From Behind the Bar with Carlo Splendorini, Bar Sprezzatura
Carlo Splendorini is partner and mixologist for Bar Sprezzatura & Table One Hospitality. An Italian native, Splendorini worked in Italy, then Germany and London before making his way to San Francisco. At Gitane he built a reputation for creating classic cocktails made with seasonal ingredients, paying particular attention to small distilleries and handcrafted spirits. As lead bartender for the Michelin-starred Michael Mina San Francisco he was the force behind the continually evolving cocktail program. He went on to serve as corporate bar director for Michael Mina, leading the bar programs across the country.
He was named a San Francisco Chronicle Bar Star in 2011, Zagat 30 under 30 and was winner of the 2012 Bartender of the Year World Competition in St. Martin hosted by Domaine De Canton. He took first place in the Original Moonshine Cocktail Competition 2011, the 2011 Nolet Gin Cocktail Competition, Makers Mark Cup, and SF Margarita Competition.
How would you describe Bar Sprezzatura?
Bar Sprezzatura I find is more of a feeling than just a bar. When I think of it before go to work, it’s like taking a trip to another country. I’m in love with it.
What were the keys to creating an Italian themed bar?
It is very important to keep in mind the region of Italy. Bar Sprezzatura is Venetian therefore we probably won’t make a Sicilian cannoli cocktail anytime soon, but a Tiramisu one, yes!
What’s a cocktail you’ve recently added to the menu?
Mr. Vespa photo credit Galdones Photography
Mr. Vespa
1oz mezcal
1oz gin
.75oz limoncello
.5oz gentian liqueur
4-5 drops thyme infused olive oil
Add all ingredients into a mixing glass, stir for at least 20 seconds. Strain up into a Nick & Nora glass, add thyme infused olive oil droplets on top.
Which cocktail is proving most popular lately and why?
Spritzes and Espresso Martini, specially at Bar Sprezzatura, but in general the Espresso Martini is back on the map.
Which new (or new to you) spirits brand(s) have you been using lately and why?
Bumbu Rum, different and versatile because the tropical notes.
What’s your after-work drink?
Scotch, peated if you have it.
How many glasses and kinds of ice should a bar have, ideally?
Two sizes of martini or coupe glasses. A Nick & Nora for not shaken cocktails and a larger size coupe for shaken concoctions, a rocks glass, a cooling, two wine glasses, Burgundy and Bordeaux for Spritzes.
For ice, 1 by 1 machine, a 2 by 2 clear cube for Old Fashioneds, Negronis. A rectangular for Collins is very important as well.
What cocktail or spirits book have you read recently?
Liquid intelligence by Dave Arnold.
How do you stay up to date with current drink trends?
Simple. Watching and listening to the guests tells you what to do, pretty much.
Which Italian spirit are you most excited about using in cocktails?
Definitely Galliano Espresso Ristretto.
Any techniques that you’ve been experimenting with recently?
Boozy Ice cream.
What jigger do you use and why?
Oxo jigger, not fancy, just efficient.
What advice would you have for your younger self or a bartender starting out today?
I'm very lucky with my team at Bar Sprezzatura, but in general I feel that eagerness is missing these days. Nothing comes easy, if you want to be the best you have to work for it, listen and be a critic of yourself first, don't blame, or point, just do it.