Some flavors linger for years before returning with striking precision, capable of reopening entire chapters of a life. At the Atrium Bar of the Four Seasons Hotel Florence, this relationship between taste and memory takes shape in The Tasting Globe, the new drink list by Edoardo Sandri, Assistant F&B Manager of the luxury hotel bar. The project revisits the most significant stages of Executive Chef Paolo Lavezzini’s professional journey, transforming those gastronomic encounters into well-crafted mixes.
Between Kitchen, Mixology, and Travel at Atrium Bar
“We wanted to create a cocktail list that meaningfully connects cuisine and mixology,” Sandri explains. “A translation of the identity of the chef of our restaurant Il Palagio, through memories and aromatic profiles, capable of generating completely unexpected cocktails.” The Tasting Globe unfolds as an itinerary across five locations, spanning countries and continents, where the final destination is always the glass.
The Tasting Globe Begins in Italy
Italy opens the sequence with “Anolini in Brodo” and “Spaghetti Fritti”. The former encapsulates the depth and savoriness of Emilia in an elegant construction that recalls both the comfort of broth and the presence of Parmigiano Reggiano. The latter plays with a well-known popular dish, translating pasta into a lighter, more surprising expression.
The Tasting Globe Explores France and the United States
France follows with “Crêpe Suzette” and “Huître Bretonne”. In the first, Sandri highlights the classic citrus and caramel notes, while the second focuses on iodine accents and a mineral trace that evokes the Atlantic coast. Dedicated to the United States, “Buffalo Wings” shows the bold character of the American dish with a structure that balances sweetness and acidity. “Bagel & Lox” instead channels the idea of a New York breakfast through smoky and creamy nuances.
The Tasting Globe Across the East and South America
Asia introduces two non-alcoholic creations: “Yuja”, centered on the freshness of yuzu and inspired by traditional Korean fruit punch, and “Strawberry Timur Berry Sorbet”, where strawberry and Timur pepper build a lively citrus- driven profile. Closing the journey is Brazil, with “Brigadeiro”, a fluid and enveloping take on the famous dessert, and “Moqueca”, combining smoky notes, creaminess, and a bright acidic lift that recalls coastal cuisine. Each cocktail is designed to be experienced at the table, navigating a globe of flavors and impressions shaped by Edoardo Sandri’s vision and Paolo Lavezzini’s memories.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Photo by Andrea Di Lorenzo
In partnership with Atrium Bar
