Sam Gabrielli

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I started bartending in Boston 8 years ago, and cut my teeth as the bar manager of Russell House Tavern in Harvard Square for 2 ½ years.  When I moved to Charleston, I bartended at McCrady’s for a year, before joining the opening team at Bar Mash in the Cigar Factory.  After a year there, I accepted the bar manager position at Proof to work with the illustrious Craig Nelson.  Proof was my favorite bar in Charleston after my first visit years ago, so this was definitely my dream job in the Charleston scene.

I am rooted in classic cocktails, and model most of my original creations after tried and true recipes.  My favorite cocktails to make are Ramos Gin Fizzes, Daiquiris, Sazeracs, and pretty much everything in between.  My favorite classic cocktail to drink are Daiquiris which I enjoy from a number of different establishments around Charleston.  My favorite cocktails from around town are the V for Verdita at Bar Mash, the Union Break from The Belmont, the Pina Colada from the Best Friend Lounge, Painkillers at Surf Bar, Frozen Irish Coffee from Home Team BBQ, and the Palomarama at Edmund’s Oast.  You’ll usually find me drinking shots and cheap beer after a shift, though (no fuss, no muss).

I am fortunate to be able to take the Bar 5 course this coming January, and hope to be counted amongst their graduates of that program, thanks to my win at the Hendricks Challenge last year.  Some of the cocktails I am proudest of creating are the Valkyrie (Rye, Cynar, Averna, St. Germain), the Marcona Time Out (Marcona almond infused white rum, lime, and sugar), and the Feral Pigeon (Blackstrap Rum, Campari, Kahlua, Frangelico, Pineapple and Lemon jucie).  I am most proud of the people that I am able to work with.  Training people to embrace their own strengths and work on their weaknesses is very important to me, and fosters a strong community of bartenders in small and big markets alike.

Bev Con