Sustainable Bartender

02/20/2026

📍Washington DC

🗓️03/06/2026

Join me at the upcoming World Class workshops at Total Wine & More, where we’ll explore techniques that will transform your approach to crafting exceptional cocktails.

Workshops are free to attend and available for both at-home cocktail enthusiasts (no experience needed) as well as experienced bartenders.

For bartenders we’ll be talking about seasonality, NA cocktails, the thought process to making these kinds of drinks and homemade ingredients, while for the cocktail enthusiasts we’ll focus on pantry items and easy home hacks to crafting exceptional drinks at home! 🌱

RSVP via the link in my bio 👆

01/28/2026

📍Everette MA

🗓️02/19/2026

Join me at the upcoming World Class workshops at Total Wine & More, where we’ll explore techniques that will transform your approach to crafting exceptional cocktails.

Workshops are free to attend and available for both at-home cocktail enthusiasts (no experience needed) as well as experienced bartenders.

RSVP via the link in my bio 👆

02/14/2025

Today marks 5 years ago when i proposed to to marry me. It was at the Trevi Fountain (very cliche i know) where we would spend most of our nights after evening shifts talking, kissing, and falling in love with each other. While we did get legally married at my Moms apartment during Covid (which was broadcasted on Zoom and Facebook Live) we knew that we needed to do a proper celebration in the city where it all started. There was no better way than to celebrate her hometown and my second home, overlooking the most beautiful city in the world that is Rome. Ti amo tanto amore❤️

03/29/2024

Learn how to turn your bartending leftovers into something magical. Syrups, garnishes and shrubs are just some of the great ideas to discover

09/15/2023

Teaming up with and to reuse leftover imperfect apples and transform them into an Imperfect Appletini!

This cause not only helps to save leftover food waste, but also to help people who suffer from food insecurity thanks to the hard work that Rethink Food does.

Click the link in my bio to find out more about the recipe and the initiative!♻️☝️

09/15/2023

Hello everybody,

It’s been a while since I last posted something, but today would be the perfect opportunity to share this.

Im heading for Sao Paolo in 1 week, and with your help I can get one step closer to the finish line for World Class Global Bartender title.

All you need to do is check out this link on Diffords Guide and watch the video of my initiative to help reduce food waste and feed people who suffer from food insecurity.

Love you all! ❤️🙏

Renato Tonelli's Imperfect Appletini, a Ketel One Garnished With Good cocktail.

06/09/2023

What a day this was. A dream that I had for the longest time came true, but it wouldn’t have been possible without . You are the sole reason above everything else that has propelled me to where I am now. I will always be there for you as you have been there for me.

Thank you to , , . What a TEAM!

Thank you . Linden, Nathalie, . You were all so supportive, always keeping up to date with me and cheering me on. The entire team at .

Last year I did not win worldclass, but participating in it led me to become the Beverage Training Director of DANTE, a place that I always dreamed of working in. Now that’s a win!

Thank you to the judges. You are all individuals that I’ve looked up to and who have made me a better bartender throughout the years just by watching and observing you. I dreamt for years to be where I am now, and I made it thanks to your inspiration.

Thank you to the judges from last year’s competition. You’ve helped me grow and develop throughout the years, giving great feedback and always looking to support fellow bartenders.

Thank you to my mentors. . Not just amazing bartenders that I look up to, but amazing human beings.

Thank you to and everyone who works there. Still the best bartending school in the world that taught me so much. I cherish them even to this day.

Thank you to the Top 30 competitors this year. I saw what I could of your presentations, and the few that I saw were incredibly inspiring. I hope you all continue to push and strive for your dreams. I hope our paths cross again someday. Please let me know if you’re ever in NYC.

And of course, last but certainly not least, thank you to , , and for creating this community and competition. They’ve created something truly extraordinary, where bartenders can test themselves and push their limits to grow in their careers. To have mentors, experts, and new generations of bartenders that can come together. It’s an honor to be a part of this community.

12/31/2021

𝕃𝕖𝕗𝕥𝕠𝕧𝕖𝕣 𝕄𝕚𝕟𝕥 𝕊𝕥𝕖𝕞 𝕀𝕟𝕗𝕦𝕤𝕚𝕠𝕟𝕤 🌿
Link in Bio for full recipe in ‘Blog’ 👆

Mint Stems are a common leftover ingredient that get thrown out.

The leaves are essential for many classic cocktails, and for good reason. They give fresh and bright flavors to a drink that’s missing something!

The stems are usually ignored, but did you know that they have loads of flavor in them? ♻️

It’s the same minty flavor that you find in the leaves, but they do carry a slight bitterness to them, and they lack some of the fresh-tasting qualities that the leaves have.

Despite this, the stems still have plenty of flavor that could be extracted. Some bartenders muddle the stems within a drink to release their flavor, but I find that Sous Vide is the best method.

Some bartenders already upcycle mint stems into homemade syrups, but I find that their flavor doesn’t shine as much.

The only way to extract the flavor from the stems is to cook them and cooked mint just doesn’t taste very good. 😑

While you will have a mint flavor, you will lose the fresh taste, and that can be a setback for most cocktails.

Alcohol instead can extract the delicate flavors from the stems. Just so you know I’ve tried 3 different ways to infuse and have concluded Sous Vide to be the best.

- Maceration at room temperature
- Microwaving
- Sous Vide ✅

Letting stems infuse at room temperature with a spirit not only will take a long time for flavor exchange, but will also not reap the full flavors from the stem.

Microwaving does the trick of a rapid infusion, but it cooks the stems too much, resulting in musty bitter infusion. No bueno.

✅ Sous Vide gives a slow and gradual infusion, releasing the delicate flavors that are trapped inside the stems hard exterior. This is the best way! 💡

For this recipe you will need:

- A Spirit of choice (Vodka, Gin, Dry Vermouth, Bourbon)
- Mint Stems
- A Sous Vide or Thermometer.

You can go to the Link in Bio for the full recipe in ‘Blog’ section 👆

12/28/2021

End Quote 🙏♻️🌱

12/27/2021

ℙ𝕚𝕔𝕜-𝕄𝕖-𝕌𝕡 Mαɳԋαƚƚαɳ ☕️

Glassware: Nick & Nora

– 45ml Pistachio Shell Infused Rum
– 30ml Leftover Coffee Infused Vermouth
– 2 Dashes Chocolate Bitters
(Stir & Strain)
– 4 Orange Citrus Flame Sprays
– Garnish with a Orange Twist

Stir all ingredients together and garnish with an orange twist and flame spray. 🔥

This is a more approachable Manhattan to those who do not like its strong spirit-forward flavor, and instead, want something a bit smoother while still indulgent. 💡

The Leftover Coffee-Infused Vermouth marries extremely well with the well-rounded taste of the pistachio shell rum. ♻️

An upcoming recipe for Spent Coffee Infused Vermouth will be arriving soon! But in the meantime, you can check out the pistachio-shell infusion blog on the link in the bio! 👆

12/23/2021

𝗠𝗶𝗹𝗸 𝗮𝗯𝗼𝘂𝘁 𝘁𝗼 𝗴𝗼 𝗕𝗮𝗱? 🥛 𝕋𝕦𝕣𝕟 𝕚𝕥 𝕚𝕟𝕥𝕠 𝕎𝕙𝕖𝕪! ♻️
(Link in Bio “Blog”)☝️

Whether you have leftover whey from making cheese or need a new emulsifier to foam up your cocktails, this post is for you!

It’s especially for bartenders, baristas, and bars that need to use up the last of their milk before it goes bad.

Fresh milk has a low shelf life especially once opened. It also doesn’t have much use for cocktails besides the Ramos Fizz and other similar twists.

Whey on the other hand has a very long shelf life, with the ability to last for over 6 months without any changes in flavor or texture.

It also has better practices for cocktails as opposed to milk and is more approachable because of its lower fat content.

Adding whey to a cocktail is similar to adding egg white or aquafaba. It adds texture, binds the ingredients together, and gives your drink a nice head of foam.

It’s also colorless but will create a similar cloudy effect that egg white and aquafaba give.

There are a couple of pros that whey has compared to the two other emulsifiers.

𝐏𝐫𝐨𝐬 ✅

1. The yield you get from it is huge! Way more than what fresh eggs and canned chickpeas have.

2. When it comes to price points you will save way more money on using whey than using fresh eggs and chickpea water.

3. The process is very easy. Cracking fresh eggs can be messy and making aquafaba takes time and effort.

𝐂𝐨𝐧𝐬 ❌

1. It’s not lactose-free (so make sure your guests know about that).

2. It's not vegan.

All you’ll need are the following ingredients and items.

🅸🅽🅶🆁🅴🅳🅸🅴🅽🆃🆂

1. Milk
2. Apple Cider Vinegar (or another acidic ingredient like lemon juice)
3. Fine Mesh Strainer
4. Cheesecloth filter or cloth filter

That’s it! 🙂

12/16/2021

Pickling difficult to eat fruits and vegetables softens and transforms them into edible and tasty garnishes! ♻️

Once finished, you can save the brine to re-batch new ones over and over again, keeping the same flavor profile at a low cost and short prep time. 💲

If you end up with too much brine on hand (or simply want to get rid of it), you can use it as a shrub for your cocktails. 💡

The possibilities are limitless! 🌱