Amirka Del Monte Rodriguez wins the 2025-26 Capo Cocktail Competition by Caffo 1915

In addition to the plaque, Amirka received a maxi ticket for a prize flight to the international fair BCB - Bar Convent Berlin on 12-14 October 2026.

The nine semifinalists took place at the headquarters of the F.lli Caffo Distillery in the Akademia Caffo spaces in Limbadi (Vibo Valentia), which organized the competition, desired by the dynamic owner Sebastiano Nuccio Caffo and his father Giuseppe Pippo Caffo.

"Welcoming the finalists to our distillery has a profound meaning," declared Nuccio Caffo, CEO of Gruppo Caffo 1915, "because it is in these places, in the heart of Calabria, that Vecchio Amaro del Capo, our flagship product, was born and raised. Bringing some of the best talents in Italian mixology here means we've succeeded in combining tradition and innovation, without losing our identity."

The nine competitors had access to Gruppo Caffo 1915's wide range of alcoholic beverages to present their recipes, starting with Vecchio Amaro del Capo in its three variants—Classic, Red Hot Edition, and Riserva del Centenario—and continuing with a series of products made primarily from local citrus fruits: Bergamino, Limoncino dell'Isola, Liquorice LiquorIce, Clementino, BergaMia, Limunì, and Indianello ai Fichi d'India.

A series of corporate acquisitions have enriched the product portfolio with famous brands such as Borsci S. Marzano 1840, Petrus Boonekamp 1777, Santa Maria al Monte 1858 and Bisleri 1881, Grappe Mangilli 1886.

The latest additions to the Cinzano 1757 range are Vermouth di Torino IGP, Prosecco DOC, Asti DOCG, Principe di Piemonte Alta Langa DOCG, and Cinzano Bitter Soda. The historic Turin company was recently acquired by Campari Group, and will be produced in the new facility currently under construction in Diano d'Alba (Cuneo).

Directed by Gruppo Caffo 1915 Spirits & Amaro Ambassador Fabrizio Tacchi with the assistance of Brand Consulting Luca Rossi, the final took place in two stages.

The first will feature the presentation by the nine semifinalists of the original recipes selected in the three stages.

The second with the improvised preparation with the products present in a special Mystery Box, performed by the three finalists Amirka Del Monte Rodriguez (Terrarossa cocktail), Giuseppe Sanseverini (Ti prendo e Ti porto in Calabria cocktail) and Roberto Melese (Palomba cocktail).

1 Christian Parisi (Bartender Experience Academy of Ariano Irpino)

A semi-finalist in the Caserta stage. For her "Un Dolce Anniversario" cocktail, she used 45 ml Vecchio Amaro del Capo Riserva del Centenario, 15 ml homemade chestnut honey syrup, and Three Cents Aegean Tonic Water. She garnished the tall glass with a homemade honey wafer.

2 Roberto Melese (Cocktail Bar Interno 77 in Vairano Patenora Scalo/Caserta)

Semifinalist in the Caserta stage. Dedicated to the Irpinia-Bourbon bandits/resisters who opposed the annexation of the Kingdom of Italy (1861-1865), his "Manigoldo" cocktail used 30 ml Amaro del Capo, 15 ml Emporia Mediterranean Gin, flavored with hazelnut orgeat and Annurca apple cider vinegar, and 25 ml lime juice. Served in traditional black ceramic glasses, garnished with mint leaves, apple slices, and dried limes.

3 Giuseppe Sanseverini (Drink Hub Cocktail Bar in Corigliano Calabro/Cosenza)

Semifinalist in the Rome round. For her "Calabria Dream" cocktail, she used 50 ml Vecchio Amaro del Capo Riserva del Centenario, 60 ml homemade mandarin, cinnamon, vanilla, and licorice cordial, and a homemade topsoil with citron and candied orange, livened up with a shot of seltzer and garnished with licorice powder.

4 Simona Trivellini (Tasté Cafeteria Cocktail Bar in Biella)

Semifinalist in the Milan event. The only bartender to have presented a hot cocktail using a "recalcitrant" kettle. In the "Punto ea Capo" recipe, she used 45 ml Amaro del Capo Red Hot Edition, 15 ml Ratafià di Andorno (Biella) by Rapa Giovanni (a red wine liqueur infused with black cherries), 15 ml Vermouth di Torino Rosso Bottega Cinzano 1757, and a topping of a homemade hot chamomile, honey, and sage infusion. Served in a black ceramic cup and paired with a Torcetto, a traditional Biella butter biscuit, and a sugar crystal and honey stick.

5 Gabriele Calise (Il Marchese Restaurant, Osteria, Market, and Liquor Shop in Milan)

Semi-finalist of the Milan stage. He works in the Milanese restaurant which is part of the Il Marchese chain (4). With solid roots in Ischia (Lacco Ameno), for his “Red Hot Chili Roots” drink he focused on 40 ml Vecchio Amaro del Capo Red Hot Edition, 40 ml homemade shrub of Piennolo del Vesuvio Dop cherry tomatoes, rocket and apple cider vinegar, 20 ml Emporia Mediteranean Gin (with Tyrrhenian Sea water), adding a citrusy part of 20 ml freshly squeezed Calabrian lemon juice. Trowing technique, served in a Nick & Nora glass, garnished with caramelized rocket leaves.

6 Amirka Del Monte Rodriguez (LuVinaria Wine Bar di Torre Santa Susanna/Brindisi)

A semifinalist in the Rome stage. Born in Cuba (hence his dreadlocks and undeniable charm), for his "Terrarossa" drink, he used 35 ml of the classic Vecchio Amaro del Capo, mixed it with 55 ml of homemade quince paste, 15 ml of Bacardi Ron Carta Blanca, and 15 ml of fresh lime juice. Served in a terracotta bowl, he garnished it with caramelized quince chips and mandarin zest.

7 Maksym Dashkevych (Bloom Cocktail Bar in Caserta)

Semifinalist in the Caserta round. Originally from Ukraine, for his drink, "Homeland," he used 45 ml of the classic Vecchio Amaro del Capo, adding 10 ml of smoked honey, 20 ml of raspberry extract with Emporia Mediterranean Gin, and 22 ml of lemon juice. Served in a lowball glass with ice cubes, accompanied by a frozen raspberry.

8 Alessio Spanò (Stravinsky Bar at the Hotel de Russie in Rome)

Semifinalist in the Rome round. The "Alma Calabra" recipe was made with 50 ml Vecchio Amaro del Capo Riserva del Centenario, 20 ml Vecchio Amaro del Capo Red Hot Edition, 20 ml Petrus Boonekamp Blood Bitter, double-strained with the addition of 50 ml homemade bergamot and orange soda with a touch of Angostura Aromatic Bitters, served in a tall glass with ice cubes, garnished with Calabrian orange zest and Calabrian chili pepper threads.

9 Ambrogio Fazio (Hotel San Michele in Celle Ligure/Savona)

Semifinalist of the Milan stage. Undoubtedly influenced by a love for the Ligurian Riviera, the “Punto... a Capo” recipe married 40 ml Vecchio Amaro del Capo and 20 ml of typical Limoncino di Portofino liqueur from Santa Maria al Monte (by Caffo) in the mixing glass, adding 30 ml of freshly squeezed Pernabucco blonde orange juice, with a spoonful of Besio 1860 Chinotto di Savona jam, served in a glass (without garnish) and paired with a cube of Pandolce Genovese and a Soffice Amaretto al Chinotto di Savona from Virginia 1860.

The competition's jury included industry professionals such as Francesco Cione (Director of Operations Italy and Corporate Bars & Beverage Director of the Giraudi/Beefbar Group); Sandro Laugelli (barmanager and owner of Feel Spirits and More and educational advisor at drinklab.it); Enzo Monda (co-founder of the Laboratorio Folkloristico in Pomigliano d'Arco, Naples, and barman of Kadavè in Sant'Anastasia, Naples); Giuseppe Iovane (bartender and entrepreneur, founder of the Mezzopieno company in Marcianise, Cesena); and Domenico Lamanna (winner of the first edition of the Capo Cocktail Competition).

The cocktail received the highest ratings from the jury.

Seventeen

by Amirka Del Monte Rodriguez

Ingredients

• 35 ml Old Amaro del Capo
• 17 ml orange juice and apple cider vinegar

5 drops of Bitters Amaro Del Capo

top Tonic Water Indian Bisleri

Preparation

Build in a tall, salt-rimmed tumbler.

The race was preceded by a guided tour by Nuccio Caffo of the modern production facilities of the F.lli Caffo Distillery in Limbadi (Vibo Valentia), followed by a rich refreshment prepared by Domenico Deodato of the Gruppo Deodato catering company.

The competitors were hosted at the luxurious Ananea Tropea Yachting Resort, a 4-star boutique hotel with a swimming pool and minimalist furnishings, managed by general manager Matteo Munitello, a comfortable property located just steps from the Tropea Marina.

The hotel boasts La Cantina con Cucina Molo 17, a slow-glamorous bistro, run by bar manager Francesco Labadessa and renowned top chef Giulio Maccarone, specializing in contemporary Mediterranean cuisine.

The competitors were able to visit the famous Calabrian city overlooking the Tyrrhenian Sea, which stands on a large 70-meter-high sandstone promontory connected by a beach to the nearby rocky island where the Sanctuary of Santa Maria dell'Isola stands. The city is also known as the home of the "Tropea Red Onion IGT."

Wandering through the streets, we found a boutique selling Nasocchio, a lucky apotropaic mask from Tropea against the evil eye.

The gala dinner was held in the futuristic and panoramic Hangar Lounge Restaurant in Francavilla Angitola, an ancient Byzantine village on the hills above Lamezia Terme. This elegant and modern Lounge Bar & Restaurant was inaugurated by Antonio Iellamo, with Luigi Lepore (open kitchen) as head chef, Matteo Cerasia as director, and Francesco Carè as bar manager.