Alessandro Melfi is a Senior Bartender at The Shoreditch Arts Club in London, renowned for his mixology expertise and dedication to hospitality. Starting his bartending journey at eighteen in his family's small pub in Italy, Alessandro discovered a passion for crafting coffee and cocktails. Seeking to hone his skills, he moved to London to learn from industry professionals and master the art of mixology. Alessandro's approach to bartending combines practical knowledge with a commitment to continuous learning. 

He stays updated on the latest trends through online courses and collaborations with colleagues. Drawing inspiration from art, food, and seasonal ingredients, Alessandro creates cocktails that tell stories and delight guests. As a strong advocate for sustainability, Alessandro works closely with kitchen staff to minimize waste and maximize ingredient usage, aiming to create an environment where guests feel valued. His dedication to quality and customer satisfaction is evident in every drink he crafts.

Here’s an interview with Alessandro Melfi.

Your current place of work / Last place of work.

I’m a Senior Bartender at The Shoreditch Arts Club.

Can you tell us about your journey into bartending? What inspired you to become a bartender? 

My journey into bartending began when I was eighteen, during high school. I started of necessity, helping out at my family's little bar in a small Italian town. It was there that I discovered my passion for crafting coffee and cocktails and creating a great atmosphere for our Guests.

The turning point for me was when I decided to challenge myself and move to London. It was here that I truly understood what bartending meant. I met some incredible colleagues who inspired me and taught me some of the skills for working in this amazing industry.

Source: Alessandro Melfi

What training or education did you receive to become a professional bartender?

To become a professional bartender, my training has been a mix of passion, hands-on experience, and constant learning. Every shift, I strive to learn something new and perfect my craft, always pushing the boundaries and keeping things fresh. I also use online courses and my colleagues to continually expand my knowledge and improve day by day.

What are the essential skills every bartender should possess?

Every bartender should possess a blend of essential skills to excel in their role. These include the ability to read people and anticipate their needs, think creatively to craft unique drinks. Being able to inject humor and charm into interactions, as well as adapt to different situations, is crucial. Additionally, bartenders must excel as team players and leaders, fostering a welcoming environment where customers feel at ease and home.

What do you look for when you plan to buy new products for your business? 

When I plan to buy new products, I prioritize several factors: product quality, customer demand and market trends, the product's history, and how well it meets my specific needs.

Source: Alessandro Melfi

How do you stay updated with the latest trends and techniques in mixology?

To stay updated with the latest trends and techniques in mixology, I utilize various methods. These include staying connected through social media, attending trade fairs, and visiting other establishments. These activities enable me to learn from industry peers, explore new ingredients, and anticipate changing consumer preferences effectively.

Can you describe your process for creating a new cocktail? What inspires your creations?

My process for creating a new cocktail begins with inspiration from various sources, such as art, culinary dishes, fruits, or even specific products. I look for elements that can tell a story and offer a memorable experience to my guests. Whether it's the vibrant colors of a painting, the intricate flavors of a dish, or the fresh essence of seasonal fruits, each component sparks creativity. I aim to blend these inspirations harmoniously, experimenting with flavors, textures, and presentations to craft a cocktail that not only tastes exceptional but also evokes a sense of delight and intrigue for those enjoying it.

Can you discuss any innovative techniques or ingredients you’re currently experimenting with?

I'm focusing when possible on innovative approaches that maximize raw materials and embrace zero waste principles. Collaborating closely with the kitchen team, we're exploring creative ways to utilize ingredients fully, ensuring nothing goes to waste. This approach not only enhances sustainability but also encourages inventive techniques that bring out the best in each ingredient. Nowadays, we have many techniques at our disposal. It's important to use them intelligently and ensure they respect the quality of the raw materials, showcasing their full potential in every cocktail creation.

Source: Alessandro Melfi

What are some current trends in the UK drinks industry that you find exciting?

One of the most exciting trends in the UK drinks industry is the growing demand for low and no-alcohol beverages. This trend challenges us to innovate with flavors and create drinks that are anything but boring, elevating them beyond the simplicity of juice. Additionally, the industry's shift towards sustainability not only sparks creativity but also allows us to contribute positively to the planet.

How has the cocktail scene in the UK evolved over the past few years?

Having been here for four years, my experience might be shorter than some, but I've witnessed significant changes in the UK cocktail scene. Nowadays, there are plenty of bars where you can enjoy top-quality drinks, and the opportunities to innovate are abundant. However, post-Brexit and post-COVID, it's become more challenging to find the new generation eager to learn. While the UK used to be arguably the best place in the world to master this craft, it remains an excellent place, though perhaps slightly less so now.

What are your thoughts on the growing popularity of non-alcoholic spirits and low-ABV cocktails?

I think it's cool. It provides an opportunity for everyone to enjoy drinks safely, without worrying about alcohol, while still enjoying great flavors and even nostalgia. For instance, I recently made a Bellini-style drink with non-alcoholic apple and pear, reminiscent of a juice I used to drink as a child in Italy. The demand for low-ABV beers has also grown significantly, with major brands releasing high-quality products that some people overlook simply because they're low in alcohol content. In the spirits category, standout brands are creating healthy competition through strong branding efforts like apparel lines, which help grow their brand. Overall, I'm glad to see this world opening up to new possibilities.

How do you handle difficult or unruly customers?

Firstly, we're all human, and everyone either wants to have a good time or might be having a rough day. When dealing with difficult customers, it's all about respect. Start by staying calm and building trust. Then, gently help them understand that their behavior isn't conducive to creating a positive experience. Our goal is always to ensure guests leave happy and satisfied, with a great overall experience.

How does sustainability influence your work behind the bar? Are there any eco-friendly practices you implement?

As I mentioned earlier, I enjoy this aspect because it's both challenging and beneficial for the planet and our bottom line. I like incorporating ingredients that chefs would otherwise discard but are still perfect for my drinks. For example, using leftover syrup for garnishes or even as coasters. I also experiment with offering one syrup in two completely different cocktails to minimize waste. Using seasonal UK produce is another way I practice sustainability. Honestly, there are so many possibilities you just have to be creative and willing to experiment with these leftover ingredients. Who knows? You might discover a new amazing drink.

The Triad Martini at The Shoreditch Arts Club. The Triad Martini is quickly becoming a favourite amongst our members and guests – a contemporary interpretation of a classic drink that has become one of the best known beverages, having gained further popularity from its spotlight in the 007 films franchise. The classic lemon and olive garnishes are reimagined in the forms of Murcian lemon-infused gin and a Nocellara olive-infused vermouth. To reference the Gibson, the garnish is a cocktail onion dyed blue, paying homage to the distinctive colour of the @bombaysapphireuk gin bottle.

Any good customer story that you recall that comes to mind?

This job is all about creating moments that touch people's hearts. One memorable experience comes to mind: during a lively party, two girls arrived and ordered drinks. I discovered it was one of their birthdays, so I asked the chef to prepare a special dessert with a candle, which we delivered along with two shots to celebrate. When I presented it to her, she was thrilled it was completely unexpected. This wouldn't have been possible without the support of the chef and a waitress. These are the moments I cherish in hospitality creating delightful surprises that make people happy, alongside working with incredible colleagues.

What are the biggest challenges you face in managing a bar, and how do you overcome them?

From my perspective, the biggest challenge is fostering unity within the team ensuring new members and the entire staff see themselves as part of a cohesive unit, like a championship football team. It's about inspiring and motivating each other without letting anyone fall behind. We set aside individual pressures and tackle everything together as a team, resolving any conflicts swiftly so they don't affect service. Our goal is to keep guests happy, serve amazing drinks, and tidy up seamlessly at the end of each shift. Some struggle with this due to pressure or personal differences, but when we're connected like a great football team, we can achieve anything.

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How do you see the role of bartenders evolving in the next five years?

I envision a future where the role of bartenders evolves beyond being seen as mere machines. While there may be advancements in technology like robot bars, I believe people will come to appreciate the emotional connection and experience that only a human bartender can provide. Robots might make the perfect cocktail, but they lack the human touch and warmth that make a small, family-run bar so special. I value the imperfections of human interaction and believe that, despite technological advancements, the heart and soul of hospitality will continue to lie in the hands of passionate bartenders.

If you could only use five ingredients behind the bar, what would they be and why?

If I could only use five ingredients behind the bar to craft a perfect aperitivo and symbolize a shift:

1. Ice: Essential for serving drinks at the perfect temperature and dilution, ensuring a refreshing experience. Just like a well-prepared team, it sets the foundation for great drinks.

2. Sweet Vermouth: Adds body and sweetness, symbolizing the welcoming of guests at the beginning of their evening, promising a delightful journey ahead.

3. Bitters: Provides balance to cocktails, representing the bittersweet moment when it's time to bid farewell after a memorable time.

4. Soda: Adds movement, dilution, and effervescence, making every drink versatile and perfect for any occasion. The bubbles also symbolize the lively vibes shared among guests and the team.

5. Garnish (like a wedge): Reflects our attitude, kindness, and passion, adding that personal touch to each creation a reminder that hospitality is as much about heart as it is about skill.

These ingredients not only craft exceptional cocktails but also embody the emotions and experiences shared during a memorable evening at the bar.

What advice would you give to someone looking to start a career in bartending?

Stay humble but sharp. Recognize you're not the best yet, and everyone has something to teach you. Your colleagues will become your second family, supporting you along the way. You'll meet amazing guests with unique stories to share and lessons to impart. Making people happy is rewarding, especially when their gratitude shines in their eyes. It's a journey with challenges, but never give up those tough moments are where you grow and find fulfillment. Bartending demands a lot, but it gives back even more!

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