Sousa-Fernando

Fernando Sousa

Biography

Fernando has been bartending for over 15 years. For the past 11 years he has been working at numerous Hyatt Hotels around the country. Most recently he lived in Maui helping open and work the bars at the Andaz Maui before coming back home to the Andaz 5th Ave in midtown. Upon his return to the east coast he has created his own consulting and cocktail catering business called Hatchet Proof. Fernando could not be happier to be representing The Bar Downstairs at this year’s NYCWFF. Cheers!

Fernando has been bartending for over 15 years. For the past 11 years he has been working at numerous Hyatt Hotels around the country. Most recently he lived in Maui helping open and work the bars at the Andaz Maui before coming back home to the Andaz 5th Ave in midtown. Upon his return to the east coast he has created his own consulting and cocktail catering business called Hatchet Proof. Fernando could not be happier to be representing The Bar Downstairs at this year’s NYCWFF. Cheers!

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Daisy de Pamplona

Ingredients:

1.5 oz Libelula
.5 oz Ancho Reyes
1.5 oz Piquillo Peach Syrup (equal parts – peach puree, piquillo pepper syrup)
.5 oz Lime Juice
1 dash Smoked Chili bitters

Rim: Tajin/Smoked Maldon Salt