Arturo Sighinolfi

Arturo Sighinolfi is the Director of Mixology and Spirits Education for Southern Wine and Spirits of Florida. He works together with the spirits team on special promotional events and educational seminars, as well as creating exciting new cocktails for the Florida market. He has been with Southern Wine & Spirits for five years. Mr. Sighinolfi also shares his time as a professor of a Beverage Management Course at Florida International University.

Prior to joining Southern Wine & Spirits in 2003, Mr. Sighinolfi tended bar at the Hotel Astor in South Beach for seven years. There he was featured in many publications including the Wall Street Journal, the New York Post and Ocean Drive. He did a bartending segment for a special on the Food Network entitled "Midnight over Miami." He was also voted New Times Best Bartender in 1998.

Since joining Southern Wine & Spirits Arturo has been featured on WXEL’s South Florida Today and Comcast’s South Florida Movers and Shakers. He has been responsible for implementing new cocktail programs for many of South Florida’s trendiest accounts. This year he has been a judge and/or presenter at the International Cane Spirits Festival, the South Beach Wine and Food Festival, The Las Vegas Bar and Nightclub Show and the New Orleans Tales of the Cocktail. In June, he had his first article published in Nightclub and Bar Magazine.

He has over 30 years experience in the bar, hotel and restaurant business working in New York, Aspen and Italy. Mr. Sighinolfi brings his professional knowledge, talent and creativity to promoting suppliers’ new brands and developing cocktails.


 



Arturo Sighinolfi
Master Mixologist - FL

arturosighinolfi@southernwine.com



 

PINEAPPLE TARRAGON CAIPIRINHA by Arturo Sighinolfi

  • 2 oz sugar cane rum
  • 1/2 oz absinthe
  • 1/2 lime quartered
  • 1/2 oz simple syrup
  • 1/2 teaspoon brown sugar
  • Fresh pineapple leaves
  • Fresh tarragon leaves

Rinse glass with Absinthe and dump. Muddle everything but rum in a shaker glass. Add rum and ice and shake vigorously. Pour into a double rocks glass.


 

BLUE TIME by Arturo Sighinolfi

  • 2 oz vodka
  • 3/4 oz simple syrup
  • 3/4 oz fresh lemon juice
  • 4 blueberries
  • 2 sprigs fresh thyme

Muddle 1 thyme sprig with blueberries, syrup and lemon. Add vodka and ice. Shake and double strain into a chilled cocktail glass. Garnish with remaining thyme sprig


 

THE DARTMOOR by Arturo Sighinolfi

  • 1 oz gin
  • 1 oz sloe gin
  • 1 oz fresh apple juice
  • 1/2 oz fresh lemon juice
  • 1/2 oz simple syrup

Shake and strain into a chilled cocktail glass. Garnish with a rosemary sprig


 

TANGERINE MOJITO by Arturo Sighinolfi

  • 2 oz 18 year old rum
  • 1 oz simple syrup
  • 3/4 oz fresh lime juice
  • 3 tangerine wedges
  • Club soda
  • Dash of orange bitters
  • Fresh mint sprigs

Muddle tangerine with mint, lime and syrup. Add rum shake and pour. Top with club soda. Garnish with mint sprig


 

PESCA PISCO by Arturo Sighinolfi

  • 2 oz grape brandy
  • 1 1/2 oz white peach puree
  • 3/4 oz fresh lime juice
  • 3/4 oz simple syrup
  • 3 dashes orange bitters
  • Fresh grates nutmeg
  • Egg whites

Shake and strain into a rocks glass. Garnish with bitters and nutmeg


 

POMPELMO NEGRONI by Arturo Sighinolfi

  • 1 oz gin
  • 1 oz Aperol
  • 1/2 oz sweet vermouth
  • 1 1/2 oz fresh grapefruit juice

Stir all ingredients for 30 seconds. Strain into a chilled cocktail glass


 

MOJITO 23 by Arturo Sighinolfi

  • 2 oz 23yr Guatemalan rum
  • 1 oz simple syrup
  • 3/4 oz fresh lime juice
  • 3 mint sprigs

Muddle syrup, lime juice and mint sprigs. Add rum and ice. Shake vigorously and double strain into a chilled Reidel Ron Zacapa glass. Garnish with a fresh mint top


 

MAYFLOWER MARGARITA by Arturo Sighinolfi

  • 1 1/2 oz tequila reposado
  • 3/4 oz fresh lime juice
  • 3/4 oz agave nectar (cut)
  • 1/2 oz sloe gin

Shake tequila, nectar and lime juice vigorously. Pour into a double rocks glass. Float the Sloe gin on top. Garnish with a lime peel


 

SPRINGTIME by Arturo Sighinolfi

  • 1 oz pear vodka
  • 1 oz elderflower liqueur
  • 1/2 oz simple syrup
  • 1/2 oz fresh lemon juice
  • Fresh sage

Muddle sage, syrup and lemon juice. Add both spirits and ice. Shake and double strain into a chilled cocktail glass. Garnish with lemon peel 


 

PASSION CAIPIROSCA by Arturo Sighinolfi

  • 2 oz citrus vodka
  • 1/2 of a lemon quartered
  • 1 oz simple syrup
  • 1 oz x-rated fusion liqueur
  • Muddle lemons and simple syrup

Add vodka. Shake and pour. Top with XR Fusion Liqueur