Pairing Archivi - Coqtail

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

Aldo Fresia — Tue, 02 Jun 2026 06:47:00 +0000

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

Penelope Vaglini — Sat, 02 May 2026 12:31:11 +0000

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

Redazione — Tue, 07 Apr 2026 06:35:00 +0000

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

Chiara Degl'Innocenti — Sun, 15 Feb 2026 08:54:34 +0000

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

Chiara Degl'Innocenti — Fri, 09 Jan 2026 14:26:36 +0000

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

Aldo Fresia — Sat, 06 Dec 2025 06:54:00 +0000

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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Jidai, the New Tasting Menu at Azotea, Traces the Culinary History of Japan

Aldo Fresia — Wed, 19 Nov 2025 06:32:00 +0000

There is a new reason to head to Turin and visit Azotea, the cocktail-restaurant known for its nikkei identity: the tasting menu called Jidai. Six courses and six drinks designed to “retrace the gastronomic evolution of the Japanese people, through history, technique and nikkei influences.” Jidai Is a Tribute to the Culinary Story of Japan Under chef Alexander Robles, Azotea has become a reference point for nikkei cuisine—the meeting ground between Peruvian and Japanese food culture. Until now, the balance […]

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In this Secret Bar, You Can Order a Signature Cocktail and a Made-to-Measure Suit

Chiara Degl'Innocenti — Sun, 26 Oct 2025 06:57:00 +0000

Lima reveals itself slowly. Sometimes, all it takes is crossing a threshold to stumble upon the unexpected. In Miraflores, tucked into the basement of an unassuming building, a working tailor’s shop hides one of the city’s most captivating speakeasies. At Sastrería Martinez, a tailor greets you at the door. Those seeking a suit can have their measurements taken. Those with the password step into the bar, settle into their seat, order a drink — and stay for dinner. “We opened […]

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The Evocative Power of Analog Sound in a Listening Bar

Penelope Vaglini — Wed, 06 Aug 2025 06:53:00 +0000

In the late 1920s, a merger between the Radio Corporation of America (RCA) and the Victor Talking Machine Company would go on to leave an indelible mark on music history. These two American giants joined forces to create the first true powerhouse of recorded sound — producing not only the devices that played music, from radios to turntables, but the songs itself. Through the ’30s and ’40s, RCA Victor became a cultural cornerstone, introducing 33⅓ rpm records and vinyl LPs, […]

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The History of Aperitivo: The All-Italian Ritual of Eating Before You Eat

Andrea Strafile — Thu, 03 Jul 2025 07:20:00 +0000

Some hate it for its hybrid nature as neither dinner nor a snack. But the aperitif, or aperitivo, the kind served with tasty morsels, sums up the essence of being Italian. In ye olden days it consisted of hippocras (a mulled wine attributed to Hippocrates) accompanied by appetisers such as hams, dried fruit and bread. Thankfully those are bygone times, and we’ll skip the probably false story in which the ancient Romans made aperitifs with a proto-vermouth. Eating Before Eating, […]

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