Florence Cocktail Week returns to Florence to celebrate ten years since its first edition (2016–2026). The ninth edition of FCW is dedicated to celebrating Italian Talent and, as always, to spreading the culture of Conscious and Responsible Drinking, promoting quality mixology across the best cocktail bars and hotel bars in the city alongside the Italian
The Absinthe Frappé dates back to nineteenth century New Orleans, where it became one of the earliest ways absinthe was served in the United States. It played a role in introducing the spirit to a broader audience at a time when absinthe was still relatively unfamiliar. Built with absinthe, sugar, and crushed ice, the drink
The Banana Daiquiri is a variation on the classic Daiquiri, which dates back to early twentieth century Cuba. As tropical fruit cocktails gained popularity, especially in mid century America, banana quickly found its place in the mix. Blending rum, lime, and banana creates a softer, sweeter take on the original while still keeping that essential
The Ward 8 was created in Boston at the end of the nineteenth century, reportedly to celebrate a political victory in the city’s eighth ward. It quickly became a staple of American cocktail culture. Made with whiskey, citrus, and grenadine, it shares similarities with other sours but has its own distinctive balance. The combination gives
The Hot Toddy has roots that stretch back centuries, long before modern cocktail culture took shape. It has always lived somewhere between comfort drink and practical winter serve, which is probably why it has lasted. Few drinks are so closely tied to cold weather and dark evenings. Whiskey, hot water, citrus, and sweetness form the
The Salted Honey Old Fashioned is a modern variation that uses salt to sharpen sweetness and honey to round out the base spirit. It is part of a broader trend toward small, controlled changes that noticeably shift a familiar drink. Salt, when used properly, can do more for a cocktail than people expect. Honey softens
The Perfect Manhattan is a classic variation that splits the vermouth between sweet and dry, creating a more precise and balanced version of the original. It has been around for decades, though it tends to live in the shadow of the standard Manhattan. That is a shame, because it offers a different kind of elegance.
The Smoked Apple Bourbon Smash takes the loose, fruit driven structure of a smash and pushes it into colder weather territory. Apple and smoke give it more depth than the usual summer versions, while bourbon keeps it grounded. It sits somewhere between a seasonal crowd pleaser and a more serious whiskey drink. Apple adds freshness
The Rusty Nail is a mid twentieth century cocktail that became closely associated with the postwar era of simple, spirit forward drinks. It is most often linked to the pairing of Scotch and Drambuie, a combination that feels both old school and very specific to its time. For a while it was everywhere, then it
The Reset Spritz is a modern, lighter style of drink that fits into the current appetite for lower alcohol cocktails with a clean profile. It leans into freshness, bitterness, and a sense of restraint rather than excess. Drinks like this are often designed to feel restorative without becoming joyless. A spritz structure keeps things bright