Giuseppe is the bartender at Luau Tiki Bar in Bari. He makes us two cocktails, one is falernum based and the other uses jamaican rums and orgeat.
Giuseppe introduce yourself
Hi I’m Giuseppe and I’m a bartender at Luau Tiki Bar in Bari. I love to travel, I’ve lived in Australia and Thailand and I started my bartending career there. When I moved back to Bari I decided I wanted to become a great bartender and take it more seriously. For three years I worked at Speakeasy and now I’ve been at Luau Tiki Bar for a year.
The classic you want to show us
30ml of Barbieri bitter
40ml of falernum
Top with ginger ale
The bar or party you dream of
This is a beautiful question… if I had my own bar it would be a local fusion bar, right here in Bari. I like both the tiki style and speakeasy bars, so I would like to combine the two, let’s call it a tikeasy. I’d love to take classic prohibition drinks and revisit them in a tiki style. I’d keep it small as I think small bars are better with some stools around the bar and a few lounges. It would have a casual vibe with reggae music. It would be a place to chill in the city.
When I go out I like to go to other cocktail bars around town. I really like a good daiquiri, boulevardier or manhattan.
The spirit you like the most
Rum. I love rum! It’s great to work with and I use a lot of it here.
What makes a good cocktail and which product do you want to highlight at this moment
For me, I think good products are key, good ice and respect the bottle of alcohol you are working with. You need to know about the product and respect it above all else.
I’m really into working with falernum, it’s a typical caribbean liquor and we make our own here. It contains rum, ginger, almond, lime peel and other spices.
The signature cocktail you want to show us
15ml of white jamaican rum overproof
45ml of dark jamaican rum
25ml of orgeat homemade syrup
2 dashes of orange bitters
2 dashes angustura bitters
Where do you think we need to go to interview another bartender?
Marian Beke or Luca Cinalli from Nightjar.