An Interview with Antonio Ferrara of The Bar at Aman Venice

Antonio Ferrara doesn’t just serve cocktails—he creates experiences. As the head of The Bar at the Aman Venice, he draws inspiration from the palazzo’s history, transforming its art and architecture into drinks that tell a story. His approach is rooted in generosity, hospitality, and a deep respect for detail. In this interview, Antonio reflects on the early inspirations that drew him to bartending, the impact of his mentor, and how he and his team bring Aman’s philosophy to life behind the bar.

Tell me about the inspiration behind the Indomitable.
How did the idea come about?

Indomitable was created in honor of a very brave and powerful woman: Maria Maddalena Aldobrandini Papadopoli, the wife of Papadopoli, who lived in our Palazzo around 1850. She wanted to protest the Austro-Hungarian political and military occupation and chose to be portrayed in a large painting wearing a dark blue velvet dress—the same color worn by the political resistance. In the painting, emphasis is also placed on her white petticoat. At that time, in the 1800s, washing machines didn’t exist, so nobles would discard dirty clothing. A white skirt would get dirty easily and be thrown away. But she was wealthy and wanted to show it. The meaning of the painting is twofold:

You’ve said you like to focus on the experience each guest has with their cocktail. Can you share how you craft that experience?

Yes, exactly—the details make all the difference, and most importantly, it’s essential to understand the guest’s needs. This allows you to personalize the experience based on who you have in front of you. Hospitality plays a key role in this, as it provides the foundation to start a conversation with the guest. For example, there are many guests who enjoy talking—they sit at the counter and look for interaction. I remember one evening when I was talking about Venice Cocktail Week, and the guests, intrigued, started asking me lots of questions. To my surprise, they came back a few days later just to experience the Venice Cocktail Week!

An Interview with Edoardo Sandri

Before he became the heart of the Atrium Bar at the Four Seasons Hotel Firenze, Edoardo Sandri dreamed of being a professional boxer. But a chance encounter with a tequila sunrise—and a bar full of energy and possibility—set him on a very different path. Today, with more than two decades of experience and a deep passion for his work, Edoardo has helped shape one of Italy’s most iconic hotel bars into a destination for locals and world travelers alike. In this interview, Edoardo shares what sets the Atrium Bar apart, tells the story behind his Folies Bergère cocktail, and offers advice about real life as an exceptional bartender.

The Folies Bergère is one of those iconic cocktails on the menu. Which pieces of history does it represent?

The Folies Bergère is our Sips of History take on the classic Rob Roy (which is the scotch brother of the Manhattan). We named the cocktail after the popular French theater where one of the dancers famously wore a banana skirt during her performances in the 1920s. Our Folies Bergère cocktail therefore features banana juice, as well as Altamura Vodka, smoky almonds to replace the smoky taste of the scotch, and Americano Bianco. The creation is both elegant and fun, evoking the energy and glamour of late nights in theatres and café-concerts.

What Aspiring Bartenders Can Learn from The Maestro

If you dream of leaving your mark behind the bar, there’s no better mentor than Salvatore Calabrese. Known around the world as The Maestro, Calabrese is more than just a master mixologist—he’s a true craftsman of hospitality. In our interview, The Maestro shares lessons, stories, and philosophies that shaped his journey, offering advice and inspiration for becoming a master of your own bartending career.

You’re also famous for creating the Breakfast Martini.
What inspired this cocktail?

In those days, I finished work later and later, and every morning, my wife would say to me, “Why don’t you have some breakfast, it will give you energy.” But every morning, I refused. One particular morning, I must have looked worse than ever, and she presented me with some toast with marmalade, commanding me to eat it. Now we all know, if you’re a smart man, you obey your wife. And while I had tasted marmalade before, 1996 was the golden age of cocktail making, and the taste was playing on my tongue. I used to play with all kinds of different things to elevate the cocktail experience, from using better spirits to playing with flavors like balsamic vinegar, truffle, garlic. In that moment, when my wife gave me the toast, I noticed the marmalade—it was quite bitter and tangy with a hint of sweetness. I kidnapped the marmalade, and I took it to work, daydreaming about what I should use with this marmalade to make a cocktail.