There’s a sign on the wall that says “no dancing,” yet it only takes a moment for someone to break the rules. At Disco in Reggio Emilia, there’s no dance floor — but it hardly matters. The energy around the tables heats up quickly: a ’90s or early 2000s house track kicks in, a well-made drink lands on the table, and feet start tapping under the chairs.
Night Club, the signature best-seller at Disco
Riccardo Soncini, bartender and owner, knows the scene by heart. “Three or four friends walk in, the right track comes on, and suddenly they’re moving. It’s impossible to stay still when you hear certain beats,” he says. If any cocktail captures that spirit, it’s the Night Club, the house’s bestseller. Inside it, you’ll find the night, the rhythm, and a touch of irony. “It’s one of our most popular drinks — we kept it on the menu for an entire year,” Soncini explains. “It was created by our head bartender, Alessandro Santini, who imagined a man lost under the flashing lights of a nightclub, searching for something to make him feel alive. That’s where the name, the concept, and the look were born.”
The first thing you notice is the color: a vivid pink-violet, saturated and bright. It feels like a neon sign outside a club that never closes. But it’s the flavor that completes the picture. Gin gives it structure; cachaça layers in a tropical note. A cacao bitter brings depth and a lingering, bittersweet finish. Red berries and blueberry yogurt add body, creaminess, and a sensual twist.
The cocktail sounds like “Crying at the Discoteque”: pop, nostalgic, and almost impossible to ignore. “It’s got a little bit of everything,” says Soncini. “The exotic side, the tartness, the cocoa that kisses you at the end. It’s meant for night creatures, for those looking for something delicious and just a little shameless.” Because even without a dance floor, at Disco you don’t need permission to let go. You just do. With the right song and a cocktail shaken just so.
Night Club Cocktail: The Recipe
Ingredients
35 ml of Gin
20 ml of Cachaça
5 ml of Cacao Bitters
20 ml of Lime Juice
20 ml of Raspberry Syrup
15 g of Blueberry Yogurt
Method
Combine all the ingredients — except the raspberry syrup — in a mixing vessel and allow them to rest. Then strain the mixture through a cloth strainer. Add the syrup along with a generous amount of ice. Stir gently and serve in a chilled coupe glass.
Garnish
None
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Images courtesy Disco
