Giacosa 1815 in Florence, Italy, topped its 'Cosmo Negroni' with a spun-powder garnish that lets bartenders turn cocktail foam into a spiral. Straight bands of colored powder are laid on the surface, then the glass is turned so the drink opens into what the bar calls a 'dust cosmo.' William Franci created the serve in 2024.
Raspberry and cocoa were the first powders used for the effect, and the same approach appears on the nonalcoholic 'Rossino.' Dry, airy foam and a flat surface keep the particles moving, while ice or wetter foam breaks the pattern.
Giacosa 1815 shows how using the garnish on both the Cosmo Negroni and the Rossino can widen it beyond one signature drink and give bars a repeatable visual move for alcoholic and nonalcoholic menus, with foamy cocktails and coffee drinks turning a bar trick into a format cafes can borrow.
Image Credit: Giacosa 1815
Key Themes Behind This Trend
- Powdered Drink Art
- Edible powders are becoming precision design tools for beverages, creating room for branded visuals, flavor layering, and low-waste garnish formats.
- Foam-based Presentation
- Stable cocktail and coffee foams are shifting from texture enhancers into visual platforms that support repeatable, premium-looking drink experiences.
- Alcohol-free Bar Theater
- Nonalcoholic serves are adopting the same theatrical techniques as cocktails, expanding premium menu cues across sober and mixed-drinking occasions.
Where This Applies
- Cocktail Bars
- Bars can differentiate menus through replicable visual rituals that make signature drinks more shareable without requiring complex new equipment.
- Specialty Coffee
- Cafes have an emerging pathway to translate latte art into powder-and-foam formats that suit cold drinks, mocktails, and dessert beverages.
- Food Ingredients
- Ingredient suppliers can develop colored, flavored powders optimized for foam movement, stability, and cross-category beverage presentation.
