingredients such as mountain tea, barley, honey, Kallmet grapes, forest fruits, mimosa flower, and even boza (fermented corn beverage). He adeptly balances these with international spirits and flavors, creating unique twists on classics. His 'layers design' ensures harmonious pairing of ingredients, and his love for seasonal ingredients, like watermelon in summer, dictates his creative flow. Signature cocktails that exemplify this approach include: * **Nu Fashion**: A signature since day one, embodying Nouvelle Vague's heritage with ginger, lime, bitters, blended vermouth, and a blend of rye and bourbon, serving as a 'storyteller' of the bar. * **English Climber**: Inspired by the hardships of the communist regime, this drink combines gin infused with mountain tea and barley, honey, and lemon juice, topped with sparkling water, re-delivering an old culinary tradition. * **Deviated Negroni**: A symbolic representation of Albania's bittersweet relationship with Italy, featuring fortified Kallmet and forest fruits from northern Albania, with juniper raki. * **Barbie**: A take on a tropical classic, replacing traditional passionfruit with Albanian forest fruits, coconut oils, and rue berry, showcasing local produce. * **Poppy**: A unique concoction with blackberry Raki from Kukës, bacon fat, red apples, paprika, vanilla, and tequila. * **The Miller**: Inspired by Chef Bledar Kola and the restaurant Mullixhiu, this drink highlights boza (a Balkan fermented corn beverage) with bitter orange, pineapple, lillet blanc, spiced rum, choco bitters, and bourbon.