His is one of the most famous names on the Milan cocktail and bar scene: Flavio Angiolillo, a true mixology expert whose establishments are some of the most iconic in Milan, be it Mag Cafè, Mag la Pusterla, 1930 Cocktail Bar, Iter or Backdoor43. What brought a cocktail virtuoso and Lanieri together? A love of customization and bespoke, this unique, one-of-a-kind quality that has always defined Lanieri’s suits and is just as present in Flavio’s creations and bars.
The perfect example? Backdoor43, which happens to be the smallest bar in the world! Located on Milan’s legendary Naviglio Grande, it is the ultimate destination for anyone wishing to experience something truly unique and bespoke. This is for a lucky few and, once inside, the customer can enjoy a mixologist all to themselves, an expert trained to transform wishes and desires into sophisticated and surprising cocktails. Drinking, made-to-measure.
Flavio Angiolillo welcomes us at Argelati 35, a multifunctional location that doubles up as a photo studio and event venue, and can easily adapt to any need. Wooden tables, antique furniture and a wide range of objects give the space a welcoming feel where one can relax and let the mind wander and get creative.
Born in 1984, Flavio is half-Roman and half-French, with a slight Gallic twang as unique as his cocktails. His passion, dedication and sheer enthusiasm for his work are obvious as soon as he starts prepping his ingredients.
Lanieri Collins and Lanieri Frappè are the cocktails Flavio Angiolillo created especially for us: fresh, refined and with plenty of character, they embody the different sides of the Lanieri man. We couldn’t stop ourselves from ordering a Fusettone, one of the signature drinks he created and can be enjoyed in his bars.
Here is everything you need to know to recreate the cocktails at home!
- 15 ml honey syrup
- 22,5 ml Verjus
- 40 ml bourbon Whisky Bulleit
- 45 ml Cedrata
- 2 drops Tonka bean Bitter
- Orange peel to garnish
Lanieri Collins is easy to make: pour the honey syrup in a shaker, add the Verjus, Bourbon Whiskey, Cedrata, 2 drops of Bitter and mix it together with ice cubes. Pour and serve in a tall cocktail glass. Flavio’s special touch? A tall piece of ice that melts as the liquid is poured over it to bring extra freshness and a little magic.
- 10 ml V54 Sambuca
- 2 heaping tbsp coconut syrup
- 30 ml milk
- 40 ml Rum Abuelo 7 anni
- 15 ml Verjus
To make the Lanieri Frappè you need a shaker. Add the ingredients listed above and shake well. You may then pour through a strainer. Your Lanieri Frappè is ready!
- Top pink grapefruit soda three cent
- 45 ml di Bitter Fusetti
- 1 slice grapefruit to garnish
To best enjoy the Fusettone, we recommend a tall highball-type glass. Put in some ice, add the pink grapefruit soda and Bitter Fusetti, then mix and serve with a grapefruit slice.