I created and run a cocktail program for a small Italian restaurant in my hometown. Mission Pizza Napoletana serves some of the best pizza in the world (and the other food is great too). Here are some photos of drinks from the initial menu. We have an ice program, a carbonation program, and a gigantic-freaking-twist program.
Negroni on a big cube. Campari, Tanqueray, Punt e Mes. Our Boulivardier recipe is Elijah Craig, Campari, and Cocchi.
MPN Spritz. Organic prosecco (from one of two producers), Aperol, and San Benedetto sparkling water. I force carbonate everything so that the bubble level is off the charts.
Negroni, Italian Greyhound, Spritz, Black Manhatta, Paper Plane.
A photo from my home bar that helped me get/create the job.
And my favorite Paper Plane photo.
