Two visions of mixology, one shared ritual: the aperitivo. On May 28, Camparino hosts Blind Tiger in Galleria, a guest shift that transports Dubai’s understated elegance to the beating heart of Milan. Tommaso Cecca, Global Head of Camparino Licensing & Mixology, welcomes Francesco d’Arienzo, Bar Manager of Blind Tiger, for a one-night-only encounter where taste travels and cultures quietly collide.
Blind Tiger Lands in Milan
May bows out in style. From 6:30pm to 9:30pm, Francesco d’Arienzo steps behind Camparino’s storied bar for an evening with a distinct signature. Originally from Campania, now the creative mind behind Blind Tiger in Dubai, d’Arienzo operates within the hushed opulence of a modern speakeasy tucked inside the Jumeirah Al Naseem Hotel. Think deep blue paneling, exotic wallpaper, and a bar revered by the 50 Best Discovery for its precision and restraint in mixing.
Signature Cocktails of the Evening
Blind Tiger’s aesthetic is cohesive, refined, and unhurried. The current cocktail menu in Dubai revolves around Oriental Circus—a concept that guides this Milanese appearance as well. For the guest shift, three bespoke drinks (some original, others reimagined) will showcase the bar’s signature blend of exotic spices, premium spirits, and unexpected elements—all with a common goal: to spotlight one core ingredient while gently disarming the drinker.
“This night is an ode to Blind Tiger,” says d’Arienzo, “but with a twist. We’re bringing the essence of our concept—elegant, mysterious, sensorial—and adapting it to the timeless soul of Camparino. No rigid storytelling, just a mood. We want to conjure up the polished nighttime energy of Dubai, laced with Milanese sophistication.”
Blind Tiger’s Drink List
Each of the three cocktails on offer is a reflection of d’Arienzo’s philosophy: clarity, control, intention. The first, Salty Tiger, combines Campari, pickled ginger, salted grapefruit and CO₂ in a brilliant, compact highball that leans into umami. “It’s a meeting point between the Salty Dog and the Paloma,” he explains, “with a pickled edge that nods to our Eastern stylistic cues. Fresh, savoury, electric.”
Next comes the Gran Stinger, where Courvoisier and Appleton 12YO blend with redistilled mint and white chocolate. A cocktail that’s creamy yet crystalline, where freshness and roundness find perfect harmony. “Often avoided for its strength, here it’s softened into something approachable, elegant. A beautiful way to end the evening, especially with a few bites on the side.”
The final drink, Blind [Plus], is a bold construct: Espolòn, Montelobos mezcal, salted yuzu sake, and clarified yellow pepper. It’s vegetal, layered, designed to unfold in waves. “It’s a decisive evolution of the Margarita,” d’Arienzo says. “Built for those who want depth and direction. The flavours are intense, smoky, and refined—just like our brand.”
A Window on Dubai
The stage for this cultural exchange is Camparino in Galleria, hosted by the ever-discerning Tommaso Cecca, who only opens the bar’s inner sanctum to guests able to converse with its soul. With d’Arienzo, the conversation becomes something more: a dialogue between two mixology approaches, served through contrasting but complementary notes—bitter, smoky, clean. No overstatement, no theatrics. Just drinks and bites that awaken the palate and let the night breathe.
A flash of Dubai, served beneath the Galleria’s arches—for three unforgettable hours.
Images courtesy of Blind Tiger and Camparino in Galleria
