Originating from Rome, Italy, Edoardo Arcesi is currently head bartender at London’s City Social. He started bartending at 20 years old after training at Flair Art Academy, a bartending school in Rome. He arrived in London on November 2011 where his first job was in MADD (mango plus addiction, Soho), as the name might suggest he mostly made mango-based cocktails. After a year-and-a-half, almost giving up and returning home to Rome, a customer ordered a classic margarita without mango. She happened to be Susie Wong, a well-known bartender in Manchester.
He was so happy to make a cocktail without mango that he made one of the best margaritas – at least that was what she said that day. After a month, she invited him to work in a well-known cocktail and champagne bar in Manchester, named Epernay. On August 2012, he became an official bartender. At that time, he did not have any proper experience in bartending and was still learning to understand the English accent. There was one person he understood and that was Joannes Hubertus Van Goethem (Barry), the general manager. Thanks to him, Edoardo was taught everything he had to know on becoming a top bartender.
Barry pushed him to start competing and presented him to important people in the bar industry. In 2014, after spending a year-and-a-half in Epernay and promoted to head bartender, Edoardo decided to move back to London and try again, but with a better grasp in the English language and bartending knowledge.
He started work for the new opening of a new bar called City Social, after being recommended to the bar manager, Matt Fairhurst. He became Edoardo’s next influential mentor. So, he started a new adventure with many talented bartenders where they collaborate on spirits knowledge and new cocktail techniques. He is still developing as head bartender, learning more about the bar business every day and getting involved in side projects involving new cocktail creations.
“Singapore Sling - one of my two favorite cocktails, main ingredient is Cherry Heering, this lovely Cherry liqueur”
Garnish: Pineapple & cherry
Method: Shake first 6 ingredients with ice and strain into ice-filled glass. Top with soda.
• 35ml Jenever
• 20ml Cherry Heering
• 25ml Freshly squeezed lemon juice
• 15ml Sugar syrup
• 25ml Fresh pineapple juice
• 5ml Branca Menta
• Top with Soda water