In Rome, water is more than just a resource — it’s art, history, and identity. Few people realize that the Eternal City holds the world record for the highest number of fountains, with over two thousand scattered across its piazzas and alleyways — an astonishing fact, even for locals.
The Fountains of Rome
Inspired by these monumental and lesser-known gems, Matteo Zed, Bar Director at The Court at Palazzo Manfredi, has crafted The Fountains of Rome, a cocktail menu that doubles as a guidebook, paying tribute to the city’s iconic fountains through worldclass mixology. One standout creation? The Cappuccino Negroni, inspired by Fontana della Botte, fittingly located on Via della Cisterna. “My choice was no coincidence,” Zed explains. “In recent years, barrel-aged cocktails have become incredibly popular for the aperitivo, which immediately made me think of this fountain’s signature element, the barrel itself.”
The Cappuccino Negroni
But the Cappuccino Negroni is also a playful nod to the foreign habit of ordering cappuccino at any hour, a practice often frowned upon in Italian culture. “From now on, you can do it, just order our Cappuccino Negroni,” Zed adds with a grin.
The Recipe for the Cappuccino Negroni
The presentation is as theatrical as it is unexpected. The cocktail is stirred and served in a cappuccino cup, with a single large ice cube inside. At the table, a server pours a delicate milk foam over the top and, using a Colosseum-shaped stencil, dusts the surface with cocoa powder, just like a real cappuccino. The experience is topped off with a 3D-printed cornetto, designed exclusively for The Court, serving as a decorative element and the perfect Instagram moment.
Ingredients
- 40 ml London Dry Gin
- 45 ml Coffee Vermouth
- 30 ml Bitter
Ingredients for the foam
- 400 ml Heavy Cream
- 100 ml Milk
- Vanilla Essence
- 0.4 g Xanthan Gum
Milk foam preparation
Charge the siphon with heavy cream, milk, vanilla essence, and xanthan gum. Let it rest in the fridge for 24 hours.
Coffee vermouth preparation
Replace the red vermouth with water in a traditional moka pot already filled with coffee grounds. Brew over low heat. Once extracted, let it cool down.
Method
Combine all ingredients in a mixing glass, then strain the mixture into a cappuccino cup filled with ice. Top with milk foam.
Garnish
Dust with cocoa powder using a stencil for decoration.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Photo by Alberto Blasetti x Coqtail – all rights reserved
