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Rhode Island Red by Vincenzo Marianella of Providence on StarChefs.com

Photo Credit: StarChefs.com

Vincenzo Marianella
Providence
5955 Melrose Ave.
Los Angeles, CA 90038
(323) 460-4170

Biography & Interview »



RISING STAR BAR CHEF AWARD SPONSORED BY 10 cane rum on StarChefs.com

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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  •    Published: May 2006

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