sips of elegance
From reclaimed fruit to local botanicals, the new mixology is rewriting the aperitivo through sustainable cocktails and zero-waste techniques. In the bars of Forte’s leading hotels, fine drinking embraces territory, balance, seasonality, and a fresh contemporary elegance.
Words Irene Arquint - Photography Gabriele Ancillotti
Modern mixology seeks clarity: a drink that tells a story people can recognize as their own, rooted even before it is refined in the places where we live. Cocktails are trending towards lighter profiles, often lower in alcohol, with a focus on reducing waste, and increasingly highlighting ingredients capable of expressing a true sense of place. The core message is simple: authenticity takes precedence over appearance. Far removed from the era of flamboyant, overly decorated fruit-filled drinks with paper umbrellas, today’s bartender has become the advocate of a new awareness, grounded in technique, tradition, local sourcing, and responsible choices.
In these pages, six bartenders from some of the finest hotels along the coast express through their recipes a shared vision: that of a Forte dei Marmi where elegance is distilled into a sober, essential style of drinking.
[1] "Negroni 67"
The “Negroni 67” [1] by Lorenzo Sala, prepared behind the shaker at the 67 Sky Lounge of the Hotel Principe Forte dei Marmi, champions exceptional local and Tuscan producers. His reinterpretation of the great classic of mixology combines a gin from a small distillery in Massa, a vermouth from Viareggio, and a white bitter from Florence, layered with infused lemon zest, verbena, marjoram, and thyme.
[2] "Aperol Sour"
Fabio Amble’s “Aperol Sour” [2] served at the Augustus Hotel & Resort is instead an ode to the freshness of orange, transformed into a cocktail through the addition of gin and Aperol. Nothing of the fruit is wasted: the pulp is pressed for juice, and the peel is infused to extract aromatic oils into the Aperol. Afterward, the zest is dried and ground into powder for garnish. Ultimately, nothing is discarded, and everything contributes to the final balance.
[3] "Villa Grey Reserve - Zero Waste Edition"
Pink pepper and fresh basil interact with vibrant citrus notes on a fragrant journey centered on local ingredients in Marco Mula’s “Villa Grey Reserve – Zero Waste Edition” [3] at Hotel Villa Grey. At its base is a gin produced by a liqueur maker in Carrara, while untreated lemon and grapefruit peels undergo a double extraction to release their essential oils, which are then transformed into a homemade bitter. Honey from Camaiore completes the connection to the territory.
[4] "Lullaby 75" (a sinistra) e [5] "Apuania" (a destra)
Starting from the French 75, the bartenders of Villa Roma Imperiale (Cristiano Bertuccelli and Alex Perfetti) and Pensione America (Federico Salvetti) arrive at two different interpretations – reflecting the spirit of the two sister properties – without ever losing sight of local identity and circular practices. The first becomes the “Lullaby 75” [4], fresh and delicately floral: a meeting between Champagne and a gin from Barga, revealing a sustainable heart made from lemon peels, pineapple stems, and the ingredients of the herbal infusion served to guests after dinner at the Villa. The second, “Apuania” [5], captures the most authentic essence of this corner of Versilia – featuring the sea, blooming hills, and Mediterranean scrub – characterized by gin and lemon, accented with a touch of Blue Curaçao, recalling the vibrant colors of the coastline.
[6] "La Seconda Colazione"
At Hotel Principessa Forte dei Marmi, Autograph Collection, bartender Federico Mastronicola has instead come up with a recipe to repurpose daily surplus from the breakfast buffet. “La Seconda Colazione” [6] reimagines the classic Martini through a regional and fully circular method, incorporating an artisanal liqueur created by infusing leftover croissants in rum. Organic Tuscan orange marmalade and lemons from the hotel garden complement the flavor profile.
[7] “Pappa Martini Affumicato”
Finally, Massimiliano Martino of the Sciabola Bar inside Hotel St.Mauritius draws inspiration from the humblest traditions of the Tuscan countryside table. The result is the “Pappa Martini Affumicato” [7], where stale bread from Garfagnana, tomato, basil, and spring onion, prepared by Michelin-starred chef Alessandro Ferrarini, meet the botanical notes of Gin Amiata. Cherry bark smoked from the Versilian hills adds an original twist, offering an alternative to the classic Bloody Mary.
Si ringraziano per la collaborazione i seguenti hotel: Augustus Hotel & Resort | Pensione America | Principe Forte dei Marmi | Principessa Forte dei Marmi | St. Mauritius | Villa Grey | Villa Roma Imperiale.
