Patrick Fulgencio, head bartender at Dartmouth cocktail bar Dear Friend, on how he’s hosting outdoors this su

Don’t call Patrick Fulgencio a mixologist. The journalism grad was contemplating a career switch in January, 2020, when he saw a job posting for a new bar in his Dartmouth neighbourhood. He applied on a whim, and just two years later, found himself thriving, not to mention competing in – and winning – national and North American competitions. Recently, he was named head bartender at Dear Friend, a title he relishes: “‘Mixologist’ refers to ingredients and the business of, ‘Hey, look at me making cool drinks,’ ” he says. “But what I enjoy most about being a bartender is taking care of people and crafting an experience for them.”

His latest love? Amaro (Italian for “bitter”), an Italian herbal liqueur often enjoyed as a digestif. Fulgencio is fascinated by its centuries-old history, and the way the flavour profiles vary between makers. In his opinion, it’s a more nuanced and accessible option to the more commonly known Aperol. “Some Amaros are more fruity, and others more medicinal,” he says. “I’m on a mission to hunt down and taste as many as possible.” For his summer cocktail specialty, he’s combined Amaro Montenegro with Sotol, a distillate made from wild-harvested Desert Spoon shrubs.

Even in his off hours, Fulgencio finds himself experimenting with creative new concoctions – to the delight of his guests. “Once I go all in, it’s a fixation for me,” he says. “I feel like I’m just getting started.”

OUR INSIDER: Patrick Fulgencio, head bartender at Dear Friend cocktail bar in Dartmouth

ON HIS TABLE:

No-fuss snacks, a casual tablecloth and, of course, a killer signature cocktail.

SUMMER ENTERTAINING STYLE: “It’s usually a potluck situation with my friends, but I contribute a special drink and a charcuterie board made from local cheese, meat and fruit.”

CAN’T HOST WITHOUT: Sugar, citrus and bitters. “Play around with a combo of those things, plus your favourite booze and mix, and you’re on your way.”

BEST PARTY TRICK: “Express the fruit oils from your citrus peels and spank your herbs to activate the flavours.”