Everything, or almost everything, has been invented, shown, mixed. The drink that makes you dream today no longer derives from the skilful technique of the alchemist, but from the romantic who by nature possesses a sensitive soul. From here creativity awakens, breaks the mold, reworks the memory and takes the form of unique cocktails with a strong identity connotation, a story in liquid form to browse seated at the desk of the seductive hotel in the capital Chapter, written by the purebred horse Mario Farulla, talented bartender. The property is in the hands of the entrepreneur Marco Cilia who must have a good mouth (and vision), have a keen nose for talents, so much so that he can choose a bartending champion at the helm of his iconic Lobby Bar.

Immersed in art

It does not have a name, Chapter already works a lot to be placed side by side with another sign, it would just mess up the cards. A deck of cards where the aces are well over four. The container: inaugurated just a year ago, speaks of design and art, a place within a place, street art within austere nineteenth-century walls, a counter with the precious (and dated) bottle cabinet that becomes one with the mural of the American artists David Leavitt and David Torres, in a cosmopolitan atmosphere among colorful sitting rooms framed by a very rare indoor work of art (the only one) by Alice Pasquini. Elements that break the clichés of hospitality.

Story of a bartender

Talent: Mario Farulla made a lot of talk about himself and his goals already within the Baccano, also in Rome, taking him to position number 70 of the World’s 50 Best Bars. And the vocation of the ambitious champion always aims at goals and records, the will is in fact to be able to be the only Italian to enter the coveted ranking twice and with a hotel bar. «I feel the need to confront myself again. Chapter Rome represents my new challenge, that is to clear the concept of the hotel bar in Italy and in particular among the Romans, who continue to see it as a distant, almost inaccessible place. I ferry the Lobby Bar into an unprecedented "street" dimension, to open it to the city and make it an authentic engine of the ferment that revolves around this hotel. Once again, enthusiasm and a perennial explorer spirit guide me. And for this trip I packed the techniques refined in Asia, the attention to raw materials and production processes that I explored in South America, the experience gained in twenty years of career working from one pole to another of the globe and everything with the warmth of Italian hospitality, ”he enthuses.

Ideas

The proposal: it is called Millennials and it is a drink list that spans the different eras experienced by the barman born in 1982. A drink list, or rather a container of life available to everyone, which contains twenty years of personal experience, life as a counter and as a customer. "Travel, scents and flavors of a nomadic generation born between 1981 and 1996, which needs to tell about itself, express itself and find its place in the world," he says. It is outlined through five chapters that want to represent as many phases of life. The first to appear are the colored ones Gratachecche Roman: "They were the popular remedy for the heat of the city summer, a childhood memory that refreshes and amuses". It is the turn of the chapter 00 in one sip which offers a list of great classics in mignon format (45 ml), also designed for a single sip: "I was inspired by the world of the night, of discos, where the first thing was to go to the counter and order a cocktail to feel part of the party! , but don't think of just any" shot ", you will taste the most captivating rum and pear of your long experience. Then there is theInfinity Jar to never disappoint and always let regulars try a new experience: large jars filled from above (same procedure as the Solera method) and constantly changing like the Perfect Negroni which will never be the same between one week and another, enriched from elements chosen by Farulla. The fourth chapter is about experimenting with the Circle of Life: «To give a second chance to every ingredient, as we also need it in life. For example, it refers to citrus fruits that can be reborn thanks to the redistillation process carried out in the laboratory where the team experiments and creates. Finally theEqual parts drinks where mathematics is an opinion and it is shown that perfection does not exist, if not in everyone's tastes.

Everything is put back into play by Mario Farulla, as soon as you realize the study behind this changing and technical drink list, you will have already finished your cocktail, so go on to the next one. Here history is written.