The affable Gina Netisingha, beverage director for The Seagate Hotel & Spa, has a smile and trusting demeanor that draws customers in.
There’s no question they’re in good hands — with nearly 20 years of experience in the hospitality industry, Netisingha has worked at acclaimed venues like the Four Seasons Hotel Baltimore, Tom Colicchio’s Craft Restaurant in New York City and more recently, Le Sirenuse Restaurant & Champagne Bar in Miami. In 2021 she was nominated as Wine Enthusiast’s Sommelier/Wine Director of the Year, a further nod to her passion and commitment to her craft.
We caught up with Netisingha for some insightful bar talk.
Q&A
Why South Florida?
Who doesn’t want to move to the land of sunshine and promise? (According to the housing market, that was not a figurative question!) There’s a burgeoning food and beverage scene my partner and I were very much drawn to. Having recently relocated from the Baltimore/DC area to beautiful Delray Beach, we are truly enjoying the quiet luxuries that this area has to offer, along with proximity to the international scene and city life in the surrounding area. It’s the best of both worlds!
Rule you wish more people would break and why?
That bubbles are only for celebratory occasions! It’s not so much a rule but an antiquated mindset. I feel that adding a touch of sparkle to your day or dining experience is always appropriate.
Best cocktail/wine to enjoy in South Florida?
I adore well-made classic Daiquiris. Magic can be concocted from three simple ingredients — rum, fresh lime and sugar. As for wine, my go-to’s in Florida are typically light and bright, with high acid and focused minerality. A beautiful glass of Chenin Blanc or Muscadet from the Loire, or a lightly chilled cru Beaujolais or Langhe Nebbiolo definitely fit the bill.
Drink everyone needs to know and why?
From home enthusiasts to seasoned bartenders, everyone should know how to make a solid Negroni. A great introduction to equal parts cocktails and apéritifs; it lays the groundwork for techniques such as stirring and jiggering and how to incorporate one of my favorite ingredients — vermouth. And of course, it’s damn delicious and appropriate any hour of any day!
Most underrated type of wine?
Sauternes and dessert wines in general. There’s a stigma that they are all super sweet and sugary but in reality, a well-made Sauternes displays beautiful fruit balanced with acidity.
Best podcast for wine newbies?
Levi Dalton’s “I’ll drink to that!”
Best bar music?
It really depends on the bar setting but I’m pretty happy anytime ‘90s hip hop is on.
Best bar snack?
Truffled popcorn with freshly shaved Parmigiano Reggiano and a glass of Grower Champagne — yum!
Best piece of advice you ever got or care to pass on?
The only constant in life is change, and the only factor you can control is how you react to it.
Who, living or not, would you want to make a drink for/share a glass of wine with? Why?
Ruth Bader Ginsberg. An absolute icon who fought tirelessly for gender equality under the law. A true inspiration for the ages, she was notorious (#RBG!) not only for her groundbreaking working with ACLU, but for her impassioned dissents.
Photo by Dylan Cross
La Paloma
1.5 ounces Blanco Tequlia
(I love Casa Dragones!)
0.5 ounces Aperol
2 ounces Fresh Grapefruit Juice
0.5 ounce L’Original Combier Liqueur d’Orange
2 ounces Grapefruit Soda
(Q Grapefruit Soda is great)!
Combine all ingredients in shaker, except for grapefruit soda, shake for 10 seconds, strain into highball over fresh cubed ice. Top off with Grapefruit soda. Garnish with grapefruit quarter slice. Enjoy!