There are guest shifts, and then there are evenings like this, where geography collapses into gesture, and three bartenders craft not only cocktails but connections. On June 18, the Bvlgari Bar Milano hosted an exceptional edition of Bvlgari Symposia, bringing together two of the brightest lights from Asia’s cocktail landscape for a one-night-only collaboration. From Singapore, Vijay Mudaliar, the visionary founder of Native and Analogue, arrived with his head bartender at Native, Nicholas Leong. Mudaliar is one of the defining voices of Asia’s bar scene: a pioneer of sustainability, a storyteller of underexplored cultures, and the visionary behind bars that have twice earned spots on The World’s 50 Best Bars. Native, his first concept, ranks No. 31 on Asia’s 50 Best Bars 2024, while Analogue, his plant‐forward, design‐driven bar, debuted at No. 47 in The World’s 50 Best Bars 2024. Their presence in Milan marked more than a visit. It was a collision of climates, philosophies, and forms. At the heart of it all: Patrick Greco, Bar Manager of Bvlgari Hotel Milano and a long-time advocate for global dialogue in mixology. Through his leadership of the Bvlgari Symposia at The Bvlgari Bar Milano, Patrick Greco has shaped a luxury hotel‐bar experience that goes beyond service to storytelling and curated engagement—elevating the bar from a simple setting to a thoughtful, evolving stage.
Three perspectives, one rhythm, cocktails as composition
The evening was structured in three voices, with each bar presenting a triptych of cocktails that spoke to its identity. And yet, there was harmony. A conversation emerged, sometimes vegetal and sharp, sometimes floral and contemplative, but always exacting in its construction. From Native, Nicholas Leong opened with Strawberry Kosho, a nuanced sip blending Siete Misterios Mezcal Doba Yej with strawberry and yuzu kosho, deepened by roselle. It was subtle heat and brightness, carried by fermentation and restraint. Mango Ginger followed: Michter’s Rye laced with mango ginger and sweet basil, spicy yet grounded in warmth. Then came Basil Smash, which also turned out to be my absolute favorite of the night–a vibrant riff with Hendrick’s Gin, basil, sherry, and elderflower, surprisingly weightless despite its aromatic depth. Leong wasn’t just revisiting house signatures; he was refining them into forms that travel with quiet power.
On the other side of the counter, Analogue’s three pours leaned into bold textures and conceptual clarity. Cactus, with Siete Misterios Mezcal Doba Yej, prickly pear, pink dragon fruit, aloe vera, pasilla chile reduction, and lime oil, was layered yet focused, a drink of structure and tension. Soursop brought out a different register: A bright, balanced mix of Hendrick’s Gin, soursop, and lemongrass, finished with tropical acidity and a refreshing lift. A delicate, honeycomb-shaped garnish of vegan honey crowned the ice, echoing the drink’s playful precision. Smokey Jerkey, perhaps the most daring, folded Michter’s Rye into palo cortado, maple, smoked paprika, and mushroom jerky. A cocktail of savory complexity, it lingered long after the last sip.
From Bvlgari Bar, Patrick Greco and his team offered three drinks that felt unmistakably Milanese in posture, refined, composed, but never predictable. Mistral, with Siete Misterios Mezcal Doba Yej, vetiver, Everleaf marine, lapsang, and fake lemon, captured a coastal breeze with smoky austerity. Hedra played with warmth and sparkle, Hendrick’s Gin, peaches, and a Madagascar pepper cordial wrapped in ratafià, topped with soda and fake lime. And Halo was the most delicate, Michter’s Rye softened by miso syrup, floral matcha, and an echo of citrus. These weren’t just pairings; they were protagonists in the night’s dialogue.
Nine cocktails. Three cities. No ego.
What defined the evening wasn’t fusion or flamboyance. It was attention to detail. A shared commitment to sustainability, through ingredient selection, but also in concept, technique, and tempo. Native and Analogue have long championed circular practices and hyper-local sourcing, often working with foraged elements, plant-based structures, and low-waste workflows. At Bvlgari, these ideas found resonance. Not imitation, but respect.
For those inside the industry, it was a night to observe quiet mastery. To listen. And for those simply ordering from the menu, it was proof that a cocktail can tell a story even when the narrator speaks softly. There will be other guest shifts. But this one, defined by six hands, nine cocktails, and one seamless flow, felt like a message passed between cities. A moment where the past and future of the bar met in the present, clinked glasses, and walked away changed. Cheers!
