Mixology Archivi - Coqtail https://www.coqtail.com/en/mixology-en/ I migliori cocktail preparati dai bartender di Milano. Fri, 24 Jul 2026 07:56:23 +0000 en-GB hourly 1 https://wordpress.org/?v=7.0.2 https://www.coqtail.com/wp-content/uploads/2019/05/cropped-Coqtail-Milano-32x32.jpg Mixology Archivi - Coqtail https://www.coqtail.com/en/mixology-en/ 32 32 Sustainability Documents: Is There a Green Future for Cocktail Bars? https://www.coqtail.com/en/sustainability-documents-the-future-of-sustainability-in-bars/ Thu, 25 Jun 2026 06:14:00 +0000 https://www.coqtail.com/?p=133644 March 28–29, Budapest, Elysian Bar: the beginning of something new, or the culmination of a long process? Either way, those two days marked a defining moment — the formalization of a practical framework of best practices for bars seeking a genuinely sustainable model. Sustainability has become one of the hospitality industry’s most urgent global conversations. Plenty speak about it; far fewer translate it into daily operations. Progress, however, often begins with individuals. In this case, with Máté Szabó, founder of […]

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]]> How Important are Labels in Shaping Identity? https://www.coqtail.com/en/how-important-are-labels-in-shaping-identity-hospitality/ Fri, 19 Jun 2026 11:46:00 +0000 https://www.coqtail.com/?p=133542 Labels are inescapable. They live on bottles, of course, but they also attach themselves to venues, professionals and even the ways people choose to drink. In hospitality, a label is a way of defining identity. It helps guests understand the kind of experience they’re walking into, the language a venue speaks and, ultimately, the version of itself it wants to present to the world. From Bartender to Hospitality Professional: the Impact of Labels The cocktail bar, over the past decade, […]

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]]> Iain McPherson Introduces Densing: Less Waste, Faster Execution and Perfect Texture Control https://www.coqtail.com/en/densing-new-mixology-technique-iain-mcpherson/ Mon, 25 May 2026 06:48:00 +0000 https://www.coqtail.com/?p=133347 Iain McPherson, founder of Edinburgh’s Panda & Sons, has developed a new technique for cocktail making called Densing. It is designed to blend liquids and oils into stable emulsions, offer precise control over texture, and unlock unusual visual effects — including, for instance, a pink Negroni. The process reduces waste, shortens preparation times, and avoids the kind of investment usually associated with high-end bar technology. Equipment remains relatively accessible, and McPherson’s approach is deliberately open source, making the technique available […]

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]]> The Sense Of Proportion in the Contemporary Bar https://www.coqtail.com/en/the-sense-of-proportion-in-the-contemporary-bar/ Sat, 11 Apr 2026 06:34:00 +0000 https://www.coqtail.com/?p=132208 In the debate surrounding the quality of mixed drinks, proportion is often reduced to a technical matter: correct measurements, balance between sweetness, bitterness and acidity, recipe replicability. But is that enough? In reality, it is not. In the 21st-century bar, what is identified as “proportion” has become a far broader factor, encompassing organization, service, spatial design and time management. It is a transversal element that directly affects both the guest experience and operational efficiency. Proportion as a Tool for Governing […]

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]]> Batanga and Cantarito, Two Mexican Classics and Two Ways to Drink Agave https://www.coqtail.com/en/batanga-cantarito-cocktail-differences-agave/ Thu, 12 Mar 2026 06:30:00 +0000 https://www.coqtail.com/?p=131740 Not long ago they were relatively obscure outside Mexico. Over the past couple of years, however, the Cantarito and the Batanga have enjoyed a surge of popularity. Explaining what they are is straightforward; understanding why they resonate so strongly today requires a closer look at the broader context of tequila culture and contemporary drinking trends. What Batanga and Cantarito Are Both cocktails belong to the tradition of Mexican mixology and share a common foundation: tequila, the country’s most emblematic agave […]

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]]> Zero Alcohol, No Compromise: The New Habits of Conscious Drinking https://www.coqtail.com/en/zero-alcohol-how-drinking-habits-are-changing/ Thu, 01 Jan 2026 10:55:47 +0000 https://www.coqtail.com/?p=130589 Drinking culture is shifting fast. The change is visible in big-city bars, on nights out with friends and even at the dinner table at home. A drink is still a small pleasure that holds taste and togetherness in the same glass, but a growing number of people now lean toward low- and zero-alcohol choices. Gen Z and the Zero-Alcohol Trend The first push comes from younger drinkers. Gen Z walks into bars with a different mindset and, order after order, […]

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]]> Homemade vs Ready-Made: How to Find the Balance in Cocktail Making https://www.coqtail.com/en/homemade-vs-ready-made-when-balance-wins/ Sun, 28 Dec 2025 06:57:00 +0000 https://www.coqtail.com/?p=130569 Behind every successful drink there is a choice that weighs as much as the technique itself: do you make every component in house, or do you rely on something ready to use? It is a question that runs through the entire spectrum of the bar world, from grand hotel counters to the most experimental cocktail programs, and today the answer lives squarely in the realm of balance. “Even though artisanal production is hugely appreciated right now, you still have to […]

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]]> Macchiato por favore! a Signature Drink by Marco Fedele https://www.coqtail.com/en/macchiato-por-favore-cocktail-marco-fedele-amaro-panorama/ Thu, 30 Oct 2025 09:00:39 +0000 https://www.coqtail.com/?p=128625 Once it stepped behind the bar, the amaro stopped being just an after-dinner ritual. No longer confined to the role of digestif, it became a star ingredient in signature cocktails — capable of winning over just about everyone. Among them, Amaro Panorama stands out for its bright notes of mandarin peel, chinotto, and almond. Layered with a wealth of Campanian botanicals, the recipe lends depth and freshness to every sip. At 30% ABV, with zero artificial flavourings and 40% less […]

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]]> Hard Tea: What They Are, Why People Love Them, and How Big They Might Get in Italy https://www.coqtail.com/en/hard-tea-what-they-are-how-big-they-might-get-in-italy/ Wed, 30 Jul 2025 06:19:00 +0000 https://www.coqtail.com/?p=126437 In Italy, hard teas—or hard iced teas, as they’re known elsewhere—have yet to carve out a significant niche. But in other countries, particularly in the United States, they’ve already become a beverage category with serious momentum. And if economic indicators are to be believed, it’s only a matter of time before their popularity reaches the Italian market. What Exactly Is Hard Tea? Each producer has its own take, but the basic formula remains the same: hard tea is made by […]

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]]> Why the Hotel Bar Experience Matters More Than Ever in the Beverage Industry https://www.coqtail.com/en/why-the-hotel-bar-experience-matters-in-the-beverage-industry/ Tue, 22 Jul 2025 07:07:00 +0000 https://www.coqtail.com/?p=127148 Sophisticated, stylish, and at the same time increasingly inclusive, hotel bars have carved out a new central role in contemporary drinking culture. Today, they stand out for their distinct personality, consistent quality, and that effortless elegance that attracts not only hotel guests but also locals and discerning visitors. What strengthens their profile even further are collaborations with brands like Altamura Distilleries Vodka, elevating the bar’s offerings and broadening its appeal. To explore how hotel bars really work today, three leading […]

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