Nicolo Rossi is the co-owner of Barrier in Bergamo. He makes us two cocktails, one with Vodka and Green Tea infusion and the second with Mezcal and Black Ancho Reyes.
Nicolo introduce yourself
I’m Nicoló Rossi, bar manager and co-owner of Barrier in Bergamo, Italy. I was born in 1991, and I’ve always lived in the province of Bergamo. I first got into the world of clubs and nightlife around the age of 19, starting as a barback in high-volume venues around the province. At the same time, I was working in an office, trying to build a “comfortable” and secure future. Unfortunately, that path wasn’t for me. At 22, I decided to change my life and dedicate myself fully to the passion that had been growing inside me: bartending. I was lucky to meet the right people who motivated me to grow professionally. I want to mention them here because if I hadn’t spent time behind the bar with them, I wouldn’t be sharing my career story with you now. So, thank you to Manuele Valgolio and Adrian Covalescu—former colleagues and amazing friends! And last but not least, Mauro Colombo, who welcomed me into the Barrier project and made me a partner, allowing me to become part of this family. Lisa Colombo and Alessandro Bono have been my go-to support for the past ten years! Over the years, I’ve also been lucky enough to gain recognition in our industry thanks to major competitions, guest shifts, and travel experiences that have broadened my perspective on mixology and hospitality.
The classic you want to show us
New Age Martini
30ml of Grey Goose Vodka
15ml of Noilly Prat Dry Vermouth
15ml of Green Tea infusion
1 dash of Dry Mastica
1 Dash of Bloody Mermaid Umami Bitters
The bar you dream of
My dream bar is definitely surrounded by blue and green. I imagine a versatile bar, simple in its service, art-connected, with both class and chill vibes. A beach bar—with palm trees, crystal-clear water, southern music, a barbecue area, and a carefully curated selection of rum, wine, beer, and food. Just a few dishes, but all of them amazing! And full of beautiful people!
What do you do in your time off
I love spending my free time in a relaxing way—exploring new restaurants, museums, and exhibitions. I love to travel and get lost in the architecture of cities with my girlfriend. I look for inspiration in everything I do, so I can bring it back to my bar.
The spirit you like the most
As you might guess from my dream bar, I love rum in all its forms. I particularly enjoy working with sugarcane juice and molasses-based rums. That said, I appreciate all spirits made using pot stills—those produced in traditional and ancient ways that have a soul and a story to tell.
What makes a good cocktail
A good cocktail is built on simplicity, intuition, and communication skills. You have to know how to listen to the guest to truly understand what they want. That’s what I teach my team behind the bar: respect the guest’s choices and respect the ingredients.
What ingredient do you enjoy using in a cocktail
I love using citrus and brines. I enjoy combining them to enhance the other ingredients in a drink. They’re always my go-to combo to give a cocktail a completely different kick
The signature cocktail you want to show us
No Side
45ml of Mezcal Espadin
22.5ml of Fresh Lime Juice
15ml of Homemade Cardamom Syrup
1 Dash of Bob’s Cardamom Bitter
5 ml of Black Ancho Reyes
Where do you think we need to go to interview another bartender
In March 2023, I had the incredible opportunity to travel to Martinique with the Clement Rhum group. There, I met professionals from all over the world, but one stood out in particular. While working together on one of the most fun guest shifts of my life, he showed an incredible sense of hospitality. It was an honour to share the bar with him. I’m talking about Frederick Ma, Resort Mixologist at Mesa Macau. I believe the cocktail scenes in Macau, Hong Kong, and Shenzhen are growing rapidly and are worth exploring!