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People

Intervista Oscar a Quagliarini
People

Oscar Quagliarini and the Art of Saying No Through Perfume, Spirits and Experimentation

Saying yes is easy. Saying no takes nerve. Because no is dark and abrasive, unruly, irritable, provocative. It bites, it...
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People

Maura Milia, a New Chapter Unfolds

The heat in Mexico City is almost palpable. Every now and then, dark clouds sweep across the sky, momentarily shading...
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Ritorno-il-nuovo-locale-di-Vincenzo-Pagliara-e-soci-Coqtail
People

Ritorno, Vincenzo Pagliara’s Bar that Overturns the Rules of the Contemporary Aperitivo

The numbers flicker on the display like the old station departure boards. That’s how things work at Ritorno: on select...
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Marco-Tavernese-Cocktail-e-musica-Coqtail-
People

Marco Tavernese, From Mixologist to DJ, Shares How to Remix Great Drinks

The rhythm comes alive, the atmosphere hums with energy, the clinking of glasses fills the air. Around the bar counter,...
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Il mixologist e socio di ‘Etta’ ed ‘Enzo’, Franco Tucci Ponti
People

Franco Tucci Ponti’s Restart: Inside Etta ed Enzo, a New Cocktail Bar and a Distillery in Milan

At Etta, six o’clock is when the evening begins to set sail: the bar is live, the room falls into...
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Lorenzo-Querci-proprietario-di-Lubna-e-Moebius-a-Milano-Coqtail
People

Lorenzo Querci: Why Mindful Listening Matters

In any venue, every detail shapes the experience: gestures, service, cocktails. Light directs the gaze, design builds atmosphere. And music...
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Tiffany-Bencivenga-Coqtail
People

The Art Of Dressing Hospitality

Tiffany e Oscar Bencivenga understood that thebartender’s uniform is more important than you think. It’s the human symbol of a...
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William-J-Tarling-the-mixology-legend
People

William J. Tarling: The Legendary Figure You’ve Probably Never Heard Of

Not much is known about William J. Tarling, which is pretty surprising when you consider he wrote a highly regarded...
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Carola-Abrate-co-founder-Dirty-Coqtail
People

Curtain Rises: The Nights of Carola Abrate, Co-Founder of Dirty in Milan.

Nighttime is a gathering place for restless souls and a stage where masks are dropped. It’s a realm of freedom,...
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Gregory-Camillo-Bar-manager-jerry-thomas-bar-room-Coqtail
People

Gregory Camillò and the Hidden Elegance of Jerry Thomas Bar Room in Trastevere

A quiet lion of Italian hospitality, a craftsman of precision in the glass, a master of details: Gregory Camillò has...
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Lorenzo-Antinori-Bar-Leone-Coqtail
People

Lorenzo Antinori Brings Trastevere in Hong Kong

The bright voice, undeterred by a turbulent flight, carries a distinct Roman accent — one that has withstood the passage...
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elegante attraverso un linguaggio estetico senza garnish, focalizzato sui materiali come i bicchieri e il ghiaccio, permettendo così all’arte liquida di esprimersi attraverso elementi visivi chiari e decodificati in un contesto spaziale che non è lasciato al caso. Il risultato? Lissa confida che lei stessa è soddisfatta di un locale che ogni sera la sorprende per l’equilibrio perfetto tra musica, socialità, cocktail e intrattenimento. Ogni cliente passa naturalmente dall’ascoltare della musica in vinile brasiliana e italiana a bere un ottimo drink, soffermarsi in chiacchiere con il vicino di bancone o anche solo esserci per vivere una costante transizione di esperienze in un unicum di spazio e tempo. Ospiti, bartender e deejay fruiscono del medesimo spazio in un ritmo ed equilibrio che avvolgono e coinvolgono. «Per me», conclude Lissa, «il punto di partenza sono sempre le intenzioni più che le forme, come direbbe un qualsiasi collega architetto. Prima di pensare ai materiali e al layout, cerco di capire quale energia voglio portare all’interno di un determinato spazio, quale ruolo deve assolvere il bar nel contesto culturale in cui si trova e soprattutto, quale esperienza voglio regalare al mio ospite». Questa è la vera misura dell’ospitalità. COQTAIL 32 INTERVIEWS Lissa Barquero, architetto e co-founder di Otro Bar
People

Lissa Barquero: Designing Hospitality Spaces Between Bars and Architecture

Spaces meant to be inhabited — lived in for work or for pleasure — are always the result of careful...
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South America’s Best Bar Goes Carnivorous: Tres Monos Creates the Cocktail Program for 1986 Steak House

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Bancone Yapa Antiparos

Yapa Antiparos: Mixing the Biodiversity of the Cyclades

Pas Dosé, lo Champagne estremo senza zucchero

Pas Dosé: the Zero-Dosage Champagne Winning Over Connoisseurs

La ricetta del Champagne Martini, il signature drink del Jerry Thomas Bar Room

The Champagne Martini Recipe, a Signature Cocktail from Jerry Thomas Bar Room

Bancone-1986-Steak-House-Tres-Monos-Coqtail

South America’s Best Bar Goes Carnivorous: Tres Monos Creates the Cocktail Program for 1986 Steak House

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