Shaking it up – the Milan cocktail bars doing things differently

Milan has long been the spiritual home of aperitivo, where Gaspare Campari created the Americano and the Negroni Sbagliato was invented at Bar Basso. Today, however, cocktails don’t end with aperitivo hour, and mixologists are shaking up innovative creations in late-night bars around town.

‍

‍

That position at the heart of the drinks scene is celebrated this autumn as The 50 Best Bars 2026 awards land in the Italian fashion and design capital for the first time. “Milan has a very strong and diverse cocktail scene, at places such as Moebius, Rita, Rita’s Tiki Room and 1930,” says Nicola Romiti, bar manager at The Doping at Aethos Milan. “There are so many smaller venues worth discovering and I think the city is becoming increasingly confident in developing its own identity rather than simply following international trends.”

‍

‍

Here’s the lowdown on what’s breaking the rules at Milan’s best cocktail bars right now.

‍

Culinary flavours

Increasingly ingredients are making the jump from the kitchen to the bar back. “What excites me most at the moment is seeing cocktails move closer to the world of cuisine,” says Nicola. “The most interesting drinks are not necessarily the most complex ones, but those that use ingredients with a culinary approach – savoury notes, fermentation, teas, spices, vegetables and unexpected textures – while still remaining enjoyable to drink.”

At 50 Best regular Moebius that might mean a Pesto Martini where the usual vodka and vermouth is mixed with housemade pesto and white balsamic vinegar. Over at speakeasy-style 1930, the cocktail list reads like a restaurant one arranged by appetizers, first course, mains and desserts – with a Parmigiano Colada, where creamy cheese foam replaces the coconut of the original.

The Doping Dining Room launches this autumn at Aethos Milan, too – pairing classic Italian dishes with bespoke cocktails. Maybe melanzana with a perky Wake-Roy (Chivas 18, Mancino Rosso, Angostura and coffee) or ombrina alla brace with a citrusy Tangerine Dream (tequila, lime, mandarin, bergamot).

‍

Book it: The Doping Milano

‍

No-and-low concoctions

Mixology has moved beyond the ABV and mocktails are now as complex and inventive as their boozier counterparts. “People are becoming increasingly conscious of what they drink and how they drink,” says Nicola. “Our current menu features 18 cocktails, four of which are non-alcoholic – and people expect those drinks to have the same level of research, technique and attention to hospitality as any other cocktail.” 

On that list at The Doping, the Fiat Topolino mixes Tanqueray 0.0 and Lucano 0.0 with house pickle mix, lime, egg white and Maldon salt for a silky savoury creation, and across Navigli’s canals, Rita shakes a sophisticated tropical highball for its Paperino (Martini Floreale, banana cordial and ginger ale). At elegant Camparino in Galleria, meanwhile, bartenders in white dinner jackets pair its historic surroundings with a selection of spritzes and mixes starring traditional non-alcoholic bitter aperitif Crodino.

‍

Mixing up Italian classics

Bittersweet aperitifs might be a Milanese mainstay, but mixologists in the city are putting their unique spin on even these most classic of flavours. Squeeze into tiny Backdoor 43 and that might mean a strawberry-washed take on the Americano, or a lacto-fermented Garibaldi at Camparino’s Sala Spiritello.

At The Doping, the current menu is inspired by vintage cars including Italian icons such as the Fiat 500, the Lamborghini Miura and the Ferrari Testarossa. “With this project, we are exploring the relationship between flavour, memory and creativity,” explains Nicola. “Taking something familiar — a scent, an ingredient or a moment from everyday life — and transforming it into a cocktail in an unexpected way. For me, this emotional connection is becoming increasingly important.”

‍

Book it: The Doping Milano

‍