
Photo by Rafael Luhrs
It’s a known fact that many people enjoy engaging in good conversation with the bartender while sipping their drink.
Head to The Champagne Bar in The Four Seasons Surfside and you’ll be well taken care of by the affable head bartender Valentino Longo, gracing the venue with his expertise since 2017. Longo originally hails from Italy, but his passion for mixology took him to London and Japan. Eventually, he landed in Miami and has never looked back.
The winner of the national Most Imaginative Bartender Competition in 2020 (with a cocktail aptly called “The Decisive Moment”) Longo offers the ideal balance of knowledge, charisma and hospitality.
Pair that with the elegant surroundings, stunning architecture and rich history of the locale, and you’ve got yourself one of the greatest gems in town. We were fortunate enough to grab a moment with him in between mixing drinks.
Q&A
Why did you choose bartending for your career?
My family comes from a restaurant background, my sister has a pizzeria in Rome, my grandfather had a restaurant and my grandmother was a chef. Even as I grew up helping my father with his photography studio I always dreamed about opening my own bar. So, after a few mixology courses, I decided to train behind a real bar before opening my own. Today, after 15 years, I’m still training!
Why Miami?
From Rome, I moved to London and back to Rome, where I was running a bar that eventually I helped open a second location for in Miami. Once I set foot here, I felt Rome was too small and decided to move with my wife and my dog.
What is your ideal way to celebrate the coming New Year (include what you would drink)?
If I remember correctly, I believe I always worked on New Year’s Eve! I would love to have a nice dinner with friends and then go out to party. Drink? I’m a gin martini lover, but as it will be a good long night of drinking, maybe a gin and tonic or vermouth and soda will do.
One drink everyone needs to know, and why?
Good question! One of my favorite cocktails to drink — and to make — is the classic Negroni, which comes from a drink called the “americano” and is the ideal blend of sweet vermouth, Italian bitters and soda water. It’s low on alcohol, rich in flavors and just the perfect Aperitivo. Order it next time you visit us at The Champagne Bar!
New Year’s resolution for this year that you most likely will keep?
I believe in enjoying more time for myself and getting back to my favorite hobbies such as street photography. I love just wandering around the city and taking pictures. This is something to work towards to.
Best bar music?
I have two moods: Swing and electro-swing for hotel bars; Rock for street bars.
Best bar snack?
Castelvetrano (Sicilian green) olives and Parmesan cheese!
Who, living or not, would you want to make a drink for?
Mick Jagger! I’ve been a Rolling Stones fan since I was young. There is something in Mick’s way of leading the stage that is so captivating and fascinating. I’ve gotten so much inspiration from him during my career, especially when I’m about to lead a seminar or a cocktail competition.
Recipe for Fiesta in Rio:
1 oz. of cachaça
0.5 oz of Agricole rum
0.5 oz Cocchi Rosa (an Italian aromatized wine)
1.5 oz acidified fresh pineapple juice *
0.25 oz açai-infused Campari **
Shake all ingredients together and serve in a rock glass,
garnish with tangerine leaves.
*Acidified pineapple: 1-liter fresh pineapple juice,
½ tablespoon of citric acid (also known as sour salt),
5 gr. malic acid. Squeeze fresh pineapple juice and add the acid together. Note: You can substitute acid pineapple with 0.75 oz of fresh pineapple juice and 0.25 oz fresh lemon juice instead. Keep refrigerated for up to 3 weeks.
**Açai-infused Campari: blend 1 liter of Campari with 250 ml açai juice, then strain through a coffee filter and keep refrigerated.
For more information visit The Champagne Bar