Stories
Giorgio Tosato
My Story
Giorgio Tosato aka The Notorious Cocktail
- Nationality: Italian
- Occupation: Founder & Mixologist
- Workplace: Philoxenia Events (A bar catering company for luxury events)
- Favorite Cocktail: Martinez
- Favorite Spirit: Gin
What inspired you to become a bartender:
Ten years ago my thirst for new experiences led me to London, so I decided to move to England. The fact that I could not speak English didn’t scare me, I didn’t have a plan. I quickly realised that I loved the joy that people had when they came together over a drink. Since then, my passion developed and I began to understand the “Push, Pull” factors. Unforgettable cocktails are definitely a “Pull” factor as my customers were pulled back by my creations! I loved London immediately, I was really impressed by the thousands of bars and restaurants in Central London. You can name any cuisine and London will have it. The diversity and possibilities made me excited and I wanted to learn and develop.
Tell me about your bartending journey and how you got to where you are now:
I’d been playing mixologist for a long time, I mixed my first drink when I was eighteen years old. It was a Tiki style cocktail in a ceramic Tiki mug. When I left for London I packed my few bar tools and moved to a small flat in Battersea. I filled my room with cheap booze for my experiments and I was more interested in making cocktails for my friends than actually drinking them. They were questionable cocktail creations in the beginning, but I did see a future for myself in London’s hospitality industry. London taught me countless lessons: how to (and how not to) work behind a bar, how to manage a team, how pennies become pounds, how to hire and fire, and how to deal with other people as well as unruly clients – where perceptions really differ. But most of all London has been a lesson in passion, a lesson that has taught me how to make my passion transparent and contagious!
What stamp would you like to leave on the industry:
My aim is to inspirit young bartenders and mixologists to progress and develop themselves to the maximum within the hospitality industry.
Can you explain your personal process for creating a cocktail:
Personally, I always try to keep my creations simple in terms of presentation, yet intriguing, not to be influenced by mixology trends but to have their own individuality. All the classic cocktails were signature cocktails at first! I believe that the focus should always be on the taste of the ingredients and the palate experience this can create. Each of my creations is a true reflection of my personality – a mix of vision, creativity and emotions which translates into the unique character of each of my drinks. I like to describe my cocktails as a little eccentric and imposing and I want each sip to be a memorable experience for guests.
What is the most important part of what you do and what does it mean to you:
When guests and colleagues turn into friends! This is one of the most important reasons why I will always love hospitality and bartending. This tough industry will give you the opportunity to meet individuals that will inspire you, advise you and make you even more passionate.
What do you think will be the future of the F&B industry:
Guests tend to appreciate fine dining and sophisticated drinks more and more. Where there is food there is also a memorable drinking experience waiting to happen.
Anything that would you like to add?
Cocktails need to look as elegant as they taste, so I plan garnishes. Too much or an inappropriate garnish to decorate can detract attention away. It must be a hint of the cocktail’s flavours.
Most bizarre client request:
I once had a request from a VIP client who wanted me to organise a cocktail party with cocktails that wouldn’t include any sugar, ice or alcohol.