Meet the Mixologist at Dolce Italiano
Name, Age: Joseph Eric Dunn, 33
Years bartending: 15 years
Bar location: Dolce Italiano, 11535 Hutchison Blvd., Panama City Beach
Favorite Drink to make: “Probably an Old Fashioned. I just like the steps and stirring. It’s kind of a good show.”
What’s the most sold drink in the bar? “I have a drink called the Huxtable. It’s a vodka martini with Amaro montanegro, strawberry basil simple syrup, lime juice, topped with prosecco. The top seller for wine is Picket Fence Pinot Noir.”
When someone says “surprise me,” what’s your go-to drink? “I ask them what they normally drink and then I kind of go from there. I have several drinks. If it’s a chick, I’ll do something a bit nicer, fruitier. I have a drink that I don’t have a name for, but it’s vodka, St. Germain, elderflower liqueur, lemon juice, simple syrup and cappelletti. If it’s a guy, I’ll usually try to go down the route of an Old Fashioned or a Vieux Carre. The Vieux Carre is rye whiskey, cognac, Bénédictine, sweet vermouth, two types of bitters and a Clinebell ice cube. Even though it’s an all spirits cocktail, the Bénédictine has a lot of sugar in it so it kind of makes it a smoother drink than you would ever expect.”
Have you created your own concoction? “The Huxtable, Young Flannagan, and Donna Fumoso. That last one means ‘smoky lady’ in Italian. The drink is a super smoky drink because it has Mezcal in it which is a really smoky tequila. I take grapefruit juice and infuse rosemary with it, which is a bitter herb and top it with a fernet branca.”
Which cocktail do you dread making? “It’s not that I hate making any of them, but honestly the Pisco Sour because of the egg whites and you have to shake it hard for a while. When you top it in a collins glass, the foam comes up the glass.”
What is the strangest drink a customer has ever ordered? “I had a guy that asked for a LunchBox. It’s Budweiser, Amaretto and orange juice. It’s a pint shot.”
When do you know when a customer has had too much? “When they start hitting on me. I would assume that’s a pretty good indication. Guy or girl. Doesn’t matter.”
What do you think makes this bar special? “What’s going to make this bar special is the cocktails. Especially doing a lot of the old cocktails ... the classics. And they’re being made the right way. Also the drinks that I create are all a step out from what the people around here are used to. I used products that most people haven’t heard of, especially liquors. I have a lot of high end Italian cordials that have very unique flavors. I make a lot of the stuff we use in some of the drinks too, such as the strawberry basil simple syrup. It’s all from fresh produce.”
Are there any new products you are interested in working with or are currently working with? “I live in Jacksonville and I’m moving back right now. There was a liquor we had at my previous bar called Creme de Violette and I can’t get it here. The distributor is only out of Tampa. It’s super hard to get. It’s a French liqueur that is kind of unique. It’s this really cool purple color and if you mix it with any clear spirits, it makes this awesome blue colored drink. There’s this classic drink called the Aviation and it has Creme de Violette in it. You don’t have to use a lot of it because it’s very potent.”
What activities do you enjoy outside the bar? “I surf a lot ... I travel surf.”
What is your personal drink of choice? “That’s a good question. I drink Fernet Branca. It is an Italian digestif. It’s meant for after you eat a good meal. It was the only liquors sold and imported during Prohibition because it was used medicinally. About 10-15 years ago out in San Francisco where the cocktail scene started popping up, the bartenders started using it for other stuff. It’s now known as the Bartender’s Shot or the Bartender’s Handshake. Say I walk into a bar and order a shot of Fernet, the bartender is going to look at me like... (this guy knows). He’ll probably give me the shot for free, and take one with me. It’s kind of an unspoken way to communicate with other bartenders that you are also one and you know your stuff. ... It’s the adult Jaeger.”
DRINK SPECIALS? “We do not have drink specials yet, but we are going to start soon. It will be the first hour we are open, from 5-6 p.m. and will consist of classic cocktails. I think what we discussed was we are going to take three or four classics and they are all going to be $7 for the first hour.”
RECIPE:
Jameson Irish Whiskey
St. Germain
Elderflower liqueur
Antica Sweet Vermouth
Fresh Squeezed Lemon Juice
Topped with Ginger Beer and Rhubarb Bitters
HOW DOES IT TASTE? “This drink, just by looking at the ingredients, should have been bitter. But it was so light, fresh and easy to drink. The ginger beer and rhubarb bitters mixed well with lemon and spirits. I think I’ve found a new favorite cocktail. Eric definitely knows his stuff!” — Kristy Lynne Owens
