Marco Acri is the Bar Manager ofGiano Bistrot in Rome. He makes us two cocktails, one with vodka and sea water and the second with Gentiane and Tio Pepe.
Marco introduce yourself
I’m Marco Acri, 32 years old, bar manager of Giano Bistrot. My passion for bars was born a few years ago in my town of origin, Cirò Marina. It all started in nightclubs and discos even during university, I didn’t give up working in contact with the public, effectively making it my job. By moving to Rome, I entered a reality more dedicated to hospitality. After several jobs, my first real experience as a bar manager was at Oppio Caffè.. subsequently, I had the opportunity to grow professionally at The Court, which opened me up to what is the true concept of a bar. It’s been a year and a half of hard work, dedication, new experiences and new knowledge, which have developed in me a sense of precision and attention to detail.. after the experience at the court, I wanted to throw myself into a new, different project, which immediately intrigued me: Giano Bistrot.
The classic you want to show us
60ml of Altamura Vodka
10ml of Oyster Water
The bar you dream of
My dream bar is surrounded by nature, eco-sustainable, where the main ingredients are those that seasonality gives us. Offer a totally immersive experience to customers, without a drink list, but create cocktails on the spot based on who you have in front of you, their tastes and preferences. I dream of a bar open from morning to night, completely changing the colours and mood of the place. A daytime counter that disappears into the wall, which gives space to the evening one with a different bottle rack. A staff capable of interchanging, always trying to make guests live a total experience in which the centre always remains hospitality and a smile
What do you do in your time off
In my free time, I try to disconnect from work completely. I like going to the cinema and the theatre, I try to travel as much as possible and discover new bars, tastes, and ideas outside Italy, always getting inspired.
The spirit you like the most
The spirit that I like to mix is tequila because it manages to give the drink different facets and enhances all the flavours
What makes a good cocktail
A good cocktail starts from the idea, the inspiration from which it is born and how it is then made. The study of the ingredients and the harmony with which they are mixed create an experience that goes beyond a simple drink
What ingredient do you enjoy using in cocktail
An ingredient that I love to mix is verjus because it is very versatile, it manages to balance the acidity of the drink and maintain a clear appearance, without having to resort to the different acids that are usually used for these two characteristics.
The signature cocktail you want to show us
15ml of No3 Gin
45ml of Gentiane infused with Grapefruit
5ml of King’s Ginger
15ml of Honey Syrup
15ml of Tio Pepe
Where do you think we need to go to interview another bartender
A bar that I think is worth visiting and getting to know is the Smile Bar, a small place in the Garbatella area of Rome, where Riccardo and Biagio have managed to create an environment of great hospitality, with a nice mood and the right concept. Another bar that I think everyone should know is the Blind Pig, a few steps from San Giovanni, Rome. Mattia and Egidio with courtesy, quality and friendliness, make this place home for many people.