David Nepove is Mr. Mojito and the Director of Mixology for Southern Wine and Spirits of California as well as the National President of the United States Bartenders Guild.  He has been within the Service Industry for 25 years and has 24 years of bartending experience.  Has pursued his love of the restaurant business from the time he was a liberal arts major at California State University at Northridge.  David grew up in the restaurant business, learning the craft from his many restaurant experiences at great bars across the state of California.  David's initial introduction to the business was steeped in the tradition of integrity and professional barmanship, grooming him to become a leader in the beverage industry.

David has competed in many cocktail competitions and won first place in Torino, Italy at the 2005 Bacardi Martini Grand Prix world cocktail competition for the “Best Italian Aperitif Cocktail”.  In 2002, he was first published by SF Magazines “Best Of ” issue that featured his Kumquat Caipiroska. Inspired, David implemented a philosophy of bartending and drink preparation - quality ingredients and proper technique in creating great drinks and developing original cocktails for Enrico’s Sidewalk Cafe in San Francisco.

David’s roll as Mixologist for Southern Wine and Spirits brings him to restaurants and bars across California to share his knowledge and passion for the cocktail and the craft.  David trains bartenders to be more efficient and professional behind the bar and develops cocktail recipes for all types of accounts as well as sharing American classics and of course his award winning recipes.

Always focusing on “raising the bar” by increasing product knowledge and the execution of cocktails, bartending skills such as glass handling, bar set-up (mis-en-place), garnish preparation, the use of today’s bar tools and a well organized back bar are all part of David’s daily agenda.

David is the National President to the United States Bartenders Guild and is a co-founder of the San Francisco Chapter. The USBG was founded in 1948, is a guild focused on the further education of bartenders, creating camaraderie with in the community of bartenders and working together to raise the level of craftsmanship of the bartender across the nation. The USBG is currently in 23 cities and 21states across the US and is growing rapidly. www.USBG.org.

David started his company Mr. Mojito in 2003 after his frustration grew with the use of standard bar tools available in the US.  He began having muddlers made by a local wood worker. 

At www.Mistermojito.com  you can find upward of 10 different shapes styles and designs of muddlers ranging from maple cherry, walnut woods as well as food safe plastic.  No muddler is the same and all are designed to be comfortable and of course amazing crushers of fruits, herbs, and vegetables.  Also available on the website are great bartending tools.

 

 



David Nepove

Director of Mixology
USBG National VP
Southern Wine & Spirits      
Pacific Wine & Spirits

2 Dorman Avenue
San Francisco, CA 94124
Fax: 650-757-1849
Cell: 415-606-3045



 

Retreat by David Nepove

  • 1 1/2 oz citrus vodka
  • 1/4 oz absinthe
  • 1 oz lemon juice
  • 1/2 oz simple syrup
  • 7 basil leaves
  • 2 oz club soda

Method: In a mixing glass, add basil, lemon, simple syrup and muddle. Add ice, Absolut and absinthe. Shake and double strain over fresh ice in a tall glass topped with club soda.

Garnish: Basil sprig and lemon twist.


 

Tea Garden Gimlet by David Nepove

  • 1 1/2 oz green tea vodka
  • 1 oz lime juice
  • 3/4 oz simple syrup
  • 4-6 basil leaves

Method: Muddle basil in lime juice and simple syrup, add ice and vodka and fine strain into a cocktail glass.

Garnish: lime wheel or basil leaf


 

Kumquat Caipiroska by David Nepove

  • 1 1/2 oz citrus vodka
  • 1 teaspoon granulated sugar
  • 5 kumquats       

Method: Muddle kumquats with sugar, add vodka, ice and shake well. Pour all into a tumbler


 

Spanish Rose by David Nepove

  • 1 1/2 oz Gin
  • 3/4 oz Licor 43                                 
  • 1/2 oz fresh lemon juice
  • Splash cranberry juice
  • 1 sprig rosemary

Method: In a mixing glass muddle 1/2 sprig of rosemary (Separate by stripping off lower half) and place in lemon juice and Licor 43. Add ice, gin, shake and double strain over fresh ice and add a splash of cranberry juice.

Garnish: other half of rosemary sprig.


 

Roxy by David Nepove

  • 1 1/2 oz tequila silver
  • 3/4 oz honey syrup or agave nectar
  • 1 oz lime juice                      
  • 2 strawberries
  • 5 cilantro leaves

Method: muddle syrup, lime, strawberries, and cilantro. Add ice, tequila and shake well. Strain into a cocktail glass or over ice tall.

Garnish: Fresh strawberry with cilantro sprig


 

Sweet Heat by David Nepove

  • 2 oz tequila añejo
  • 1/2 jalapeno (with seeds removed)
  • 1 oz lime juice
  • 1 oz simple syrup
  • 1 oz 40% ABV Cognac-based orange liqueur and 40% ABV Cognac-based vanilla liqueur

Method: Muddle Jalapeno in lime and simple syrup, add ice and tequila, shake well and strain over fresh ice in a tall glass.

Garnish: Lime wheel


 

Granny Smith by David Nepove

  • 1 1/2 oz vodka
  • 1 1/2 oz Apple Schnapps
  • 1/4 oz apple brandy
  • 1/4 oz simple syrup
  • 1/4 oz lemon juice
  • 1/4 of granny smith apple

Method: in mixing glass muddle Granny Smith Apple with lemon and simple syrup, add ingredients with ice, shake and strain into a cocktail glass.

Garnish: Apple


 

Labor of Love by David Nepove

  • 1oz citrus vodka
  • 1 oz lemon juice
  • 3/4 oz simple syrup
  • 3 basil leaves
  • 1 sprig of rosemary
  • 1 oz Green Chartreuse VEP
  • Club soda
  • 1/2 oz pomegranate Juice

Method: in a mixing glass muddle basil and rosemary in lemon and simple syrup, add vodka, Chartreuse with ice. Shake and strain over fresh ice in a tall glass tope with soda and pomegranate juice.

Garnish: rosemary sprig


 

Grand Garnier by David Nepove

  • 1 oz triple sec
  • 1 oz Green Chartreuse VEP
  • 1 oz Fresh lime juice
  • 1 oz Fresh orange juice

Method: In a mixing glass muddle fruit, add spirits and ice. Shake well and strain into a cocktail glass.

Garnish: lime twist




 



Southern Wine & Spirits of Pacific Northwest Corporate Social Responsibility

John Klein, Executive Vice President, General Manager of Southern Wine & Spirits of Pacific Northwest (Southern)—encompassing Alaska, Washington, Oregon, Wyoming, Utah, Idaho and Montana—is extremely proud of the large number of Southern team members across all seven states who have offered their volunteer time and donations to a wide range of national, state and local charitable groups. In 2013 and continuing through 2014, Southern has offered support to more than two-dozen different community-based, non-profit organizations across the region.

Columbia Winery Charity Run & Walk—Supporting Seattle Children’s Hospital

For eight years, Matt Haskins, Senior Vice President, Wine for the Pacific Northwest has participated in the Columbia Winery Charity Run & Walk, which benefits the Children’s Hospital in Seattle. In 2013, Southern was one of the single largest independent donor groups of the Charity Run to support families struggling with medical bills. In 2014, Southern employees raised more than $14,000 for the run. The need for uncompensated care grows each year and is expected to exceed more than $100 million this year. Of the 100,000 patients treated at Children’s each year, 65% need financial assistance.

The Columbia Winery Charity Run & Walk is hosted by The Run for Children's Guild. For more information, please visit: http://www.runforchildrens.org

Detlef Schrempf Foundation

In June 2014, Southern donated a selection of wines and spirits from its supplier partners to the 21st Annual Detlef Schrempf Celebrity Gala and Auction. The Detlef Schrempf Foundation serves as a fundraising entity for Northwest children’s charities, enabling organizations to expand their own fundraising efforts.  The foundation’s vision is to assist these organizations in their quest to provide children a better chance at succeeding in life.

Guests of the event included more than 500 local business leaders, celebrities, athletes and philanthropists. Proceeds raised from The Ripple of Giving Gala fund The Healing Center and Inspire Youth Project.

For more information, please visit: http://detlef.com/

Vanessa Behan Crisis Nursery

In 2014, Southern donated to the Vanessa Behan Crisis Nursery in Spokane, Washington. The mission of the Crisis Nursery is to provide immediate refuge for children and support to strengthen families. This mission evolved from the tragic story of Vanessa Kay Behan, a Spokane girl who died from child abuse injuries at the age of two. Following her death, a group of local business people established the Crisis Nursery so that parents would have a safe place to bring their children in the face of crises.”

The Crisis Nursery provides 24-hour child care for infants and children under the age of seven, parent education, crisis counseling for parents, and referrals to other community agencies. For more information, please visit: http://www.vanessabehan.org/

Covenant House Alaska 2014 Fire and Ice Ball

In January2014, Southern donated wines and spirits from participating supplier partners to the Fire and Ice Ball, with all proceeds going to the Covenant House Alaska. Covenant House Alaska has served thousands of homeless, at-risk, and trafficked youth in Alaska. Their sole purpose is to help youth in crisis 24-hours a day. Through three main programs—emergency shelter, street outreach and transitional living programs—Covenant House Alaska meets the basic needs of youth in crisis, while also providing them with the support to become healthy, self-sufficient, contributing members of our community.

This year's Fire & Ice Ball was a huge success. $500,000 was raised to benefit Covenant House Alaska. In just one night, guests provided funds to keep their doors open 24 hours a day for over 100 days. Thanks to this fun night of fundraising, hundreds of young men and women will have a safe, warm, loving roof over their heads.

For more information, please visit: http://ak.covenanthouse.org/fire-and-ice-ball

Anchorage Robert Burns Appreciation Society:

In 2014, the Anchorage Robert Burns Appreciation Society held its 22nd anniversary of the Anchorage Robert Burns Supper in honor of Scotland's greatest poet, Robert Burns. The charity event proceeds are earmarked for local charitable groups such as local Armed Services YMCA, Food Bank Alaska, and Breast Cancer Focus Alaska, among others.  Southern supported the event though an in-kind donation of wine and spirits.
 For more information, please visit: http://www.tarbas.org/index.php

Oregon Food Bank’s Annual Food Drive

Thanks to the active participation of Southern team members, the annual food drive collected several hundred pounds of non-perishable goods which was donated to the Oregon Food Bank in Portland. The Oregon Food Bank distributes emergency food to hunger-relief agencies throughout Oregon and Clark County, Washington. In addition, Oregon Food Bank’s metro and statewide services teams provide technical assistance and training to hunger-relief agencies and matches local donations to help agencies build capacity to better serve the community.

For more information, please visit: www.oregonfoodbank.org

One Warm Coat

One Warm Coat is a national non-profit organization that assists in the donation of coats. One Warm Coat helps individuals, groups, companies and organizations across the country collect coats and deliver them to local agencies to distribute to people in need.

Southern’s Oregon team partnered with local retail customers to collect and donate several hundred coats for One Warm Coat of Oregon. For more information, please visit: www.onewarmcoat.org

Additional Outreach Efforts

In addition to the charitable, health and community groups noted above, Southern supports City of Hope, Northwest Harvest, Toys for Tots, the YWCA, Boys and Girls Club, Cordova Sockeye Festival, First Friday Art, Cancer Society, UAS Alumni Association, March of Dimes Celebrity Chef event, Fur Rendezvous, Blue Line Youth Hockey, and AK Selects and the Sitka Seafood Festival, which in 2014 will once again feature a special appearance from the Head Winemaker of Rodney Strong Vineyards Rick Sayre. Southern charitably supports the Children’s Cancer Association of Oregon, the Lan Su Chinese Garden, and Elevate Oregon for urban youth.