Stories
Andrea Griffi
My Story
Believe in yourself
- Nationality: Italian
- Occupation: Bartender
- Workplace: Eralora, Acqui Terme, Piemonte, Italia
- Favorite Cocktail: Gin Fizz
- Favorite Spirit: Gin
What inspired you to become a bartender:
I was inspired by my mentor and friend, Stefano Ricci. He taught me the basic concepts and techniques to start this job as best I can.
Tell me about your bartending journey and how you got to where you are now:
My story begins at the age of fourteen, when my friends and I started to go out in the evenings in Acqui Terme (our home town) and we started going to bars. Later I became interested in the Bartending profession, standing around the bar for a long time watching the bartender make his drinks. Then I started my growth path: beginning to take out the trash and washing the glasses, all in order to become a waiter. Finally I became a bartender and got my “Barman Diploma” after hours and hours of studying, many attempts and lots of errors. I love this job very much and I guess I’ll never stop learning how to improve myself.
What stamp would you like to leave on the industry:
My dream is to be able to convey my passion for this job, for the drinks and to continue to become a good bartender.
Can you explain your personal process for creating a cocktail:
I usually start by studying the history of the distillations and their ingredients as well as the possibility of mixing them with each other. Then I proceed with the choice of the most appropriate mixing technique and with the best choice of the glass. At this point I proceed with the attempts of preparation. Finally, the drink it’s ready.
What is the most important part of what you do and what does it mean to you:
The most important thing I do is allow the client to feel at ease, to get in tune with the drink in a world to his image and likeness. For me, this means to have achieved some of the aims of our work, which is happiness, harmony and empathy.
What do you think will be the future of the F&B industry:
For me the future of this work will be to become more and more of a pillar in the life of each of us.
Anything that would you like to add?
Finally, our work is starting to involve more and more people who are interested not only in drinking, but also in finding out about everything it means to be a bartender.
Most bizarre client request:
A Negroni without vermouth and gin, with the addition of vodka and cachaça.