Few venues can claim such a central place in cocktail history as Giacosa 1815. Originally founded in Turin in 1815 and relocated to Florence in the mid-19th century, the café became woven into the city’s social fabric. Its legend was sealed in the 1920s when Count Camillo Negroni requested a bolder take on his Americano, substituting soda water with gin. The bartender, Fosco Scarselli, obliged, and the Negroni was born. Today, after more than a century, Giacosa has been reimagined for a modern audience while proudly maintaining its historic identity.

The bar sits on Via Tornabuoni, one of Florence’s most elegant streets, and its design deliberately pays homage to the past. Interior designers Paolo Becagli and Alessandro Interlando referenced archival photographs of the original Giacosa, blending polished wood panelling, marble tabletops and navy blue armchairs to evoke timeless sophistication. Soft lighting and the scent of cherry – created by local perfumer Teatro Fragranze Uniche – add subtle layers to the experience. The iconic bar counter itself is a focal point, backed by a beautifully lit bottle rack showcasing vermouths, bitters and premium spirits.

On the menu, history takes centre stage. The “Giacosa’s Negronis” section presents five variations of the house classic, balancing fidelity to the original with inventive twists. Another chapter, “Negroni Meets Tradition”, reimagines other classics through the lens of Florence’s most famous cocktail. Finally, “Giacosa Creations” allows the team to explore seasonal produce and modern technique while preserving Italian aperitivo culture. The style of cocktails here is unmistakably balanced and restrained, they’re minimalist in garnish, elegant in presentation and deliberately focused on harmony rather than theatrics.

Innovation at Giacosa happens behind the scenes. The team employs ultrasonic technology to extract subtle flavours from botanicals without the use of heat, preserving delicate aromatics. In-house syrups, such as raspberry and tonka bean, and broths infused with black garlic or Marsala wine, give drinks unexpected depth. Every cocktail is pre-batched and tasted before service to guarantee consistency, while custom-made 5cm ice cubes keep dilution under control.

The service reflects the bar’s heritage of refinement. Guests are greeted with warmth and guided through the menu with context about Giacosa’s history. Tables are cleared discreetly, fresh flowers are always present, and lighting is carefully maintained to create a polished yet welcoming mood.

In a city brimming with aperitivo culture, Giacosa 1815 distinguishes itself not only as a birthplace of the Negroni but as a place where history and modern craft intersect. For those seeking a connection to Florence’s past without sacrificing the standards of contemporary mixology, it remains a destination of global significance.