After more than a decade of steady evolution, Ugo Cocktail Bar in Milan — tucked along a side street off the Naviglio Grande — has chosen to refresh its identity. The aim, as Corey Squarzoni explains, is to “take a step back and return to our original concept, the way it was conceived nearly 13 years ago: as a bistrot.” Squarzoni, who jokingly describes himself on Instagram as someone who “just washes glasses,” is in fact a seasoned bartender and, by now, one of the most recognizable faces of Ugo.
Ugo, a Cocktail Bar and a Bistrot
“Going back to the bistrot concept,” Corey Squarzoni continues, “means rediscovering the importance of a welcoming, informal atmosphere—qualities that, in our view, are becoming increasingly rare, not only along the Navigli but across the entire industry.”
The kitchen reflects this approach, with a focus on dishes designed for sharing and, whenever possible, direct relationships with producers. The goal is to “create a convivial, lively setting that encourages conversation. A table ordering several shared plates can experience a broader range of flavors than one limited to a single main course. And if this sense of conviviality extends across tables, even better.”
A Classic, Elegant Atmosphere
A venue’s atmosphere is shaped above all by the people who work there and those who choose to spend time within it—two elements far more interconnected than they may appear. The role of design, however, remains fundamental.
From this perspective, Ugo Cocktail Bar has introduced subtle changes without altering its identity. In Corey Squarzoni’s words: “We made a few adjustments to colors and lighting. The space already had a classic, warm, welcoming feel, with wood paneling, marble and wood tables, parquet floors, and artwork consistent with the setting.”
The recent intervention aimed to enhance that character further. “We used two different shades of green between the paneling and the walls, and carefully selected the lighting to make the space more elegant and inviting, adding a refined touch.”
What’s on the Menu at Ugo
The updates to the look and kitchen are mirrored by a thoughtful evolution of the drink offering. The wine and spirits selection has been expanded, while the cocktail list focuses on “timeless classics, with our signatures always built around the concept of a twist on classic.”
There is no fixed formula behind each twist. “What matters is preserving the integrity of the original recipe. Every time, we start from an idea we want to develop, considering whether the menu follows a specific theme or whether the cocktail belongs to a winter or summer list.”
A case in point is the Bitter & Butter, a Negroni twist combining bitter, vermouth, and gin, where the vermouth component is replaced by an amaro positioned between vermouth and amaro, then finished with a cocoa butter wash. “This results in a winter Negroni—warmer, rounder, more enveloping—with a garnish of bergamot and white chocolate to echo the cocoa butter.”
Another example is the Agave & Lime, a twist on the Tommy’s Margarita, where tequila blanco is paired with a sweet aperitivo and infused with nettle, including the agave syrup. “Lime remains essential, and the drink is served on the rocks.”
Giargiana, the Drink that Defines Ugo
Asked which cocktail best represents Ugo, Corey answers without hesitation: “The Giargiana, on our menu for four years now. It brings together a shaken bitter with a Milano-Torino, combining bitter, rhubarb, and a blend of red vermouth and China elixir. Perfect for a Milanese aperitivo. Long live the classics.”
Photo courtesy Ugo Cocktail Bar
