Armando Rosario

Mr. Armando Rosario, a World renowned mixologist graduated at the top of his class from Hotel Management School.  He has worked in such respected establishments as Highland Pavilion in New Jersey, Le Cirque 2000 in New York, Princess Cruise Lines and Wynn Las Vegas.  Mr. Rosario is certified as a Spirits Specialist by The Society of Wine Educators and holds degrees from BarSmarts and USBG Master Accreditation levels 1 & 2.   Mr. Rosario has specialized in the development of innovative cocktail creations for more than three decades. Several of his signature cocktails have appeared in trade magazines around the country.

 As director of Mixology for Southern Wine and Spirits of Florida, Mr. Rosario is constantly promoting the resurgence of classic cocktails and the professional bartender’s image. He also works together with the on-premise spirits team on special promotional events and educational seminars.  He continues to create exciting new cocktails for the Las Vegas and Florida markets and shares his professional knowledge and talented creativity promoting suppliers' new brands and developing cocktails for Nevada and Florida's finest drinking establishments.

Mr. Rosario is a USBG State and National Cocktail Competition Champion.  Mr. Rosario holds the highest United States position in the IBA World competitions.  He is currently the acting President of the United States Bartender's Guild, Nevada chapter. Most recently Mr. Rosario was certified as a Cachaça expert in Rio de Janeiro, Brazil.  

Armando Rosario is named the "Best Bartender in America" by Cheers magazine.  His continued success and inordinate contribution to the beverage industry is priceless. After all, his mantra is…

"Make it fresh…keep it simple"



Armando Rosario

Director of Mixology for Southern Wine and Spirits of  North Florida


Negroni by Armando Rosario

  • 3/4 oz gin
  • 3/4 oz Campari
  • 3/4 oz sweet vermouth

Method: Build on the rocks
Garnish: Orange Slice


Americano by Armando Rosario

  • 1 oz Campari
  • 1 oz sweet vermouth
  • 1 oz club soda

Method: Build on ice in rocks glass
Garnish: Orange Slice


Bellini by Armando Rosario

  • 1 oz white peach puree
  • 4 oz Prosecco

Method: Build in a champagne glass


Aviation by Armando Rosario

  • 1 1/2 oz gin
  • 1/2 oz maraschino liqueur
  • 1 oz fresh lemon juice

Method: Shake all ingredients with ice and strain into a cocktail glass
Garnish: Cherry


Caipirinha by Armando Rosario

  • 1 1/2 oz sugar cane rum
  • 1 oz rock candy syrup
  • Whole lime cut in pieces

Method:  Place the lime and Rock Candy in mixing glass
Muddle to extract the juice.
Add ice and rum, shake and pour (do not strain) into a rocks glass


Daiquiri by Armando Rosario

  • 2 oz light rum
  • 1 oz fresh lime juice
  • 1 oz rock candy

Shake and Strain, served straight up
Garnish with a Lime wheel


Mai Tai by Armando Rosario

  • 1 oz dark rum
  • 1 oz rum
  • 1/2 oz orange curacau
  • 1/2 oz orgeat syrup
  • 1/2 oz rock candy syrup
  • 1 oz fresh lime juice

Method:  Shake all ingredients and strain over crushed ice
In double old fashion glass

Garnish:  Fresh Mint top and slice of Pineapple


Mojito by Armando Rosario

  • 2 oz 10 sugar cane light rum
  • 1 oz fresh squeezed lime juice
  • 1 oz rock candy syrup
  • 4 - 8 mint leaves (no stems)
  • Splash of club soda

Method:  Muddle the fresh mint, lime juice and syrup in shaker
Add ice, rum and club soda.  Stir and pour into a highball glass
Garnish: Sprig of Mint and Sugarcane Stick


Pisco Sour by Armando Rosario

  • 2 oz Peruvian pisco
  • 1 oz fresh lime juice
  • 1 oz rock candy syrup
  • 1/2 oz (pasteurized) egg white

Method:  Shake vigorously for 10 seconds, strain into champagne type glass
Add 3 drops Angostura Bitters
Garnish:  Lime Wheel