Tony Pescatori, an Italian cocktail guru and flavour specialist (as he would like to call himself) brings together global expertise and deep-rooted passion. Raised in an Italian village, his love for farming and raw ingredients shaped his approach to mixology from the start.
At the age of 18, he moved to London, rising to Bar Manager at Nightjar – one of the world’s top 50 bars – where he spent 5 years leading the team and cementing his reputation.
His career has since spanned more than 40 countries, with collaborations that constantly expanded his palette of flavours, techniques and philosophies. Now based in Belgrade, Tony leads menu development at Noble Roots, a bar that grows, forages and preserves ingredients by hand.
“For me, every drink begins in the soil. A cocktail is not just a recipe, it’s a story told in flavours,” he explained.
Noble Roots is more than a bar – it is a philosophy built on terroir, tradition and innovation. Based around a 2-hectare agro-forestry project outside Belgrade, it cultivates herbs, fruits and vegetables in collaboration with local farmers, professors and foragers.
Citrus is replaced with hyper-local acidity from quince, wild berries and monastery apple vinegar, while sweetness comes from lavender honey. In-house laboratories transform these ingredients through fermentations, infusions and distillations, turning nature’s raw offerings into layered sensory experiences.
“We replace the predictable with the seasonal, the generic with the personal,” Tony said, highlighting the value of connection between land and glass.
India Ahoy!
Brought to India under the National Drink Project, Tony recently led an exclusive masterclass at The Park Hotel, Bengaluru. The evening offered an intimate introduction to his philosophy of flavour, with cocktails that carried his signature blend of technical precision and storytelling.
The tasting began with Monastery Spritz, a floral and effervescent aperitif built on Godet Antarctica Cognac and white wine, brightened with citrus juice and rounded by lavender honey sourced from the Vratna Monastery.
Malva and calamus root added subtle herbal depth, while sparkling wine lifted the drink into a refreshing and lively start. It was floral, bubbly, and celebratory, evoking the atmosphere of a Mediterranean garden in spring.
Thorn & Soil was Tony’s Balkan take on a Paloma. Bold and hearty, it combined Cruz de Fuego Mezcal with red beetroot and cherry cordial, giving it both earthy sweetness and a vivid ruby colour.
Distilled wild oregano flower introduced a delicate aroma, while balsamic chilli and wine brought layers of spice and warmth. Balanced by fresh citrus, the drink offered a smoky, spicy, and grounded profile – complex yet approachable.
“This is a cocktail that reminds you of where you stand: rooted, but alive with fire,” Tony remarked.
The third offering, Make Me High, played with the highball style, delivering something musky yet refreshing. Built with Iwai whiskey, seasonal blackberry wine, and oakmoss cordial, it carried forest-like aromas with a subtle earthy backbone.
Topped with tonic water, the drink was lifted into something light and effervescent, a whisky highball reframed through Tony’s love of nature and balance.
Umami complexity
StoneBreaker was Tony’s reinterpretation of the Rob Roy. Strong, bittersweet, and unapologetically boozy, it combined Embargo Añejo rum with roasted buckwheat Cocchi vermouth di Torino Rosso. Serbian wormwood amaro added a distinct Balkan edge, while buchu leaf brought an aromatic lift.
The result was a layered drink that shifted between nutty warmth, herbal bitterness, and dark sweetness. It resonated as a cocktail for contemplative moments, one that demanded slow sipping and rewarded attention.
The session concluded with Carrot Gibson, a Martini-style creation that embodied umami complexity. Built with GinJlji gin and carrot rakija, it also incorporated fig leaf fino sherry and palo santo, then seasoned with goulash salt for a savoury finish.
The result was crisp yet deeply textured, with vegetal sweetness, gentle smokiness, and a saline edge that lingered long on the palate.
More than a tasting, the evening was an exploration of Tony’s world, where cocktails capture the rhythm of the land and the spirit of the season. Each drink carried with it a philosophy: that flavour is living, rooted in soil and story, and best experienced with openness.
