We believe all you need to survive is an axe, a fireplace, and 20lbs of bacon in the freezer, but those of weaker constitution facing the effects of Winter Storm Jonas may want to take a last-minute trip to the liquor store as soon as possible. This unreasonably warming cocktail comes to us from South Florida, and might be hot enough to melt the ice from here to Pennsylvania before Sunday.
Sweat Heat in Palm Beach
- 2 oz WhistlePig 10 Year Rye Whiskey
- 1/2 oz Honey Syrup (2:1 ratio)
- 1/4 oz Ancho Reyes Ancho Chili Liqueur
- 2 drops Fee Brothers Cardamom Bitters
- Garnish: Torched Locally Grown Thyme
Technique: Shake and Strain over a Large Cube in an Old Fashioned Glass
Marc Volpicelli is a South Florida bartender and brand professional, originally from Rhode Island. A founding USBG Palm Beach chapter member and current chapter Vice President, Marc works as a bartender as well as an independent consultant, also offering private bar services and cocktail demonstrations. Having been in the industry for over a decade and tending bar in South Florida for four years Marc has established a well respected reputation among colleagues and guests alike. Marc’s creativity and ability to produce well-balanced and winning cocktails have earned him various victories in cocktail competitions locally in both Florida and Rhode Island. His commitment to excellence, communication, and dedication to hospitality lend to successful pursuit of his true passion: exceptional guest service.
In Marc’s opinion the key to success as a bartender is balance and well-roundedness. “It’s great to know a lot about one focus, but better behind the bar to know at least a little about a lot of aspects of the craft. At the end of the day the main focus of a bartender, or any service professional, should be guest service- everything else [craft cocktails, flair, specially focuses, etc.] is just a vehicle to assist in delivering the best guest service possible. Being well rounded is the best way to equip oneself with as many tools as possible to manage guest reactions in a manner that creates loyalty, return customers, and rave reviews.”
Photography credit Kelly Coulson
