The rhythm comes alive, the atmosphere hums with energy, the clinking of glasses fills the air. Around the bar counter, entertainment concepts emerge, driven not only by cocktails but also by live music, vocal performances, and full-fledged DJ sets. The allure becomes irresistible for guests when mixology’s alchemy harmoniously mingles with soft blues, jazz, house, or even techno.
Marco Tavernese, A Career in Mixology
Marco Tavernese, a connoisseur of refined drinking and good music, knows this all too well; he’s built a career on the art of mixing, not only spirits but sounds. “I stumbled into the beverage industry by pure chance at sixteen, waiting tables at a small-town bar during summer,” he says. “Back then, cocktails hadn’t really made their mark, and mixology as we know it didn’t exist. But I was instantly drawn to the buzz of the room.” Born in Pueblo Libre, a district of Lima, raised in Canada — where his father relocated for work — and eventually landing in Reggio Calabria, Italy, Tavernese’s journey into fine drinking was as eclectic as his taste in music.
The Encounter with Music
“My first real contact with music was through my father, who would play the great Italian singer-songwriters at home. While studying Architecture, I stumbled into the world of techno and deep house at university parties, and it wasn’t long before I became captivated by international DJs, particularly the scene in Ibiza. At the same time, I found myself intrigued by the role of the bartender, a figure who, like a DJ, knew how to hold the crowd’s attention throughout the night. I started mixing for fun. At first, it was all improvisation, but soon I felt the urge to sharpen my skills. So, I signed up for a flair bartending course to master the right techniques for crafting and presenting a good cocktail. It was around this time that social media was starting to take off, and on YouTube, I discovered videos by icons like Alex Kratena, Simone Caporale, and Salvatore Calabrese. Through them, I realized there was a whole world of bar literature waiting to be explored — it felt like opening the door to a new dimension.”
Mixology took a serious turn for Tavernese when Guglielmo Miriello spotted his growing expertise and invited him to Milan to work together at Dry. “That experience was invaluable; it allowed me to refine my skills but, more importantly, to feed my deep curiosity for the bar scene and music. Harmonious musical ambiance was, and still is, an integral part of that concept.
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Photo credits Julie Couder for Coqtail, all rights reserved
