Carlos has been in the service industry 17 years has worked in Detroit, Puerto Rico, and Florida. He is a certified U.S.B.G. Spirits Professional, C.R.T. His favorite cocktails to make are Daquiris and his favorite spirits to work with are amaros, and rums. When he is not bartending he loves to play instruments, play online games, and spend time with his family.
Collin has been very lucky to call Fort Myers his home for the all 23 years of his life. Through his bartending journey, Collin has worked hard to help open 2 bars as well as cultivating several drinks of his own. His favorite Spirits to use are Gin and Tequila. During his free time, Collin enjoys playing golf and spending time with his family and 2 fur babies.
Before transplanting to Florida Derek got his start in the industry in 2009 after leaving his factory job at the height of the recession to work in a recently opened Casino in his hometown in Michigan. He was introduced to the craft of cocktails while attending a work sponsored seminar and he’s been obsessed ever since. His favorite spirits lately are tequila and amaro. If he’s not shaking or stirring he enjoys cooking, drinking coffee, reading, spending time outdoors, or repeatedly picking up heavy objects.
I am from Rio Di Janeiro Brazil. Since a young age I've felt passionate about spirits and cocktails. When I moved to the United States I've learned more then I could imagine with craft cocktails. My goal is to share my experiences with our guests. This is my passion today and I know there is always more to learn!
Nick, an avid Boston sports fan was born in Massachusetts where he first got his feet wet in the bar cocktail scene and began his lifelong preoccupation with rum. In search of the warmer weather, he made his way to south to Tennessee for the whiskey, southern culture and cuisine. His journey then led him to Southwest Florida for the sun and amazing beaches. Nick is a bartender of the classic style and enjoys working each night behind the bar serving his guests and creating new drinks as well as contemporary interpretations of vintage cocktails.