Sa111anta Tarallo – Scalea (Cosenza)
Samantha Tarallo, florist designer daughter of art and wedding planner, with studies in Political Science and Management behind her, has launched a format in Scalea that has no equal, in which the ritual of drinking becomes part of an all-round sensorial journey. She has grafted the mixing into an experiential dimension, between artistic floral compositions created by her and essences of Calabria. The choreographic store in the Riviera dei Cedri reveals itself as a true creative space. The bar, here, is part of a whole that is constantly remodelled, from the drink list, to the display of flowers, to the layout of the lounge, following the mood of the seasons. It leads the guest to follow an ever-changing immersive path. The cocktail is the amplifier of a complex system of sensory stimulation, in which each detail recalls the other. Aromas, colours, flavors and scents of the territory are expertly intertwined.
The bar follows Emiliano Magurno, which gave a homemade feel to the restaurant’s offerings. The signature that expresses the spirit of the project well is called Capsicum: chilli infused tequila, acacia honey (produced by the same Emiliano) and elderflower liqueur.
Experience Café – Rocca Imperiale (Cosenza)
AtExperience Café the mixing is strongly “agricultural” and km0. Enrico Calzuola he creates cocktails based on what he produces on the biodynamic farm he runs together with his brother Daniel, in the countryside of Rocca Imperiale. From citrus fruits to aromatic and medicinal herbs, it draws on a very rich pantry to enhance Calabria, the Mediterranean soul in the nuances of the seasons.
Henry creates by being inspired by the campaign calendar and listening to the customer. So her cocktails are extemporaneous, tailored. He does not follow contemporary mixology, he revisits the great classics transforming them into a drinking experience so linked to the territory as to be unrepeatable elsewhere. So the Gin and tonic he interprets it by loading it with all the taste and aromatic power of the Rocca Imperiale PGI lemon, the king of citrus fruits in this part of Alta Calabria, using homemade syrup and gin produced with this prized variety he cultivates.
Harmonyfrom the drink list of Blackshed
SoleLuna – Castrovillari (Cosenza)
Sun Moon it is the historic meeting place at the foot of the Pollino for lovers of Margarita: the iconic cocktail is one of the specialties of Paolettoas the founder and barman is called by everyone Paolo Settino, who enjoys offering it also infused with local flavours. It denotes the vocation for the great classics of the art of mixing, performed with great mastery.
The great love of Paoletto they are the typical Mexican spirits: mezcal and, indeed, tequila. Passion that he cultivates with assiduous study trips to Mexico among typical bars, with the search for new producers and in-depth study of drinking rituals. A heritage that is then brought back to the restaurant, translating it into a very wide range of references, always updated, and into a reinterpretation of traditional recipes. As he does with the Negroteco, based on mezcal and Tonka bean, the drink that best represents his style.
Mistura – Trebisacce (Cosenza)
You can find it on the road that cuts the town longitudinally from North to South, on the ancient route of the Ionian state road, the local brothers Cesarini: The Mixture. Son of a history of uncontainable passion for mixing and hospitality, he arrives at the end of numerous attempts to “get his head straight” defeated each time by the enthralling seduction of the art of bartending.
Vincenzo, Pierluigi And Valerio Cesarini they open theirs Mixture at the end of 2017, after working in year bars and clubs almost everywhere in Italy. It is open from morning to late evening, to cater to all the customers who wander around it. But it is the evening that lights up its true soul, and lights, music, smells drag these 80 square meters in “rustic pub” style into the extraordinary world of metropolitan speakeasies. The pouring of the brothers Cesarini It has a precision, balance and elegance that are rare in these latitudes. Straight, clean, clean: their cocktails are a qubits which every evening appears to come from another world, on this main road in this province.
Blackshed – Cosenza
Francesco Vocaturo he leaves Cosenza for Australia and here he learns behind the bar. She grows so much that she lands on the Purl from London. On behalf of the famous speakeasy he also follows the drink lists of the group’s luxury resorts One and Only. Then the turning point, the return home, to Cosenza, where it opens Blackshedone of the most avant-garde and interesting venues in the southern panorama.
In the space, deliberately made minimal, there are no bottles or other bar elements to welcome the guest, but a large monolith behind which Francis he dedicates himself to preparing cocktails only with spirits and bases produced by himself. He moves with the rigor of a chef, the scene takes us back to omakase. The drinks are the result of the study and putting into practice of the most innovative techniques and the use of those machinery usually used in chemistry and pharmaceuticals, which allow them to break down, extract and transform raw materials. The result is a surprising drink, in every sense. Among the drinks that most reflect Vocaturo we point out the Cheese Peasy with mezcal, dry vermouth, orange curaçao, saline, angostura, served with smoked mushroom garum feta.
The revisiting of Negroni Of 102
