A grand hotel can tell the story of its surroundings in any number of ways. Castello di Casole, a Belmond Hotel, begins with the land itself: organic gardens that supply the kitchen, spirits produced on the estate and, finally, Bar Visconti, where the cocktail program moves with the seasons. Here, luxury hospitality, environmentally conscious farming and careful research turn what grows on the property into part of the estate’s identity.
The History of Luchino Visconti at Castello di Casole
That philosophy lies at the heart of Bar Visconti, named after the filmmaker Luchino Visconti, who was fond of the estate when it belonged to his brother Edoardo. The rooms still retain their original frescoes and floors, now set against contemporary furnishings, designer fabrics and photographs paying tribute to the director. Bar Visconti is part of a resort built around a medieval hamlet, surrounded by a 1,300-hectare estate that includes a hectare of organic gardens. More than 150 varieties of herbs, vegetables, fruits and edible flowers grow here, alongside vineyards, olive groves and beehives. Together, they supply the bar with ingredients for its cocktails as well as products made on the estate, including Venvia London Dry Gin, vermouth and honey.
Hortus Vitae, Bar Visconti New Cocktail Menu
This agricultural landscape also provides the foundation for Hortus Vitae, the new cocktail menu by Bar Manager Alessio Onida. Divided into three sections, the list explores the relationships and natural systems at work in the garden. “The Pollinators’ Selection” pays tribute to the creatures that make cultivation possible. “Flora’s Harmony” combines gin with chamomile liqueur, elderflower syrup and lemon juice. In “Nettare”, a liqueur made with verbena and other flowers meets vodka, bourbon, pomegranate, red flowers and lemon, evoking the work of bees and butterflies.
“Substrate and Soil — The Roots of Time” turns its attention underground. “Golden Soil” is built around yellow tomato juice and rosemary-infused vodka, seasoned with spices, while “Dolce Vitae” puts grapes at the center, bringing together vermouth, amaro and nonalcoholic wine. The final chapter, “Companion Planting — Natural Synergies”, looks at the relationships between plants and the benefits of growing certain species alongside one another. “Fig & Spice” pairs fig-infused vodka with cinnamon liqueur, alkermes and lemon juice. “Symbiotic Grove”, meanwhile, combines gin, a Mediterranean liqueur and grapefruit soda. At Bar Visconti, the garden is more than a source of ingredients. It provides the organizing principle for the entire cocktail program — a way of allowing the landscape outside the hotel to find its way, season by season, into the glass.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
In partnership with Castello di Casole
