In recent years, the fashion industry has embraced culinary culture as a form of expression. From avant-garde “art cakes” by Sophia Stolz to the imaginative dining experiences crafted by Laila Gohar, no stylish gathering is complete without a dazzling array of food. This trend extends to beverages as well, marked by Prada’s groundbreaking decision to enlist its own mixologist.
The Mixologist Behind the Trend
Introducing Remy Savage, a visionary in the cocktail world renowned for his Bauhaus-inspired A Bar with Shapes for a Name in East London. Savage has also created Bar Nouveau in Paris, a stylish cocktail haven in the Marais, and the eclectic Bar Abstract in Lyon, featuring a micro-distillery. Despite their small size, these bars enjoy a considerable influence globally, celebrated for their creative designs and playful concepts.
An Innovative Approach to Cocktails
My admiration for Savage is rooted in his ability to craft unique flavors while maintaining a punk-like ethos. His bar teams function as collective units, showcasing vibrant uniforms designed by him and collaborations with local artists. Savage’s cocktails are cerebral yet playful, inviting exploration: imagine a trio of diminutive Martinis highlighting different varieties of tea, an eucalyptus-flavored Margarita, or a pristine cocktail resting atop a hand-crafted ice block with a shimmering cube encased within.
The Fusion of Fashion and Function
Although Savage claims he is “not particularly fashionable,” his distinctive style tells a different story—he often creates his own attire and wears a fragrance inspired by the French aperitif fine à leau, combining notes of grapes and leather with hints of patchouli and fig leaf. When approached by Prada, he was intrigued, particularly upon learning that Miuccia Prada shares his philosophical background.
“Her concepts are quite radical and intellectually stimulating—her dedication to functionalism resonates with me,” he reflects. “Here is someone who is exceedingly clever in the realm of fashion, and that is truly inspiring.”
As Prada’s appointed mixologist, Savage’s responsibilities include curating drink menus and cocktail recipes for events and locations worldwide, serving brands like Miu Miu and Versace as well.
Crafting Unique Experiences
His inaugural project was developing the drink menu for Mi Shang Prada Rong Zhai, a fine dining establishment in Shanghai. Situated in a beautifully restored 1918 mansion and created in collaboration with film director Wong Kar Wai, this restaurant embodies a fusion of Chinese culture and Milanese style.
Among the new offerings are a Negroni infused with magnolia—Shanghai’s signature flower, lending a ginger-citrusy note—and a Milano Torino showcasing Campari and rosso vermouth aged in clay, nodding to traditional Chinese preservation methods. The drink menu also features a unique twist on the Italian Sgroppino, incorporating citrus sorbet, prosecco, and Longshan yellow wine, along with a Martini crafted with Chinese vodka, peony, and apricot eau de vie. Non-alcoholic options include the Meeting Room, blending tangerine pu-er tea with pink peppercorn and lemon salt, not to mention a baiju tasting flight for enthusiasts of Chinese spirits.
Exceptional Presentation
Each cocktail is a work of art. One drink is elegantly garnished with a delicate nest of edible flowers, while the exquisitely thin glassware is strikingly mismatched, akin to what one might use when serving cocktails at home. “This deliberate choice adds a special touch,” Savage notes.
As the latter part of 2026 approaches, Prada is set for a bustling season, with upcoming fashion shows and the launch of a new chapter in its neuroscience project, Human Brains, at its Milan Foundation. Amidst all this, there is also a notable ‘Global Antiquity’ exhibition planned for November—an ambitious agenda likely to keep even a dynamic innovator like Savage deeply engaged.
