Angelita’s Dry Sbagliato Incorporates Negroni Powder
Laura McQuarrie — March 17, 2026 — Lifestyle
References: thespiritsbusiness
In celebration of its 10th anniversary, Madrid bar Angelita created Raíces, a cocktail menu that features novel drinks like a Dry Sbagliato made with Negroni powder. The menu, as a tribute to the venue's garden, prominently features produce and techniques like temperature control and dilution. “While it pays homage to global gastronomy, Raíces doesn’t simply turn dishes into drinks,” shared Angelita co-founder Mario Villalón. “Instead, it engages with the core essence of cooking—applying transformation techniques, stocks, fats, ferments, and sensory structures—to the glass with both respect and coherence.”
The Raíces menu features more than a dozen cocktails that explore the natural depth of ingredients and technical precision, including La Huerta, Resina Y Sombra, and The Chitina, which features Brugal 1888 rum with crickets, fig leaf, and barley.
The Raíces menu features more than a dozen cocktails that explore the natural depth of ingredients and technical precision, including La Huerta, Resina Y Sombra, and The Chitina, which features Brugal 1888 rum with crickets, fig leaf, and barley.
Trend Themes
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Powdered-cocktails — Shelf-stable powdered cocktail mixes enable precise, transportable flavor systems that can disrupt traditional bottled spirits and on-premise bartending models.
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Culinary-tech-mixology — Applying professional kitchen techniques such as stocks, ferments and temperature-controlled dilution to cocktails creates complex, restaurant-quality beverage formats that challenge conventional cocktail production and training.
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Garden-to-glass Botanical Focus — A focus on garden-sourced produce and sensory structures in drinks promotes hyper-localized, ingredient-driven beverage narratives that could redefine sourcing and seasonal product lines.
Industry Implications
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Beverage-manufacturing — Scalable production of dehydrated cocktail components and precision powdered blends offers opportunities for new product categories between mixology and consumer packaged goods.
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Hospitality-and-fine-dining — High-end bars and restaurants incorporating culinary transformation in cocktails create differentiated guest experiences that may shift value from spirits to technique-led beverage programming.
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Food-tech Ingredients — Developers of concentrated flavors, fermentation-derived extracts and edible insect-derived aromatics are positioned to supply novel functional ingredients for next-generation cocktails.
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