Salvatore Calabrese, widely celebrated as "The Maestro," stands as one of the most influential figures in the history of bartending. With a career spanning over five decades, his work has elevated cocktail-making to an art form, inspiring generations of bartenders around the globe. The mastermind behind some of the finest bars in the world, including the likes of Donovan Bar, Igiea Terrazza Bar and Velvet by Salvatore Calabrese and modern classics such as the Breakfast Martini, he was also honoured with the prestigious Ordine al Merito della Repubblica Italiana for his contributions to the craft in 2023.

In this exclusive interview, Calabrese reflects on his remarkable journey, the enduring power of hospitality, and the emotional connections that great bartenders create. From his childhood beginnings in Maiori to global recognition, he offers a masterclass in blending tradition, creativity, and passion—values that continue to shape the industry today.

Edited excerpts from the interview.

What first sparked your interest in bartending?

To answer that, we’ll have to go all the way back to 1966. I was just 11 years old, and not always the easiest to handle, especially during the summer holidays. My father, looking for a way to keep me occupied, found me a job at a small bar, the Hotel Reginna in Maiori. That was my first taste of hospitality. Every year, once school finished, I’d go back for the summer season—working in hotel bars and restaurants. That’s really how it all began. At the time, my big dream was to become the captain of a ship. Unfortunately, that dream was cut short after an accident that left me almost blind in my left eye. So, you could say I didn’t exactly choose hospitality—it chose me. I kept working in bars during the summers, and over time, I became more and more involved in the world of hospitality. I even went abroad to expand my knowledge. And that’s how my journey truly started.

From Maiori village to London’s most prestigious bars, your journey is extraordinary. What lessons from your early days on the Amalfi Coast still resonate in your work today?

When I look back, one of the most important lessons I learned is that this profession is not just about knowing how to mix drinks. I began with making my first Negroni at 13, and gradually learned how to blend ingredients. At first, I wasn’t an expert, but with time, just like cooking, you learn. However, there’s much more to this industry than just mastering the art of mixology. The key to longevity isn’t in just creating great drinks—it's in the art of hospitality. It is what sets you apart. It’s what makes people come back time and time again, not just for the drinks, but for you. That's how I became known as The Maestro—not just through my cocktails, but because of how I connected with people. If you’re clever enough to master both the art of mixing and the art of hospitality, that’s when you can truly call yourself a successful bartender.

You’ve created iconic cocktails like the Breakfast Martini. What’s your approach to developing a cocktail that stands the test of time?

In my career I have been lucky enough to work alongside many young, incredibly talented bartenders today. I’m constantly inspired by their creativity and the way they push the boundaries of mixology. But sometimes these drinks are so complex that they become a signature of the bar, something you can only have there. Creating a cocktail that stands the test of time is different. I think every bartender dreams of creating a drink that people will talk about even a hundred years from now. And the Breakfast Martini is a good example. I created it in 1996, which means it’s been around for over a quarter of a century now. If you ask bartenders from India to Australia to Japan, they'll know it. It's become a modern classic, and that’s a great achievement. It's a complex drink in terms of taste—it’s sweet, sour, and has a tangy finish that dances on the palate. But the story behind it is just as important.

My wife was the one who inspired the drink. Every morning, she’d tell me I should have breakfast for more energy. But I, being very Italian, would just have my espresso and skip the food. Then one day, she must have noticed how bad I looked, so she made me toast with orange marmalade and commanded me to have it, and I was smart enough to know not to fight her! As I ate it, I could taste that perfect balance of bitter and tangy from the marmalade and that really struck me. I took the marmalade to work at the Library Bar at the Lanesborough, and that’s where I created the Breakfast Martini. Even the name of the drink is pretty simple and intriguing. People would see it on the menu and wonder, "what’s a Breakfast Martini?" And then they’d discover that it was a cocktail made with marmalade and that would make them even more curious! What truly made it stand the test of time, though, was its universal appeal. The ingredients—marmalade, gin, lemon juice, and orange liqueur—are easy to find anywhere in the world, and people can easily replicate it and enjoy. 

As a former President of the United Kingdom Bartenders’ Guild, what, according to you, are the biggest challenges for bartenders today?

When I first started out, bartenders were not part of the conversation in the way chefs or maître d's were. People were mostly concerned about the harmful effects of alcohol, while food and wine were viewed as more acceptable. But over time, we’ve shown people that a great cocktail, much like great food, is art. It’s about enjoying what you taste and appreciating the experience—not just about drinking for the sake of drinking. And today’s young bartenders have it better than I did—they have so many more resources. Bartenders today need to know much more than just how to mix drinks; they need to understand everything about what they’re serving. They need to know the history and nuances of gin, whiskey, rum—understanding the differences between a Scotch whisky from Scotland and a Japanese whisky or an American bourbon. Bartenders have become incredibly knowledgeable and skilled. They are not just mixing drinks—they’re creating masterpieces. They’re using advanced techniques and machinery to distil and craft drinks that rival the work of Michelin-star chefs. There’s a big difference between my time and today, but it’s exciting to see how the industry has progressed. 

Your title ‘The Maestro’ speaks volumes about your influence. If you could give one piece of advice to someone just starting out in bartending, what would it be?

I would say, first and foremost, immerse yourself in learning everything there is to know about the art of mixology. It’s a beautiful, creative craft. But just as important, never forget the core of what this job is really about—hospitality. It's about taking care of the people who come to you. That connection, that human touch, is what makes this profession truly fulfilling. If you do it right, it will offer you longevity and joy. Every day is different, and that’s what makes it exciting. But above all, never be arrogant. Stay humble, and remember the power of a smile. A simple smile can go a long way in making someone's day.

Image Credits: Salvatore Calabrese

You were the mastermind behind the world’s most expensive cocktail, Salvatore’s Legacy. What does this cocktail represent to you, and what was your creative process for it?

If you know my background, you’ll understand that I’m also one of the leading experts on vintage spirits. I’ve always embraced the concept of “liquid history.” Over the years, especially when I was at Dukes, I had the opportunity to share rare, historical spirits—some dating back to the times of Napoleon, Thomas Jefferson, and George Washington. I’ve even built one of the most unique collections of vintage spirits in the world, with one of my oldest bottles dating as far back as 1740.

As for Salvatore’s Legacy, the idea came from my passion for history and my love of rarity. I thought, “why not create the oldest cocktail in the world?” But the Guinness World Records only recognizes the most expensive cocktail, not the oldest. So, I took a different approach. I set out to create the world’s most expensive cocktail, but I also wanted it to hold the title of the oldest cocktail ever made, which it still does today. The cocktail combines 750 years of history in one glass. I used rare ingredients like 1788 Clos de Griffier Cognac, 1770 Kümmel, 1860 Dubb Orange Curacao and 1910 Angostura Bitter. That’s liquid history! No one in my lifetime will be able to replicate that, and I’m proud to say that Salvatore’s Legacy will remain a one-of-a-kind creation.

Liquid History is quite a poetic concept that connects the past to the present through taste. How do you believe the stories behind rare and aged cognacs influence the emotional experience of the drinker, and how can bartenders today embrace this philosophy to elevate their craft beyond just mixing ingredients?

To truly understand this, you need to know a bit about me and my approach. I’ve been in this industry for a very long time, and the idea of liquid history came to me because I wanted to offer something beyond just drinking. You can experience history in many ways—through reading an ancient book, touching a piece of furniture that’s centuries old, or seeing artefacts from the past. But what if you could taste history? That’s what I thought about rare spirits—some bottles have been sitting in cellars for hundreds of years, untouched and unappreciated. I had the courage to experiment and discovered that alcohol aged in casks, but once it’s bottled, it’s preserved. 

Let me tell you a story. Years ago, a customer came into my bar. He didn’t look particularly wealthy, but he said, “Salvatore, I’m here for an experience.” He wasn’t just looking to drink; he wanted to connect with something special. I brought him a selection of cognacs, and as we talked, I ended with a bottle from 1802. There were only two shots left, and I explained the historical context: Napoleon was marching to Corsica, Thomas Jefferson had just become President of the United States. This customer was American and adored Thomas Jefferson, so I suggested he taste the cognac from that time. But he was £500 short—this was the late ‘80s—and I offered him the drink anyway. I left him to enjoy the moment, but when I returned, I saw tears in his eyes. At first, I wondered if he was upset about the cost. But when I asked him if everything was okay, he simply raised his glass and said, “thank you for giving me an experience I’ll never be able to have again for the rest of my life.”

You can buy a suit, a bag, or a pair of shoes, and you might spend a lot of money on them. But you’ll never remember those items the same way you remember a unique experience like this. Tasting something rare—something that only a handful of people in the world will ever experience—creates a lasting emotional connection. 

What trends in the industry excite you the most right now?

Right now, the bar industry is evolving in such an exciting way, and it's incredibly rewarding to see the recognition we’re receiving. It’s not just about making a gin and tonic, a martini, or a Negroni anymore—it’s about being seen as an artist. Bartending is a skill and a craft, and we're finally being recognized for mastering it. What I love most about today’s industry is how young people are embracing this. The bar community has a strong, supportive bond—there’s a real brotherhood, and that makes it special. More and more, young people are starting at 18 or 19, eager to learn and hone their craft. They’re not just making drinks; they’re learning an art. And that’s incredibly exciting!

As a consultant to luxury brands and establishments, you’ve worked at the intersection of tradition and innovation. Can you share an example of a time when you had to challenge conventional wisdom to create a bar program that redefined luxury drinking experiences?

I always believe that the venue itself guides the direction of the bar program. When I open a new bar, I first respect the history and identity of the space. For example, when I opened Villa Igiea in Palermo, a historic establishment, I made sure the design and concept honoured the venue's legacy. It’s not about imposing something modern just for the sake of it—it’s about fitting the bar to its surroundings. This approach has shaped my work in places like Vegas, Los Angeles, and Hong Kong, each with its own unique identity.

Take the Magritte Bar in Belgium as an example. I consulted on the design, and to tell the story of Brussels, I centred the theme around the famous artist René Magritte. The bar’s concept draws on the 1920s-1930s aesthetic, merging history with a modern twist. Every space tells its own story, and when you respect that, the result becomes something truly special.

A similar approach was taken when I worked on the Donovan Bar. It’s housed in a historical hotel, Brown's Hotel in London, which has a deep history dating back to 1832. This was the first hotel in London to offer telephones in rooms and where Kipling wrote The Jungle Book. I wanted to keep that heritage alive while introducing a more contemporary touch. For instance, the bar counter is made of crystal, a beautiful fusion of the old and the new.

Each bar I create has its own story, and the cocktails reflect that. For example, at Donovan, last year we created a menu inspired by the legendary figures who frequented the hotel. This year, the menu is based on fairy tales—Cinderella, Snow White, Aladdin—and each cocktail tells that story. It’s about crafting an immersive experience where the bartender’s creativity brings the narrative to life.

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Mixology, as you’ve demonstrated, is both an art and an act of service. How, drawing from your personal experience, do you think bartenders can create a lasting emotional connection with their guests, particularly in an era where technology and trends often risk making hospitality feel impersonal?

The key for a bartender today is to understand that mixing drinks is an art, but also a service. Yes, we can get creative, push the boundaries, and invent new things. But it’s also important to respect the classics. Keep your drinks balanced and don’t overcomplicate them—sometimes, simplicity is what makes a cocktail special. A great bartender can create a unique experience for their guests, but it’s not just about the drinks; it’s about how you make people feel.

What made me who I am as a bartender isn't just my knowledge or skills—it’s the way I connected with people. Before social media, my reputation spread because people talked about their experiences with me. They shared stories of how I made them feel welcome, listened to, or even helped them through tough moments. I think that’s where the emotional connection comes in. You become a part of their story.

I’ve been fortunate in my career to serve many incredible people—royalty, presidents, celebrities like Robert De Niro, and even Nelson Mandela. I’ve had moments with people where it wasn’t about the drinks at all, but about creating a memory. One story that always stands out is when Stevie Wonder came into my bar. I had just created a cocktail called the Champagne Wonder, which he absolutely loved. He enjoyed it so much that he had a few more, and while listening to music, he started to move to the rhythm. I asked him if he wanted to play, and to my surprise, he said yes. He got up and played the piano for over half an hour. Imagine the magic in the room—everyone listening to Stevie Wonder live.

At the end of the night, as he was leaving, I went to say goodbye, and he applauded me. I asked, "Who's that for?" and he said, “From one artist to another.” That moment truly encapsulates what it means to connect with people through your craft. Whether it's a simple gin and tonic or a carefully crafted cocktail, when you make people feel at home, you create an experience that stays with them.

Header image sourced from Salvatore Calabrese.

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