Mixologist of the Month - Giovanni Spezziga
- Date of Birth: 15th May
- Birth place: Sardinia, Italy
- Height: 165cm
- Eye colour: Blue or green, depending on the weather
- Nationality: Italian
"My love for the hospitality industry first started at the age of twelve, whilst assisting my Grandmother in her Delicatessen based in Sardinia, Italy." Giovanni started his career at the age of sixteen in Porto Cervo working at the luxury Bar Il Portico, part of the Starwood Hotel chain and has never looked back since.
In 2014 Giovanni moved with few friends to London, with a big suitcase, many dreams and embraced the bar community and opportunities that this cosmopolitan city gave. Giovanni worked for three years at the famous Rockwell Bar, part of The Trafalgar Hotel. From that time he then went to Hunter486 Bar at The Arch London Hotel with the Gorgeous Group, and in 2011 he took part at the opening of W Lounge at famous W London Hotel. For the last two years, Giovanni has been involved with the opening of Scarfes Bar at the iconic Rosewood London and in 2015 he launched Shakers Eventi, a tailor-made solution for the creation and development of bars and events."
Giovanni's Signature Cocktails
Awards, Accolades and Trophies
Best Bar Team for Class Magazine 2003 Rockwell Bar.
Bar of the Year for Time Out Magazine in 2003 Rockwell Bar.
Best Cocktail Menu for Class Magazine 2006 Lobby Bar, One Aldwych Hotel.
Claim to Fame
Too cool to answer this question... sorry!
Q & A
What do you as a mixologist think about beer? Any brews of note for you?
Coming from the hot island of Sardinia I obviously love beer. I always tend to drink local stuff, no matter which part of the world I am at.
If you could offer a couple of short pieces of advice to the average bartender, what would they be?
Always smile and have fun!
Surely you have some pet peeves about bartenders -- care to share?
I can't stand arrogant bartenders who make a guest feel small for ordering a drink that's not 'good' enough.
As a mixologist/consultant, you work directly with many restaurants on their drink menus -- describe the parts of this process.
From concept through the actual execution, double-checking all operational aspects and providing a service of quality that highlights the bar as the focal point in the Hotel. The next step is choosing the drinks and costing them. There should be something for every palate, budget and time of day. Lastly, training, tasting and checking all the stages from the design to the development, the philosophy of the business and the management.
How did you get started?
My love for the hospitality industry first started at the age of twelve, whilst assisting my Grandmother in her Delicatessen based in Sardinia, Italy.
How were you trained in bartending?
I was originally trained in silver-service in Sardinia then went to a more casual bar as a bartender which helped to learn the relaxed professional style I prefer.
Did you take any courses?
I go to as many tastings, trainings, visits & events as I can.
What are some trends you're seeing in the market?
Consumers are now prepared to try things out with their comfort zone.
What's your process for creating a new cocktail? And what inspired you in the first place?
The liquid and it's history are my inspiration but I also look for the right balance and harmony between each ingredient.
What is your favourite cocktail To make?
Negroni in the summer and Martinez in the winter.
What are some of your favourite tools?
Shakers and jiggers.
What is your favourite mixology resource?
Books but also the London bartender's community.
What does success mean for you?
What are some current trends you've seen in the cocktail market?
More people are educated in cocktails and they drinking more cocktails.
Where do you see yourself in five years?
Behind a bar, or swimming in Barbados with a glass of rum.
If you weren't in the drinks industry, what do you think you would be doing now?
Playing football with Ronaldo.
Your biggest career influencer?
Many of my colleagues during all this years.
First drink you ever tried?
Campari from my Grandmother cabinet.
We've all had a bad experience with at least one drink. What drink do you most avoid?
Old red wine.
Your hangover cure?
Bloody Mary and the listening to the Rolling Stones.
£10m comes to you. What do you do next?
Swimming in Barbados with a bottle of Rum this time.
Bar or cellar at home?
Bar in the living room and cellar in the basement.
Ichnusa Sardinia Beer.
Tinello in Pimlico.
Jerry Thomas' Bartenders Guide.
All This Bad Blood by Bastille.