Lucio D’orsi is the General Manager of Dry Martini in Sorrento. He makes us two cocktails, one with Gin and Sherry and the second with Whisky and Ginger Droplets.
Lucio introduce yourself
My name is Lucio D’Orsi, born in 1979, today I am the soul of the Majestic Palace Hotel in Sorrento. You can find me in the gastronomic restaurant a Michelin star, Don Geppi, in the role of maître and sommelier. You will find me in the first Dry Martini by Javier de las Muelas, in Italy on the Terrace or at the Main Hall: I am a kind of alchemist, a character from the past who combines the passion for mixology, cooking and gastronomy, knowledge of wines and hospitality.
My passion for mixed drinking and the world of hospitality was born when I was just a teenager and my training began at the hotel institute of Castellammare di Stabia, continues in Switzerland, and then passes through the InterContinental Hotels Group. After starting as a barman, I became the Food & Beverage Manager in a few years, not before taking on the role of Maître. My professional career carried out within the most important hotel chains, my continuous research and the constant desire to achieve new goals have led me to fill the multifaceted role that I play today. My dedication to the whole world of hospitality and determination then led me to want to kick off another chapter of my path, consultant and professional training. I have held several courses at the Federico II University of Naples and La Sapienza in Rome and since 2018, I have been dedicating myself to my Cocktail’Schoolture Bartending training school. My love for gastronomy and oenology is the basis of the opening, in 2014, of the Don Geppi Restaurant, awarded with the Michelin Star in 2016, which has always been a pioneer in wine and, above all, cocktail pairing. In 2018, the Dry Martini by Javier de las Muelas, the only one you will find in Italy, sees its first dawn, the fifth world opening, which boasts a cocktail list of over 200 cocktails divided into different collections.
The classic you want to show us
Dry Martini Sorrento
5 Drops of a Mix of Dry Vermouth and Sherry
80ml of Bombay Sapphire Gin
The bar you dream of
I consider myself very lucky, my dream bar is my Dry Martini Sorrento. To today’s dream, I would like to add the possibility of giving space to art, from our sector as a bartender or chef, but also painters, sculptors, musicians, dancers, writers, performers and many others. To be able to transform my cocktail bar, as well as a temple of mixing, above all into a place of sharing and culture.
What do you do in your time off
I dedicate most of my free time to my greatest passions, mixology and food, which I am lucky enough to share, as well as work, with my wife Giulia. I like to travel and discover new cultures, new ingredients and new techniques, but, when I’m at home, I like to do gardening, take care of my cats and enjoy my cigars.
The spirit you like the most
As Dry Martini, obviously Gin!
What makes a good cocktail
The knowledge of the ingredients, the skill in mixing them, the balance, the dilution and, therefore, the right serving temperature.
What ingredient do you enjoy using in cocktails
All that my garden gives me, are flowers, fruits, citrus fruits and vegetables and, often, a pinch of chilli.
The signature cocktail you want to show us
40ml of Bareksten Gin
1 barspoon of Laphroaig Whisky
40ml of Blackberry Cream
10ml of Lime Juice
20ml of cranberry juice
3 Droplets of Ginger
3 Fresh Raspberry
1 Fresh Blackberry
1 Barspoon of Simple Syrup
1 Mint Leaf
Where do you think we need to go to interview another bartender
Javier de las Muelas in Barcelona, a person whom I respect very much professionally and to whom I am deeply attached.