Meet The Mixologist: Tony Arnone

Tony Arnone is lead mixologist at The Barbershop Cuts & Cocktails inside The Cosmopolitan of Las Vegas.

What was your first job in the beverage or hospitality industry?

My first industry job was as a dishwasher for a restaurant chain called Cheddar’s. I needed a job when I was younger, and a friend got me a gig washing dishes there. Eventually, I worked my way up to a bartender. I sort of fell into it by accident and had no idea, at the time, how much I would fall in love with the bartending industry.

How often do you use your flair bartending skills at the Barbershop?

Every second I can behind the bar. Flair is using the bar in any aspect to entertain your guests. It can be more than just juggling or lighting things on fire. It’s about the bartender’s personality while behind the bar and the way they interact with guests. That’s the true cornerstone of flair, and it’s where I start before throwing anything around.

What did you learn about cocktails and bars from working in Asia?

I learned so many lessons while bartending in Asia, but the one that sticks with me to most is the use of a minimalist approach to cocktail presentation. Working in Las Vegas, I’ve designed menus with the opposite mentality — creating over-the-top presentations through glassware, garnishes, and more, while still making a cocktail that tastes good. While in Asia, I saw a new, completely different outlook on cocktail creation that was elevating the experience through bold flavors but with sleek and well-mannered presentations, keeping the focus on the drink itself.

What is your favorite spirit to work with at the moment?

Oh, that’s a hard one. Other than whiskey, I’d have to say gin. It’s a spirit that early in my career didn’t get the credit it deserves. Gins across the board have so much complexity and are incredibly fun to work with.

What is the focus or specialty of your beverage program?

The Barbershop Cuts and Cocktails’ beverage program is focused heavily on bourbon and Scotch. We offer a wide variety of whiskeys and whiskies and create different ways to enjoy them whether in a cocktail or served straight.

What drinks do you see guests enjoying or asking for these days?

I have noticed, especially among a younger crowd, that the classics are being ordered more. Drinks like Negronis, Manhattans, Tom Collins, etc. With social media, people have the opportunity to be a little more adventurous and knowledgeable when it comes to cocktails, so I think they’re broadening their horizons.

What’s your current go-to cocktail or beverage?

Well, if I’m out and about, I will always ask for a menu. The menu is a beautiful tool for seeing into the language and ideas of the bar. If something catches my eye I’ll order from there. Now down the street, at my go-to spot, you can never go wrong with a pint of Guinness and a shot of whiskey.

Would you share a recipe for one of the most popular at your bar or one of your favorite drinks?

Oil & Ore is my favorite cocktail off of The Barbershop menu. It’s a whiskey lover’s dream, with notes of cherry and citrus complemented by bold smoke.

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