THE ART OF THE COCKTAIL

a boV e : s acha m ecocci , head bartender at t he f usion b ar & r estaurant in f L orence b e L ow : a ndrea m augeri , bar manager at the most recent addition to L ungarno c o LL ection , 10_11 in m i L an

Cocktail made to measure in elegant and exclusive locations where talent and ingenuity blend together to create unforgettable experiences. Lungarno Collection’s take on the art of mixology touches on iconic places in Florence and Milan, where the culture of drinking well more, we met Sacha Mecocci, head bartender at The Fusion Bar & Restaurant in Florence, which vaunts an international ambience that ranges from Japan to Peru; Vincenzo Civita and Marco Colonnelli, bar supervisors at Picteau Bistrot & Bar, with extraordinary views over the River Arno and the Ponte Vecchio; and Andrea Maugeri, bar manager at the most recent addition to Lungarno Collection, the superlative 10_11 that is already occupying the limelight of the Milanese bar scene.

What’s the philosophy behind your art of mixing?

Sacha Mecocci can be understood. We really focus on selecting products and on balancing our combinations. your drinks?

Marco Colonnelli and Vincenzo Civita: We put a modern twist on the classics. Andrea Maugeri: Simplicity and keeping things local. I’d like to think that our guests want to try unique products that only Italy has to offer.

SM: From a photo, a story or music. We don’t restrict ourselves and we harness everything that sets our creativity alight, while staying true to our Fusion Style.

MC and VC: From the local area and traditions. Constantly researching our story and learning about the area always enhances the potential of our cocktails.

AM: From the past and also from new trends. I like to bring back old drinks and rework them with a modern twist with a new approach aimed at our guests. Tell us about your iconic cocktails?

SM: The Fusion Negroni plays a starring role, as well as two new entries Green Margarita, a new take on the Margarita, and Sonic Mary, a twist on the Bloody Mary.

MC and VC: Conte di Picche is an idea based on a variation of the Negroni. The diversity of ingredients compared to the original totally changes the aromatics of the drink.

AM: Our Spritz 10_11 with a bittersweet

What food pairings have been developed to go with the drinks?

SM: Tapas inspired by Japan and South American, such as our bao ban, steamed buns served with house-made tofu and pork. Sushi is also really popular with refreshing drinks or a glass of sake.

MC and VC: Small plates that emphasize the ingredients in the cocktails, perhaps (sweet - sour, hot - cold).

AM: Milanese meatballs, known as mondeghili, super for sharing.

The cocktail you’re always happy to make?

SM: The Martini Cocktail, which is extremely tricky in its simplicity, and our signature Sonic Mary, a variation on the Bloody Mary, which we’re happy to make because it even delights people who aren’t fans of the classic version.

MC and VC: Both the Conte di Picche and the Cortado Martini have always been well received and see the same guests come back so that they can taste them again.

AM: I love the Giostra D’alcool, an arty cocktail inspired by Futurism. We use bitters, a Chianti-based vermouth and a citron soft drink.Then we garnish the glass with a Parmesan crust and chocolate: it’s a real revelation!

Legend has it that the Negroni was invented in Florence. What’s your take on this classic drink?

SM: The Fusion Negroni keeps the with an exotic and oriental touch. We use Japanese gin instead of London Dry, mixed with Cynar, traditional artichokebased bitters enjoyed as an aperitif. The sweetness comes from Exotic Vermouth puff of smoke.

MC and VC:The most traditional version, since we live in Florence, is a pride and joy that blends art and history, and allows us to share a piece of the past with our guests.

AM: The Magistris Negroni stands out on our drinks list. We use bay-infused bitters and add body with ancestral Hippocratic wine, one of the earliest forms of vermouth. Gin completes the drink. If you were to describe Florence as a drink, what would it be? Andrea, Milan for you.

SM of Florence, Florentines and the atmosphere than the Negroni.

MC e VC: Negroni without a doubt. The ruby color conjures up the gorgeous sun- shot of the Florentine soul.

AM: Our Ambrogino, a historic cocktail that shows off the city’s liquor making, with its Rabarbaro Zucca and Campari base.

As you step into the Beefbar - within the Portrait Milano Hotel - you are welcomed by a lovely dining room in the typical Milanese style of the 1940s-1960s. The open kitchen and wine cellar bring a cozy, warm atmosphere to the whole venue. Guests are seated in the middle of the room, around tables with elegant green velvet sofas along the sides. The restaurant’s vintage style, with its ornate wood-paneling and dark marbles, accompanies guests on an international culinary journey full of charm through the great capital cities of

Hong Kong, Dubai - oozes a cosmopolitan atmosphere and international charm, enhanced by dishes that break with the traditional offer.

At the helm of Beefbar Milano’s kitchen is Executive chef Thierry Paludetto, an integral part of the project from the very start, a Frenchman from Toulouse who, along with his eight corporate chefs from all over the world, works to bring out the by

Riccardo

Giraudi, the Giraudi Group’s CEO and founder of the brand who, in 2005, started a small restaurant in Monte Carlo with a menu designed to be an approachable introduction to different meat cuts. The concept was so successful that it or for the restaurant’s exclusive use, for a menu having both a local and international appeal. Each course is designed to be shared: the street food selection - tiraditos, ceviche and tartare - is prepared with different cooking methods, barbecued or with sauce, grilled on a Japanese robata or steamed, cooked in a wok or in tempura. The menu is quite meat-centric, but it also a t the hel M of B eef B ar M ilano ’ s kitchen is e xecutive chef t hierry P aludetto , an integral with an extensive and varied menu open and amazing culinary experiences. Every pasta and wonderful vegetarian offerings. The food is accompanied by an extensive wine list, featuring wines from both wellknown wineries and small winegrowers with a special focus on Italian labels.

Part of the P roject fro M the very start , a f rench M an fro M t oulouse

Tips

What’s your preference? Does style rank high among your priorities?

Choose the things to do and places to see in Milan, Florence, Rome PORTRAIT