What defines the new generation of Italian cocktails? Katie Parla, co-author of Tasting Rome, takes photographer Gabriele Stabile on a tour of the Eternal City's burgeoning cocktail scene and…
At his cocktail bar near the Vatican, Massimo D’Addezio combines mezcal and Martini Gran Lusso with bitter flavors and an amaro infused with Cinchona, Peruvian bark and bitter orange.
This twist on the classic Negroni uses Vermouth del Professore Classico, an aromatized wine made from Moscato grapes and based on a recipe created by Rome's The Jerry Thomas Project.
Emanuele Broccatelli’s cocktail named for his native city draws on the anise flavors that once characterized Roman desserts and drinks, like caffé corretto.
Co.So's Carbonara Sour is a fresh and light vodka sour, with black pepper and citrus introducing a little kick, and a mellow savoriness from the guanciale-washed (fat-infused) vodka.
