Lorenzo Antinori: On Bar Leone and How Simplicity and Authenticity Make the Perfect Mix

When Bar Leone in Hong Kong was named No. 1 on the World’s 50 Best Bars list, the recognition affirmed something industry insiders had sensed for months: Lorenzo Antinori had shifted the center of gravity in contemporary cocktail culture. In an industry that, one might argue, had become increasingly fond of theatrical excess, his Roman-inflected neighborhood bar in Hong Kong turned understatement into a competitive advantage.

“Simplicity can produce the finest results,” Antinori says. “I do think there was an ‘over-theatricalization’ of cocktails, with an emphasis on elaborate machines and intricate techniques, making the craft a bit too complicated for many to appreciate. My goal was to create drinks that are approachable and accessible when designing Bar Leone, without the need for overly complex concepts.”

Having recently tried several of those approachable drinks during Antinori’s stint at the Philippine Cocktail Fiesta at Solaire Resort—including the sublime Margarita de Maiz (a cocktail made with tequila blanco, toasted corn, sloe gin, lime cordial, and verjus) and the smooth Caffè Paradiso (a mix of Martell VSOP and cold brew coffee, amaro, salted cream, and cardamom)—I found this idea more difficult to swallow than the concoctions themselves, only because they were, as I reported to my editor that night, the most impressive cocktails I’d ever had in my life.

But simplicity on that level is rarely simple in the hands of someone who has spent years sharpening his instincts. Whatever Antinori meant by simplicity was anchored in something hard-won, the product of a career built on discipline and a kind of intellectual restlessness that no amount of theatrics can replace. Antinori left law school for the bar counter, a choice that has shaped everything since.

London, where he trained at the celebrated Dandelyan and The Savoy, gave him the discipline and technical grounding he still draws on today—classic cocktails, precision, the mechanics of service. From there, he moved to Seoul and later to Hong Kong, where he joined Argo at the Four Seasons, expanding his worldview as he immersed himself in Asia’s fast-evolving drinking cultures.

Antinori, himself is equally approachable. Antinori admits that much of Bar Leone’s identity draws from his own. Bar Leone is famous for its spirit—pun intended—embodied by “cocktail popolari” (literally, “cocktails for the people”); the bar makes its cocktail recipes publicly available through a Google Drive file, encouraging people to experiment with them at home. But there is still a good reason fans line up for hours on Bridges Street in Central to have a Negroni made by him: the atmosphere is as carefully constructed as the drink.

“Ultimately, our goal is to create a space where people want to keep returning—a neighborhood spot that feels familiar, the kind of place that has been there forever,” says Antinori, pointing out its laid-back, nostalgic nods to 1980s Italian culture.

“On the surface, our interior design does its job: the coffee counter, the lighting, the tiles we’ve chosen, and the curated posters hanging on the walls. You get instantly teleported into a neighbourhood bar in Italy,” he says. “But when it comes to service or guest experience in particular, it’s all about the little details—from how guests are greeted at the door to the subtle changes in lighting as the night progresses, along with the evolving music tracks and volume. All these small touches, which maybe sometimes people don’t even notice, contribute to the atmosphere we want to create for guests to enjoy.”

Antinori brought that atmosphere to Manila as he hopped from one table to another at the cocktail-pairing dinner prepared by Finestra’s chef Andrea Spagoni. It’s tricky to pair cocktails with full meals, and they’re usually accompanied by light fare (like the smoked olives at Bar Leone, now available for sale in jars by popular demand). But Antinori was up for it.

“I think it’s good to explore new avenues for cocktails. Dinner pairings—they’re very hard to make, as cocktails are often made with sugars, unless it’s a martini or whiskey soda,” he says. “Oftentimes, when you have food, sugar is the enemy, but you should have either a good contrast or a good pair.”

We were in good hands. A light and vegetal Herbert Highball, a cocktail with Malfy Originale and cucumber cordial, poblano chili, Pinot Grigio, dill, and sparkling water, was well suited to Spagoni’s delicate scallop carpaccio, prepared with caviar and raspberry. The Margarita de Maiz was an earthy, smoky foil to foie gras. For dessert, the combination of salted balsamic caramel pudding and Caffe Paradiso proved greater than the sum of their parts.

When the main course arrived mid-service—a beautifully cooked veal tenderloin—Antinori chose not to force a pairing. It was a telling decision that demonstrated his confidence and sound judgment.

“Designing a cocktail is a blend of both intuition and engineering, but I typically start with the flavor,” says Antinori. “I usually begin by envisioning the flavor profile I want to create, then conduct rounds of experimentation to achieve the balance I’m looking for—which is where the engineering part kicks in.” But he doesn’t overthink it: “I also think maintaining a sense of curiosity and fun is essential, as it can lead to unexpected outcomes.”

Caffè Paradiso (Recipe)

Caffè Paradiso is an example of Bar Leone at its best: layered, casual but elegant, and instantly likable. And in the spirit of cocktail popolari, the bar shares its recipes with disarming generosity; anyone can download them by signing up via barleonehk.com.

45ml Amaro Lucano
2.5ml Bénédictine D.O.M.
5ml honey
60ml cold brew coffee
10ml sweet vermouth

Mix the ingredients above. Make salted cream with 1/4 teaspoon of salt for every half-cup of cream, or to taste, and aerate with a mixer or milk frother. Pour the cream over the cocktail using the back of a spoon as a makeshift funnel, allowing liquid to flow down and onto the surface of the drink. Finish with grated cardamom.

This article originally appeared in Robb Report Philippines’ Success Issue, February 2026.