Eight years ago, Vincenzo Sidari embarked on a bartending journey sparked by a transformative trip to Australia, led him to reassess his life direction back in Sicily. Inspired by the energy of Sydney’s bar scene and a chance encounter with a mentor, returning home to Sicily, he enrolled in bartending school under a mentor who became instrumental to his career. “He wasn’t just my teacher,” says Vincenzo. “He was a colleague and friend who showed me hospitality’s emotional power.”
This foundation propelled his international career, spanning Sicily, Fremantle, and Sydney venues like QT Hotel, Dean & Nancy, and now Maybe Sammy. Along the way, he expanded his skills, including floor service and distillery work. Vincenzo’s approach to bartending evolved over this period—from a focus purely on technical skills to prioritising hospitality’s emotional depth. “Bartending isn’t just about mixing drinks—it’s about genuinely connecting with guests,” he emphasises.
For him, bartending has evolved from a technical craft into a human-centered art of connection.
Early in his career, at bartending school was taught that Cointreau is key when crafting a classic Margarita. “We learned the Margarita the proper way. Cointreau was essential,” he says. That early lesson stayed with him.
“We learned authenticity mattered,” he explains. “There’s simply no replacement for Cointreau’s perfectly balanced bittersweet orange profile.”
Recognising this authenticity, Vincenzo’s cocktail philosophy aligned seamlessly with the ethos of the 2025 Cointreau Margarita Challenge, especially with its thematic focus on sustainability—“From Leaf to Fruit.”
During the competition, Vincenzo mistakenly poured tequila twice but immediately corrected it with professionalism. In a high-pressure environment, Vincenzo proved that composure is just as important as creativity. “I accidentally poured tequila twice. But I caught it before serving. That recovery was a proud moment for me,” he admits. “In that second, winning didn’t matter—knowing I bounced back did.”
This quick recovery demonstrated resilience and readiness for the global stage.
For Vincenzo, sustainability isn’t a theme—it’s a way of life. “I come from Sicily—the land of citrus. Sustainability is something I live,” he explains. Inspired by this personal ethos, he meticulously created his Margarita by utilising every part of the lemon—zest, juice, leaves, and seeds—ensuring zero waste.
Innovatively, Vincenzo used lemon seeds, naturally rich in pectin, to thicken his marmalade garnish, adding a new dimension to the cocktail. He deconstructed the lemon, segmenting it into every usable part: zest, juice, leaves, even the seeds—which he used for their natural pectin to thicken a marmalade garnish.
His layered cocktail was further enhanced by an original aromatic scent he named “Eau de Cointreau,” created by infusing lemon leaves and essential oils in Cointreau over 48 hours. This creative approach captivated judges.
The result? A Margarita that not only impressed the judges but invited them back for another sip. “The drink connected,” Vincenzo says. “That’s hospitality: create, share, connect.”
Vincenzo’s Margarita, “The Circle of Lemon,” is a masterclass in sustainable cocktail design. Inspired by his roots, he transformed lemon waste into key ingredients—building flavour, texture, and aroma from parts often discarded. Rooted in sustainable principles, his concept turns what’s typically discarded into integral components—flavours, textures, and aromas that build a multi-dimensional drinking experience.
At the heart of the cocktail is Cointreau, whose vibrant, bittersweet orange profile pairs effortlessly with the fresh acidity of lemon, providing structure and complexity. The result is a Margarita that tells a complete story: from fruit to garnish, from scent to sip—each element intentionally crafted to highlight sustainability without compromising elegance or flavour.
Every lemon component plays a role: a lemon saline solution (4:1 lemon juice to sea salt) boosts brightness. A cordial is made from macerated lemon husks, dried leaves, sugar, and acid. Leftover pulp and seeds simmer into pectin-rich marmalade.
Tequila is sous-vide infused with lemon leaves for subtle herbal notes. A lemon yoghurt crisp—made from lemon juice, Greek yoghurt, sugar, and cornstarch—is oven-baked, then finished with marmalade dots and zest. The final flourish: Eau de Cointreau mist (steeping lemon peels and leaves in Cointreau for 48 hours), bringing a refreshing, citrus-forward aroma to his margarita.
“Forget perfection,” Vincenzo advises. “Just tell your story. That’s where the growth happens.” He encourages bartenders to view competitions as creative experiences. “You’ll grow a lot just by entering.” He recommends younger bartenders challenge the idea of a “perfect recipe”: “There isn’t one. A perfect drink for you may not be for someone else. Focus on connection.”
Vincenzo advises: “Don’t obsess over winning. Focus instead on sharing your unique story and personal cocktail philosophy. Growth and connection matter more than trophies.”
As Vincenzo prepares for the world finals in Angers, France, he remains grounded. “I’m asking for feedback, refining details, and trying to keep things natural. You need a script, but you also need to be real.”
What would winning mean to him? “It would be completing a journey I started with this drink – not just for me, for Maybe Sammy, for Cointreau and for everyone who’s supported me”.
Vincenzo Sidari’s story isn’t just one of triumph, but of resilience, passion, and purpose. For the bartender community, it’s a reminder that success isn’t always about the trophy—it’s about the journey, the people you meet, and the stories you share along the way.
Follow Vincenzo’s journey as he takes on the world stage, bringing Australian bartending and the spirit of Cointreau Margaritas to the heart of France. We’re all rooting for you.
If you’re looking to master your Margarita or explore the versatility of Cointreau—used in over 400 classic cocktails—connect with your local Spirits Academy Brand Ambassador on the Spirits Platform website to book a Cointreau masterclass.
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