Mixology Magazine Stories and recipes from the bar
Where the Negroni comes from, why the Spritz was born in the Veneto, how to make a proper Americano. Authored deep-dives with IBA recipes and cited sources, written from behind Jimmy's bar on Via Petroni in Bologna.
Guide Alcohol-free cocktails in Bologna: mocktails and zero-proof aperitivo Alcohol-free doesn't mean idea-free: how to spot a well-made mocktail and where to find one in the university area. 
Guide Late-night cocktail bars in Bologna: what to know In Bologna the night doesn't end at midnight. Here's how late drinking works in the university area, no bad surprises. 
History & recipe Espresso Martini: history, recipe and where to drink it in Bologna «Wake me up, then f*** me up»: from that request, in 1980s London, came the most famous coffee cocktail ever. 
Guide Shots and group drinks in Bologna: how to organise the table Ten people, one table, zero chaos: the logistics of group drinking explained by the people who run it every night. 
Guide Mezcal and tequila in Bologna: Paloma, Margarita and agave cocktails Same plant, two worlds: clean, citrusy tequila and smoky, earthy mezcal. And the drinks that tell their story best. 
Guide Graduation parties in Bologna: where to celebrate in the university area Laurel wreath, toasts and friends: here's how to throw a memorable graduation party in the heart of Bologna's university area. 
History & recipe Cuba Libre: history, lime and the official IBA recipe Rum, cola and a cry for independence. But the one detail that separates a Cuba Libre from a plain rum and Coke is just this: the lime. 
History & recipe Gin and Tonic: history, quinine and the perfect recipe Two ingredients, a colonial empire and a fever tree: how the gin and tonic became the most loved long drink in the world. 
Guide Aperitivo in Bologna's university area: the guide Between Piazza Verdi, Via Petroni and the Two Towers beats the heart of Bologna's aperitivo. Here's how to do it right. 
History & recipe Garibaldi: two ingredients, Italy in a glass Only two ingredients, a hero of two worlds and one trick of technique: the secret of the Garibaldi is all in the orange juice. 
History & recipe Hugo: the story and recipe of the elderflower spritz A more floral alternative to the spritz, born in the mountains of South Tyrol. Fresh, light, with mint and elderflower. 
History & recipe Americano: the mother of the Negroni, history and IBA recipe Campari from Milan, vermouth from Turin, a splash of soda. Everything started here — the Negroni included. 
History & recipe Spritz: from the Veneto to the world, history and the 3-2-1 recipe An Austrian idea, a Venetian invention and a rule that fits in three numbers: 3-2-1. The real story of Italy's signature aperitif. 
History & recipe Negroni: history, IBA recipe and why it still works Three equal parts, an impatient count and a century of history. Everything worth knowing about the Negroni — and how we make it.