What is the best moment of the day? TO Milan undoubtedly that ofaperitif and for anyone who loves this ritual there is something new in town. More than a novelty, we should talk about a new life: the Principe Bar of the Hotel Principe di Savoia – Dorchester Collection in Milan he just changed his clothes. A new bar manager, a new drink list and a new atmosphere give life to a new era of the iconic bar in the Lombardy capital.
Daniele Cellimixologist with international experience ed former bartender of the famous 1930 speakeasy in Milan – it is the soul that revolutionized the Principe Bar. At the center of the rebirth, obviously, is the new drink list, designed to enhance each ingredient and ready to be renewed every three months following the natural rhythms of seasonality.
Between games of textures, curious alterations of flavours And of service temperaturesat the center of the proposal are 6 signature cocktails fruit of the teamwork of the Principe Bar team led Daniele Cellisupported by the Beverage Consultant, Marco Russoand the Resident Assistant Bartender, Federico Salvalaggio.
In the new charter space is also given to great mixology classics. The list, starting from 1800, traces the different historical eras through their most iconic cocktails and will be enriched month after month with a new proposal.
Among our favorites on the winter drink list: the Fall in Fallmixed based on Bulleit Bourbon Whiskey, Abbott's and Angostura bitters, with a savory and umami charge that releases hints of forest and wood deriving from smoking and the black truffle leaf as a garnish; L'Hot Chocolate Toddyserved hot, in which the sweet note meets the aromas of Cognac and some chocolate; or even the Mulled Wine Manhattana drink born from the encounter between the traditional flavored wine typical of Northern European countries and the iconic New York cocktail.
And for the more traditionalists, El Milanesthe true signature drink of the Principe Bar in Milan: a tribute to Milanese risotto, made by mixing saffron, butter and shallots with Rye whisky, sherry and sakeserved in a glass – created with 3D printing – which recalls the appearance of a grain of rice. The matching food proposal is contained in a small cylinder shape of ossobuco in which, digging with the teaspoon, you come across the medullaan essential ingredient of this typical dish of Milanese cuisine.
The aperitifs are always accompanied by a sophisticated musical selection of soft blues, jazz and soulbut on some occasions DJ sets or evenings with piano entertainment are organised, to make the atmosphere even more exciting.
Source: Vanity Fair
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