RISING STAR BAR CHEF
AWARD SPONSORED BY 
Vincenzo Marianella
Providence | Los Angeles
Born in Italy, Vincenzo Marianella gained experience mixing cocktails
all over the world before arriving in the US in 1999. After attending
the Australian Bartending Academy in Sydney, he moved back to Italy
to attend the Dimensione Bar Freestyle Team Association School in
Cerviniano Del Friuli. He then went on to London, where he trained
at Smollensky’s, one of London’s most reputable
cocktail bars. During this time, Marianella met his mentor, Salvatore
Calabrese, at the Library Bar, who fueled his passion for
tending bar. In LA, Marianella has found his niche at Providence,
where he is given free reign to create innovative cocktails with
seasonal appeal. Every ingredient is fresh – you’ll
find no prepared mixes here. He even squeezes citrus for his sour
mixes à la minute! His dedication to detail and
creating the perfect balance of flavors is what elevates Marianella
from the rest, and he was voted one of the best mixologists in LA
by Los Angeles magazine earlier this year.
5955
Bar Chef Vincenzo Marianella of Providence - Los Angeles,
CA
Adapted by StarChefs.com
Yield: 1 Serving
Ingredients:
- 6-8 kumquats
- 10-12 mint leaves
- 1½ ounces 10 Cane rum
- ½ ounces Licor 43
- ½ ounces Monin Almond syrup
Method:
Muddle kumquats and mint leaves in a shaker. Add 10 Cane rum, Licor
43 and almond syrup. Shake vigorously and strain into a martini
glass.
Rhode Island Red
Bar Chef Vincenzo Marianella of Providence - Los Angeles,
CA
Adapted by StarChefs.com
Yield: 1 Serving
Ingredients:
- 6 fresh raspberries
- ½ ounce freshly squeezed lemon juice
- ½ ounce agave nectar
- 1½ ounces Gran Centenario Plata Tequila (100% Agave)
- ½ ounce Chambord
- Ginger beer, preferably Bundaberg
- Citrus zest, for garnish
Method:
Muddle raspberries with lemon juice and agave nectar in the
base of a cocktail shaker. Add the tequila and Chambord. Shake vigorously.
Strain into a Collins glass with crushed ice and top up with ginger
beer.
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