Meet Chilled 100 Bartender Lorenzo Rocci
Lorenzo Rocci began his career making coffee, but his curiosity soon led him into the world of mixed drinks and cocktails.
Early on, he was fortunate to have two mentors who deeply influenced his craft during those formative years. With their guidance, and through his own exploration, Rocci developed a passion not only for creating cocktails, but also for uncovering the stories behind them and sharing those narratives with guests and colleagues alike. Below, Rocci shares insights into his journey, his creative process, and his perspective on where cocktail culture is headed.
Where do you tend bar now? What makes it unique?
I am currently the Beverage manager for the resort at The Pelican Hill, a beautiful property on the Newport Coast. I oversee three exceptional bars and two exquisite restaurants. With breathtaking views of the ocean and golf course, our guests can indulge in carefully crafted cocktails and extensive wine selection by the glass and bottle. Having three bars adds variety and excitement to the resort by offering different themes and spirits selections in each location.
This creates a vibrant and engaging environment for guests -resort guests and locals – to explore and discover new experiences. Whether it’s relaxing with a tropical drink by the pool, enjoying a craft cocktail in the main bar, or sipping on a fine wine at the elegant, elevated bar and restaurant next to the golf club, the options are endless. Having multiple bar options provides a dynamic atmosphere that keeps guests entertained throughout their stay.
Who has been most influential in your development as a bartender?
My family has played an integral role in shaping my life, providing unwavering support for my decisions. In addition, my early mentors Domenico Maura and Arterio Fortuna ignited a passion within me for the hospitality industry by sharing anecdotes of the Italian drinking culture and La Dolce Vita from the 1900s to present. Their storytelling inspired me to pursue my dreams in this field. Throughout my career, I found inspiration besides multiple bartenders of our generation, from chefs and team members I met and that during our daily meetings truly inspired me.
Their creativity, dedication, and passion for their craft motivated me to strive for excellence and never settle for an “ok” outcome. I learned that good teamwork and a supportive environment can make all the difference in achieving great results. Hence, I constantly strive to bring these values into my work as a bartender, aiming to create a positive and dynamic atmosphere for my colleagues and customers alike.
Do you have any advice for novice/ at home bartenders?
To become a professional bartender, one should start with mastering the classics, establishing foundations, and continuously seeking to learn and grow. However, the most crucial aspect of being a great bartender is to prioritize being a great person, whether it be through delivering excellent customer service, fostering a welcoming environment, or simply being kind and respectful to those around you. Therefore, it is essential to prioritize both craft and character to succeed in the industry.
For home bartender, I would say, have fun! buy some books like “gentleman’s companion of C. Baker or Savoy cocktail book” there’s a lot of 3/4 ingredients cocktails… a lot of fun making and rediscovering them.
What is your favorite ingredient right now and why?
Lately, I’ve been enjoying working with mushrooms and licorice barks in different ways, not just as strong flavors in a drink. Mushrooms bring fantastic umami qualities and a plethora of flavors, while licorice bark adds a unique touch. By using these ingredients as small components in my creations, they play a unique role in the final drink.
How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration?
I get inspiration constantly from everything that surrounds me, in and out of work. I surely start with writing a specific flavor or image or anything that inspired me in the first place and then I let my emotion start guiding the first thought. If it’s images or color, then I will translate them into flavors and then eventually income measure/method/glassware and I will start the test phase
Do you have a special technique you use or a tip for making a particular drink?
I love using the throwing technique for several drinks that are suggested sometimes instead as shaking or stirred as I feel that with the throwing you can get the best of both technique, cooling and dilution without the shock of the shaking.
Where do you see the bartending/cocktail culture headed?
We will continue to do better, be more inclusive as a category from any point of view.
Offering better condition for managers, bartenders and waiting staff in order to create a real possibility of growth is definitely a step that will have to be implemented from individual companies and also as a collective movement.
From a cocktail angle instead, paraphrasing what Ian McPherson (Panda and Sons, UK) said, “bartenders have been learning from chefs and we will continue to do so but it’s also time we develop our own techniques.”
I feel we are eager to develop more in flavor and technique, and we will see it in the forthcoming years.
Lorenzo Rocci’s Original Cocktail
Anarchic Garibaldi
Ingredients:
1 ½ oz. Roasted Mango-infused Select Aperitivo
1 ½ oz. Cocchi Vermouth di Torino
2 ½ oz. Cedrata (Tassoni preferably)
Garnish: Orange Foam
Glassware: Highball
Method: Built directly in a highball glass
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