We might die but never of thirst!

BG Cocktail Week as reported by our special envoy

2019-01-17

Tassino cafè - OLD WILD COUNTRY
Tassino cafè - OLD WILD COUNTRY

The two-day MIXOLOGY COMPETITION has just come to an end at the Bergamo Cocktail Week, where a committee of itinerant judges will have to decide upon the best cocktail of those made by the 19 locals taking part in the event. An intense two days with a high alcohol content, in which I, as envoy, judge and infiltrator, had the chance to taste the 19 cocktails in the race.

Le Iris - MATTI MILLER'S  Barrier - REBEL REBEL
Le Iris - MATTI MILLER'S Barrier - REBEL REBEL

For one reason or another, each bar deserves a mention for their commitment and passion, especially those places who have risen to the challenge and competed in a field outside of their comfort zone.

Bars such as Le Iris, Tassino, Contest, Barrier and Artisan once more confirmed their quality, the latter with a decidedly convincing cocktail.
Then there were those who shone for taking advantage of the "disadvantage" of being assigned a complicated ingredient yet making an interesting and balanced cocktail, as was the case for Concrete.

Artisan Cafè - WINTER CREOLE  Concrete - A TEA PUNCH IN RIGA
Artisan Cafè - WINTER CREOLE Concrete - A TEA PUNCH IN RIGA

It was nice to see both veteran barmen, with years of experience behind the bar, and much younger competitors such as Francesco Vavassori of Edonè, who faced the challenge with the carefree insolence of his 21 years.

Sottovoce Speakeasy
Sottovoce Speakeasy

ome places deserve a visit for their special location or context, such as Sottovoce Speakeasy and Dispensario, the only Upper Town bar to take part.

It was a truly unique experience that gave me, in just two days, a broad overview of the many bars, restaurants and businesses in the city.

Il dispensario
Il dispensario

I was able to appreciate the particular characteristics of each venue and the different approaches to the discipline of mixology.

I discovered a thriving world and a network of bars animating the city of Bergamo which, despite what you might think, is highly attentive to the dynamic and constantly evolving art of preparing cocktails.

So, let’s raise yet another glass to this initiative.

Francesco Bajeli