Creating a truly compelling cocktail pairing is never straightforward — especially when the drinks are designed to accompany what has been called the world’s best club sandwich. That is the challenge embraced by Mio Lab at Park Hyatt Milan, where Chef Guido Paternollo‘s culinary vision meets the creativity of Bar & Lobby Manager Alessandro Iacobucci Vitoni. The result is the hotel’s first Club Sandwich Collection, served every Sunday, bringing together six signature sandwiches and an equally considered cocktail programme.
A New Take on the Club Sandwich
The title of “world’s best club sandwich” is more than marketing. It was bestowed by Tyler Brûlé, founder and editorial director of Monocle, after discovering Park Hyatt Milan’s signature version during a visit to the city.
Building on that recognition, Paternollo and Iacobucci Vitoni have created the hotel’s first dedicated collection, available every Sunday from 1 p.m. to 4 p.m. at Mio Lab. Each of the six sandwiches is paired with both an alcoholic and an alcohol-free cocktail, allowing guests to choose between the two without compromising the experience.
A Cocktail for Every Sandwich
The journey begins with Taac, one of Mio Lab’s signature drinks and a distinctly Milanese twist on the Negroni. Its name nods to the city’s dialect, while saffron-infused gin — the first London Dry produced in Milan — joins white vermouth and white bitter to create a clean, dry profile that balances the richness of the Cheese Club Sandwich. The non-alcoholic alternative, Collins Zero, combines dealcoholised saffron gin, lemon, ginger syrup and soda.
For the BBQ Club Sandwich, filled with beef ribs, the pairing takes the form of Frida, a gastronomic twist on the Bloody Mary built around mezcal, fino sherry, tomato, lemon, spices and mostarda. The alcohol-free version replaces the spirits with an infusion of smoked Lapsang Souchong tea, preserving the drink’s smoky depth and savoury character.
From Pisco Sour to Sparkling Cocktails
The Vegetarian Club Sandwich is paired with a reinterpretation of the Pisco Sour, combining pisco, Scotch whisky, pink grapefruit, maple syrup and egg white. Its alcohol-free counterpart once again relies on Lapsang Souchong to echo the whisky’s smoky nuances.
For the Lobster Club Sandwich, Mio Lab proposes a sparkling signature cocktail featuring gin, pineapple, ginger and Franciacorta. The non-alcoholic version substitutes sparkling wine with alcohol-free beer, balanced by pineapple, ginger syrup and basil.
The classic sandwich naturally calls for another classic: the Americano, prepared with bitter, vermouth and Angostura. The zero-proof version blends non-alcoholic bitter, soda and Grape Must & Spices, Mio Lab’s house-made ingredient that lends body, structure and subtle spice.
Tuna Meets Paloma
The collection concludes with the Tuna Club Sandwich, layered with bluefin tuna tartare, tuna belly preserved in olive oil, pickled Tropea onion, chives, cheddar, confit tomato and citrus mayonnaise. It is paired with the Still Paloma, a combination of gin, lemon, salt and salted pink grapefruit soda. The Paloma Zero mirrors the original recipe, replacing the spirit with dealcoholised gin.
Images courtesy of Park Hyatt
