Dubai is a city that gives room to ideas. Hospitality sits at the centre of daily life, attention to detail is part of the local culture and every project can find its space, as long as it has something meaningful to say. In this context, the presentation of Issue 7 of Coqtail – for fine drinkers finds a natural home on December 15. The theme of this edition is “No”: a conscious decision, a gesture that sets a course and an invitation to take a stand. A “no” that often turns into a “why not,” opening new directions and possibilities.
Blind Tiger, the Venue that Frames the Evening
Coqtail closes 2025 with another international stop and, on December 15, arrives in Dubai through the most fitting entrance: Blind Tiger, the discreet speakeasy inside Jumeirah Al Naseem. Tucked away and overlooking the internal courtyard and pond, the bar offers a refined atmosphere, defined by deep blue panelling and soft, measured light. With an international outlook and a personality that stands apart from the classic restaurant bars in the Emirate, Blind Tiger has become a reference point for hospitality professionals and for those who want to experience the city with style.
Coqtail in Dubai with Francesco D’Arienzo’s Touch
The bar identity is shaped by Francesco D’Arienzo, bar manager, who brings a blend of technical rigour and sensitivity to every cocktail. Recipes start from the canon of classic drinks, then are reworked through contemporary techniques to create mixes dedicated to circus characters, the narrative thread behind the entire drink list.
A Cocktail Menu Designed for Coqtail
For this event, Blind Tiger signs a cocktail menu built around three drinks with Campari, official partner of the evening with Campari Academy. Forbidden Den stages the encounter between Campari and cherry blossom wine, lifted by CO₂, which introduces freshness through a fine carbonation. Dark Forest moves towards a deeper register, where the profile of Campari meets shiitake mushrooms and the smoky notes of vermouth. Salty Tiger takes a fresher, saline route, driven by pickled ginger and salted grapefruit that give pace and brightness to each sip. Three distinct serves, all designed to speak both about the character of the bar and about the new issue of Coqtail – for fine drinkers.
The Gastronomic Journey for Coqtail in Dubai
Alongside every drink, a food pairing traces an equally balanced path. Crying Tiger Summer Roll opens with the freshness of tofu, mint and lime, sharpened by a hint of sriracha. Bang Bang Chicken plays on contrast, between the push of gochujang and the roundness of pineapple. Truffle Puff Dim Sum brings shiitake aroma to centre stage, while Shanghai Rou Jia Mo twists a classic Chinese street food in a plant-based version, enriched with crispy garlic. Wasabi Prawn Toast adds a vibrant note through wasabi, mango and criolla, and Wagyu Xiao Bao Zi closes the sequence with a richer bite, supported by garlic soy sauce and the character of Chinese vinegar.
The Evening, Step by Step
The evening begins at 8:30 pm with a welcome cocktail that introduces the drink list created by Francesco D’Arienzo. This is followed by the presentation of the magazine and of the theme of NO, which runs through the key sections of the issue. From there, the night unfolds in a natural rhythm of conversations, tastings and encounters among hospitality professionals and friends of the industry.
Photo courtesy Blind Tiger
