Vincenzo is the bar manager at Speakeasy in Bari. He makes us two cocktails, one is gin based and the other one uses tequila and local products (Vincenzo would call this a glocal cocktail, as it uses global and local ingredients).Vincenzo introduce yourself
Hi I’m Vincenzo and I’m the bar manager at Speakeasy in Bari. I first started working with my Uncle in a little cafeteria twenty years ago. I then began a flair bar in the 90’s and when this movement was over I worked in a local cocktail bar in Bari. My co-worker and I decided we wanted to create something different for everyone in Bari, so we went on Wikipedia to research various eras in cocktail history. That was four years ago and how we started this adventure. After the success of Speakeasy, we opened another bar, so people could enjoy a different experience. Speakeasy is refined and cool, whereas at Luau, it’s definitely a party vibe. We also plan to open another bar, so we will keep you posted…
The classic you want to show us
Murgia Fizz
45 ml of Hendrick’s gin
15ml of Gariga di Murgia
30ml of lemon juice
15ml of sugar
Top with soda
The bar or party you dream of
I would buy an old theatre with a 30’s Italian vibe. It would be a much larger bar than this bar and seat around 40 or 50. It would be exquisite cocktails paired with gourmet food, as food is my other passion. The music would be from the 30’s and 40’s to remain authentique to the mood of this era.
When I have days or nights off I like a simple life. I will go to a restaurant (as the seafood is incredible here) and enjoy a good wine.
The spirit you like the most
It changes when I discover new spirits on my travels. Last year it was rum and this year I went to research different tequilas in San Francisco. So this year it’s definitely Tequila and Mezcal.
What makes a good cocktail and which product do you want to highlight at this moment
Great products! We try to have a zero kilometre policy here on most of the ingredients. We use top quality alcohol from around the world, but also utilise local liqueurs, grappas and other ingredients. We like to call it glocal 🙂
A home-made shrub made with apple vinegar. We extract the juice of local apples to make our own vinegar, add lime, lemon and alcohol. During the year we go to the market and make shrubs from whatever is in season, delicious and cheap.
The signature cocktail you want to show us
Tigrotto
30 ml of tequila Ocho
30ml of biancosarti
30ml of white vermouth carlo Alberto
1 Dash of angustura
Where do you think we need to go to interview another bartender?
Can I suggest the Mag Cafe owned by my friend Flavio Angiolillo and Rita with my friend Fabio, both in Milan.
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