Together with Belvedere Vodka among the best cocktails of Como Lake Cocktail Week

There is a precise moment, at the beginning of summer, when the shores of Lake Como turn into a stage for the global mixology scene: it’s the Como Lake Cocktail Week, and this year, thanks to Belvedere Vodka, the editorial team of nss magazine was able to experience it firsthand. We began our journey at the Hotel Mandarin Oriental, where bar manager Simone Borsari created Tom Yum, a cocktail inspired by the Thai soup of the same name that amazed us with its impeccable balance between spiciness and freshness. The base, of course, is Belvedere Organic Vodka, a spirit that combines purity and personality, enhanced by an original combination of fermented leek liqueur, ginger, milk, pepper, and lime. Our second stop took us to the Filario Hotel, where we first tasted Girotondo, a cocktail from the Yeast Bar by Giulio Brahimllari, a clean, rounded milk punch served with a spicy and sweet twist; and then to the Filo Restaurant, where Luciano Gusmeroli transformed a classic aperitif into a sensory experiment with Nitro Campari, a blend with Belvedere 10 and Careno lemon that impressed us with its balsamic depth and bitter finish. Finally, we arrived at Pop Up Da Pietro, where Alessandro Di Maggio created Il Malandrino, a cocktail full of character, in which Belvedere Organic Vodka infused with passion fruit blends with mezcal, white vermouth, and a citrusy note of mandarin. The common denominator among all these experiences was Belvedere Vodka, also the star at Passalacqua, where Andrea Lanzone raised the bar even higher with Sinestesia, a liquid symphony that mixes fat-washed vodka with EVO oil, pine and moss distillates, egg yolk, and egg white.

The 2025 edition of the Como Lake Cocktail Week, scheduled from July 1 to 6, celebrates the theme “Taste!”, the ability to perfectly balance the five fundamental flavors: sweet, salty, bitter, sour, and umami. In this sixth edition, the synergy between food and drink is stronger than ever: each cocktail can (and must) be paired with a dish created in collaboration with the venue’s chef. Making everything even more special is the presence of Moët Hennessy Italia as the event’s main partner, bringing its most iconic brands to Como. Among them, Belvedere Vodka, offered both in the 10 version and the more sustainable Organic one, confirms itself as the world’s number one super premium vodka, a true expression of purity and craftsmanship. Alongside it are Eminente, a Cuban rum created by Maestro Ronero Cesar Martì, Volcán De Mi Tierra, a certified Mexican tequila, and WhistlePig, the most awarded American rye whiskey in the world.

Beyond the Belvedere experiences, other cocktails also deserve a mention, such as Brodo: a liquid course from Villa Lario, which experiments with celery root broth and unique distillates; Matindi from Terrazza Olmo, which pairs vodka with spices and citrus; Nicol’s Bread from Cavedano Lounge Bar, made with Eminente and a component of bread and oats; and Co-Komb from Super Social Club, which blends rum, kombucha, and coconut ice cream. The event highlights are not to be missed: the opening event on July 1 will feature Volcán De Mi Tierra with a dedicated bar station. On July 4, WhistlePig will take the spotlight at Ceccato Garden Bar, celebrating American Independence Day with a guest shift featuring rye whiskey and classic American-style dishes. On Saturday the 5th, it will be Eminente’s turn with Somewhere in Cuba, an advocacy project that will bring the teams from Cloakroom in Treviso and Rumore in Milan to creatively collaborate with the mixology team of the Como-based bar Super Social Club. With each passing year, Como Cocktail Week becomes an increasingly important stage for the world of mixology, reaffirming and expanding its role in promoting a culture of quality drinking, where the cocktail is not just consumption, but storytelling, identity, and craftsmanship. And if there’s one brand that can embody all of this in a single sip, it’s Belvedere Vodka.