Venice In A Glass, But Drink It In Paris: The Campanile Di San Marco At George V
Photo Credit: The Dalmore
Let’s take a trip to Venice… or should we say ‘We’ll always have Paris?’ The City of Lights and The Floating City have become one in liquid form thanks to our latest favorite libation, the sublimely layered Campanile Di San Marco.
Photo Credit: Peter Vitale
The Campanile Di San Marco is an elegant and structured cocktail, complex in nature, but sublimely delicate. There’s a richness thanks to its base of The Dalmore 15 — of which also happens to be a supporting partner of the British Pavilion at the Biennale — which is lifted by the brightness of verjus and cranberry, while the whey syrup adds a silky mouthfeel and gentle sweetness. The subtle hint of absinthe introduces a delicate herbal note, and the soda brings balance and effervescence, a refreshing yet refined expression designed to echo the timeless charm of Venice.
Photo Credit: Peter Vitale
The cocktail, which made its debut at the 2025 Venice Biennale, is a concoction courtesy of Thibault Méquignon, Chef de Bar of the Four Seasons Hotel George V, Paris.
How to make the Campanile Di San Marco at home
Photo Credit: The Dalmore
- 50 ml of The Dalmore 15
- 25ml of Verjus
- 20ml of Cranberry Juice
- 15ml of Whey Syrup
- Two dashes of Absinthe
- Soda water
- Garnish Lemon circle
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