Introduction to the bar culture of Sicily, Italy

An amazing cultural tradition, aperitivo, takes place before dinner and is meant to open up your palate and get you ready for the meal. It usually happens between 5:00 p.m. and 7:00 p.m. Therefore, Italy has a wide variety of locally produced herbal bitter liqueurs enjoyed on the rocks, pure, with a slice of lemon, or with a light bubbly mixer, including Averna, Campari, and Aperol. Interestingly, the distinctive red color of the liquid was originally achieved by adding dried, crushed cochineals. But fret not, the bugs are replaced by food coloring nowadays.

by PICSAR https://unsplash.com/photos/II6-iFUU4z4

The mixology of the region reflects the apéritif requirements as well. For example, basic Caribbean cocktails like BBC are creamy, fruity, meant to last long, and spirit is neither their dominant flavor nor major component. Since in Italy, alcohol’s function is different, and it is followed by a meal, traditional beverages here are martini- or rocks-glass size, with a strong gin, vodka, or bitter liquor, slightly diluted by citrusy notes and a filler. So let’s take a closer look at some iconic Sicilian places, with their remarkable cocktails and delicious food.

The impressive selection of various Hendrick’s flavors shows Il Bar’s commitment to serving something more intriguing than your usual gimlet. With its four fantastic outlets – in Milan, Palermo, and Cagliari – the establishment’s goal is to celebrate the best of mixology in the most stunning locations of Italy. The cocktail bar and café in Piazza San Domenico and the food hall on the Rinascente rooftop provide unmatched settings in the very heart of Palermo. And the menu is as spectacular as the view. You will fall in love with the sensational flavor combination of their chicken curry with basmati and wild rice, almonds, and mango sauce; and it would be a gourmet crime to miss the opportunity of relishing calamaretti from Gragnano with shrimp, pumpkin cream, bisque sauce, and olives, followed by sashimi salad consisting of Faroe Islands smoked salmon filet, lettuce, avocado, rice, wakame seaweed, sesame seeds, and soy sauce.

While we usually recommend a drink to complement your meal, at Il Bar, every beverage is a remarkable solo star that doesn’t necessarily have to accompany your food. Aperol spritz is, no doubt, an iconic Sicilian apéritif. But we believe that Maxim – a mix of champagne, vodka, citron, and crushed raspberries – is a great alternative to savor on a hot sunny day. Their elaborate version of bellini – Ebbrezza di Noè – with champagne, peach nectar, white Port, lemon, and thyme, is poetry in the glass that will make any moment exclusive.

To many Sicilians, Beati Paoli means as much as Robin Hood to Northwestern Europeans. The adventurous eponymous book by Luigi Natoli, describing this secretive sect fighting the nobles for the poor, keeps inspiring generations of Italians in many ways. In our case, the passionate restaurateurs decided to pay homage to what many believe to be a proto-manifestation of the mafia by naming their gastropub after the novel’s protagonist, Blasco.

The place gives out a stylish, contemporary vibe thanks to its modern minimalist interiors and the spectacular working flair of the bartender, Francesco. Enjoy a glass of their signature drinks: Cherry New York Sour, made of Tanqueray, vermouth, lemon, and cherry liqueur; or Yellow Fluff, with Malfy gin, Licor 43, meringue, and passion fruit. For those of you looking for something new, check out the molecular cocktails of Blasco Pub. Their scientific take on Negroni, with the addition of orange powder and almonds, is futuristic, to say the least. In dishes, you can go for pub grub, such as crispy chicken strips, French fries, and golden onion rings; or opt for belly pork marinated with wine and spices; American Angus steak with potatoes and Jack Daniel’s sauce; as well as BBQ fried chicken burger with bacon and lettuce.

If asked about their favorite go-to apéritif bar in Palermo, Ai Bagnoli would be one of the first names mentioned by locals. The reason is the beautiful fusion of its vintage coziness, highlighted by the navy blue color accents, rough wooden furniture, and exposed stones, and the perfect understanding of cocktails by their passionate bar team, knowledgeable about the elegant beverages worthy of Schumann's Bar. At the same time, they are ready to challenge old school in order to create new, bold flavors.

The outlet’s bar card is packed with artisan specialties. Try Dirty spritz – an Italian kiss made of Cynar, Campari, prosecco, and a splash of lemon. In the world of mixology, everyone loves to experiment with the gingery Moscow mule. You will find Mexican, Kentucky, and Munich variations, to name a few. Ai Bagnoli’s team also stepped in and reimagined the drink by choosing gin as its base and changing the original filler to the smoky Viva Mate. Add a selection of bruschettas with fresh seasonal toppings or a Sicilian pizza, and a great evening is guaranteed.

In 1968, Luigi Correnta opened a small, unassuming neighborhood store in Palermo. Little did he know that it would become Al Pacino’s every-night martini stop in 1989 after the exhausting day of working on The Godfather Part III set. Nestled just a few steps from Teatro Massimo, immortalized on the silver screen by Francis Ford Coppola, Bottiglieria del Massimo was conquered by the champagne spirit in the late 1980s. Today, the historic place still welcomes guests and surprises the most demanding clientele with a fine Blanc de Bancs’ perlage, spiced gin, oaky, honeyed single malts, and craft cocktails paired with gourmet food.

To fully immerse yourself into the atmosphere of the venue’s legendary past, you can sip on kir royal – old but gold. But if you are looking for something uniquely refreshing, order whisky sour. It is difficult to imagine Laphroaig – the Islay single malt – not ruined but rather enhanced by adding other ingredients. The prominent peaty, smoky, and vanilla notes of the whisky are best enjoyed pure, according to the common belief. And God forbid adding ice cubes! But give this cocktail the benefit of the doubt, and you will relish the fabulous symphony of Bulleit bourbon, refreshing lemon, sugar, and the intense Laphroaig. Let Don Juan (Cantabrian anchovies and bread croutons with butter) or loaded focaccia accompany your cocktail tasting at Bottiglieria del Massimo.

Visiting our last suggested place – Spina Bar – is like coming over to your dear friend. With its arrangement of unmatched red armchairs around tiny tables, a small fireplace, dim light, and vintage memorabilia, the venue gives out a warm nostalgic vibe that makes you feel incredibly comfortable and welcome in no time. The drinks here are always beautifully garnished and served in ridged cocktail glasses, which adds an aesthetic touch to the whole experience.

The bar menu features world classics infused with fresh fruity and berry notes, such as vodka fizz red passion, with aquafaba, red wine, and passion fruit syrup; Stregatto, with Strega liqueur, grapefruit, lemon, and vermouth; and gin sour with homemade jasmine syrup. The main dish on the food menu is pinsa Romana – a simple, airy, and filling ancestor of Neapolitan pizza – available here in four variations: classic, caprese, rustica, and mortadella. If you are craving something similar to Margherita, go for caprese topped with tomatoes, mozzarella, and fresh basil. Spina Bar also hosts garage sales – a great example of conscious consumption with a fun atmosphere, pleasant music, and interesting people.

Sicilian bar culture doesn’t revolve around aperitivo only. The region’s Marsala, Nero d'Avola, Grecanico, and Moscato d'Alessandria wines are recognized worldwide. And the country’s innovative approach to craft beer production is another fascinating topic worth exploring.

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