This Invitation-Only Milan Speakeasy Is Bringing Smoked Herring and Parmesan Cocktails to India
- The Style List
- 22 minutes ago
- 5 min read
Featured every year since its inception in 2019, 1930 — a contemporary reimagination of a Prohibition-era speakeasy with exclusive, invitation-only entry, based in Milan — arrives in India with Head Bartender Daniele Di Cataldo for two exclusive nights at The Eau Bar and Cirrus 9 on June 25 and 27, respectively.
Helmed by Di Cataldo, the bar team is known for its flavour-forward cocktail artistry. For this India takeover, he presents specially curated menus at both venues, featuring four signature cocktails from 1930. The menu includes creations such as ‘Cacao & Balsamico’, infused with Fusetti cacao; ‘Parmesan Colada’, featuring pineapple and Parmigiano Reggiano cheese; ‘Ceviche’, a bold blend of smoked herring spirits and mango; and ‘Sushi’, crafted with smoky salmon vodka and Japanese sake. Across the selection, unexpected pairings and layered flavours are designed for adventurous palates.
Ahead of the takeover, we caught up with Daniele Di Cataldo to talk about cocktail philosophy, innovation, and more.
What inspires you when creating a new cocktail?
For me, a cocktail rarely starts with a bottle. It usually begins with an emotion, a memory, or a story I want to tell. Sometimes it can be a dish I tasted while travelling, a conversation, a smell, or even a place. Once I identify the feeling I want to recreate, I start building the flavours and techniques around it.
Ingredients are the vocabulary, but the story is the language. At 1930, we don’t simply create cocktails. We create memories through flavour, hospitality, and storytelling. The glass is just the beginning of the journey.
How do you balance creativity and technique when developing new cocktails?
Technique is never the starting point; it is a tool. Creativity comes first, whether it's inspired by a flavour memory, a cultural reference, a dish, or an idea we want to explore. Once the concept is clear, we use a technique to bring it to life in the most precise and consistent way possible.
Innovation only has value when it improves the guest experience. We have access to advanced techniques and a dedicated research process, yet every decision must serve flavour, storytelling, and hospitality. Guests don’t come to be impressed by a centrifuge or a fermentation; they come to feel something. Technique helps us turn creativity into something tangible, memorable, and repeatable.
After visiting India, what local flavours would you love to use in a cocktail?
India is an incredible sensory experience. I would probably work with spices such as cardamom, black pepper, and saffron, balanced by the freshness of mango or guava. I’m also fascinated by masala chai and its complexity. Rather than replicating a traditional flavour, I would try to capture the contrast that makes India unique: vibrant, layered, intense, and elegant at the same time.
Which cocktail on this takeover menu best reflects your style as a bartender?
The cocktail that best represents me is probably the one that appears simple at first glance but reveals multiple layers as you drink it. I love taking familiar flavours and presenting them in an unexpected way.
My philosophy has always been to make complex work appear effortless. If a guest enjoys the drink without immediately thinking about the technique behind it, we’ve done our job well.
What turns a good cocktail into an unforgettable experience?
People don’t come just for a cocktail; they come for a story, an atmosphere, and a feeling. A great drink is only one part of the equation. The lighting, the music, the conversation with the bartender, the surprise of discovering something unexpected, and the sense of being part of a unique moment all contribute to the experience. What makes a drink unforgettable is when it becomes part of a memory. Years later, guests may not remember every ingredient in the glass, but they will remember how they felt sitting at the bar.
How do you keep innovating when guests arrive with very high expectations?
Expectations can be motivating rather than intimidating. We travel, study, collaborate with people from different countries and industries, and constantly challenge our assumptions. Innovation doesn’t always mean creating something that has never been seen before. Sometimes it’s about looking at a familiar ingredient, flavour, or ritual from a completely different perspective and by staying curious.
The low- and no-alcohol movement is growing worldwide. How is it changing cocktail culture?
The low- and no-alcohol movement is a lasting change. Guests today are making more conscious choices, but they still expect the same level of quality, creativity, and hospitality. The idea that a non-alcoholic drink should be a secondary option has completely disappeared.
At 1930, we approach zero-proof cocktails with exactly the same mindset we apply to every drink on the menu. Our goal is never to replace alcohol; it’s to create a complete sensory experience. We focus on texture, aroma, acidity, bitterness, and structure, building layers of flavour that can be just as complex and rewarding as an alcoholic cocktail. In many ways, creating a great non-alcoholic drink is even more challenging because alcohol naturally provides body and balance. But that’s what makes it exciting. The future isn’t about drinking less; it’s about having more choices without sacrificing the experience.
What flavour trends do you think will define cocktails in the next few years?
I believe we’ll continue to see a move towards savoury, gastronomic, and more nuanced flavour profiles. Guests are becoming increasingly educated and adventurous. They are looking for complexity rather than just sweetness or strength. Fermentation, umami, acidity, and ingredients traditionally associated with the kitchen will continue to play a significant role in modern cocktails.
If you had to predict the next big cocktail trend after the Negroni, what would it be?
It’s difficult to predict a single cocktail because today’s consumers are looking for experiences rather than formulas. However, I think lower-ABV cocktails will continue to grow. If I had to choose a direction, I’d say drinks that combine aperitivo culture with culinary influences—refreshing and easy to enjoy throughout an evening.
Social media has made cocktails more visual than ever. Has that changed cocktail culture for better or worse?
Social media has helped shine a spotlight on the creativity, craftsmanship, and innovation happening behind bars around the world. It has inspired people to discover cocktail culture and pushed bartenders to think more carefully about presentation and storytelling. At the same time, there is a risk of reducing a cocktail to a photograph, and some of the most memorable moments cannot be captured on a screen. The atmosphere of the room, the interaction with the team, the surprise of a serve, and the emotions triggered by flavour are things that exist beyond social media.
A visually striking drink can attract attention, but it is flavour and hospitality that create lasting memories. Ideally, an Instagram-worthy cocktail should be the beginning of the experience, not the reason for it.
