The secret of the Argentine manager who brings his cocktails to New York

Francisco Gandione he is bartender who want to cross borders from Argentina to New York, United States. During the quarantine two covid, Yes cocktail project for events He slowed down, but with resilience and creativity he found new ways to move forward. Today he shares his secrets and goals in communication with information, and he considers the meaning of his position, which is, according to that, “the call of service.”

“Everything is on its way to New York. The idea is to bring our work to that city,” Gandione explained.. His expansion into American bars shows the importance of offering unique experiences to people, something he believes is valued differently overseas.

“What people are looking for in the United States is knowledge. They like the show and the things that are happening. It’s not just a drink, it’s got something with style and an artistic touch.” So, for Gandione, the creativity It is important not only in the preparation of drinks, but also in the way they are served.

“We try to be creative not only in preparing tasty and beautiful drinks, but also in the way we serve them. Ordering a drink and serving it is not just like delivering it with acrobatics, throwing ice or balancing the glass. That surprises people and is part of the experience,” said the bartender.

Despite the increasing number of signature drinks, at events, the classics are still better, according to Gandione’s vision. “At an event, people want to go to the bar, have a quick drink and go dancing or be with their friends. Although we offer signature drinks, the dynamic changes at these times. First, they try the special drinks, but then they continue towards the classics: gin and tonic, fernet or caipiroska, among others.”

For Gandione, creativity is present not only in the preparation of cocktails, but also in the way they are served, from the athleticism when handling the glass to the way the ingredients on display.

In any case, there is no shortage of signature recipes in this expert’s bar. Among his creations, Gandione highlights five signature drinks, Persian lemonade based on gin, bianco vermouth, lemon syrup and bitters such as angostura or pinral; the ‘Valhalla’, based on vodka, passion fruit, aperol and grapefruit juice; the ‘Amore Mio’, with gin, red fruit syrup and lemon; and ‘Old School’, a throwback to Penicillin, based on whisky, ginger syrup and lemon.”

Francisco has been dedicating himself to cocktails for over 12 years. Although he initially worked in a public agency, he decided to enter this world to earn extra income, and over time, what started as a side activity became a true passion.

Although signature cocktails have become popular, at large events, classic drinks such as gin and tonic, fernet and caipiroska are still popular with the public, especially when they are looking for something to drink. quick to continue enjoying the party, according to the bartender (Illustrative Information photo)

The birth of his son was a special moment, because he chose to leave his previous job to focus only on cocktails.

Since 2012, his business has grown significantly. One of Gandione’s most rewarding aspects is being a part of people’s happiest moments, whether it’s at weddings, sweet 15 parties or corporate events. Therefore, with every movement behind the bar he tries not only to offer a good cocktail, but also create an experience that audiences want to experience anywhere in the world, with New York as their next destination.

The COVID pandemic was a big challenge for him, which explains how he had to adapt to the situation. “During the pandemic, everything was fast. With the quarantine the events were cut off and we lived from there. I tried selling bottled drinks, but it didn’t work. Then, thanks to a friend who made pastries, the idea arose to make chocolate to offer with the drinks. “I got into the world of chocolate, I even made a Star Wars themed chocolate, which was a boom at the time,” a story

The balance between personal and professional life has been one of the biggest challenges for Francisco Gandione, who admits that the first years were complicated, but now, with better organization, he can take more time for his family without neglecting his career.

At the same time he expanded: “After the pandemic, the demand for events exploded because people were locked up for a long time and they wanted to celebrate. ” One of the most memorable moments in his career happened when Will Smith was in Argentina to record the movie Focus:

“They got us for a private party on an island in the Delta, where the whole cast was there, including Will Smith and Margot Robbie. It was a great experience. “I only remember making a mojito for Will Smith, and although I didn’t recognize all the actors at the time, it was an unforgettable experience.

Gandione’s career in cocktails started as a sideline, but over the years it became a real passion.

Gandione also emphasizes the challenges of balancing his personal life with his professional career. “Balancing family life with work is complicated. The first years were the hardest because I worked every weekend and could not spend time with my family. Today, everything is more organized and I delegate more tasks, but I still have events every weekend. The complicated thing is with the United States, because I can’t take my son with you. My plan is to come and go: spend a month there and another here, alternating so that you don’t forget either.”

Finally, the bartender reflects on his calling. “Being a spy is a calling of service for me. It is not just about preparing drinks, but about listening and serving people to offer them a complete experience. I started making drinks for my friends, and from there everything grew. For me, Cocktail making is an art, a way of expressing yourself through flavors and mixes, always connected to service. Now, in that sense, it is that idea Saint (NdeR: your cocktail project for events) in New York. Last month, in September, I went to work with a partner for the whole month and we want to continue with that. “

* Photos: Matías Arbotto