Photos by Nelson Tirado
Perched on the seventh floor of the Four Seasons Hotel Miami, Séptimo feels like the kind of place you almost want to keep to yourself. The intimate Brickell cocktail lounge strikes a rare balance — polished without being pretentious, glamorous without trying too hard. Inspired by the Golden Age of Cocktails, the space leans into timeless technique and impeccably made drinks.
Leading the program is beverage director Jacopo Rosito, whose love of mixology began in the historic bars of his hometown, Florence, Italy. After spending time at the Four Seasons Hotel Firenze and earning prizes such as the National Italian Championship while working in San Francisco, Rosito brought his inventive style to Séptimo, creating drinks that are unique and easy to love.
Q&A
Florence is known for its history, art and aperitivos. What’s one cocktail from your hometown that still inspires you today?
Definitely the Negroni. Being born and raised in Florence, it’s impossible not to feel connected to it, since the cocktail was created there and became part of the city’s aperitivo culture.
What fascinates you most about the Golden Age of Cocktails?
The elegance and attention to detail behind every aspect of the experience. Cocktails were not just drinks — they were part of a ritual built around hospitality, craftsmanship and storytelling. At Séptimo, we wanted to bring back that sense of sophistication and classic hospitality, while combining it with modern techniques and creativity.
Some bartenders swear by precision, while others favor creativity. Which approach do you prefer?
The best bartenders need both, but I naturally gravitate toward creativity. [It’s] what keeps the industry evolving and allows you to create emotions, memories and experiences through a drink.
What’s the most unexpected ingredient you’ve used in a cocktail?
Squid ink. I’ve always been fascinated by savory and umami-driven flavors, and I enjoy exploring ingredients that can bring depth and texture into a cocktail in a subtle and balanced way. For me, even unusual ingredients should always enhance the drinking experience rather than overpower it.
What detail do you think most guests overlook that shapes the experience of being at a bar?
The energy and awareness of the team behind the bar. A great bar is not just about cocktails — it’s about how you make people feel. The best bars create emotions and memories long after the last cocktail is served.
If you could design your own cocktail napkin, what would it be?
I’d keep it very minimal and timeless: a deep ivory napkin with elegant typography and a small phrase that reflects hospitality and connection rather than just cocktails; something understated, classic and memorable, because I believe true luxury is often found in the details that don’t need to scream for attention.
If you could share a cocktail with anyone, living or dead, who would it be, and what would you pour?
Anthony Bourdain. I admired the way he connected food, drinks, culture and human stories with such honesty and authenticity. I’d pour him a classic Negroni and simply enjoy a long conversation about travel, late nights around great bars and those unforgettable moments where hospitality brings complete strangers together.
Negroni Sour
INGREDIENTS
• ¾ oz. beet-infused mezcal
• 1 ½ oz. sweet vermouth
• ¾ oz. Campari
• ½ oz. egg white
• ½ oz. lemon juice
• ½ oz. simple syrup
• dehydrated beet powder, for garnish (optional)
DIRECTIONS
To make the beet-infused mezcal, combine 1 medium raw beet, peeled and thinly sliced, with 8 oz. mezcal in a sealed container. Let steep for 3 hours, then strain out the beets before using.
Combine all ingredients except the beet powder in a shaker. Dry shake without ice to emulsify the egg white and create a smooth foam. Add ice and shake again until well chilled. Fine strain into a coupe glass and garnish with dehydrated beet powder, if desired.