In the style of a classic black-and-white film noir (but letting the Campari bottle and cocktail stand out with their iconic red color), Mona is sitting on a chair in her apartment. Her situation is unclear, but there is some tension in the air. The phone next to her suddenly rings. She slowly picks it up and a voice on the other end simply says “It’s time”, before hanging up. 

It’s time for Campari, it’s time for Negroni. Not just any Negroni, but Mona’s iconic rendition: D’ici à Là-Bas Negroni, her celebration for the Negroni Week. “I was inspired by my Italian ancestry, which is where the heart of Campari comes from, my Rio Negro roots, […] and then by my time in Cannes.” 

In this film noir, we can see Mona shining from the gloomy atmosphere and her femininity, which has always distinguished her and which she pours in her stylish Negroni, finished with the last sprays of her lemongrass perfume, such as the last touch of a woman getting ready to confront the world.  

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In his vignette, The Curious Life of the Travelling Bartender, Joe is the main character in this typical Wes Anderson style and aesthetic. Maniacally symmetrical framings, bizarre characters, pastel colors are all connected by a unique fil rouge humor. 

Joe plays the role of a quirky travelling bartender in this Wes Anderson revival. He is sitting on the edge of his hotel bed and packing everything needed for his trip and for his Negroni Perfect serve (including all the tools, the items and the ingredients, such as, of course, Campari).  

In the short movie, you can also hear the sounds of Joe’s Negroni being made, before he lifts the near finished drink up and into frame. The drink is in his hand, just the last touch with the Elderflower flower, and here you are, the White Flower Negroni. 

“For a Negroni serve I really wanted to create something a bit off piece, […] but Campari is absolutely essential in a Negroni, it’s been used in that serve, in that iconic cocktail since its creation.” Cheers to that! 

The post The Curious Life Of The Travelling Bartender by Joe Schofield appeared first on Campari Academy.

For Your Eyes Only is a stylish espionage caper in which Millie is sitting outside an Italian Café reading a newspaper, but she has a mission to accomplish: create her unique interpretation of the iconic Negroni to celebrate Negroni Week.  

An unidentified man sits at the table with her. The pair don’t make eye contact, but he surreptitiously slides across a duffel bag on the floor. In exchange, Millie slides across a finished serve of her From Cannes With Love Negroni to the man, adding the last touch to the cocktail: a petal rose, as a symbol of mystery and secrecy.  

From Cannes, with Love is a “beautiful way to have Campari act as a gorgeous canvas in a Negroni, because obviously you can’t have a Negroni without Campari”, according to Millie in her Behind The Scenes video. 

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Our Negroni Week movie campaign starts with the first short movie: The Bitter Truth, a modern thriller by Tiffanie Barriere. 

In this thrilling scene inspired by the thriller films of David Fincher, Tiffanie Barriere is captured as a detective in her office at the police station, while she’s analyzing evidence on her desk, trying to uncover the final piece of the puzzle. 

We can see photos, evidence (bags of ingredients) and maps spread across the table, when she figures out the missing piece of the puzzle she was looking for. Her expression changes. Finally, Tiffanie realizes what she needs for the final piece of her unique Negroni serve: the Orange slice. The case is solved and the Southern Orchard Negroni is born. 

According to Tiffanie “there are so many components in this cocktail, so many botanicals and flavors, that can be quite a mystery. So, it works perfectly with my short film because we’re discovering, we’re looking, we’re hiding, we’re finding. The Campari adds to my cocktail because […] it really brings and elevates the color and the brightness”.  

The Southern Orchard Negroni pays homage to the vibrant flavors and cultural heritage of the South of the United States. Cheers to unity, resilience, and the spirit of community! 

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However, Red Hand is not anyone: knowledge, experience, wisdom and passion are some of the distinctive characteristics which a Red Hand needs to have. This is what drove the Global Campari Red Hands 2024 when they were asked to create their version of the iconic Negroni ahead of the worldwide celebration of Negroni Week through four cocktail trailers.

But before diving into them, let’s get to know the Global Campari Red Hands of 2024.

Tiffanie Barriere (USA) 

Known as “The Drinking Coach”, Tiffanie Barriere is an influencer, an educator based in Atlanta, Georgia and the first Global Campari Red Hand of 2024 to be presented. Her passion for hospitality has been awarded with some of the beverage industry’s highest honors: as a graduate of the Bar Smarts and Bar 5, she is a true Tastemaker of the South award-winner who spent seven years as the beverage director of One Flew South, the “Best Airport Bar in the World”. 

As an independent bartender, Tiffanie is known for creative and innovative cocktail menus, for pop-dinners and bar consultancy clients, hosting mixology classes around the world and connecting culinary and farm culture with spirits and history.

Her and her cocktails have been featured in many publications, while she graced the demonstration stages of prestigious food and hospitality events and became a member of various famous competitions.  

Tiffanie dedicates her life to mentorship, equitability, inclusivity and Barriere-breaking within the hospitality industry. And through the same passion, she gave birth to her personal version of one of her favorite cocktails, the Negroni. 

Millie Tang (AUSTRALIA) 

Millie Tang – the second Global Campari Red Hand of 2024 – is an Asian Australian, multi-award-winning bartender, internationally recognized hospitality figure and freelance photographer.  

She has been awarded as the Best Bartender at the Australian Liquor Industry Award (ALIA) in 2019 and 2023, while in 2024 she has been recognized as the 29^th Most Influential Figure in the industry by Drinks International, as part of their Bar World 100 ranking. As a bartender, Millie has cultivated an industry presence that sees her travelling all over the world activating guest shifts, takeovers and residencies, competing in and judging international cocktail competitions and attending global industry and brand trips and events. 

Her decade’s long dual focus in hospitality and photography has equipped her with a broad skill set, allowing her to apply a diverse perspective to her work. As a creative, Millie has shot campaign, content and ideated creative projects for brands, such as she did for Campari and the Negroni Week, in the occasion of which she also acted on screen in the leading role alongside her special version of Negroni. 

Based in Brisbane, Australia until the end of 2024, Millie has just moved to Paris, France, where she will be based from now on. 

Joe Schofield (UK) 

Joe Schofield has bartended and lived in numerous countries across the globe. He has received numerous accolades as a result of his time spent in Singapore at Tippling Club and in London at The American Bar at The Savoy. Joe Schofield is the third Global Campari Red Hand of 2024 and the first bartender in history to receive two of the most prestigious awards in the bar industry in the same year, winning International Bartender of the Year at Tales of The Cocktail Spirited Awards and Bartender’s Bartender at The World’s 50 Best Bars in 2018, just four months apart. 

He currently splits his time working around the world with his projects. SCHOFIELD’S, the bar he owns in his hometown, Manchester, with his brother Daniel, with whom he has written Fine and Classic Cocktails – a book dedicated to share knowledge, experiences and classic cocktail recipes. Sensorium, the consultancy company he works for together with Ryan Clift (chef and owner of Tipping Club in Singapore). Asterley Bros, which he joined as creative director bringing SCHOFIELD’S Vermouth to market and to be the perfect partner to Campari in his iconic version of Negroni. 

Mona Gallosi (ARGENTINA) 

Fourth and last Global Campari Red Hand of 2024 is Mona Gallosi, a prominent Argentinian entrepreneur and bartender, renowned worldwide.  

A native from Rio Negro, Mona arrived in Buenos Aires more than 25 years ago. As a real free spirit driven by her strong personality, Mona managed to create her personal brand in the world of mixology. As a woman, she was a pioneer in Argentinian cocktail making, working in the country’s best bars and restaurants and representing international brands. 

Mona founded her own bar, Punto Mona, where she applies her creativity to create memorable experiences for her clients. By working in a field with a greater male presence, Mona established herself not only as a bartender, but as a gastronomic entrepreneur, as a woman who never stopped being a very feminine woman in an area led by men. 

This femininity is also the fil rouge of her trailer for the Negroni Week and the prevalent ingredient of her passionate Negroni cocktail, which matches perfectly with the Campari flavors and red passion.  

The post Meet the Global Campari Red Hands appeared first on Campari Academy.

In a way, we can say that cinema and mixology speak the same language. After all, every cocktail tells a story, such as a film does. That’s how the Campari Red Hands program was born, with the aim to recognize and celebrate those mixologists with red passion, those that constantly leave their comfort zone in the path to creation.

The very first edition of the Global Campari Red Hands program was in 2023 with its very first group of global ambassadors and passionate creators whose passion is painted red. Last year, seven international bartenders discovered how to be movie directors, transforming their cocktails into cinematic stories.

For 2024, instead, four bartenders from all over the world were asked to create their version of the iconic Negroni ahead of the worldwide celebration of Negroni Week. Each cocktail was to be featured in a short movie, shot in the style of a movie genre – a true Ode to Cinema. This time, the Global Red Hands weren’t just the movie directors of their cinematic stories, they actually became part of it by acting on screen in the leading role, alongside their co-star: their Negronis. If in 2023 mixology and cinema became one, in 2024 the Red Hands program mixed three ingredients – bartenders, Negroni and Cinema – to create the perfect balance through four outstanding cocktails, such as Campari, gin and vermouth create the perfect original Negroni, the iconic base with which master bartenders can play with to create their own variation.

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The last episode, elevated+local, concerns the great ability of Deniseea Head to combine elevated experiences with a local and approachable way, creating a grand encounter in her own cocktail activations. And she has been doing so since the creation of her companies, Chicken and Champagne and Good Trouble, through which she uses spirits and cocktails to tell stories about Black and American history and Activism. 

According to Deniseea “Local bars are more connected to the city… They are the heartbeat of the community”. Thanks to that unique positioning, they can make elevated experiences more inviting and approachable. Ingredients can do the same too, since “You can make a great cocktail anywhere. The space doesn’t dictate what you put in a glass”. And ingredients are the focus of her Grand Encounter cocktail, the Grand Jam, creating specially for The Grand Encounter Behind the Bar: a simple cocktail inspired by NOLA’s local drink scene and made of both superior ingredients and ingredients that come straight from your kitchen, mixed up through an easy technique. Nothing but the Grand Encounter between Local and Elevated. 

Enjoy the episode, and don’t forget to celebrate the end of the year with a Grand Jam cocktail at home!

The post Episode 3 – ELEVATED+LOCAL with Deniseea Head appeared first on Campari Academy.

The episode, modern+classic, sees Watanabe discussing the importance of classic drinks, as an essential element for contemporary bartending, just like Grand Marnier combines past, present and future in its recipe. As Takuma remembers his upbringing: “Classics are very important to me: my father worked at an hotel bar in Japan and I used to drink their cocktails and feel like wow, this is history”.

Follow Velasquez and Watanabe to embark on a journey that will take you from Japan to the United States, whilst exploring tradition that from the Far East have now been exported everywhere in the world like ice carving, and never forgetting how yesterday and tomorrow are intertwined: as Watanabe states,  “If you can’t make good classics, you can’t go further with signature drinks”.

Last step before flying to Episode 3: tasting Takuma’s Orangetini, his own twist on a classic Martini (well, of course!).  

The post Episode 2 – CLASSIC+MODERN with Takuma Watanabe  appeared first on Campari Academy.

For as long as I can remember, I’ve been a creative and very visual person. I drew and wrote stories as a child, leaned heavily into art as a teenager and when my mum purchased our family’s first digital camera, it was the very first time in my life that I could answer the question, ‘What do you want to be when you grow up?’ To this day I still don’t know why photography resonated with me so much but it has led me to a place of career expectation beyond anything I could have hoped. 

I started bartending to free up days to pursue photography. Having picked up a camera for the first time in high school, I wanted to be a portrait and fashion photographer and began shooting my friends and amateur models to practice. After I got my first bartending job, I struggled to maintain an equal focus across both industries until I started experimenting with drinks photography years later. At the time, fashion photography was a highly competitive industry, and my style was not commercially appealing or mainstream. 

The purchas our family’s first digital camera, was the very first time in my life that I could answer the question, ‘What do you want to be when you grow up?’

In 2017 I took on a dual role for a small bar that opened in Brisbane that had a heavy focus on socials. I was the venue and operations manager as well as the content and social media manager. At this time brands rarely hired photographers and videographers for events or activations and the industry was not very active on Instagram. 
 
My real start in professional photography in hospitality came in 2018 when I began shooting content for bars in Brisbane as well as events and activations for brands. I earned next to nothing due to non-existent budgets and the emerging nature of this tier of work, but it gave me a tonne of practice and experience and helped me form relationships within the industry as a creative and not just a bartender. 
 
The three-month marketing campaign required by Bacardi Legacy national finals was another catalyst. I built a brand and shot all content for my drink which led to a lot of interest after the competition was over. 

 
When the pandemic broke out and Australia locked down, I was well positioned as brands looked to bolster their online presence and engage creators for user-generated content. At my busiest, photography/videography accounted for 70% of my income, with the nature of my freelance engagements having now shifted to more talent-based enquiries [guest shifts, brand partnerships, campaigns etc. 
 
The bulk of my photographic commissions is made up of commercial brand photography for online content, print and online advertising, shooting for bars and restaurants capturing drinks, food, staff portraits, service and space, industry events and generating content for social media-based commissions. My portfolio also includes weddings, portraits, fashion and travel. 

Being multi-skilled increases your value as both an employer and as an individual. I’m unsure if photography has directly furthered my bartending career but it’s certainly helped my visibility in the industry and in other ways. Without it, I would not have grown as efficiently on social media, I would not have content retainers or extra work and income which has allowed me the freedom to travel regularly. I would not have met so many of the wonderful people I have met through photography or been offered wonderful opportunities like documenting the Spritz Me To Venice winner’s trip to Italy for Aperol in 2023. 

Being multi-skilled increases your value as both an employer and as an individual

I’ve been able to create my own content for competition entries, headshots, socials etc, and the greater scope as a creative has allowed me to expand into creative direction and ideation for brands and venues. Creative direction is what I’ve been most passionate about and pushing forward with in the last year. 
 
I love to draw from movies, books, music and pop culture for inspiration in both drink making and photography.  Both photography and bartending exist within the fabric of creative expression. What informs both may not be so obvious and differ from person to person. Understanding aperture, ISO and focal length may never impress upon the drinks you make or the customers you serve. But studying and understanding light, colour, styling, location scouting/dressing, perception, timing, storytelling and where you look for inspiration can inform and have a huge impact on both. Light is the most crucial element of photography to understand. Vice versa, light is one of the most crucial elements of a venue.  

Just because a photographer has hospitality experience doesn’t mean they’ll capture great images for bars and bartenders. Just like how knowing how to make a Margarita doesn’t make you a great bartender. However, some of the most frustrating things can come from working with photographers with little or no hospitality experience, like not picking up on issues with drink presentation and capturing awkward or non-moments in drink-making and service etc. With social media continuing to accelerate our desensitisation to content, even good content, it’s never been more important to produce work that stands out or says something

The post Millie Tang on being a bartender-photographer  appeared first on Campari Academy.

The Grand Encounter: Behind the Bar is the new mini-series created by Grand Marnier, launching today and delving into the occasions, very often surprising an unexpected, that can happen in the bar industry. A series of three episodes, each depicting the encounter of two apparently different worlds that merge into one, just like the iconic combination of cognac and bitter orange does in Grand Marnier.

In each episode, world-renowned bartender and bar entrepreneur Carina Soto Velasquez will host an industry leading contributor, sharing their ideas and opinions about hospitality and their conception of bartending: The Grand Encounter: Behind the Bar will describe the creativity that sparkles from the collision of different worlds, ranging from historical notes to technical details, all while including personal stories and useful suggestions for other bartenders.

Coming from Canada and USA, the three guests will each feature their local heritage and their specific talents and interpretation of hospitality, bringing The Grand Encounter: Behind the Bar to life and tackling the most important and relevant themes for the bartending community.

Hugo Togni (bar manager and co-owner of Bar Pompette, Toronto), Takuma Watanabe (founder and owner of Martiny’s and L’Americana, New York) and Deniseea Head (founder of Chicken&Champagne and Good Trouble, New Orleans) will take you on a grand journey, thanks to their Grand Encounters.

Stay tuned for more.

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In this episode paris+world, Togni showcases his French origins, which he shares with Grand Marnier, to analyze the impact they had on him and on the rest of the cocktail world. Being unapologetically Parisian, Grand Marnier holds pride in the identity it discloses in every bottle, but how does this intertwine with the bartending industry?

Watch as Velasquez and Togni describe the importance of Parisian culture, its quirks and (very few) downsides, from flavorsome cuisine to unique joie de vivre. Togni shares his ideas, roots and philosophy that allowed him to perfectly fit in a different country, bringing the deep value of Parisian hospitality with him. Don’t miss his Margarita Suzette, a take on a classic Margarita that combines the original recipe with a Parisian gastronomic staple: the Crepe Suzette.

Enjoy the first episode and stay tuned for the next one!

The post Episode 1 – PARIS+WORLD with Hugo Togni appeared first on Campari Academy.

A little bit about me 

I never planned to become a bartender – I actually wanted to become an architect. But I wasn’t really sure or ready to start that school yet, so I decided to study something fun and went to a bartender school for a year. 

I remember one of my classmates told me not to buy any bar tools, because I probably wouldn’t become a bartender anyway. Yet here I am today, 12 years later, working in my favourite bar.  

I love the social life of working in bars. Then there’s being creative and connecting with new people, working with ‘simple’ things that brings more happiness to peoples’ lives. 

How I approach my work 

Being a bartender, working with what I love and am passionate about makes me really happy. I also love then when it comes to this job, I will always be learning. 

When it comes to what drives me as a person, I always want to achieve better and higher goals. I’m constantly asking myself: What will my next step be? 

One of my classmates told me I wouldn’t become a bartender anyway. Yet here I am today, 12 years later, working in my favourite bar.  

I’ve been given some good advice over my career, the most helpful probably being: “Sometimes we get excellent advice but we forget to take it in. Take it in and pass it on.” 

Competitions have never been a big part of my career but travelling and education have always been very important to me from the start – that’s when I get the most creative and inspired. 

With brands, I think it’s a give and take relationship. We help each other, but I think we can do more together to create a better bar world. Both for the environment and for the individuals.  

My thoughts on mentorship 

I look up to my team. To see them trust, respect and care for each and others – that really inspires me.  

For me a role model is someone who in my opinion is really good at what they do, but also always looks after all the people around them. No matter what role they have, they should be a humble person that is still willing to learn.  

To see my team trust, respect and care for each and others – that really inspires me.  

Leaders should keep supporting the younger generation. I think if we want to help the next generation we need to look at today’s leadership: Listen and communicate more effectively, encourage people to do contributions and motivate each other.  

My hopes for the future 

If I could change one thing about our industry, it would be the negative mindset people have about people working in the bartender industry for a living – that it is not a real job, just something you do before studying that you can’t build a career from. 

I think if we all just try to be better versions of ourselves and help each other, the future will be much better and healthier. 

To make sure our voices are heard, we need to keep supporting and learning from each other instead of trash talking each other. If we can do that, we’ll grow as a community.  

I think if we all just try to be better versions of ourselves and help each other, the future will be much better and healthier. 

I want my legacy to be that I somehow made an impact or inspired someone to achieve the best they can.  That, and that I created an environment where my team felt that they were seen and had a healthy work-life balance.  

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