Pairing Archivi - Coqtail https://www.coqtail.com/en/pairing-en/ I migliori cocktail preparati dai bartender di Milano. Tue, 04 Aug 2026 14:04:03 +0000 en-GB hourly 1 https://wordpress.org/?v=7.0.3 https://www.coqtail.com/wp-content/uploads/2019/05/cropped-Coqtail-Milano-32x32.jpg Pairing Archivi - Coqtail https://www.coqtail.com/en/pairing-en/ 32 32 Mirko Febbrile’s Restaurant Brings Puglia to Singapore https://www.coqtail.com/en/somma-restaurant-mirko-febbrile-puglia-in-singapore/ Sun, 19 Jul 2026 08:16:00 +0000 https://www.coqtail.com/?p=133754 In Singapore, where fine dining often leans toward spectacle, Somma takes a more intimate and personal route, evoking the atmosphere of Puglia. Chef Mirko Febbrile’s restaurant, located within the New Bahru complex, draws on Italian roots through a distinctly contemporary culinary language, translating memory, geography and technique into a tasting experience with a strong sense of identity. Somma Brings Contemporary Puglia to the Heart of Singapore Originally from Puglia and based in Singapore for more than a decade, Febbrile describes […]

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]]> How to Pair Parmigiano Reggiano with Cocktails: A Practical Guide https://www.coqtail.com/en/how-to-pair-parmigiano-reggiano-with-cocktails/ Fri, 10 Jul 2026 06:22:00 +0000 https://www.coqtail.com/?p=133787 Always good on its own, but even better in pairing. Parmigiano Reggiano is moving beyond the kitchen and onto the bar counter, appearing as shards, garnish crisps, small bites served alongside drinks, or even inside cocktails with a distinctly savoury profile. Its composition is deceptively simple: milk, salt and rennet. A formula that has remained faithful to the same artisanal process for nearly a thousand years. Parmigiano Reggiano, the Star of the Aperitivo What changes are its aromas, texture, and […]

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]]> The World’s Best Club Sandwich Meets Cocktail Pairing at Park Hyatt Milan https://www.coqtail.com/en/club-sandwich-collection-park-hyatt-cocktail-pairing/ Mon, 22 Jun 2026 20:17:00 +0000 https://www.coqtail.com/?p=134332 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 […]

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]]> This Menu Is a Journey Through the Flavours, Pairings, and Landscapes of the Amalfi Coast https://www.coqtail.com/en/volta-del-fuenti-tasting-journey-michele-de-blasio/ Mon, 15 Jun 2026 14:02:31 +0000 https://www.coqtail.com/?p=133909 Anyone familiar with the Amalfi Coast knows it offers as much to the palate as it does to the eye. At Volta del Fuenti, the new Riflessioni 2026 menu, La Costa in verticale, reads the territory as a structured tasting journey mapped by altitude and translated into flavour. Volta del Fuenti: a Journey Through Sea, Mountains, and Wine The restaurant led by Executive Chef Michele De Blasio, reopened for the season in April within Giardini del Fuenti, traces a route […]

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]]> South America’s Best Bar Goes Carnivorous: Tres Monos Creates the Cocktail Program for 1986 Steak House https://www.coqtail.com/en/tres-monos-designs-drink-list-1986-steak-house/ Tue, 02 Jun 2026 06:47:00 +0000 https://www.coqtail.com/?p=133416 Cocktail pairing only works when it is done properly; otherwise, it is better left alone. Tres Monos, recently named the best bar in South America, has clearly chosen the first path. The objective is precision. Its partner in this new venture is 1986 Steak House, the recently opened Miami restaurant where grilled meat takes center stage, alongside seafood and a serious drinks program. Tres Monos Designs the Drink List for 1986 Steak House A meticulous approach shaped the project from […]

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]]> Kamel Abi Hassan, the Venezuelan Chef Who Brought a Touch of the East to Panama https://www.coqtail.com/en/kamel-abi-hassan-chef-umi-panama-2/ Sat, 02 May 2026 12:31:11 +0000 https://www.coqtail.com/?p=132597 When he’s not behind the counter at Umi, the Panama-based restaurant he co-founded with partner Abraham Abbo, chef Kamel Abi Hassan is out on the ocean, cutting through the water by boat, ready for an intense fishing session. Whatever he catches goes straight to the kitchen, where, armed with razor-sharp knives, he cleans, breaks down, and selects the finest cuts to serve guests who come for an evening of nigiri, hand rolls, and cocktails shaped by Japanese precision. Everything begins […]

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]]> How to Reinvent the Aperitivo with 3D Pasta https://www.coqtail.com/en/artisia-by-barilla-how-to-reinvent-aperitivo-with-3d-pasta/ Tue, 07 Apr 2026 06:35:00 +0000 https://www.coqtail.com/?p=132325 Demand for food and cocktails is becoming increasingly sophisticated, and Artisia by Barilla with its 3d pasta is moving in exactly this direction. Is a properly made drink enough to make a night truly exceptional? Cocktail quality still sits at the center of the equation, but on its own it no longer holds up the entire experience. Guests have changed, they expect more. And as the time spent at the bar has stretched, attention to detail has moved to the […]

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]]> At Local in Venice, Tea Takes Center Stage in a Michelin-Starred Pairing Experience https://www.coqtail.com/en/local-in-venice-the-tea-becomes-the-star-of-culinary-pairings/ Sun, 15 Feb 2026 08:54:34 +0000 https://www.coqtail.com/?p=130800 Wine? Thanks, but no. At Local in Venice, anyone who chooses not to drink alcohol is offered an alternative that’s anything but secondary: tea, served in a wine glass and paired with chef Salvatore Sodano’s dishes with the same poise and intention as an enological pairing. The Philosophy of Local and the Concept Behind its Non-Alcoholic Pairing The idea surfaced two years ago and belongs to Manuel Trevisan, Co-Owner of the restaurant alongside Benedetta Fullin, and Marco Canu, the Restaurant […]

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]]> No One Can Judge: Juice Pairing According to Giulia Caffiero https://www.coqtail.com/en/juice-pairing-giulia-caffiero-geranium-copenhagen/ Fri, 09 Jan 2026 14:26:36 +0000 https://www.coqtail.com/?p=130786 The dining room at Geranium moves with the precision of an orchestra that knows every measure by heart. Each gesture from the Copenhagen restaurant’s team falls into place on an exact beat, a choreography where kitchen and front of house share the same pulse. Between the tables and the service counter, Giulia Caffiero sets the tempo. She is the restaurant manager of the three-Michelin-star institution, and for years her role has carried a double weight: overseeing a 17-person dining-room team […]

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]]> A Milan Cocktail Bar and a Pastry Lab Join Forces for a Very Special Panettone https://www.coqtail.com/en/ciaccolab-pastry-lab-dry-milano-panettone/ Sat, 06 Dec 2025 06:54:00 +0000 https://www.coqtail.com/?p=129882 Christmas means panettone, and ahead of 25 December 2025 there is a sweet surprise for cocktail lovers: a holiday cake created specifically for those who enjoy a good drink. The recipe comes from CiaccoLab and Dry Milano, and carries unexpected, exotic notes. The Panettone by CiaccoLab and Dry Milano This is not a pairing exercise—unlike Dry Milano’s well-known format that matches cocktails and pizza. In this case, the cocktail is inside the panettone itself. The drink in question is on […]

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