Barril

This cocktail bar has been open for over ten years. While the location remains the same—the affluent Chiaia neighborhood of Naples—the same cannot be said for its increasingly important research into mixology. The menu, entrusted to bar manager Claudio Romano and head bartender Armando Miranda, focuses on twists on classics and complex signatures, created using cordials or techniques like milkwashing. The common thread between the two drink styles is the Mexican influence in the spirits: from the most common tequila and mezcal, to sotol, raicilla, and bacanora, to charanda, pox, and some liqueurs, such as xila, a mezcal-based liqueur with pimento, citrus, and chili pepper. Guests can dine in the outdoor garden, which develops around a centuries-old tree, or in the elegant interior.