FONTAINEBLEAU’S MIXOLOGISTS KNOW HOW TO BRING THE NIGHT TO LIFE!
Daniel Love is a cocktail connoisseur, beverage consultant and aficionado, mixologist, and above all else, a bartender at heart. A Chicago native, he began his career in the hospitality industry in 2004 and has since been cultured for the last decade in fine dining, nightclubs, and cocktail bars. Being exposed to the culinary trends of world-class chefs has served Daniel to develop his palate and gives him a serious respect for the artistry in crafting food and drink. Throughout his time on the Chicago mixology scene, he served up freestyle libations at The Drawing Room, Sofitel’s Le Bar, and Mercadito as part of their opening team. His ability to invent drinks on the spot earned him the runner-up title in the U.S. Bartending Guild’s 2009 National Competition for his cocktail “Aztec Gold” and 2009 winner of the World Cocktail Competition’s State Finals for his “Ambrosia”.
A natural under pressure, Daniel displayed his comprehensive knowledge of wine and spirits on season 1 of LXTV’s reality bartending series, On the Rocks. After a trip to Miami in 2010, he decided to return back to the Sunshine State permanently and found his place here at Fontainebleau serving up cold libations. Daniel is the lead bartender at Fontainebleau’s award-winning Italian restaurant, Scarpetta where he is the mastermind behind new and seasonal cocktails.
FAVORITE COCKTAIL TO MAKE
CAIPIRINHAS
I really enjoy making Caipirinhas. It was the first cocktail I learned to drink and make in college from my Brazilian friends. It’s a simple cocktail comprised of sugar, cut limes, and Cachaça (sugarcane spirit of Brazil); the nuances of making this drink in a traditional fashion are specific in design. Making it to perfection is an art. A fresh lime cut in eights with the pith removed, muddled with two spoons of granulated sugar, allowing the sugar to dissolve in the acid and then adding two ounces of Cachaça in the glass. Top this with crushed ice, garnish with lime wheels and two wide mouth straws.
A GREAT COCKTAIL FOR ENTERTAINING
FROZEN PINEAPPLE MARGARITAS
Frozen pineapple margaritas are delicious and easy to make in a large quantity for a crowd.
HOW TO MAKE
Combine all ingredients with ice in a blender and serve in a martini glass rimmed with Pico Piquin. Garnish with a pineapple slice and frond for a festive look.
To capture the unique essence and style of the specific venue, each bar and lounge at Fontainebleau constantly develops new cocktails. It’s a great way to discover new tastes before heading out for a night on the town. Be sure to stop by and say hello to Daniel when you’re dining at Scarpetta.
