Rob Healy & Shannon Mariani


ROB MARIANI

Rob Mariani is a world-travelling cocktail enthusiast. After years bartending in New Zealand and beyond, Mariani landed in Durham, North Carolina to work in the craft cocktail bar Alley Twenty Six.

Most recently, Mariani and business partner, Shannon Healy, launched a housemade tonic syrup under the name Behind The Stick Provisions. Their foray into the beverage industry stems from a desire to bring the philosophy of making the best cocktails using the best ingredients available for home use.

Born and raised in NYC, Rob Mariani moved to Los Angeles for a career in the film business, but found his calling in the cocktailing world after a stint working in New Zealand during the early 2000s. He returned to the US and worked in high-end restaurants in Washington DC, including Oyamel (José Andres' Think Food Group) and The Oval Room (Knightsbridge Restaurant Group).

Mariani moved to Chapel Hill, North Carolina to open up the town favorite bar Southern Rail and has been in the area ever since.

An avid eater, drinker, and traveler, Rob continues to pick up tastes, tips and ideas in New Zealand, India, Thailand, and all across Europe.

SHANNON HEALY

With over 20 years of bartending and cocktail crafting experience, Shannon Healy opened the neighborhood craft cocktail bar Alley Twenty Six in September of 2012 in the heart of downtown Durham, North Carolina.

Most recently, Healy launched the bar’s housemade tonic syrup with partner Rob Mariani under the name Behind The Stick Provisions. Their foray into the beverage industry stems from a desire to bring the philosophy of making the best cocktails using the best ingredients available for home use.

Prior to this, Healy served as General Manager of the James Beard Award-winning restaurant Crook’s Corner located in Chapel Hill, N.C. During his time at Crook’s, Healy was instrumental in curating a cocktail program complementing the restaurant’s “farm to fork” style philosophy.

Healy’s farm-to-sip approach continues with Alley Twenty Six, sourcing seasonal, local ingredients from North Carolina Piedmont farms whenever possible to make fresh syrups, shrubs, and tinctures. and mixers. The weekly rotating menu combines Healy’s dedication to cocktail culture and its history as well as his inventive approach in coining new libations.

Healy has won multiple awards for best bartender from Independent Weekly and best cocktail from Durham Magazine.

When he isn’t at the bar, Healy spends his time with his wife Andrea, their son Michael and walking his dog Watson.

Bev Con