Well Designed Cocktails For Design Week

Back in Milan it’s Milan Design Week and what better thing to do after a full day of amazing new design than going for an aperitivo and having a true classic Italian Cocktail. Specifically at Bene Bene Bar where you should actually try Morris Maramaldi’s Black Saffron Martini. I’ve listed 7 must have cocktails that is just too great to miss, one per day from start to finish of the Design Week:

Day 1. Milano – Torino
Day 2. Negroni
Day 3. Angelo Azzurro
Day 4. Americano
Day 5. Aperol Spritz
Day 6. Negroni Sbagliato
Day 7. Bellini

Remember to have your Negroni Sbagliato on Day 6 at Bar Basso where Mirko Stocchetto invented it in 1972.

Another Year of Amazing Cocktail Books

What began as way to merge the two worlds of cocktails and glass design into decorative cocktail posters was turned into a thoughtfully curated book featuring 52 cocktails. One cocktail per week for a whole year. A book I simply called A Year of Cocktails.

This is the follow-up next year, next level cocktail book with 52 new cocktails, some slightly more challenging than the last selection. Each drink is accompanied by its own story, the history behind the drink, the designer, and the significance of the specific date connected to each cocktail. Each recipe is illustrated with easy-to-follow instructions, ensuring that even the most intricate cocktails can be made with confidence.

In the 116 page hardcover book the cocktails are indexed several different ways, by ingredient, by name or by a date that is attached to the cocktail, like the Leap Year Cocktail for February 29.

The release date for Another Year of Cocktails is set to June 2. By pre-ordering the book you can make sure, not only to get the best possible price, but also to be one of the very first to receive the book.

Here’s to Another Year of Cocktails!

Verdi's Favorite

In 1826 four brothers, confectioners from the Swiss town Pontresina close to St. Moritz, came to the Italian port city Genoa. The intention was work and save up money to emigrate and seek their fortune in America. Being successful and much appreciated in their new, supposed to be temporary home country, the Klainguti brothers decided to stay in Italy and set up a pastry shop in Genoa instead. In 1828 they opened Fratelli Klainguti on Piazza Soziglia in the heart of the old town in Genoa. The brothers soon became a beloved part of the city, especially among high society.

One of the most famous pastries at Fratelli Klainguti is the Torta Zena. Made with layers of sponge cake and filled with zabaglione cream, flavored with Marsala and rum, and topped with marzipan it is a cake found in many pasticcerie in Genoa today. The name Zena derives from the Genoese name for Genoa. Another of the Klainguti inventions is a brioche they created for their most famous customer, Giuseppe Verdi, who was a frequent patron of the pastry shop. They even named it after Verdi’s opera Falstaff and it was so well received by Verdi himself that he left Klainguti a thank you note reading: “Dear Klainguti, thanks for the Falstaff. Superb... much better than mine!”

In the late 19th century Italian pasticcerie, pastry shops, began transforming and adopting to the new Italian café culture, serving coffee and alcoholic beverages as well as lighter meals. This was a shift that spread across Italy and Fratelli Klainguti were part of this change. 

The creation of the Klainguti cocktail is lost in history but it is very much a part of the Italian cocktail culture. Probably made sometime during the 20th century it has a lot in common with its Italian cousins featuring Campari, Italian vermouth (even though it is usually of the red variety), gin and Prosecco. You could say that the Klainguti Cocktail is like a Negroni Sbagliato where the bartender didn’t use Prosecco instead of the gin but instead used both. Where the cocktail stands out is with the addition of Cointreau a product that doesn’t generally feature in the true Italian classics. 

THE DESIGNER
The glass, which is actually a candy dish, was designed in 1925 by the Austrian designer Oswald Haerdtl. 

The Prosecutor vs The Convicted Felon

The choice in the American presidential election couldn’t be easier. On one side stands a prosecutor who has devoted her life to helping the American people, who offers her opponents opponents a seat at the table, campaigns with republicans and vows to bring republicans into her administration. A person who works tirelessly against racism, women’s rights to decide over their own bodies and LGBTQ+ rights. On the other side a convicted felon, failed businessman and life long grifter that constantly spews out hateful speech against minorities, women, the LGBTQ+ community and the disabled, who praise dictators, threatens to prosecute opponents and to pull the license from TV stations he doesn’t approve of and who has devoted his life to enriching himself and the super rich. 

When those are the choices, how on earth could the election be a tossup? And how is it possible that a man who has filed for bankruptcy six times and raised the American National Debt with $7.8 trillion during his last term is considered by many to be better at looking after the nation’s finances?

Maybe the American voters should listen to the people that knows Trump best like John Kelly, the former Marine general and Trump’s chief of staff, who labeled Trump as a “fascist” and criticized his admiration for authoritarian leaders. Or Mark Milley, former Chairman of the Joint Chiefs of Staff, who described Trump as “fascist to the core” and a threat to democracy. 

The world holds their breath waiting for the results of the election, fearing the worst and hoping for the best. The choice really shouldn’t be that difficult. 

The Last Word

HALLOWEEN
Halloween is celebrated every year on October 31. The tradition started as an ancient Celtic festival called Samhain when bonfires were lit and people wore costumes to scare off ghosts. In the eighth century, Pope Gregory III decided that November 1 should be a day to honor all saints. The two celebrations soon merged and the evening before All Saints Day came to be known as All Hallows Eve, later Halloween. In the United States Halloween parties didn’t really take off until the late 19th century when a great amount of Irish immigrants came, fleeing the Irish Potato Famine. So shake up a Bloody Mary, Blood and Sand, Zombie, Death in the Afternoon, El Diablo a Last Word or any other Halloween-like cocktails to celebrate this All Hallows Eve.

THE LAST WORD
The cocktail was invented at the Detroit Athletics Club around 1915, a club originally founded in 1887 but remade in the early 1900s to cater to Car Company executives and other prominent Detroiters. Not only was the club exclusive, the Last Word was the most expensive cocktail at the club selling for 35 cents, twice as much as a Manhattan.

The Last Word might have been made in honor of the New York vaudeville performer Frank Fogarty. He was performing at Detroit’s Temple Theater at the time of the drinks creation, and the name of the cocktail might be an allusion to the monologue with which he closed his act. The recipe for the Last Word didn’t appear in print until Ted Saucier, an authority on food and drink, added it to his 1951 cocktail book Bottoms Up. In the book Saucier, a boulevardier according to New York Times, calls Fogarty “a very fine monologue artist”. After Bottoms Up the drink never really took off, until the early 2000s.

THE DESIGNER
The cocktail glass was designed by Polish-Ukrainian designer Wszewłod Sarnecki in 1964.

Happy Fashion Halloween

The scariest Holliday of the year is back! Following the tradition of a themed carved pumpkin we chose to stay with a theme being close to our hearts. Last year we celebrated Karl Lagerfeld and now in 2024 it is time for another giant of the fashion industry, Alber Elbaz, famous for his work at Lanvin and for his impressive bow ties. Sadly Alber Elbaz passed away in 2021 due to COVID so lets give a thought to one of the giants of fashion.

Happy Halloween!

Fog So Thick You Can Cut It

This is yet another Trader Vic original and its his most popular creation after the Mai Tai, and closely related to the Scorpion. The drink was first served in the 1940s at Trader Vic’s in Oakland, California.

The drink is very citrus forward and even with the addition of the favorite Tiki drink sweetener, orgeat, the Fog Cutter is definitely on the tart side, more like a sour than a tiki drink. It soon became immensely popular and thanks to this the original recipe has been tweaked in numerous ways like dialing down the lemon and changing brandy to pisco, as they do at Smuggler’s Cove, a tiki bar in San Francisco.

When making this classic, remember that Mr. Bergeron wrote in his Trader Vic’s Book of Food & Drink from 1946 “This is delicious but a triple threat. You can get pretty stinking on these, no fooling.” In the Trader Vic’s Pacific Island Cookbook from 1968 he explained that the drink should be served with straws (and two aspirin).

The Fog Cutter is said to be one of the very first tiki drinks that was served in a tiki mug. Ever since its inception in the 1940s the drink has been served in a signature mug adorned with a hula girl. In his Bartender’s Guide from 1947, Victor Bergeron even pictured the Fog Cutter hula girl mug along with specific glasses for all the different types of drinks in his book, 30 different glasses and mugs in total.

THE DESIGNER
The tiki mug used for this Fog Cutter is not Trader Vic’s. Instead it’s a mug, designed by Stella Bodey in the late 1950s, called the Island Chief. Bodey was very influential in the development of Tiki mugs, working for Spurlin Ceramics in Lynwood, California where she made most of her designs between 1957-1959.

Different Region Means Different Pasta

“La Pasta Italiana” is a new exhibition featuring posters with pasta from 8 different regions in Italy. It opens at the Italian Coffee Bar Sempre at Jacobsbergsgatan 5 in central Stockholm.

Join me on Friday October 11 at 5 pm for an aperitivo at the best Italian Coffee Bar in Stockholm.

The Agent And His Sidekick Cocktail

October 4th is International Vodka Day, a day to celebrate the versatile liquor that accounts for almost 25 percent of all spirits sold in North America. Here’s to the spirit that “Leaves you Breathless”, as the Smirnoff ad campaign from the 1950s touted.

THE VESPER
In 1952 the British former spy and writer, Ian Fleming, wrote his first book in a series of novels about the British agent extraordinaire with a license to kill. The book was Casino Royal and it featured a double agent called Vesper Lynd. Being the first ever Bond woman and thus James Bond’s first love interest she got a cocktail named after her, the Vesper. The cocktail, a version of the Martini, was created by Ian Fleming himself and the instructions Bond gave to a bartender in the book were very clear. “Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel.” The only problem making it today is that the bitter Kina Lillet was discontinued in 1969 so you have to substitute it either with Cocchi Americano to get the original bitterness or use Lillet Blanc and maybe add some bitters to the drink. Ian Fleming might have gotten the idea for the Vesper from Ted Saucier’s 1951 cocktail book Bottoms Up, a book where the Vodka Martini first appeared in print. Saucier credited Jerome Zerbe, photographer, and Society Editor for Town and Country, with the recipe. On a side note, during the 1930s and onwards Jerome Zerbe worked at the Rainbow Room, the nightclub El Morocco and at the Stork Club as one of the first ever paparazzi.

THE DESIGNER
Lee Broom designed the glass, On the Rock, in 2014.

The Actor That Didn't Like Her Mocktail

In 2008 India’s health ministry proposed the World Health Assembly in Geneva that October 2 be declared World No Alcohol Day. The date was picked as it coincides with Mahatma Gandhi’s birthday. So it’s the perfect day to enjoy the most famous non-alcoholic drink there is.

THE SHIRLEY TEMPLE
The Shirley Temple is possibly the most famous non-alcoholic cocktail ever made. It might even be the very first mocktail. The drink is named after Shirley Jane Temple, born in 1928. She was an American singer, dancer, actor and diplomat. She is most famous for her acting career as a child during the 1930s and, of course, for the cocktail.

As a child she lived the life of the movie star but in a city full of fancy restaurants and cocktails she couldn’t take part in the latter. On a night out for dinner at the Chasen’s restaurant in Hollywood her parents sat at the bar sipping Old Fashioneds. Naturally Temple also wanted a fancy drink but being very much under age, the bartender kindly whipped up a special drink for her. He added some maraschino cherries to make it look more like her parents drinks, and simply called it a Shirley Temple. At least, so the story goes. Ms. Temple herself said it was created in the 1930s at Brown’s Derby restaurant in Hollywood, another hangout for the Hollywood crowd, but that she had nothing to do with it. Shirley Temple herself was apparently never a fan of the drink. In an interview in 1986 she said that “all over the world I am served that. People think it’s funny. I hate them. Too sweet!”. During the 1940s she wasn’t as sought after as an actor anymore and in 1950 Temple officially left the movie business. Instead she started a career in politics, just like actor Ronald Reagan.

THE DESIGNER
The glass called Strikt was designed by the Swedish sculptor and designer Bengt Orup in 1953.

A New Yorkers Take On Japan

This cocktail first appeared in print in Jerry Thomas’s legendary book “How To Mix Drinks or The Bon Vivant’s Companion” from 1862. The book, that also goes by the name “The Bar-Tender’s Guide” is regarded to be the first ever cocktail book, or at least the first book entirely dedicated to cocktails. At the time of printing the cocktail had been around for just two years. It was in all likelihood created as a tribute to the first Japanese Diplomatic Mission to the United States. After arriving in San Francisco the mission visited Washington DC before coming to New York where they stayed at the Metopolitan Hotel just a block away from Jerry Thomas’s Palace Bar on 622 Broadway.

One of the members of the delegation was a 17-year old translator called Tateishi Onojirou Noriyuki, who everyone in the US simply called Tommy. Thanks to cocktail historian David Wondrich, we know that a reporter from the Minneapolis Tribune followed the delegation’s trip making Tommy into something of a darling to the media. He really enjoyed the western lifestyle, including cocktails, and apparently he was a bit of a ladies man.

The Japanese Cocktail is one of the few cocktails that are known to be created by Jerry Thomas, often called “The Professor” for his ability to cater even to the most demanding customers. Being known for his showmanship he traveled around the United States only using solid silver bar tools and cups decorated with precious stones.

Jerry Thomas’s creation, the Blue Blazer, was definitely his most spectacular. It is made from a blend of whiskey, sugar and boiling water that he set ablaze and then poured between two tankards while on fire. A show that set The Professor apart from his competitors.

THE DESIGNER
The glass is actually a wooden sake cup called Tohka Souen, designed by Masaharu Asano.

Straight From Peanut Country

This cocktail is not, as you might assume, named after actress, movie star and serious cocktail and Bourbon enthusiast Tallulah Bankhead. Instead, the cocktail is a tribute to the Southern blue collar tradition of putting a handful of peanuts into a bottle of Coca-Cola as a quick snack. This particular way of mixing salty peanuts into the sugary soda, sometimes referred to as “farmer’s Coke”, started in the 1920s when shelled and salted peanuts were first sold in small packets in grocery stores. The practicality of being able to have both food and drink in one hand, leaving the other hand free to drive your car or work made for it to quickly spread through the Southern states from Texas to the Carolinas. Basically all States that grew peanuts. 

According to the National Peanut Federation it was convenient in another way too. Workers with dirty hands didn’t want to eat their peanuts without first washing their hands. When that wasn’t possible they could instead simply dump their snack into their bottle of Coke. 

The Tallulah was invented by bartender Zak Kittle while working at Ollie Irene, a gastro pub in Birmingham, Alabama. The co-owner of Ollie Irene, Chris Newsom, had a great-aunt called Tallulah and her love for whiskey made them borrow her name for the drink. 

The Tallulah is made with whiskey, typically Jack Daniel’s, peanut orgeat, instead of the regular orgeat made with almonds and featured in many tiki drinks, Coca-Cola and a garnish of salted peanuts. 

THE DESIGNER
The glass was designed by Akira Minagawa, in 2021 as a collaboration with Sugahara glassworks. It is called Peanuts.

TALLULAH

2 parts Tennessee Whiskey
1 part Peanut Orgeat
2 parts Coca-Cola

Shake first two ingredients and strain into the glass. Top up with Coke and garnish with salted peanuts.

Enjoy it like a peanut farmer.

An Iced Tea From Long Island

The Long Island Iced Tea hasn’t got anything in common with Iced Tea, it does however seem to have a lot to do with Long Island either Long Island, New York or Long Island, Tennessee.

In 1972, a bartender called Robert "Rosebud" Butt, working at the Oak Beach Inn on Long Island, New York entered a competition to create a new cocktail requiring the use of triple sec. The result, the Long Island Iced Tea, didn’t actually feature that much triple sec but it did contain loads of liquor. Some say that this blend of equal measures of vodka, gin, rum, tequila, triple sec, lemon juice, sugar syrup and cola has the taste of a hangover but the fact is that it is oddly well put together. 

This is the most widely accepted origin story but there is at least one other often told claim. According to this, the drink was invented in the 1920s in Long Island, Kingsport, Tennessee by “Old Man Bishop”. This Prohibition era version was made with whiskey, rum, vodka, tequila, gin and maple syrup. During the 1940s Mr Bishop’s son Ransom Bishop added lemon and lime juice and a splash of cola to the drink. During Prohibition it was common for bar owners to mask the drinks by trying to make them look inconspicuous for example like an innocent glass of iced tea.

Interestingly the state of Tennessee had enacted their first prohibition laws as early as 1838 so bar owners were probably used to dealing with bootleggers in the 1920s. Especially in the eastern parts of the state, like Kingsport, where law enforcement officers were often in conflict with bootleggers and moonshiners. That said, it would have been very difficult to make a drink with five different types of liquor when spirits were already hard to come by, even with good contacts within the bootlegging world. Paired with the fact that vodka wasn’t widely used in the US until the 1940s, it isn’t very likely that the Long Island Iced Tea is native to Tennessee after all. Besides the drink wasn’t featured in print until the 1970s. 

Regardless of its reputation of being a drink ordered solely for its alcohol content the Long Island Iced Tea became immensely popular during the 1980s and remains so to this day. 

THE DESIGNER
The glass, called Crystal Edge, was designed by Japanese glass designer Kenji Matsuura for Sugahara Glassworks in 2014.

The World Mai Tai Day

On August 30, 2009, the city of Oakland declared that from then on August 30 should be World Mai Tai Day. It was a day in August 1944 Victor Bergeron made the first Mai Tai.

THE MAI TAI
The history of the Mai Tai is a story of two tiki bar giants. Victor Jules Bergeron (aka Trader Vic) and Ernest Raymond Beaumont Gantt (aka Donn Beach, or Don the Beachcomber). Donn Beach opened his first South Pacific style restaurant in Hollywood in 1933. He was a rum connoisseur and started making exotic rum drinks inspired by his many travels.

Trader Vic had his own restaurant called Hinky Dinks that he opened in 1934 in Oakland, California. After a trip to Cuba to refine his bartender skills and learn more about rum, the Trader remodeled Hinky Dinks into a Polynesian style tiki bar and changed the name to Trader Vic’s.

The Mai Tai was first made in 1944 for Ham and Carrie Guild, a couple of Tahitian friends of Bergeron’s. They liked it so much Carrie Guild exclaimed in Tahitian “Mai Tai-Roa A’e” meaning “Out of this world, the best”. “That was that”, as Mr. Bergeron said.

Trader Vic and Don the Beachcomber fought over the invention of the Mai Tai for many years but when Mr. Beach claimed the drink to be his the Trader had enough. Donn was sued and lost. Trader Vic stated “There has been a lot of conversation over the beginning of the Mai Tai, and I want to get the record straight. I originated the Mai Tai, but many others have claimed credit … Anyone who says I didn’t create the drink is a dirty stinker.” Victor Bergeron might however have got the inspiration for the drink, along with making a tiki bar out of Hinky Dinks, from Donn Beach so without Donn we probably wouldn’t have the Mai Tai.

THE DESIGNER
The glass, called Pitagora after its triangular base, was designed by Marco Zanuso in 1969.

The Whiskey Sour Day Celebrated With A New York Sour

The Whiskey Sour Day on August 25 each year is a perfect time to try this 19th century classic. Make it with bourbon or whiskey or try New York Sour by adding a Claret float.

THE WHISKEY SOUR
The first time the word sour was used in regards to a drink was in 1856 on a bar menu at Mart Ackermann’s Saloon in Toronto, Canada. In print the sour, brandy and gin, appears for the first time in 1862 in The Bartender’s Guide by Jerry Thomas. Eight years later, the Whiskey Sour makes the stage in Waukesha Plain Dealer, a Wisconsin newspaper. In 1883 the drink had already developed and many bartenders started adding a Claret float, to the drink. Apparently the word Claret was used a bit loosely at the time and didn’t necessarily mean a red wine from Bordeaux. This version came by many names but the bartending world finally settled on New York Sour.

The Whiskey Sour is traditionally made with whiskey, lemon juice, sugar and egg white, an ingredient that will smooth the tartness of the lemon juice and give the drink a frothy topping. The egg white was probably added in the early 1900s. Today the egg white is optional and you often find bars serving the Whiskey Sour without it.

THE DESIGNER
The glass, called Dondolino, was designed by Setsu & Shinobu Ito in 2016 and is painted using a technique with Japanese lacquer called Urushi.

Filling Up the Bar

These are just some of the Italian bar essentials I picked up on my trip to Liguria in Italy. Amaro Camatti from Genova, Carpano Classico, Cynar (famously made with artichoke), Amaro Ramazzotti from Milano, Rosso Antico, the perfect premade Campari Soda bottles (designed by Fortunato Depero in 1932), Campari, Amaro di Santa Maria al Monte from Liguria, Basanotto Liquore di Liguria (made with sage, basil and chinotto), Liquore di chinotto di Savoy, Fabbri Ciliegie al liquore and finally Aperitivo di gran lusso l’asinello (a Genoese Aperitivo that’s been around since 1886).

The Sneaky International Rum Day

August 16 is International Rum Day and a great way to celebrate is to make a Sneaky Tiki, a Dark ’n Stormy, a Mai Tai or any other rum based cocktail.

THE SNEAKY TIKI
This is a tiki drink that wasn’t created by one of the tiki bar giants, Trader Vic or Don
the Beachcomber. It was first made either at the Wheel Bar at Harvey’s Casino Resort in Lake Tahoe or at Tiki Bob’s in San Francisco.

Harvey’s first opened right after WWII by gambling pioneer Harvey Gross. The casino started small with just six slot machines and eventually grew to a casino empire. In fact, it was the very first casino in Lake Tahoe, right at the border between Nevada and California.

Another possible creator of the Sneaky Tiki was “Sneaky” Bob Bryant. He worked in San Francisco as a bar manager for Trader Vic’s, who taught him the tricks of the trade. After a falling out with Victor Bergeron, “Sneaky” Bob left and in 1955 he started his own tiki bar just down the street. A bar he named Tiki Bob’s.

Decorated with Polynesian and Asian artifacts and having the guests welcomed by a 50s style tiki column right outside the entrance, Mr. Bryant made a bar rivaling his former employer. The bar’s signature drink was called the Super Sneaky Tiki. “Sneaky” Bob had the foresight to introduce the tiki mug to his bar, a new concept at the time. The design for Tiki Bob’s logo and Tiki mug was made by Alec Yuill-Thornton, an illustrator who had previously worked with Bergeron, illustrating his book Kitchen Kibitzer. Being one of the first Tiki mugs ever created it is highly sought after by collectors.

THE DESIGNER
Alec Yuill-Thornton designed the Tiki Bob tiki mug in 1955.

A Sgroppino on Ferragosto

Ferragosto is celebrated on August 15 every year. It is usually one of the hottest days in Italy and most Italians try to leave the cities. The celebration actually dates back to the year 18 BCE when the Roman Emperor Octavianus Augustus decided to establish several days of formal rest for the hard working agricultural workers of the Roman Empire. Even farm animals were released from work and decorated with flowers. The festivities started August 1 with more days spread out over August. During Roman times it was called Feriae Augusti, Latin for The Holiday of Augustus. (Augustus actually gave name to the month). The Catholic Church eventually decided to move Ferragosto to August 15 to coincide with the Assumption of Mary m. However you celebrate Ferragosto, cooling off the August heat with a Sgroppino is a great way to do it.

THE SGROPPINO
The Sgroppino was probably first created in a wealthy home in Venice during the sixteenth century. To be able to make sorbetto for the Sgroppino you need ice and the only households that kept ice during the Renaissance were the aristocrats and the very upper class. Ice was collected form rivers and lakes during winter and stored in ice houses for use in summer.

The drink could either be served as a palate cleanser or at the end of a meal as you would a limoncello today. The name Sgroppino comes for the Italian word sgropare, in Venetian dialect sgropin, the name still used in Venice, meaning to untie a knot, referring to knots in the stomach after a big dinner. The Sgroppino is made by whisking together sorbetto and prosecco to create a froth. Over time vodka, sambuca or limoncello was added making it more complex.

THE DESIGNER
The Narcisso glass was designed by Italian-American designer and sculptor Isabel Antonia Giampietro-Knoll in 1957.

The Bellini and the Prosecco Day

Prosecco Day is celebrated each year on August 13, initiated by Riondo Prosecco to celebrate the sparkling wine from the Italian North-East an hour from Venice.

THE BELLINI
The 15th century Venetian artist Giovanni Bellini, was famous for his vibrant colors and the bartender Giuseppe Cipriani was a big fan. When working at Hotel Europa in Venice in 1927 Cipriani got to know Harry Pickering, a young Bostonian, who was traveling with his wealthy aunt. After a fight his aunt left with her boyfriend and her money leaving Harry penniless with her dog. Giuseppe Cipriani lent Pickering 10,000 lire, an enormous amount of money for a bartender in 1927. Four years later, in February 1931, Pickering returned, not only with the 10,000 he borrowed but adding another 40,000. Enough money for Cipriani to open a bar of his own. His wife Giulietta found the perfect spot. A small old warehouse at the end of a cul-de-sac, just a stones throw from Piazza San Marco. It was exactly what they were looking for, a discreet 45 square meter bar right by the canal, a place customers had to know to go there. As a gesture of gratitude he named it Harry’s Bar.

Cipriani loved white peaches, which are plentiful in Italy from June to September. In 1948 he started making a white peach puree and adding prosecco. His customers loved it and a classic cocktail was born. He named it after his favorite painter due to the pink glow of the drink resembling a pink toga in a Bellini painting.

Over time Harry’s Bar became the favorite hangout for writers, actors and artists like Ernest Hemingway, Huphrey Bogart, Peggy Guggenheim, Charlie Chaplin and Lauren Bacall. In 2001 Harry’s Bar was declared a national landmark.

THE DESIGNER
The Jellies Family Flute was designed by Patricia Urquiola for Kartell in 2014.

La Pasta Italiana: Farfalle

The history of the farfalle pasta, meaning butterflies in Italian, dates back to the 16th century in Northern Italy.

Originating in the regions of Lombardy and Emilia-Romagna, farfalle was traditionally made by hand in Italian homes. The pasta is shaped by pinching the center of a small rectangle of pasta dough, giving it its characteristic butterfly or bow-tie form.

Traditionally, farfalle was made using eggs and soft-wheat flour when prepared at home. However, when produced commercially in factories, it is typically made with durum wheat and either eggs or water. The choice of ingredients affects the pasta’s texture and taste, with homemade versions often being richer and more toothsome.

Farfalle comes in various sizes and can have slight variations in design depending on the region. Some versions may have flat edges all around instead of the iconic fluted sides. The versatility of farfalle has made it a popular pasta shape worldwide, suitable for both hot dishes with sauces and cold pasta salads.

The process of making farfalle by hand involves rolling out the pasta dough to a thin sheet, usually about 1mm thick. The dough is then cut into rectangles, and each piece is carefully shaped by hand. The center is gently pushed down to create a crease, while the long edges are pulled up slightly and then folded down and pressed to seal the dough together, forming the distinctive shape.

Over time, farfalle has become one of the most recognizable short-cut pasta shapes, loved for its playful appearance and ability to hold sauces well. Its popularity has led to widespread production, with both artisanal pasta makers and large-scale manufacturers offering this charming pasta shape to consumers around the world.