Carlo Liuzzi | Roger 65

The Vision Behind Roger 65

Roger 65 is an initiative that merges a bar and a laboratory, aiming to create sustainable, high-quality products for bartenders. Today, it stands as a reference point in Salento and throughout Puglia, attracting those seeking innovative and premium ingredients. One of its most remarkable products is Black Brine, an exclusive creation that has gained recognition among mixology professionals.

‍

‍

At the core of Roger 65 is the passion and expertise of its founder, Carlo. His years of study, work, and research have shaped a reality that enhances carefully selected raw materials and artisanal techniques. You cannot talk about Roger 65 without mentioning Carlo, his story, philosophy, and dedication to quality are the driving forces behind this ambitious project.

‍

‍

Carlo’s Journey: From Hospitality to Mixology Innovation

Carlo has always had a deep connection with the hospitality industry. From his early days in culinary school, his path intertwined with hands-on experience in bars and restaurants. His passion for the HoReCa sector led him to explore various roles, from working in dining service to bartending, developing a critical eye for the world of mixology. However, his career path was far from straightforward.

During the 1990s, Carlo balanced an intense career as a professional basketball player while working seasonally in bars in the cities where he played. At the time, the bar scene was very different, even when quality alcoholic spirits were available, the non-alcoholic ingredients often lacked refinement, compromising the final drink experience.

Carlo realized the need for artisanal ingredients in mixology. From that moment on, he began studying and gaining experience in food transformation techniques through various cooperatives, applying them to bar preparations. His passion for ingredient processing and laboratory experimentation grew, and by the early 2000s, the vision of what would become Roger 65 was already taking shape.

In 2016, he began producing handcrafted products, starting with exotic fruit-based ingredients, highly sought-after in Puglia due to their versatility, scarcity, and high cost.

‍

‍

Roger 65: The Cocktail Bar-Laboratory at the Heart of Salento

In 2019, Roger 65 was officially born in Galatina, not just as a cocktail bar but as a research and development hub for mixology. The goal was not only to offer an elevated cocktail experience but also to create a meeting point for bartenders and enthusiasts.

Roger 65 is much more than just a bar. During the day, it operates as a production lab, where Carlo experiments with new ingredients, refines his recipes, and oversees production:

"Our preparations are processed cold or at low temperatures, always on the same day. Producing just 150 bottles requires around 15 hours of pure preparation and bottling."

‍

‍

On weekends, the venue transforms into an elegant and welcoming space, where each cocktail tells a story of passion and meticulous attention to detail:

"I put my heart into my work and strive to create exceptional drinks and products. I would never serve my customers something I wouldn’t drink or use myself."

‍

‍

The menu reflects this philosophy, emphasizing artisanal and self-produced ingredients, ensuring a unique and refined drinking experience.

For the warmer months, Roger 65 plans to expand its offerings with food pairings, blending local flavors with experimental mixology.

Carlo's products quickly gained recognition across Salento. During a visit to the region, his creations were found in almost every cocktail bar visited. One of his early successes was the pineapple and gum arabic syrup, designed for the Pisco Punch. This was followed by guava sauce, mango sauce, passion fruit syrup, and many others.

His expertise in merchandising and raw materials is evident:

"We don’t make syrups and fruit pulps for every flavor. If a fruit has a more liquid consistency (like pineapple), we make a syrup. If the fruit is pulpier, we create a fruit sauce. Everything is analyzed and studied to enhance the raw material’s best characteristics."

Still a fundamental element of Carlo's philosophy is missing in the project: the local identity.

Even in Salento, people took notice. Carlo humorously recalls,

"They used to tell me I only knew how to make tropical flavors and nothing local."

But in reality, he had already been working on something that would represent the region, and that’s where Black Brine enters the story.

‍

‍

Black Brine: A Liquid Tribute to Salento

An innovative ingredient that has captured the attention of Salento’s bartenders for its originality and versatility. Born from the idea of enhancing a local specialty, Black Brine is an extract made from two local black olive cultivars: Leccino and Cellina di Nardò.

The production process is long and meticulous: the olives are hand-picked, pitted, and left to ferment for six months, allowing for the extraction of a pure, concentrated nectar. The final product is stabilized with alcohol, without added flavors or colorants.

The result is a bold, slightly bitter, and fermented ingredient that adds depth and complexity to cocktails. Black Brine not only provides a distinct aromatic profile, but it also gives drinks a stunning, vibrant purple hue, making them visually striking.

One of its most popular applications is in the Salento-style Dirty Martini, where its intense, savory notes elevate the classic cocktail to new heights.

Black Brine is versatile, it works well in dry cocktails, but when combined with syrup, it adds an earthy, umami-rich touch to sour-style drinks.

Its applications in the industry are limitless, all it takes is creativity. If you ever come across it, it’s highly recommended.

‍

A Future Driven by Innovation and Local Identity

With an unwavering dedication to quality and experimentation, Carlo continues to push the boundaries. Black Brine is just the beginning, Roger 65 is on a mission to bring the true essence of Salento to the best cocktail bars worldwide.

‍

‍

Black Brine

https://www.roger65.com/black-brine/

‍

Fruit sauce and syrups

https://www.roger65.com/sciroppi-e-salse-di-frutta/

‍

Ècocco

https://www.roger65.com/ecocco/

‍