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

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

You can also read about the St Regis Venice in my new book — yes, it’s finally happening. A Guide to Drinking in Venice lands in April 2026. I’ve been hinting at it for years, and it’s now available for pre-sale. Go to alushlifemanual.com/book for more details.

Our cocktail of the week is the Doge’s Tipple.

INGREDIENTS

1. 45ml artichoke-infused Mancino Amaranto
2. 45ml Venetian bitter (we are using select, but we are gonna change soon with Bitter dei Sospiri)
3. 10ml Amaro Cadello
4. Lemon Essence spray from Essentia
5. 1 globe artichoke

METHOD

You will 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.

1. Combine all ingredients in a mixing glass filled with ice.
2. Stir until well chilled
3. Strain into a rocks glass with ice
4. Mist with a spritz of Lemon Essence spray

You’ll find this recipe and all the cocktails of the week at alushlifemanual.com, plus links to most of the ingredients.

Full Episode Details: https://alushlifemanual.com/st-regis-venice-with-ludwig-negri/

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