A typical scenario and often one of the biggest challenges our industry has, is the lack of communication between the “three major players” of this process; the owners, who’s vision and investments will imagine the space: the designers, who will build it: and the team which will bring it to life, once built. The main issue here is – more than anything – timing and lack of communication. Owners and designers, who are often the ones who will kick off the project, sometimes have very limited, if any, grasp of what is necessary to run a successful venue. When they lack a bigger picture understanding of what it means to design for, and build, the logistics behind their “big dreams and good ideas” – there needs to be someone present from the operational side, to guide the process and translate the ideas into an everyday reality. If not, this often results in illogical design choices where logistics and practicality are sacrificed, to accommodate aesthetics and guest facing areas.

Once the venue is built and ready, the team who will inhabit the space is brought in, and because they are only brought in after the decisions are made, they will be the ones who must live with the consequences of a poorly designed space – and most likely – ironically take the blame when it’s not working. The point here though, is not whose fault it is, but to find ways to prevent it; by simply putting the three parties in the same room, at the same time, we could probably eliminate 70% of design mistakes – just from facilitating an open conversation and exchange of experience.

If you want to open for coffee service in the morning, have a large selection of rare spirits or if you want to serve twenty wines by the glass – no problem, but you’ll need to specifically design for that, so that it will be physically possible to execute the idea and translate it into a good guest experience. Take for example the twenty wines by the glass; this will mean a lot more than just having a skilled wine person on the team to choose the wines, it will also require a storage for the wines; a bigger need for wine fridges to allow the wines to be served at the right temperature; more glassware, which means you will need shelves to store them but also it might require larger glass washing area and more glass washers: it will put extra pressure on rubbish handling because what do you do with all the empty bottles? The list goes on and on, and these are just some of the many questions you’ll need to think about before you design the space – and which will most certainly add costs to your budget. But unless you know all the steps that goes into serving a glass of wine, or more importantly, a bottle of wine by the glass – it will be hard to foresee and design for it. 

Having this insight at the beginning of the process would certainly benefit the outcome, not only in terms of build cost, but also in setting the right expectations for what is physically possible to expect from a space and a team. Success has always been hard to achieve in any hospitality business, but if you don’t design for it from the beginning, it becomes impossible. If you break it down, it really is a numbers game more than anything – and before you start planning the colours of the walls or how many pillows to add to the banquettes, it would be useful to think about how many toilets you need, and how can you make it as efficient as possible to minimise queuing? How many bar stations or bartenders do you need to service the space and equally how many service stations do you need to service the floor? How many fridges and freezers do you need – what are the ventilation requirements to make sure it’s equally comfortable during summer and winter etc. All of these will perhaps not instinctively be your first questions when opening your dream bar, but if you want to have a functional space – they should be – because planning for it might be the difference between success and failure.

Monica Berg

For every bar that gets it right – there are countless examples of those who get it wrong; from bad service flow or illogical floor plans to bad lighting and reckless bar builds. Why is this happening, what is wrong and how can we make it right? Well, I think the first step is to acknowledge that there is no ‘one solution solves everything’ answer. The best bars are often a result of time, space and place – simply put – they are as unique as the guests they serve, the neighbourhoods they belong to and the buildings that hold them. But what many of them do share, is that their creators have taken these things (and many more) into consideration and adapted to them.

For this second episode of Perspectives, we explore design and technology – from a bartenders POV; as the needs of the modern bartender continue to evolve and develop, as does the need to upgrade and innovate the current practices, so we can continue to deliver high quality services – and live up to the ever-growing expectations of our guests. Technology is by many considered the last frontier for hospitality, the “enemy” which will wipe out the humanness of going to bars, but technology doesn’t have to be neither complicated or bad – and as we’ll see in this episode courtesy of Joe Weiss at Cisco Meraki, used right can be an incredible advantage.

In the last decade, we’ve seen more and more bartenders make the shift to owners, and with that, a departure from the ‘one size fits all’ thinking and slightly outdated idea of what a bar is and should be. There’s a new openness to individuality, and no longer do you have to be in cities like London or New York to get on the radar of the discerning drinker. We visit Singapore and Vijay Mudaliar – who’s bars are both uniquely different, yet perfect examples of the wonderful diversity of the country; Native celebrates all things Singaporean whilst Analogue with its environmental focus, is at the forefront of a new generation of sustainably designed venues. In Milan we speak to Milo Occhipinti, owner of Unseen – a neighbourhood bar which is fast becoming a Lambrate icon with its unique design features and social media hype. Still very much encompassing the ever-graceful Italian hospitality whilst completely redefining the concept of the Italian bar.

We also speak to Oslo based design studio Behind Bars, whose work can be found in bars such as Himkok (Oslo), SOMA (London) and Graduate Hotel (New York), and whom I’ve worked closely with when I was building my own bar Tayēr + Elementary. By drawing from their background in hospitality combined with advanced virtual reality design tools, they’ve created an easy-to-understand design process, which is both efficient and cost effective – but also champions better working conditions for those working in service.

There will never be only one way to design a bar, or one key technology that will work for everyone – but the fact that we are starting to see a new and emerging want for more functional and resolute options, can only mean we are heading in the right direction. We still have a way to go – but who knows, with the right tools, it might not need to be another 100 years before we start to see more change.

Monica Berg

How many ice cubes can fit in a big plane? And how does the rainbow taste like? If you’re looking for (great) answers, check out how world renowned Leo Robitschek, Vice President of Food&Beverage for Sydell Group, performed on our Tricky Questions during last Tales of the Cocktail!

It was originally conceived as headquarter for a bar catering company Alex owned, and still runs. A sturdy and unmarked door, followed by a black flappy curtain, that grants access to a single, fumoir-like room, vibrating with old school recipes, atmosphere and overall hospitality. Which, ultimately, is Frezza’s drive to suit up every night (L’Antiquario only closes three days a year): “Italian bartenders and hosts used to be some of the most professional and experienced around. We have lost that, and we are trying to pull these values back into customers’ vision”. It all starts with a tie and Alex’s signature giacca bianca: so much more than a simple garment.

“White jackets are a symbol of excellent hospitality: try to clean a drop of Angostura off a white jacket, you cannot, you have to be perfect. It’s a way to remind ourselves, and our guests, that manners and class are the main tools we should use, to provide for a unique going out experience. A smile is much stronger than a non-perfect bar”. L’Antiquario focuses on mixed drinks and champagne, pioneering – some say – a previously almost non existing bar scene in Naples.

Although intellectual hangouts like Gambrinus (one of the most important literally cafes of its times) lived their peak here, and world-renowned bartenders like Salvatore Calabrese and Vincenzo Errico were born in the surroundings, the former capital of Bourbons Kingdom has lacked a real mixology community for quite a long time. Cheap and easy have been the keywords for average local hangouts in the past decades, so the path that led to L’Antiquario’s popularity was paved with challenges: “Naples was living in the shadows of other Italian cities. We had to begin from scratch, took inspiration from a few bars all around the world, and tried to adjust to the city’s pace, something not everyone can imagine”. A great example: “Naples has more than one million inhabitants, and football is a religion. Our events must be planned according to the soccer schedule”.

Known as the Captain amongst the bar crowd that he himself put efforts to shape, Frezza, a former architecture student, is continuously active in bringing bartenders from abroad, with guest shifts and masterclasses, in a never-ending push to bring back high-quality hospitality to Naples: obstacles come from all around, not just strictly related to the industry. “Stereotypes are tough to deal with: we still somehow find ourselves attached with a tag about a retrograde city, poorly managed and plagued with criminality. But it’s changing, you can feel it and we have proof: seven years ago, the average stay in Naples was one day, pretty much exclusively for a stopover before leaving for Capri, Sorrento, Amalfi. Today it’s increased to at least three days, the airport is brand new, the streets have been cleaned. It’s about knowing the place and communicating it properly. Bars can deeply contribute to this”.

It is an excellent example of how local culture, community and bars are always deeply linked to each other: “Hospitality is fundamental to enrich a city’s offer, and it is socially relevant for citizens”. Starting a business off the beaten track offers unique challenges, but equally also great rewards: “It’s true the competition is fierce, if we compare ourselves to other more mixology-oriented cities; but if we opened in Milan, for example, we could have gone unnoticed. Now, it’s about showing how Naples can provide even higher quality than elsewhere, especially to those guests that come visit after trying something very good abroad or anywhere and expect the same”.

“We have put everything in discussion in the last couple of years, witnessing how the value of going out spiked. We have to keep the standards high. People are appreciating cocktails more: Italians have a lower consideration of drinks, they spend much more on food, opposite to what happens in the US, for example. It started to change though, and we have to keep working for this to become normality“.

Naples’ well-established fame, which centres around its citizens’ warmth and openness, can now count on a new channel to showcase its richness. More new bars have been opening with the declared goal of pursuing high level mixology culture, thus changing the local habits and providing visitors with a new set of hospitality experiences. Years from now, Frezza can look back with a sense pride and accomplishment, in how him and his bar, led the way towards a new – yet familiar – sense of Neapolitan hospitality. Dressed in white and speaking the language of old fashion hosts: “Trends go on for a few years or so. But classics last forever, and hospitality is the most classic art of them all”.

Carlo Carnevale

Alexander Frezza, Naples native and bar industry leader joins us in a game of “Word Association”, sharing his thoughts around forgotten hospitality and the meaning of bars.

Carlo Carnevale

The story of this now ubiquitous cocktail, crowned as The World’s Best Selling Classic Cocktail of 2022 by Drinks International, is well known, but it’s always a great feeling to dive back into the glorious beginning of the Twentieth Century. A young and rebellious descendant from a Florentine noble family, Count Camillo Negroni, had returned to Italy after a few years of adventures and thrilling escapades overseas. He had ridden as a cowboy through the North American grasslands, hustled as a gambler on the road across the United Kingdom and, of course, had his fair share of bottoms up, being a more than respectable barfly. In 1919, Count Camillo, in his native Florence’s Bar Casoni , asked his good bartender friend, Fosco Scarselli, to strengthen his Americano. To do so, he requested him to add a splash of gin in place of soda water to the Campari and vermouth concoction, which he had learned to appreciate in London, one of his favourite cities.

Scarselli silently nodded and did as asked, thus forever changing the local (and subsequently the world’s) aperitivo habits. Simple, intense, timeless, the new recipe took Florence high society by storm, becoming even more recognizable with Scarselli’s final touch of an orange slice delicately resting in the glass. Fosco used this to differentiate the drink from Americano, which shares the same colour, and this sail-shaped, citrusy addition was the ultimate signature on the iconic Negroni appearance.

Very little time went by before patrons would ask for a drink à la Negroni, then shortened to the surname only, to identify the new, revolutionary mix. Fifty years later or so, brilliantly withstanding the test of time, the Negroni managed to overcome a dark pocket of its existence, when cocktails were considered to be something to drink exclusively for the purpose of getting drunk, with taste or enjoyment of the cocktail culture completely disregarded. Instead, it became a must-try of the golden clubbing era: perfectly playing its part in the glamorous and roaring scene of the Seventies, it was on the menus of venues (Studio 54 above others) and witnessed the explosion of club culture all over the world.

Technology, education and fresh pairs of eyes went on to finally put the drink in the spotlight. The re-discovery of original products such as Italian vermouth (originating in n Turin in the 1700s), led by talented and courageous bartenders in the early 2000s, coupled with the extensive research carried out by drinks historians and writers (books and essays such The Negroni: Drinking to La Dolce Vita, with Recipes & Lore from Gary “gaz” Regan ,) allowed the bar industry to finally free classic cocktails from the cobwebs of time, and bring the correct measures and flavours back to light.

Becoming a cult recipe for bartenders all over the world, the Negroni is synonymous with high quality drinks and some of the world’s greatest bars, pushing bartenders to find their perfect balance of the classic recipe, or the ultimate innovative twist. Drinks like Rosita, that the aforementioned Regan adapted from a 1978 book (with reposado tequila instead of gin, and the addition of dry vermouth and bitters), experiments like Jeffrey Morgenthaler’s 2010 barrel aged Negroni, and the non stop quest for the best White Negroni are all proof of the cocktail’s eternal allure on the drinking scene.

Together with the Negroni’s surge back to popularity came renewed attention from bartenders dedicated to the entire “Negroni category”, which demonstrates the versatility of the Count’s cocktail’s structure. Boulevardier (trademarked by Campari alongside Americano and Negroni of course) presents bourbon instead of gin; it becomes an Old Pal with rye whiskey, a Cardinale with dry vermouth instead of the sweet one (it originally saw Riesling wine in it, created in a Rome hotel by Giovanni Raimondo in the 1950s). Or the fortunate accidentat Bar Basso in Milan that led Mirko Stocchetto to substitute gin for Prosecco which gave birth to Negroni Sbagliato in 1972. The new enthusiasm about the Negroni made drinks enthusiasts and professionals appreciate a number of other concoctions.

The Negroni is also the protagonist of a remarkable initiative which is celebrating its tenth anniversary this year this year tallying its tenth edition: Negroni Week, launched by Imbibe Magazine in 2013. Over the course of a decade, this global celebration of the Italian staple grew beyond expectations, reaching out to thousands of venues worldwide and raising over three million dollars for charity associations. For its tenth anniversary, Negroni Week, taking place September 12th-18th, will join forces with Campari Group and Imbibe Magazine for one global, non-profit partner, Slow Food, an advocate for sustainability, equity, inclusivity which strives for better livelihoods and healthier community. Its global footprint is communicated through its manifesto of good, clean, and fair for all, and it aims to positively impact the many sectors of education, environment, biodiversity and culture. Negroni Week, with the help of the venues involved, will be a key part of this mission. Raise your tumblers to the never ending charm and values of Negroni.

Carlo Carnevale

The answer lies within hospitality as Osman Baycan, owner of Pigalle Suadiye and Goose no.25, would tell you. “Istanbul is the knot between two continents, historically speaking one of the most diverse and bustling sites in the world. It is like a country itself – people with any kind of background, religion, culture are here, thus diversity and a multicultural environment is our normality. Bars are amongst the most important elements through which people are connected. They are gathering places to share common interests”. History and traditions are so deep and rich that the bar industry is constantly working to celebrate them. “We are always open minded and try to create a team as rich as possible to keep up with this multicultural city. The role of the bars is to link everybody, a thread between the past and the future of our culture”.

Born and raised in a tiny village on the Black Sea side of Turkey, Osman, who’s one of the main characters in Campari Academy’s Perspectives first episode, moved to Istanbul and joined the local fire department. It took him very little time to understand that his mission was to devote himself to others but in a different way. “Eleven years ago, when I covered a shift for a friend of mine and washed glassware, I was captivated by the bar vibe, so I kept working there part time. Six months later, I realised this was the job I wanted to do for the rest of my life. I resigned from the fire department and started full time as a barback”. Now a six times national champion in several brand competitions, he travelled extensively to soak in experiences and different insights from all around the world, much like Istanbul has.

“My first trip as a bartender was to Cuba, it opened my eyes on how diverse this industry can be. I attended conventions and bar organisations, investing my own savings”. The major plot twist came from the Bar Manager role for Alexandra Cocktail Bar, for which Osman is a key contributor to it reaching world class recognition. Within that, he created the Desk of Fame project, which has a significant impact on the Turkish bartending scene: “It’s like a bridge between the Turkish bar community and the world cocktail scene, with guest shifts and seminars from the best bartenders around the world. It’s a chance to push our local movement, because if you know your way around and really understand Istanbul, it’s a city with many possibilities and opportunities”.

Istanbul is a unique treasure in which bars fit perfectly as gathering hotspots, despite probably the biggest challenge ever for a bartender – the majority of locals don’t drink. “According to research, in 2018 the percentage of alcohol consumption amongst the Turkish population was just 22.1%. Being a part of this industry comes with many obstacles, such as a lack of available liquors, therefore I can only find one vermouth brand here. Also, you feel a bit of pressure from the local community. In 2017 we wanted to implement a handmade box to present one of our cocktails, but when the artisans realised their creation would be used to contain alcohol, they refused to help us due to religious reasons”. It’s a non-stop juggle to provide guests with quality craftsmanship at the bar. However, Osman always sees the glass as half full. “Adversities make you creative, and finding solutions is one of the main tools in a bartender’s arsenal; overcoming this kind of situation allows us to really appreciate our achievements”.

So what is Turkish hospitality really all about? What has made this country so admired since the start of time? “It’s all about the details and the comfort that you create for your guests without them even knowing”, Osman insists. “One anecdote perfectly explains Turkish hospitality: guests always sleep on beds, hosts always sleep on couches. We have this ingrained idea of giving up on our comfort for someone else to be hosted as perfectly as possible. That’s why I pay attention to details to provide that feeling for our guests”. This strong belief is handed down to Osman’s team every day. “Hospitality starts with the people you hire. We can teach them how to serve, but we can’t teach them how to be a good person. Hospitality is something that should come from the bottom of your heart, and you should give it with everything you have. You can’t fake it. Our mantra is that we don’t sell, we serve. You could buy a drink from anywhere, but you can’t buy true hospitality. People can forget what they drink or eat in your bar, but they will never forget how they felt when they were there”.

Carlo Carnevale

Earlier this year, Drinks International released its list of the Best Selling Drinks and, for the first time ever, the Italian icon Negroni topped the ranking, overtaking Old Fashioned, which had held the top spot for the past decade or so. Elected by Drinks International’s top 100 bars in the world, the list once again proves the importance of classics: cornerstone drinks, that every bartender should honour throughout their career. We sat down with legendary drinks historian David Wondrich during Tales of the Cocktail last month, asking him to explain these iconic concoctions: and as always, history gems and l’esser known facts were thrown in!

Carlo Carnevale

Built on the heritage of the French (cognac is a staple in local cocktail culture) and enriched by its port city status, New Orleans is one of the world’s capitals of fine drinking. It’s the birthplace for a substantial number of classic drinks, first mixed in local bars, which have since gained worldwide fame. It’s internationally known for its historical bars, which to this day are still drenched in old school atmosphere and throwback allure. New Orleans’ drinking tradition digs much deeper than mere recipes though. Together with Louisiana’s flexible drinking laws (18-year-olds are allowed to drink alcohol as long as accompanied by a 21-year-old partner peer), the Crescent City, so called due to its geographical position on the Mississippi River’s curve, is in fact one of the very few places in the United States where drinking on the street is completely legal. As such there is an eclectic amount of to-go cups found in bar-goers’ hands, making their way from one watering hole to another. Top class mixology is combined with relative freedom (whilst drinking on the streets is legal, public drunkenness is not), enticing the visitor with non-stop opportunities for memorable sipping adventures – some bars literally never close.

New Orleans’ multicultural influences can be found in the local food too, first and foremost in the Cajun and Creole cuisines. They can both be described as authentic cauldrons of spice, taste, comfort and history. Cajun, specifically, originated at the beginning of the 1800s, when French immigrants established themselves in the then-Spanish Louisiana, having fled Canada. They occupied bayous, unique ecosystems on the Mississippi swamps, where the crawfish is harvested and used as the traditional main ingredient. You can find it in the legendary Gumbo, stewed with roux, vegetables, white meat and fish. Or occasionally in the Jambalaya, a culinary masterpiece, depicting New Orleans’ attitude to hospitality and mixing cultures. A combination of French, Spanish and West African flavours and ingredients, this rice based dish features vegetables (onion, celery, garlic, carrots, tomato), meat (very often the Andouille sausage) and crawfish, if you are lucky. Not to be forgotten is the Po’ Boy, a true tribute to New Orleans’ humble and down-to-earth soul. It consists of a sandwich filled with roast meat or fried seafood. Of you dare, as you should considering how tasty it is, go for a serving of alligator steak.

Whilst the essence of NOLA reaches you through the food and drink, most importantly it touches you through its music. No place in the world can match the artistic and fervent vibrations that you get from the New Orleans’ soundtrack. Blues and jazz reign supreme, constantly playing in bars, clubs or in the streets, where performers contribute to the city’s sleepless rhythm. Legends from the music scene have walked New Orleans’ stage (the city airport is named after the one and only Louis Armstrong), and the sound of trumpets, drums and pianos is never far away. HBO TV series Tremè perfectly depicts how music, hospitality and tradition are the foundation which New Orleans is grounded on, and world class musician Kermit Ruffins embodies it all. Food, drink and jazz are in abundance at his Mother in Law Lounge, creating an unforgettable experience of the Big Easy’s immense and unmatchable character.

Carlo Carnevale

Nicknamed the “Big Easy” and home to one of the biggest trade events of the year, Tales of the Cocktail, New Orleans is also the birthplace of jazz, home to countless classic cocktails and a vibrant culinary scene. We sat down with iconic trumpeter Kermit Ruffins, a New Orleans native deeply connected to all three, to talk about his city and neighbourhood, before joining him at his Mother In Law Lounge for a session with his Barbecue Swingers.

SAZERAC
Elected as New Orleans’ official cocktail in 2008, the Sazerac is one of the founding stones of the city’s drinking culture. It owes fame to its rich complexity, given by the mix of sugar, absinthe, spirit and its signature ingredient, Peychaud’s bitter, named after its inventor Antoine Peychaud. Originally conceived with cognac, in late 1800s, after the grape-based spirit suffered a decline when the phylloxera epidemic decimated France’s vines, Sazerac started being served with rye whiskey. The spicier, funkier rye version surged in popularity, although passionate purists would still opt for the original.

The Sazerac was first created in the midst of the nineteenth century, at the then-running Merchant’s Exchange Coffee House, and was named after the cognac company “Sazerac-du-Forge et Fils”. The bar was rebranded as The Sazerac Coffee House in 1870 and was established as the Sazerac Bar in 1938, when it reopened after Prohibition. In 1949, the Roosevelt Hotel acquired the rights to use the name Sazerac Bar for its lobby bar, and there it has stood ever since. A secluded gem with wooden interiors intersected by original murals, and a heavy walnut bar counter that cuts through the massive room, this authentic piece of history is the ultimate bar to drink your Sazerac in. It’s the godfather of New Orleans’ drinking culture, and the perfect first stop for any local bar tour.

ABSINTHE FRAPPÉ
Unlike other classic drinks where absinthe plays a minor role, often as a rinse, this fresh and boozy mix sees the anise-based spirit as main character. The Green Fairy is shaken with anisette liqueur and a touch of sugar, to be served in a glass filled with crushed ice and garnished with a mint spring, for a cooling, sweet and herbaceous fix that has stood the test of time.

The Absinthe Frappé was invented in 1874 by Cayetano Ferrer, bartender at Aleix’s Coffee House, an 1806 grocery store turned into a tavern in 1815, that changed name to Old Absinthe House due to the cocktail’s huge success. Both the drink and the bar survived Prohibition (though the original bar counter was moved after the US Government forced the owners to sell it), and most importantly, absinthe’s bad reputation. For almost a century, absinthe was banned from the USA (and many other countries all over the world) due to its alleged links to hallucination and schizophrenia. The ban was lifted in 2007, allowing the Green Fairy to reappear everywhere, and especially here. With its old school facade, card-covered walls and easygoing vibe right on Bourbon Street, this is a must for any bar crawl in the Big Easy, and the Frappé is truly unmissable.

VIEUX CARRÉ
The old square, as the name would translate, is a tribute to New Orleans’ French Quarter that hosts the building this drink was invented in – the Monteleone Hotel, which dates back to 1886 and was opened by an Italian merchant. The hotel, which now boasts 600 rooms (it originally opened with a modest 14), and in particular its lobby bar, is where Walter Bergeron first stirred the Vieux Carrè in 1938. It is an explosion of flavours, somehow showcasing the city’s melting pot nature, and each and every one of them contributes to a powerful and memorable sip.

Vieux Carrè is made combining rye whiskey and cognac, thus creating a layer of both spicy and gentle richness. Sweet vermouth and Benedictine are added for a velvety herbal note, and the local trademark of Peychaud’s Bitter gives the final savoury magic. If you happen to swing by this address, don’t worry, it’s not your happy imbibing that makes the world feel like it’s spinning; since 1949, the Monteleone Hotel has been home to the Carousel Bar, the world famous revolving bar (one full spin every fifteen minutes). With both the unique venue of its heritage and the iconic flavours, the Vieux Carrè feels like New Orleans in a glass.

BRANDY CRUSTA
As the name suggests, the sugar-coated rim is not something to be overlooked. This tangy and vintage cocktail, considered to be the ancestor from which other classics descend, such as the Sidecar, was invented in 1850s by Italian bartender Joe Santini, who had left his native Trieste to strike luck in New Orleans. He went on to run Jewel of the South and City Exchange, with both of them claiming to be the birth place the Brandy Crusta. The namesake brandy is shaken with orange liqueur, lemon juice, sugar, maraschino liqueur and Angostura bitter, and the classic garnish is a signature itself, a lemon spiral to be served covering the upper inside of the glass.

Brandy Crusta’s original recipe was long thought to be forgotten, but it rose back to former glory thanks to the research and craftsmanship of Chris Hannah. A former bartender at the legendary Arnaud’s French 75, Hannah dusted off Santini’s heritage and together with Nick Dietrich opened his new Jewel of the South in 2019. Accessed through a quaint and simple garden, this restaurant bar stays true to its name; it’s a beautiful, historic and authentic corner to visit for both food and drinks, housed in a traditional 1830s cottage mere footsteps from the heart of the French Quarter and it’s the only place you can truly taste the Crusta, the way it was always meant to be.

RAMOS GIN FIZZ
Amongst the numerous mythic recipes New Orleans holds as local treasures, probably none is more legendary than the Ramos Gin Fizz. Created at Imperial Cabinet Saloon (sadly now no longer) in 1888 by Henri Charles Ramos, hence the name of the drink, it surged as one of the most loved, and yet hated, drinks for bartenders all over the world. The secret relies on the shake: according to word of mouth, it took twelve minutes to reach the perfect Ramos Gin Fizz texture. Newspapers and stories of the early 1900s talk about a team of twenty shaking boys that Ramos hired to meet the demand, a goal very often hard to fulfil due to the drink’s incredible success.

Though apparently messy and non-linear at first sight, this cocktail provides a delicious complexity thanks to the combination of its ingredients. Gin (Ramos himself would use the sweeter Old Tom) is shaken with lemon juice and sugar for a classic sour base that comes alive thanks to some heavy cream for thickness, egg white for a fluffy froth, and orange flower water for the final aromatic touch. The white fluffy cap that peeks out of the glass, once the Ramos Gin Fizz is properly poured, is the distinctive sign that would have made Henri Charles proud.

GRASSHOPPER
Omnipresent during the shiny Disco years, this glowing and sweet liquid treat was first invented at New Orleans’ Tujague’s, one of the oldest bars in town, opened in 1856 by Frenchman Guillaume Tujague. It was Philip Guichet though, who had bought the bar off Tujague, to allegedly mix the Grasshopper for the first time, coming second in a cocktail competition in 1919. Whether the story is true or not, the drink survived Prohibition, despite being invented the same year the Volstead Act came into power, and managed to become a firm favourite in more recent times. Tujague’s is still the place to go for a taste of the original, with its nearly three hundred years old mirrors and wooden bar counter. The recipe is so simple, and yet so delicious: equal parts of creme de menthe, white creme de cacao and heavy cream, to be shaken into a luxurious creation with a buttery mouthfeel for a perfect after dinner nightcap. What’s not to like?

HURRICANE
Fruity, strong, dangerously easy to drink. Created in 1940s at Pat O’Brien’s, the Hurricane is named after its trademark glass that resembles the namesake lamp, and not after the uneasy weather New Orleans is struck by every year. Originally invented to use a surplus of rum the bar was experiencing, it packs a punch in the shape of a double dose of rum, shaken with passion fruit puree and lemon or orange juice. Active since 1945 (in a space that the namesake owner opened in 1933), Pat O’Brien’s spans across many wide rooms, faithful to its 1930s atmosphere, with a large garden in the back. The Hurricane is the perfect sip to indulge in exotic flavours and escape the traditional New Orleans heat, but don’t overdo it.

BRANDY MILK PUNCH
If a night of drinking in New Orleans leads you to need some pick-me-up in the morning, then this is the drink to go for. Though the original combination of milk and spirit dates back centuries, this specific version can be traced to the 1940’s, and the address to ring is Brennan’s. This Sunday brunch temple has been serving its recipe since then, and helped the concoction rise as a staple in the local drinking scene. Brandy Milk Punch, as the name pretty much tells, requires a healthy dose of brandy or cognac, a similar or bigger one of milk, and a tiny bit of vanilla sugar, to be shaken and served over ice. It’s frothy, full bodied and comforting, enriched by a grate of nutmeg garnish. And remember, it’s a Punch – don’t shy away if it comes in a bowl for the whole party.

A LA LOUISIANE
A once forgotten recipe, this classic is now thankfully back on New Orleans’ menus and beyond. Invented at the namesake La Louisiane restaurant, also known as De la Louisiane, this old school mix derives from its much better-established cousin, the Vieux Carrè. It calls for the same lively presence of Peychaud’s Bitter and rye whiskey, which becomes the main protagonist due to the absence of cognac. Sweet vermouth and Benedictine play their roles, welcoming a moderate dose of absinthe. The result is a fresher, more pungent flavour compared to a Vieux Carrè’s, but still, one to remember.

ROFFIGNAC
Count Louis Philippe Joseph de Roffignac served as mayor of New Orleans in the early 1800s, earning people’s respect so much that a cocktail was named after him. Not very well known, yet soaked in legend, this refreshing and tasty recipe is said to be invented by the mayor himself, or perhaps dedicated to him after he showed courage and wisdom in administering the city. Simple in its ingredients, it’s made by shaking cognac with a raspberry shrub. The mix is then filtered in a glass filled with ice and topped with club soda.

Carlo Carnevale

Over the years, bartending has allowed me to travel the world, to see more than most would in a lifetime, and I always think back to these experiences as the most precious moments of my life. During the pandemic, more than anything, it made me realise how lucky I have been, and how much these travels have impacted me as a bartender, and how much they have influenced the way I am today. Being unable to travel made me realise how much I miss the feeling of going to a place I’ve never been before, tasting something I never tried before – or discovering something utterly unfamiliar and surprising.

It made me think of all the amazing people I’ve had the fortune of meeting, the beautiful places I’ve visited, and it made me want to share some of these moments with you all – so in no particular order, here are some of my favo moments on the road from the last decade.

Traveling around Oaxaca is pure magic. I always remember this moment, because it was the exact moment in time, where I understood the value of instinct and experience. There is so much knowledge, tradition and heritage in this image (no thanks to me, but if you know, you know, as they say).

There are so many things to say about Seoul, and for obvious reasons I will always have a special bond, but this dish represents discovery more than anything to me. The dish is called Mul Naengmyeon, and it is a cold noodle dish served with (ice cold) beef broth and radish water kimchi. The first time I had it, I was blown away by the combination and sensations, and to this day, it’s still one of my favo things to eat!

If my soul had a home, it would be Peru. I love this country enormously, and it’s a place that has meant so much to me over the years. This is me having a local “aperitif” of masato – in a community outside of Tarapoto. Masato is a local drink made from yuca, which is boiled, chewed and then left to ferment a few days – but what made this one slightly different is that it’s chewed with a local berry, which gives it a distinctive strawberry note.

My first trip to Kuala Lumpur, and the pineapple of my dreams. I only spend 56 hours or so here, but I am obsessed with the vibrance and intensity of flavours! I’m already dreaming of going back – the markets alone are worth it!

I was never a tea person until this moment in Taipei. It was the first time I tasted Oriental Beauty, and the first time I really understood the ritual of drinking tea.

The expression “sometimes you cannot see the forest for all the trees” ha s never been truer. This beautiful piece of cultured butter from Fannremsgården in Trønderlag made me fall back in love with all the wonderful, regional and traditional flavours of Norway.

Back to Peru, this time to the mountains. Here I am toasting with a cup of chicha in the Sacred Valley, a traditional fermented drink and another magical place. (What the picture won’t tell you, is to listen to cumbia whilst enjoying).

Don’t judge, but this is my favourite pickling shop in the world! I love it so much and everytime I travel to Istanbul, I make sure this is my first stop! This place is amazing, please, if you go, have a glass of everything spicy, and just thank me later.

Last but not least, I want to finish with one of my favourite brand visits a few years ago; before we went to Tales of The Cocktail in New Orleans, we stopped by Avery Island and the home of Tabasco. I was such a surprising experience, because when they took us through the steps of production, I realised it’s actually a handmade product, but because they seem to be everywhere, I just assumed it was an industrial production. This is the barrel they opened for us to taste, and it forever deepened my love for Tabasco (particularly the Raspberry Chipotle).

I’m super excited about my next travel to New Orleans for Tales of the Cocktail and to premier our first episode of Perspectives in the USA, but if you can’t join us in person, look out for our daily highlights here or follow us on Instagram for more real time updates. See you in the stories!