How to Drink at the Experimental Cocktail Club Venice with Pietro Lorefice, Bar Manager

Paris has taken Venice by storm but this time round, unlike Napoleon in 1797, they’ve arrived with shakers not soldiers. Our guest today is leading the charge!

I’m sitting down with Pietro Lorefice, Bar Manager of Experimental Cocktail Club Venice, one of the bars that changed the cocktail conversation in this city.

Experimental Cocktail Club conquered Paris in 2007 with its innovative ideas, sparking Europe’s modern cocktail revival and growing into an influential group of bars and hotels around the world.

In Venice, Pietro is at the helm and we’re talking craft, culture, and what it really takes to run one of Venice’s most exciting bars.

You can also read about Pietro in my new book - well almost. I HAVE A NEW BOOK COMING OUT in April 2026 - A Guide to Drinking in Venice! I've been talking about it for what... three years now? I can't wait for you to see it at last for pre-sale!

Go to alushlifemanual.com/book for more details.

Now let’s join Pietro!

Our cocktail of the week is the Isola Di Pino

INGREDIENTS

1. 40 ml Vodka
2. 20 ml Coffee liqueur
3. 10 ml Amaro
4. Salted Sugar Syrup* to taste

METHOD

1. Combine all ingredients in a shaker filled with ice.
2. Shake until well chilled and frosted.
3. Fine strain into a coupette glass
4. Add 3 coffee beans for good luck and enjoy.

*Salted Sugar Syrup: Combine equal parts (by weight) of sugar and water. Add 5% salt based on the total weight. Stir until completely dissolved.

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/experimental-cocktail-club-venice-with-pietro-lorefice/

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