Simone Covan: Santa Cocktail Club (Florence)

Simone Covan is the bar manager of Santa Cocktail Club in Florence. He makes us two cocktails, one with Scotch Whisky and Lapsang Air and the second with Vodka and Dry Vermouth.

Simone introduce yourself
My name is Simone Covan and I was born and raised in Firenze. In 2014, after high school scientific diploma, I started as a barman in some of the most famous clubs in my city. In the same period, I attended many training courses. Later, after a long stay abroad, during which I worked as a bartender too, I became more and more interested in Mixology. In 2018 I started my collaboration with Becoming Barman School and, since 2019, I have been teaching in the advanced mixing course. Since 2020 I have been working permanently at Why the Best Hotels Company where I hold the role of Bar Manager and project creator of the Santa Cocktail Club, as well as manager of the cocktail bars owned by the same Group in Firenze, Roma and Venezia.

The classic you want to show us
Truffle Penicillin
45ml of Scotch Whisky
15ml of Truffle Ginger and Honey Syrup
20ml of Lemon
Lapsang Air

The bar you dream of
I’d like to create a bar without “barriers” where everyone can have a real experience from A to Z. The guest has to know the long and complex creation process from the beginning, during the different preparation phases, to the final result behind the bar counter. It has to be a place to which guests come to “learn” something else from drinking and being served.

What do you do in your time off
During my free time I used to go to visit new cities and I often look for new Cocktail Bars to taste new and different flavors.
However, my real passion is another, the sea and sailing. I’m usually involved in it during my free time and I hope these two passions of mine to be reconciled in a unique and sensational project.

The spirit you like the most
All products and distillates derived from agave, such as Mezcal and Sotol, are, in my opinion, very interesting in mixing. But you have not to forget Tequila too. They are fundamental if you are looking for the botanic note that distinguishes them.
I love this kind of spirit because you never get bored by them and because they give you the best nights

What makes a good cocktail
The tricks for obtaining a good cocktail are neither the ingredients nor the glass, nor the garnish. It’s fundamental if you want to create a good cocktail and a good mix, to know the guest and what he’s looking for at the moment. In this way you’re able to direct him to the right choice, explaining to him how his drink has been created and why it’s suitable for him at that moment.

What ingredient do you enjoy using in cocktail
Sometimes I like to use typical and famous products that are usually used in Italian cuisine and culture. For example, strawberries and balsamic vinegar are typical of Modena and they are, in my opinion, very interesting to create a good “balsamic” shrub. Moreover, I love to give a new shape and a new life to all the ingredients that surround us and that is the “leftovers” by the other food and beverage sectors.

The signature cocktail you want to show us
Martini Aglio Olio e Peperoncino
45ml of Mermaid Salted Vodka infused with Garlic and Olive Oil
3 Spray of Dry Vermouth infused with Chili

Where do you think we need to go to interview another bartender
There are a lot of new bars that merit attention. Dialogue in Brescia is one of my favourite.

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