Animo: The Modern Cocktail Bar Redefining Mixology in Modena

cover photo by Giovanni Montorsi

We often talk about the concept of an "experience" when dining at high-end restaurants, evaluating the entire journey as a cohesive whole. This time, however, we lived that experience inside a cocktail bar that strays far from conventional standards. Located in the heart of Modena, this venue aims—much like a fine-dining establishment—to offer something well beyond a "simple" mixed drink.

Welcome to Animo, a cocktail bar opened about a year ago that stands out for its meticulous customer care and creative dedication.

Welcoming guests in his dual role as owner and bartender is Celeste Porrari, a young native of Apulia. Before embarking on this Modenese venture—where he had previously completed a brief professional stint—Porrari built his background working in various venues across Scotland, the Netherlands, and Italy (including Parma, Reggio Emilia, and his hometown of Ascoli Satriano, where the initial "Animo 1.0" concept was born). Through these experiences, he honed and perfected his technique.

The Concept Behind "Animo"

The choice of the name is a nod to childhood. In Italian children's games, "Animo!" was the magic word used to pause playtime—perhaps to tie a shoelace or catch one's breath—taking a brief break before returning fully to the present moment. Guided by that same childhood spirit, Celeste envisioned his project.

Animo 2.0 discards the classic cocktail bar layout. You won't find a traditional bar counter, visible liquor bottles, shakers, or noisy ice machines here. Instead, guests are greeted by an open-view laboratory zone featuring a rotary evaporator (rotovap) and apothecary bottles reminiscent of a mad chemist's lab, where house-made spirits and infusions are crafted to literally redefine the cocktail concept.

Even the ice production follows techniques adopted by award-world-class venues: water is frozen in specialized directional-freezing molds that purge air downward, yielding crystal-clear, bubble-free ice blocks. Hand-carved cubes are then cut from these blocks, engineered to chill beverages rapidly without diluting or altering the drink's profile.

At Animo, you won't find Spritzes, Gin & Tonics, or classic Negronis. Instead, the menu features just seven signature drinks, ordered in ascending alcohol content. Much like a chef presenting a dish, Celeste presents each creation tableside, explaining its composition, execution, and service—a curated offering designed to ensure an intimate and immersive tasting experience.

The Seasonal Menu

The menu rotates every three months. The current winter selection emphasizes warm, spicy, and smoky notes:

• Turkish March: Decaffeinated espresso coffee blended with house-made liquorice and coconut liqueurs, accented by clove and cardamom spices. Finished with a house-crafted lokum (Turkish Delight) infused with rose notes.
• Smoky Soul: A white wine infused with Lapsang Souchong (a smoked black tea), hazelnut liqueur, mezcal, and liquid smoke. Acidic and smoky, served in an original glass pipe.
• Golestan: Gewürztraminer wine enriched with jasmine liqueur, ambergris liqueur, and lab-created essences of bergamot, vanilla, and lavender.
• Alaska: A gin-based cocktail infused with mandarin orange, apple cider vinegar, honey, and Scots pine, topped with a rosemary and Golia licorice candy foam.
• Pzzz: A foam of honey, chamomile, and popcorn layered over Laphroaig Scotch whisky and pear-infused cognac. Served playfully in a miniature bathtub with the honey foam mimicking bath bubbles.
• Negranimo: A bold twist on the classic Negroni using Campari, red Vermouth Chinato, Fernet Branca, cognac, and clove. The ideal choice for lovers of bitter, robust drinks.
• Figs and Friends: Dried fig liqueur combined with Don Papa rum and fresh vanilla beans. Vacuum-sealed and cooked sous-vide at low temperatures to extract deep aromas, resulting in a full-bodied drink with notes of cocoa and cinnamon.

Chef Collaborations & Food Pairings

Complementing the seasonal menu are limited-edition cocktails created for special bi-weekly events: food pairing dinners organized in collaboration with renowned guest chefs.

During our visit, the guest chef was Dutch culinary talent Robin Frings. Since arriving in Modena in 2021, Frings worked at Michelin-starred L'Erba del Re under chef Luca Marchini before launching his own pop-up dining project, cooking in various host kitchens during their closed days.

The Porrari-Frings duo presented an extraordinary pairing menu:

"Quadro" Dessert: A 3D-printed panna cotta base filled with jasmine tea cream, tonka bean cream, and sunflower seeds, paired with a Don Papa rum drink infused with licorice, star anise, pear-infused cognac, and citric acid.

Cauliflower Textures: Burnt cauliflower cream, cauliflower leaf broth, and cauliflower couscous paired with a dealcoholized mezcal cocktail infused with arugula and vetiver liqueur.

Stale Bread Ravioli: Stuffed with mushrooms and Gorgonzola, garnished with spiced walnuts, paired with a Gewürztraminer infused with porcini mushrooms and nori seaweed.

Indonesian Rendang: Inspired by the chef’s recent travels, crafted with coconut milk, kaffir lime, and lemongrass, paired with a decaf espresso cocktail featuring cumin liqueur and coconut foam.

Animo has no outdoor seating and accommodates only 24 guests indoors, with reservations staggered every thirty minutes. As the sole team member running the entire operation, Celeste created this format to deliver an uncompromising "one-man show" that leaves a lasting impression on every level.