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