A creative project born from the encounter between Cocchi’s Italian heritage and the world of Asian mixology, shaped by exotic spices, local botanicals and contemporary techniques.

At the heart of the project is William Wu Wei, from Twenty-One Club in Xi’an, a multi-bar founder and international cocktail judge who has embarked on a journey across China through guest shifts, collaborations and experimentation alongside some of the local bartending scene’s most talented names.

The concept behind “The China Botanical Tour” grew from this exchange: on one side, Cocchi, with its aromatized wines and deeply rooted Italian tradition; on the other, the aromas, ingredients and techniques of Asian culture, offering new and unexpected interpretations.

The aim is to create not simply a collection of cocktails, but a true creative dialogue between two cultures, strengthening the connection between Cocchi and China through sharing, cross-pollination and innovation.

In William Wu Wei’s signature cocktails, Cocchi products are reinterpreted through distinctly Asian ingredients and botanicals: from Chinese Tieguanyin tea, paired with Cocchi Extra Dry in Electric Saint, to Longjing tea and shiso, which complement Cocchi Rosa in The After Show; and may chang and mountain pepper gin, featured in the Cocchi Americano cocktail Midnight Radio.

Cocchi Storico Vermouth di Torino meets fig leaf and a tea with fruity and floral notes in Via Roma, creating yet another interpretation of Cocchi’s aromatic heritage through an Asian sensibility.

THE CHINA BOTANICAL TOUR – DATES

14 September – PUNCH ROOM – The Rome Edition
Roma

16 September – Rumore
Corso Venezia 11, Milan

18 September – Radici
Vicolo Giovanni Battista Giuliani 4, Asti

19 September – Tramontemagno – Vermuteria & Vineria
Vicolo 1, 2, Montemagno Monferrato (AT)

26–28 September – Whisky Live Paris