Mixologist Of The Month - Jefferson Marella

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Author: TheDrinkShop
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  • Date of Birth: 11 October
  • Height: 5'7"
  • Birthplace: Columbia
  • Eye colour: Brown
  • Nationality: Italian/Columbian

Signature Cocktails


"I was born in Columbia, South America and moved to Italy where I started as an apprentice into hospitality at 16 years old. From there, I’ve worked in venues such as Ristorante all’Oro and Misceliamo Cocktail Bar, both in Rome.

Recently I moved to Manchester and started at the new cocktail bar Dutch Courage in Sale."

Your claim to fame?

I’ve worked in a Michelin one star venue named Ristorante all’Oro and Misceliamo Cocktail Bar plus being showcased in Italian Insider in 2014!

Q & A

What do you as a mixologist think about beer?
Any brews of note for you? Love it, and love to use beer, mainly pilsners within classic cocktails such as the Americano.

If you could offer a couple of short pieces of advice to the average bartender, what would they be?
If you have inspiration, you can succeed in being creative. I see bartending like poetry.

Surely you have some pet peeves about bartenders -- care to share?
The long wait times to be served, there’s no urgency these days!

As a mixologist/consultant, you work directly with many restaurants on their drink menus -- describe the parts of this process.
All depends on my mood and ingredients to hand, and whether we’re looking at dry/sweet serves etc. History of the serve needs to be included too, some context never hurt anyone!

How did you get started?
Started in Italy at 16 years old as a work experience bartender.

How were you trained in bartending?
I owe it all to Marino Lucchetti. ‘The Big Master’ taught me everything about becoming a mixologist.

Did you take any courses?

What are some trends you're seeing in the market?
Rum is becoming huge, with new bottles and cocktails being explored.

What's your process for creating a new cocktail? And what inspired you in the first place?
All depends on my mood and ingredients to hand, and whether we’re looking at dry/sweet serves etc. History of the serve needs to be included too, some context never hurt anyone!

What is your favourite cocktail To make?

What are some of your favourite tools?
French shaker.

What is your favourite mixology resource?
Food! I love incorporating food within my ideas, anything you can find in the kitchen such as cheese and soup.

What does success mean for you?
To be yourself and having the opportunity to showcase my ideas. What are some current trends you’ve seen in the cocktail market?
Rum is becoming a must in a lot of bars now.

Where do you see yourself in five years?
At Dutch Courage in a management role.

If you weren't in the drinks industry, what do you think you would be doing now?

Your biggest career influencer?
Marino Lucchetti.

First drink you ever tried?

We've all had a bad experience with at least one drink. What drink do you most avoid?
Grappa and Scottish whisky. Your hangover cure?
Water and shot of espresso with no sugar.

£10m comes to you. What do you do next?
Open my own resort in Columbia.

Favourite beer?




Fav Bar?
Sky Room, New York.

Armani Restaurant, Milan.

World location?

Fav film?

I don’t read.

Anything by 2-Pac.



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