Victoria D'Amato-Moran




San Francisco, Ca. Ancestry: Italy & Sicily


I've worked and consulted in many fine establishments. I currently work San Benito Ale House in Half Moon Bay and a partner in my "Cent'Anni Spirit Syrup" company.


Truth be told, after all the creating I do, my favourite bar is one that I can have a shot, a beer and play some pool.


Currently, I am drinking Scotch. Monkey Shoulder, a blend of Glenfiddich, Balvenie and Kininvie. I don't have favourites of anything. I enjoy many may things in life.

Bad ass barman/rock n roll moment?

Winning 24 cocktail competitions. The feeling every time I have won is incredible. Its very humbling.

Ever done it on a bar?

Excuse me? Come again?

What's next for you?

After 20 years in this business, 10 years of them using my cocktail syrups at events and in many many bars, they are finally being bottled and will be ready for distribution in a few weeks, called "Cent'Anni Spirit Syrups". This journey has been with its ups and downs, but journey number 2 is going to be amazing!

Best/worst chat up lines you've heard at a bar?

Best " I just met you, and I really like you. How about getting on my plane and going for a flight?" Worst "Don't I know you?"

Tell us a secret or something we don't know?

If you really truly and deeply feel its the right thing to do, don't stop doing it. Never stop.

If you were to make a barchick cocktail, what would you put in it?

Chicky-Chicky Boom Boom .50 oz. Cent'Anni Pineapple Spice Spirit Syrup .50 oz. Aperol .50 oz. Dictador 12 yr. Rum .50 oz. Elijah Craig 12 yr. .35 oz. Fresh Lemon juice In a cocktail shaker, add all ingredients with ice. Hard shake till ice cold. Strain, over fresh ice, into a tumbler glass. Garnish: Edible flowers

How do you like your Martini?

Gin. Rocks. Lemon.

What did you want to be as a kid?

An Artist. And so I am, a booze artist. ;-)