Gloria Osteria has brought to Milan a style of hospitality that blends warmth, precision and an eye for detail that rarely goes unnoticed. The dining room, bathed in soft pink tones, is designed to welcome without formality, while the kitchen moves with ease through Italian flavors shaped by careful sourcing and thoughtful technique.
A bold, unmistakably urban address, Gloria Osteria has recently unveiled a new series of cocktails. From signatures to alcohol-free options, from tributes to the Negroni to nods to Scottish single malts and vintage liquors, the menu captures the eclectic spirit of this Milanese hotspot.
The New Drink List at Gloria Osteria Milano
The refreshed menu opens with four cocktails built for aperitivo hour. Among them: the Velvet Negroni, made with classic vermouth and Campari but pushed in a different direction through mezcal, radicchio, hibiscus and chocolate; and the Peachini, a Bellini twist featuring champagne, bergamot emulsion and peach-raspberry purée.
In the all-day/after-dinner section, the focus shifts to bolder combinations. Barbie World blends vodka, beetroot, basil, raspberry and a citric solution, while Pumpkin Heads combines whisky, amaretto, fernet and sour mix with pumpkin, sage and saffron. Pe-Perino lives up to its name with tequila, lime, agave syrup and a mix of peppers.
True to one of today’s biggest trends, the menu includes alcohol-free offerings: a Jasmine Mule with jasmine tea cordial, lime and ginger beer; the Gypsy Rose Tonic with alcohol-free juniper distillate, tonic and rose; and an Americanino built on grapefruit tonic, bitter and non-alcoholic vermouth.
Gloria Osteria’s Negroni Quartet
The Barone, the Duchessa, the Marchesa and the Conte are the four Negroni variations on the new menu, available in small or classic pours and offering smoky, sweet or savory accents depending on the glass.
Vermouth and Campari anchor all four, while the base spirits shift: mezcal and celery bitter in the Barone; American whiskey and chocolate bitter in the Duchessa; rum and vanilla bitter in the Marchesa. The Conte stays closest to the 1919 original created by Fosco Scarselli at Caffè Casoni in Florence – here prepared with gin, vermouth, Campari and olive bitters.
A Tribute to Scottish Single Malts
After its homage to the Negroni, the cocktail list at Gloria Osteria turns to one of the great names in Scotch. The drink is called Old Fashioned 1824, a nod both to the classic it builds on and to the founding year of a historic Speyside distillery whose single malt forms the backbone of the mix. Its recipe brings together single malt, citrus oleo saccharum and walnut bitters, then spends time in barrel to add extra layers of complexity.
The Vintage Cocktails
At the top end of the menu are three vintage cocktails: Manhattan, Sazerac and Martini made with spirits from the 1970s, ‘80s and ‘90s. The Vintage Sazerac uses bourbon and brandy rather than the IBA-prescribed cognac; the Vintage Manhattan replaces rye with a Canadian whisky blend. The Vintage Martini remains faithful to the IBA recipe, with the distinctive note of a true vintage ingredient.
Photo courtesy of Gloria Osteria Milano
