Anthony DeSerio is at heart just a modest guy who really really likes cocktails and the spirits that they’re made of and the history behind them both including how both are made and by whom.
Anthony began his career behind the stick about 16 years ago with nothing but a copy of Gary Regan’s Bartenders Bible and the idea of how cool it would be to work behind a bar. His first job was a part time on call banquet bartender for a well known Connecticut based company. A few weeks after starting he was moved into the restaurants service bar. A few weeks after that they let him turn around and interact with customers. After an embarrassing discussion with the owner in front of a bar full of patrons on one Saturday evening he stood his ground on how to properly make old fashioned vs. a Manhattan and was promoted to bar manager (Obviously winning said argument) where co owner and front of house man Jim would teach him about wine and spirits. Most importantly disregarding costs for trial and error of new drinks and products.
He stayed with this company for a decade working and honing his skills alongside and mentored by Kim Snow, a James Beard award winning chef, baker, chocolatier, all in one. It was here he would frequent the kitchen and pick her brain about how flavors mixed and melded with each other. It was here her learned he term “Balance.” And with balance came the creation of some pretty damn good drinks and his first official cocktail menu and his first recognition by a spirit brand (Mount Gay Rum). And that’s all it took, he was hooked, quit his full time job as a railroad mechanic and became a career bartender.
Over the past few years since the retirement of the Snows he has gone on to consult and manage for two other employers and has planted his new roots with the Coastal Gourmet Group where he started as a bartender and now is the Operations Manager of Aspen Restaurant and bar consultant for their newest venture Latitude 41.
Never stopping learning tasting and creating Anthony now modestly boasts certification from Bar Smarts Wired via Pernod Ricard and some of the best cocktail guru’s and historians in the states.
Anthony holds certification as a Beam Global Spirits ambassador for knowledge of: Effen Vodka, Cruzan Rum, Courvoisier, Hornitos Tequila, Knob Creek, just to name a few. He has recently been invited to consult in the Beam Global Bartender’s lounge.
A fan of Gin He Is a two time Connecticut finalist In Bombay Sapphire/GQ magazine’s search for the most inspired bartender of the year ’09, ’10. Bombay Sapphire has also given him membership in a new chapter of the United States Bartenders Guild, CT.
Anthony to this day is still toting around that same copy of Gary Regan’s Bartenders Bible, now with a nicely worn cover and soft yellowed pages. His Favorite accreditation Came last year when Gary, now Gaz Regan published one of Anthony’s cocktails in his newest publication, The Bartenders Gin Compendium.
He has no idea what is next or what is in store, he just knows he will continue teaching, tinkering, and thirsting everything drinkable!
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