Behind the bar, in front of guests, side by side with colleagues, or balancing on the line of a phone call — Alexander Frezza, better known as Alex, founder of one of Italy’s most celebrated speakeasies, L’Antiquario in Naples, and of the project Bar in Movimento, has a rare gift: blunt honesty. And that’s exactly what’s needed to reflect on something as elusive as the notion of a “secret” when applied to the playful mission of mixology. In a world that often either mystifies certain skills or, conversely, oversimplifies them to make the job look easy, Frezza cuts through the noise.
Behind the Bar With Alex Frezza
“There are tricks of the trade,” he begins. “Sometimes they’re hard to codify, but if you manage to fit them into a training program, it usually means they’ve lost a bit of their magic and gone mainstream. Then there are the small, technical or organizational secrets. In mixology, for example, maraschino is often underestimated — just a dash of liqueur can help balance certain fruits.
One thing I like to do is shake mint directly into cocktails. A Daiquiri shaken with three mint leaves and then strained tastes fresher. Even just a single leaf makes a difference. The guest won’t even realize there’s mint in there, but the cocktail will have an extra spark. That’s the trick.” These are trade secrets — not everyone’s keen to share them. But for Frezza, passing on knowledge is crucial.
Where Every Detail Comes From
“Sometimes it’s about the effort you’ve put in. You spend time perfecting something, so the real secret is all the work behind it.” And that applies to more than just cocktail recipes. “It’s like finding the right glassware supplier. Maybe I spend six months hunting, following leads, sending emails, chasing quotes, searching for the perfect piece. You get lost in these rabbit holes with sales reps — it’s like Alice in Wonderland.
Then someone comes along and says, ‘Hey, where’d you get that?’ Well, that’s a secret too. It’s my trade secret. When you’ve developed the same knack for tracking down commercial contacts, then maybe… The truth is, there are people out there who can’t even Google a brand to find their sales rep. Sometimes, knowing how to use the internet properly is itself a kind of natural selection — it decides who deserves to learn the secret and who doesn’t.”
The Golden Rule of the Mixologist
Frezza keeps pushing the conversation forward, pointing out that in this industry, there’s no such thing as stealing a secret. “Nothing gets stolen here, everything belongs to everyone. The moment you pour something into a glass, it’s up for grabs. There’s no copyright, no names etched into recipes — so be it. If someone understands it and manages to do it well, I’m happy.” But there is one open secret in this profession — the kind everyone knows but rarely says out loud.
“Go to bed as early as you can, and get up as early as you can. Even just wasting an hour after work doing nothing, letting your brain cool off — that can be harmful. Speaking as someone who’s 48, the sooner you wake up, the better.” The reason is simple: details make the difference. In a hotel, there’s usually an F&B office taking care of everything. In independent venues, it’s a whole other story. “The difference is all the extra time you spend getting things done. In the morning, you’re more productive. People don’t answer emails at night, so even if you send one, you’ll have to wait seven or eight hours,” he says with a laugh.
Alex Frezza Beyond Cocktails: Why Relationships Matter
Back at the bar, the secret also hides in cocktail names, in the playful art of deconstructing the sacred cows of mixology. “We have lots of Daiquiri variations — one of the classics — that we call ‘Pimp My Daiquiri.’ If a guest wants something funkier, we’ll load it up with rums from Haiti, Barbados, Jamaica — all the aromatic, full-bodied stuff.” And then there’s the last secret, perhaps the most valuable of all: maintaining healthy relationships with colleagues, whether they’re part of your team or not. “Basic good manners. That would be enough,” Frezza says firmly. “We’re a small subculture of people who only see each other from time to time, and usually only for work.
One secret is to go visit people at their bars, even when there’s no event, no Bar Show. Sure, it’s easier to hang out with bartenders in your own city because they’re there — but if you know someone in Ravenna, you should go visit them in some random week in March, and really experience the bar. And if you manage to carve out some time together outside of work, even better.” Once again, the secret is sharing. But with one important caveat: “We’re not all meant to be friends outside of work, and we don’t all have to like each other. Some relationships are purely professional. There are plenty of people I wouldn’t even grab a coffee with, but I’m always happy to chat with courtesy and respect. Talking is one thing; debating ideas is another.”
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Images courtesy of Seri…A pubblicità x Coqtail – all rights reserved
