A single table, eighteen seats and a lively group of mixology enthusiasts. This is how Scuro Secret Bar on 21 October welcomes the presentation of the sixth issue of Coqtail – for fine drinkers. From 6:30 to 8:30 PM, the intimate atmosphere of the Bologna bar, led by Bar Manager Andrea Panizzi, accompanies an evening that brings together guests and professionals around a clear vision of fine drinking.
Coqtail in Bologna: a Social Table and a Special Presentation
On the upper floor of Allegra, the bistro designed by Lorenzo Costa with Piero Solferini and Benedetto Linguerri, lies Scuro, the cocktail bar that represents the most reserved soul of the venue. Here, a long communal table runs through the room and eliminates the separation between those who prepare and those who taste. Every seat is different, every viewpoint opens up a new perspective on the bartender’s craft. Panizzi, Bar Manager at the helm since the end of 2024, proposes a style of mixing that is essential and contemporary. Featured in one of the opening stories of the issue dedicated to secrets, the mixologist creates a special drink list for the evening of 21 October.
Scuro’s Cocktails for Coqtail – for fine drinkers
Crafted with products from partners Altamura Distilleries, Bonollo 1908 and Strucchi, the cocktails are ready to win over every palate. The experience begins with Highball Adonis, built from Strucchi Dry, Strucchi Rosso, Altamura Distilleries Vodka, orange bitters, fig leaf soda and a liquorice crust. The Sour Breakfast Martini twists Salvatore Calabrese’s drink with Altamura Distilleries Vodka, OF Dorange Bonollo, raspberry jam, lemon juice and tomato syrup, finished with parsley oil. Panda (n-o) Cocktail blends Altamura Distilleries Vodka with a coconut–bamboo mix (Strucchi Dry, Strucchi Rosso, Fino Sherry) and chocolate bitters. Lastly, Secret Mary is a drink whose ingredients Andrea Panizzi does not reveal — perfectly fitting the theme of Coqtail’s sixth issue.
An Exceptional Pairing
Alongside the aperitivo come creations from Allegra’s chef, designed around three different formats of 3D pasta by Artisia by Barilla. Wind is paired with raw scallop and sweet pink shrimp, caramelised-scallop oil, rock samphire and lemon. The Salix format embraces a battuto of king oyster mushrooms with lardo, salt and pepper, while the 3D Lasagna is enriched with venison ragù and a hay béchamel with yeast and parsley.
Coqtail in Bologna Continues Its International Tour
After stops in Florence and Rome, and international dates in Hong Kong, Taipei and Tokyo, Coqtail– for fine drinkers returns to Italy with Issue 6, dedicated to secrets. Not to be missed: the appointment in Bologna on 21 October at Scuro, with a toast to celebrate the most authentic side of Italian mixology.
Images courtesy Coqtail
