Photos Courtesy Of R.C. Visuals
Valentino Longo is no stranger to bars. Originally from Rome, Italy, he began his career more than 20 years ago at that city’s iconic Stravinskij Bar at Hotel de Russie. His journey has taken him to various exclusive destinations across Europe before bringing him to South Florida, where he served as head bartender at one of Miami’s most acclaimed spots: The Champagne Bar at The Surf Club. Now, he’s teamed up with the founders of the legendary Jaguar Sun (now closed) to open ViceVersa, a bar that blends Italian flair with Miami fun. We caught up with him to get the inside scoop.
Q&A
If ViceVersa had a mascot to represent its Italian-meets-Miami vibe, what would it be?
An alligator! Most of our graphics represent elements between Miami and Italy and our Count Camillo Negroni is represented as an alligator. We’ve created a cool graphic for him, which is displayed on our wall and incorporated into our branding.
What’s your favorite quote?
“Simplicity is the ultimate sophistication,” by Leonardo da Vinci. It really represents my style of making drinks and creating cocktails. There’s a lot of behind-the-scenes preparations, choosing the best ingredients and preparing everything just right. But for the guest, it should always feel simple and approachable.
ViceVersa embraces the aperitivo tradition. What’s the one snack or dish that absolutely must be paired with your cocktails?
This is tough because with aperitivo culture, everything is meant to go together. Some of my favorite pairings are our Scallop Crudo with the Martini Doppio and the ViceVersa Negroni with pepperoni pizza. I mean…
You’ve traveled the world perfecting your craft. What’s one unforgettable lesson you’ve learned in a bar somewhere far away?
No matter how cool you are or how amazing your cocktails might be, the guests are always the focus. They need to have fun and enjoy your drinks in a warm, welcoming atmosphere. It’s never about you — it’s about them.
What cocktail do you think represents your personality?
A 50/50 gin martini. As an Italian, I’m 50% happy-go-lucky and 50% always planning for the worst. It would definitely have a lemon twist, too — we Italians know how to accessorize.
Your cocktails are full of surprises. What’s the most unexpected ingredient you’ve used, and how did it wow your guests?
Olive oil. I use it in cocktails either as a fat wash for the spirit or as a garnish. You can infuse it with different flavors, which really elevates a drink’s flavor profile. Guests are always pleasantly surprised when olive oil is treated as a star ingredient rather than just a topping.
What’s the best piece of advice you ever got?
My first mentor, Massimo D’Addezio, told me that hospitality begins the moment you walk into the bar, and it starts with your co-workers. Treat your colleagues the same way you treat your guests.
What’s the one cocktail myth you’d love to debunk for your guests?
That shaking a martini makes it colder than stirring it.
What’s one secret tip every at-home bartender should know?
A big, clear ice block instantly makes any cocktail look professional and elegant.
Opening your own bar is a big leap. What’s been your most surprising “I can’t believe I’m doing this” moment so far?
Probably the fact that I haven’t done a single shift behind the bar yet! Owning a bar means wearing many hats — creating drinks, ordering products, clearing tables and hiring and educating bartenders to bring the ViceVersa vision to life. I’m really enjoying learning that side of the business right now.
Affogato martini
Ingredients:
• 1½ oz. toasted coconut-infused Grey Goose (see below)
• 3⁄4 oz. Borghetti coffee liqueur
• 1 oz. Counter Culture espresso (or your favorite brand)
• 1 scoop pistachio gelato (Talenti makes a good one)
Method:
Combine ingredients, except for the gelato, in shaker with ice and shake. Strain into another cocktail shaker, dry shake and then pour over gelato in a rocks glass. Enjoy!
Toasted Coconut-Infused Grey Goose
• 3½ tablespoons coconut flakes
• 1 bottle Grey Goose (750 ml or 1 liter)
Combine ingredients and infuse them for at least 6 hours in the refrigerator. Strain and pour into bottle to store.