About Nick Nemeth

Through venues ranging from fine dining, to banquets, casual family-style service, to high volume nightclubs and beyond, I’ve found my way behind the bar over the course of nearly 10 years worth of experience as bartender, bar manager, and beverage educator. Through this, I’ve developed a passion for crafting cocktails thats led me to a career I’m finding more rewarding with every pour.

In December of 2008, Cocktails and Cordials was born as a home for organizing my thoughts on cocktails and the bar, and now, quite some time later, it’s still undergoing constant revision. As much as it’s a home to my thoughts and opinions, the real value comes from the interaction with you, with the goal of increasing my own knowledge, and attempting to raise the bar for cocktail knowledge worldwide. The bar community is one of the most passionate groups of people anywhere — I’m hoping that with time, and your input, Cocktails and Cordials will help build and strengthen this community throughout the world.

As for me, today I spend the majority of my time as both bar manager and bartender of one of the largest and busiest restaurants in Niagara Falls, Ontario; Johnny Rocco’s Italian Grill (View Website). If you ever find your way to this little corner of the world, I’d love to sit down to some cocktails with you. This summer, at Tales of the Cocktail 2010, I will become the youngest invited speaker ever, as I present “Social Media: Creating Cocktail Legends”, and I will become one of a select few chosen throughout the world to test my merit as ambassador and connoisseur for G’Vine Gin’s Connoisseur Program in France this June.

You’d be hard pressed to find someone as passionate and thoughtful about cocktails and spirits as me.

Cocktails and Cordials In The News

	Larocque, Corey “Niagara Cocktails Need More Splash: Bartender” The Welland Tribune July 30, 2009 “..Nemeth’s specialty is a Negroni, an Italian drink made from gin, vermouth and Campari bitters. It’s not something everyone knows how to make. For Nemeth, it’s not a competitive thing — who mixes the best drink. If other bartenders raise the bar, so to speak, everyone in the hospitality sector wins. “ Click here to read the full article..
	Larocque, Corey “Raising the Bar” Niagara Falls Review July 28, 2009 “…while mixing up a Margarita to show what it’s like with premium ingredients, fresh juices and a properly salted rim. Powdered mixes or pre-made syrups don’t cut it anymore. A good bartender takes as much care behind the bar as a good chef does in the kitchen, Nemeth says. “ Click here to read the full article..
	Nemeth, Nick “Cool Cocktails for a Hot Summer” Taps Magazine Summer 2009 “Summer’s here, and patios across Canada have already started to rock. In previous years, pomegranate cocktails were all the rage, citing their “anti-oxidant” benefits, and more recently, the Mojito has made it’s way to becoming the king of patio cocktails. Unfortunately for many of us beer lovers…” Click here to read the full article..
	“Best of Food 2009″ Pulse Magazine July 16, 2009 “Gold Medal: Best Bartender – Nick Nemeth, Gold Medal: Best Cocktail – Johnny Rocco’s / Nick Nemeth, Silver Medal: Best Bloody Caesar – Johnny Rocco’s”
	Nemeth, Nick “Re-Introducing Quality Cocktails” FoodService News January 2009 “…the trend seems to be that our guests cut out luxury time spent at their favourite venues as one of their first defenses against a stiffening economy. The good news for bars is it seems that when times get tough, well… most people start drinking. So how do we respond to this? “ Click Here to Download PDF (168 kb)
	Nemeth, Nick “An Introduction to Molecular Mixology” FoodService News December 2008 “There has been a tremendous buzz in the bartending world for the past few years regarding the term “Molecular Mixology.” While the name itself can be a little intimidating…” Click Here to Download PDF (132 kb)

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