The starting point has been this double interview with Marco Russo from the famous 1930 Bar and the Whisky enthusiast Marco Maltagliati, where we tried to understand the future of single malt in mixology.
Finally knowledgeable, we decided to inaugurate a new column dedicated to whisky based cocktails, particularly because the mixology world is living an undeniable new spring where bartenders are able to launch real new alcoholic trends.
They re-discover old styles, play with chemistry and experiment new maceration or distillation techniques, everything in combination with a spasmodic research for always new ingredients.
For many bars drinking is no more only conviviality, lots of words and pleasantly impaired senses under the influence of the alcohol content; drinking became also curiosity, intellectual exploration, re-discovery of a country’s history, like the United States during prohibition, or even of single men, like the pioneer Jerry Thomas or the alchemic pharmacist Pechaud. It’s quite clear how in many of these stories the starring is His Majesty Whisky, the king of spirits in all its declinations of both geography and cereals, and all its forms, be it whisky, whiskey, rye, cream or liqueur.
- Smoky Honey by Harp Pub Guinness, Milano
- Honest Guy by Casa Mia, Milano
- Japan Fashioned by Banana Republic, Roma
- Rockside Affair by Rasputin, Firenze
- Mullevardier by Blend Whiskybar, Castelfranco Veneto
- Demetra by Blend Whiskybar, Castelfranco Veneto
- Speyside Dew by Blend Whiskybar, Castelfranco Veneto
- Daruma by Ghe Sem, Milano
- Kentucky Punch by Otivm, Milano
- 716 by Il Sereno, Torno (Como)
- Negroni Torbato by Dukes bar, Londra
- Good Fellas by The Connaught bar, Londra
- Blend York Sour – by Blend Whiskybar, Castelfranco Veneto