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April 19, 2024updated Apr 22, 2024

La Grande Bellezza by Hotel Eden, Rome

Cocktail of the Week: Il Giardino Bar has gorgeous panoramic views of The Eternal City.

By Samantha Coles

Good things come to those who wait. For this week’s cocktail recipe, you’ll need to plan ahead as it requires an infusion that takes three to four days. 

Or, if you’d rather have someone else do the prep, visit Hotel Eden. Located in one of Rome’s most exclusive areas, the Ludovisi quarter, the hotel is within walking distance to the Pantheon and the Colosseum. Built in 1889, the charming hotel is now part of the Dorchester Collection. 

The hotel’s bar, Il Giardino Bar, has gorgeous panoramic views of The Eternal City — so it’s no surprise that the skyline has inspired a cocktail or two. La Grande Bellezza, meaning The Great Beauty, is as pretty as it sounds with its deep golden hue that is meant to mimic the warmth of the Roman sunset.

[See also: Six Senses Rome is Bringing New Life to the Eternal City]

Hotel Eden’s Il Giardino Bar / ©Dorchester Collection

La Grande Bellezza is one of the signature cocktails on offer, created by manager Stefano Briganti. Born in Rome in 1965, Briganti has held positions at the Hyde Park Hotel in London and sailed through the Caribbean, Mexico, Panama, and Alaska, honing his craft along the way. 

[See also: Two New Paris Hotels for Your Next Jaunt to the City of Lights]

Briganti has worked at the hotel since 1994, explaining that “I was enchanted by Hotel Eden from the very first day that I saw it. I felt privileged to work in such a suggestive environment, surrounded by a wonderful view of Rome, which is an ever-changing landscape that inspires my work. I try to replicate the colors of Roman sunsets in several of my creations.”

Ingredients

60ml of tamarind infused Rosé Martini vermouth
20 ml of Espolòn Tequila Blanco
5ml of Mezcal Nuestra Soledad
2 drops of mandarin bitters
Edible flowers to garnish

Method

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Infuse the Rosé Martini Vermouth with tamarind for three to four days. Filter the infusion and add the tequila, mezcal and mandarin bitters to create the ‘pre-batch’. Pour 90ml of the pre-batch into a mixing glass to cool and oxygenate the drink, and then strain it into a coupette glass with two ice cubes.

Hotel Eden, Via Ludovisi, 49, 00187 Roma RM, dorchestercollection.com

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