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How to Drink at the St. Regis Venice with Ludwig Negri, Bars Manager

LL 264 St Regis Venice (1200 x 800 px)

At the St Regis it’s two, two bars in one. Our guest is well aware of that fact –  preparing a perfectly executed Negroni at noon on a sun-drenched terrace… and then later that evening a Warhol-worthy cocktail set in a bespoke glass.

Today I’m sitting down with Ludwig Negri, Manager of The St. Regis Bar and the Arts Bars at the St Regis Venice. 

He’s been there since it was reopened in 2019, after honing his craft in London.  We’ll talk Lake Garda beginnings, Venetian lagoon botanicals, and what it really takes to build two distinct bar identities in one of the most visited hotels in the city.

Watch it on YouTube

Cocktail of the Week

Doge's Tipple

Doge’s Tipple

Susan
The Doge’s Tipple is pure Venice in a glass – a mix of a few homegrown spirits all set in a gorgeous glass!
No ratings yet
Cook Time 5 minutes
Total Time 5 minutes
Course Cocktails
Cuisine Italian
Servings 1
Calories 196 kcal

Ingredients
  

  • 45 ml artichoke-infused vermouth (Mancino Amaranto)
  • 45 ml Select Aperitivo
  • 10 ml Amaro Cadello
  • 1 globe artichoke
  • Lemon Essence spray from Essentia

Instructions
 

  • You are going to need to infuse your vermouth with artichoke first. To do that you need to remove the outer leaves and trim the stem of one globe artichoke, keeping only the tender, light-green leaves and heart.  Then slice the artichoke into very thin pieces. Add these to the jug and then add 750ml of Mancino Amaranto which is what the St Regis Venice uses or any vermouth. Then let it rest 24-48 hours.
  • Combine all ingredients in a mixing glass filled with ice.
  • Stir until well chilled
  • Strain into a rocks glass with ice
  • Mist with a spritz of Lemon Essence spray

Nutrition

Serving: 1gCalories: 196kcalCarbohydrates: 16gSugar: 1g
Keyword venice
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