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A self-taught bartender who's been in the industry for fifteen years now, Alessandro Zampieri has focused on homemade products, bitters, syrups, infusions involving kitchen techniques, and more for the past seven years. As owner and bar manager at Il Mercante in Venice, Italy—a city famous for hotel cocktail bars—Alessandro has been introducing its fine folk to a new way of drinking cocktails. He's currently hard at work studying how what we eat (spices, fats, proteins, acids, sweets) changes the way our mouths and tongues perceive drinks.
After getting his start in the hospitality industry in NYC, Adam Robinson moved to Portland, Oregon, in 2009. He worked behind the bars of Park Kitchen, Expatriate, and the Rum Club in between stints of living and working abroad in the Caribbean and Asia. After returning stateside in 2016 he teamed up with some old friends and launched the one-night-a-week cocktail pop-up Deadshot. With a cocktail menu focused on unique flavor profiles and modern techniques, served alongside creative bar food from the celebrated chefs behind Holdfast Dining, Deadshot quickly became an industry favorite. In May of 2018, the Deadshot team opened the doors at their new seven-days-a-week brick-and-mortar location in Southeast Portland.
Stacey Swenson is the head bartender at Dante in NYC, a modern Italian bar and restaurant, where her low-ABV cocktails and Negroni riffs are industry favorites. She also heads up creative drinks strategies for Erick Castro and Chris Patino’s Simple Serve consulting group. Stacey was named StarChefs Rising Stars bartender of 2019. She's been featured in Punch, Bloomberg, Edible Manhattan, Supercall, Thirsty Mag, and others.