Four Seasons Hotel Bengaluru’s 21st-floor bar will run its 2026 Negroni programme from September 22 to 28, pairing tandoor, pandan, cacao and coffee with the Italian classic.
Copitas at Four Seasons Hotel Bengaluru at Embassy ONE will mark Negroni Week from September 22 to 28, 2026 with new house interpretations and guest serves from other Four Seasons bars.
- Copitas will run its Negroni Week programme from September 22 to 28, 2026, beginning daily at 5:00 pm.
- The two house signatures are Charred Heritage, using coconut fat-washed gin and tandoor-charred bell pepper, and Oak & Bitter, built around pandan-infused gin and an oak-aged cacao-and-coffee vermouth blend.
- Two additional surprise Negronis from Four Seasons bars elsewhere in the region will join the menu.
- The programme is priced at INR 1,400 plus taxes per person and will be accompanied by aperitivo-style drinks and small bites.
(NEWS) BENGALURU, Karnataka, India, 2026-Sep-16 — /Travel PR News/ — Bengaluru’s Copitas is using Negroni Week to give one of Italy’s most recognisable cocktails a distinctly Indian treatment, with tandoor-charred pepper, pandan, coconut, cacao and coffee forming the backbone of a new week-long menu at Four Seasons Hotel Bengaluru at Embassy ONE.
The hotel’s 21st-floor cocktail bar will run the programme from September 22 to 28, 2026, starting at 5:00 pm each day. According to Four Seasons’ September 15 announcement, the experience is priced at INR 1,400 plus taxes per person and will combine two new Copitas signatures with two surprise Negroni interpretations from other Four Seasons bars in the region.
Two house Negronis put local technique ahead of novelty
Bar Manager Melwyn Kuriakose has built the two Copitas drinks around techniques and flavours that move beyond a simple garnish change while keeping the bitter, spirit-forward structure associated with the classic cocktail.
Charred Heritage combines coconut fat-washed gin with tandoor-charred bell pepper, dry vermouth and Campari. The result, as described by the hotel, is intended to bring smoke and savoury depth into the drink through a technique more commonly associated with Indian cooking.
Oak & Bitter takes a different route. Pandan-infused gin is paired with sweet vermouth infused with cacao and coffee before the cocktail is matured in oak, adding vanilla, spice and tannic notes to the familiar bitter-sweet framework.
Kuriakose said the objective was to introduce new ingredients and techniques without obscuring the identity of the Negroni itself. That restraint gives the menu a clearer connection to place: the drinks reference Bengaluru’s contemporary cocktail culture through method and flavour rather than treating the Italian original as a blank canvas.
Regional guest serves broaden the week
The two Copitas creations will be joined by two unannounced signature Negronis from Four Seasons bars elsewhere in the region. Four Seasons has not named those participating bars in advance, leaving part of the menu as a rotating or discovery element for guests.
The drinks will be accompanied by aperitivo-style serves and a selection of small bites. The hotel says sustainable elements will be incorporated into the food offering, although the announcement does not specify individual dishes or sourcing details.
Biswajit Chakraborty, General Manager of Four Seasons Hotel Bengaluru, framed the programme as part of Copitas’ wider approach to interpreting international cocktail culture through an Indian lens. That positioning is consistent with the bar’s regular menu, which Four Seasons describes as using local and seasonal spices alongside classic and contemporary cocktail formats.
For visitors planning an evening around the event, Copitas currently operates daily from 5:00 pm to 1:00 am and is open to adults aged 21 and over. The Negroni Week offer itself begins from 5:00 pm during the September 22–28 run.
The 2026 programme follows a separate Negroni Week activation at Copitas in September 2025, when the bar paired an aperitivo week with a different set of house Negronis. This year’s edition narrows the focus to a seven-day menu built around two new local signatures and regional Four Seasons collaborations.
