Italicus Crowns Selia Bugallo ‘Bar Artist Of The Year”

By Neat Pour Staff |

Italicus Rosolio di Bergamotto is the hot cocktail ingredient right now. They’re riding that success to the completion circuit where their “Art of Italicus Aperitivo Challenge” garnered lots of attention in its second year. After all the hype, Selia Bugallo of London’s Kwãnt was crowned “Bar Artist of the Year” in the growing competition last week.

After winning regional heats, 12 finalists converged on Barcelona’s Bar Paradiso for the finals. A panel of judges scored the competitors’ entries live. “Inspiration and connection with any form of art presentation, interaction, and knowledge of the brand” was cited as the primary criteria.

“I’m very proud of all our finalists and we have seen some exceptional art expressions this year connecting with the essence of the Aperitivo and Italicus,” said Italicus founder Giusseppe Gallo in a statement. “Selia’s drink and inspiration captured the art and soul of Italicus in the most delectable and creative way reflecting her own soul and personality and truly championed the aperitivo style cocktail with a simple and yet modern twist.”

Dario Doimo of Mr.Coco in Las Vegas place second.Melissa Countant from Cafe Moderne in Paris landed in third.

Bugallo won with her essential ‘Three of US,’ (Italicus, Coffee infused sake, Oloroso, and grapefruit infused tonic), an homage to her background in dance.

“In creating this aperitivo I was inspired by my experience as a professional Flamenco Dancer and its beauty and simplicity,” explained Bugallo. “The path to success in dance is to connect your mind, body, and soul which is where the title ‘The Three of Us’ came from. I used this to put together a simple yet beautiful drink just like the art of Flamenco.”

Check out the winning recipe below.

Three of Us

Print Recipe
Three of Us
Servings
Servings
Instructions
  1. Combine Italicus, Sake, and Oloroso in a mixing glass with ice. Stir to combine.
  2. Strain into a Collins Glass. Add ice.
  3. Top with tonic water.
  4. Garnish with a basil leaf.
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