Experimental Cocktail Club Venice debuts new menu
‘A Venetian Journey: Tales of Taste’ is the new drinks menu at the Experimental Cocktail Club (ECC) Venice.
The bar is based within the Il Palazzo Experimental hotel in the city’s Dorsoduro district.
Each cocktail on the menu is inspired by iconic bars from around the world. For instance, K-pop Soda is based on Tokyo’s Soko Bar and features Altamura Vodka, Hana No Tsuyu Yamanoka Shiso Shochu, Mancino Sakura, Limoncello Mamma Mia, and lychee.
Meanwhile, Edinburgh’s Panda & Sons is the inspiration behind Cream Fu Panda, which is made with Brugal 1888, Mr Black, Cadello, cream, mint and chocolate.
Thalassa – inspired by Avra, the bar at the Four Seasons Astir Palace Hotel in Athens – features Hendrick’s Gin, mastiha, Nikka Coffey Vodka, Three Cents Fig Leaf Soda, helichrysum, dill, and chilli.
Meanwhile, Aguachile features The Lost Explorer Espadín, Amaretto Adriatico, Patrón Silver, chocolate bitters, leche de tigre, and mole negro. The serve is inspired by Selva in Oaxaca, Mexico.
Non-alcoholic options include the Stuadoro, made with Amàrico Americano, fresh mint, peppery rocket salad and a touch of brine, and the Santa Regina, which blends Martini Vibrante, hops, tomato and a spice mix.
“At ECC Venice, we believe in the power of creativity and collaboration,” said Xavier Padovani, ECC’s partner. “A Venetian Journey is a celebration of the global bar community, a tribute to the artistry, passion, and innovation that each of our friends brings to the world of cocktails. This collection is not just a series of drinks, but a shared experience.”
The food menu features a selection of cicchetti and ‘globally inspired’ sharing plates, such as soft-shell crab arancini and lamb kofta skewers.
Cocktail menus: does presentation matter?
