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Erica Rossi, Slowear 18, Milan - credits Coqtail

1951 Cocktail, The Liquid Style of Erica Rossi

Nestled in the chic alleyways of Milan, where elegance wafts through the air like a fine fragrance, lies a unique store with an American bar that seamlessly blends the art of tailoring with the craft of quality drinking. Slowear18, a gem from the Venetian group known for its sophisticated clothing collections, transforms shopping into an immersive journey of style, taste, and Italian creativity.

Slowear18, the Cocktail Bar

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Erica Rossi, Bar Manager Slowear 18, Milan – credits Coqtail

As the day progresses, the space at Via Solferino, including its inviting outdoor area, evolves from a boutique café into a vibrant mixology bar for aperitivo. When other shops shutter their doors, Slowear18 comes alive.

From 7:30 PM, a grand oval chandelier made of aluminum and plexiglass descends over the metal structure adorned with garments. At the same time, behind the bar, manager Erica Rossi crafts her cocktails, mesmerizing guests with a dual spectacle: the untouchable yet tantalizing fashion pieces and the artful preparation of exquisite drinks.

Cocktail menu

This haven of taste features a cocktail menu that is “a tribute to Italian flair”, as the Bar Manager explains. “Our drink list, titled Italian Land of Artists, reflects our nation’s excellence in music, painting, cuisine, and fashion. That’s why I created 1951 cocktail, an homage to the world of fashion and the year Incotex, the brand’s crown jewel, was born”.

Dedicated to patron Roberto Compagno, “it embodies the essence of a classic Italian aperitif: simple, informal, yet refined, much like Slowear itself”. The cocktail blends vermouth, rhubarb, and myrtle, narrating Italy’s story from north to south, highlighting its genius and creativity.

1951 Cocktail, the Recipe

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Ingredients

  • 30 ml Dry Vermouth
  • Rhubarb Liqueur 30 ml
  • 30 ml Myrtle Liqueur
  • 3 Dashes Orange Bitters

Method

In a mixing glass, stir the vermouth, rhubarb liqueur, myrtle liqueur and orange bitters with a bar spoon. Strain into a lowball glass filled with ice.

Garnish

Add a shiso leaf to perfume the drink.

The article first appeared on Coqtail – for fine drinkers. Order your copy here

Images credits Julie Couder for Coqtail – all rights reserved