Francesco Lafranconi

World-renown Mixologist Francesco Lafranconi has worked in some of the finest of the world’s leading hotels and bars including the Gleneagles Hotel in Scotland and the Intercontinental Hotel in Cologne, Germany, as well as the Cipriani in Venice, Italy and the Palace of Gstaadt, Switzerland.  Since 2000 he is the founder and Director of Southern Wine and Spirits’ Academy of Spirits and Fine Service, a unique 12-week educational program and the only one in the USA to be recognized by the I.B.A. (International Bartenders Association). He is regularly featured in trade publications and appeared twice on the Martha Stewart Show and on the Ellen DeGeneres scheduled for Fall 2008. 

Winner of the World 1998 Bacardi Martini Grand Prix, Mr. Lafranconi is also a USBG and  (United States Bartenders Guild) Ambassador and former chairman and co-founder of the Nevada Chapter. He develops beverage programs for national accounts from 5-star hotel chains to Celebrity Chefs’ restaurants, and he also participates in trade shows, while promoting “Bar Fresh” concepts and the image of professional bartending along with his team of eight Mixologists. Mr. Lafranconi is also the 2006 recipient of the prestigious National Cheers Magazine Award for Beverage Excellence: ‘Raising The Bar!” and Bartender’s Magazine “Bartender Hall Of Fame.” His latest accolade includes “Mixologist Of The Year 2008” by Night Club & Bar Magazine and Santé 2008 Spirits Professional of the Year!

…And don’t forget Mr. Lafranconi’s quote:  “We’re not drinking…We’re learning!”

 

 



Francesco Lafranconi
National Director of Mixology & Spirits Educator Southern Wine & Spirits of America Inc.

8400 South Jones Blvd.
Las Vegas, NV 89139
O. (702) 248-3306
F. (702) 876-1227
E. FLafranconi@southernwine.com



 

AMERICANO by Francesco Lafranconi

  • 1.5 oz Campari
  • 1.5 oz sweet vermouth
  • Fill up with 2-3 oz of club soda

Method: in a rocks glass filled with ice pour the liquors and top with soda. Stir and serve with a slice of orange and lemon peel


 

PISCO SOUR (1915, Lima) by Francesco Lafranconi

  • 2 oz unaged Peruvian grape brandy
  • 1 oz sugar syrup
  • 1 oz fresh squeezed lime juice
  • 0.5 oz pasteurized egg white

Method: shake vigorously all ingredients together with 2 cups of ice. Serve straight up into a chilled cocktail glass and top with 2 dashes of (Angostura) bitters


 

HEMINGWAY DAIQUIRI (1930s, La Havana, Cuba) by Francesco Lafranconi

  • 2 oz 10 sugar cane rum
  • 0.25 oz Italian cherry–clear- liqueur
  • 1 oz fresh squeezed lime juice
  • 0.5 oz grapefruit juice from fresh squeezed wedge
  • (splash of cane syrup or agave nectar-optional)

Method: shake vigorously all ingredients together with 2 cups of ice. Serve straight up into a chilled cocktail glass

Garnish: grapefruit wedge (1/4” cut) on the rim


 

CLOVER CLUB (Philadelphia, 1930s) by Francesco Lafranconi

  • 2 oz Gin
  • 4 whole Raspberries (instead of half ounce of raspberry or grenadine syrup)
  • 0.5 oz fresh lemon juice
  • 0.5 oz rock candy syrup
  • 0.5 oz pasteurized egg white

Method: shake vigorously all ingredients together with 2 cups of ice. Double strain and serve straight up into a chilled cocktail glass

Garnish: lemon twist
Note: in this recipe, fresh berries are used instead than syrup. Some Clover Club recipes claim pomegranate grenadine instead.


 

SINGAPORE SLING (1915, Singapore) by Francesco Lafranconi

  • 1.5 oz gin
  • 0.5 oz cherry brandy
  • 0.25 oz French herbal liqueur
  • 0.25 oz 40% ABV orange triple sec
  • 0.5 oz fresh squeezed lime juice
  • 3 oz pineapple juice
  • Splash of (pomegranate) grenadine
  • 2 dashes of bitters

Method: shake vigorously all ingredients together with 2 cups of ice. Strain over ice in a Collins glass

Garnish: pineapple wedge and cocktail cherry


 

1944 MAI TAI by Francesco Lafranconi

  • 1 oz. rum
  • 1 oz. dark rum
  • 0.5 oz. orange curaçao
  • 0.5 oz. orgeat syrup
  • 0.5 oz. rock candy syrup
  • 1 oz. fresh lime juice

Method: Shake all ingredients with ice.   Shake vigorously and strain into a rocks glass over crushed ice

Garnish: pineapple stick and fresh mint


 

STONE SOUR (1860s Classic) by Francesco Lafranconi

  • 1.5 oz. Kentucky straight bourbon whiskey
  • 1 oz. fresh lemon juice
  • 0.5 oz. egg white
  • 0.75 oz. rock candy syrup
  • 1 orange wedge squeezed and dropped in the shaker

Method: Pour all ingredients in a shaker filled with 2 cups of ice. Shake vigorously and strain over fresh ice in a double old fashioned.

Garnish: slice of orange and cocktail cherry


 

WHITE LADY (1920s Classic) by Francesco Lafranconi

  • 1.5 oz gGin
  • 0.75 oz 40% ABV orange triple sec
  • 1.0 oz lemon juice
  • 0.5 oz pasteurized egg white

Shake all ingredients with ice and strain into a chilled cocktail glass.
Garnish with a lemon wheel.


 

IRISH COFFEE by Francesco Lafranconi

  • 1.75 oz Irish whiskey
  • 2 sugar cubes
  • 4 oz hot brewed coffee
  • 1 oz fresh (lightly) whipped Cream

Method: Fill the stemmed Irish coffee glass (or small wine goblet) with very hot water to pre-heat, then discharge it. Drop in two cocktail sugar cubes and pour hot coffee into hot glass until it is about three-quarters full. Stir until the sugar is thoroughly dissolved then add Irish Whiskey, stir and top with a collar (about half inch height) of 
lightly whipped fresh whipping cream by pouring gently over a spoon.
Enjoy it while piping hot!