Cocktail College The Enzoni
Aug 28, 2025
Vincenzo Errico, the creative mind behind the Enzoni cocktail, shares his journey from busboy to bartender in the bustling cocktail scenes of London and New York. He recounts the cocktail's inception, blending gin, Campari, and muddled grapes, which solidified its status as a modern classic. The discussion dives into the rise of non-alcoholic cocktails and the crucial role of ice in bartending. Vincenzo also reflects on nostalgia, the mentorship that shaped him, and how evolving preferences are influencing cocktail culture.
AI Snips
Chapters
Transcript
Episode notes
Birth Of The Enzoni
- Vincenzo created the Enzoni in London in 2001 to make Negroni-like flavors more palatable for British customers.
- He based it on gin, lemon, sugar, Campari and muddled grapes, and it went on Match Bar's menu.
Grapes As A Texture Transformer
- Grapes function like egg white in the Enzoni by smoothing and unifying disparate flavors.
- Muddled grape skin gives grapefruit-like notes and balances sugar, lemon and Campari.
From Busboy To Bartender
- Vincenzo arrived in London speaking no English and started as a busboy at Match Bar before moving into the bar through training.
- He worked side-by-side with Dick Bradsell, learning speed and flavor combination firsthand.