Hyde’s bartender pours the perfect cocktail experience
By Kiko Miyasato
David Falco’s bartending career started because he needed to get away—away from his financial job in Boston. He landed in Maui, started bartending, and what was only supposed to be a summer getaway turned into three-and-a-half years on the island. “I decided to take a break, and that break lasted for 11 years,” he said. Falco’s career in bartending has led him to the chic nightlife spot Hyde Bellagio, where he works as co-lead bartender.
More than exquisite décor and an unbeatable location, Hyde truly elevates the cocktail experience in Vegas. The menu for Hyde was created by respected mixologist Ryan Magarian, and executed by Falco and the other bartending staff. “Our menu is a mix of very progressive, outside-the-box cocktails but we also have what Ryan likes to call ‘integrity cocktails,’ which are classics that we try to execute perfectly and with very classic technique and ingredients,” Falco said.
While most of the spirits are familiar, it’s the other ingredients that make each specialty cocktail an enlightening experience. With around 10 signature cocktails, three cocktails from the nitrogen cart and six different Bellinis available, selecting one drink at Hyde can be intimidating. Falco suggests that you step outside your cocktail comfort zone and take your tastebuds on an adventure. “I think my No. 1 recommendation to anyone that sits down at our bar is to outline your tastes with the bartender and let them pick,” he said. “We’ll deliver you a good experience.”
One of Hyde’s signature cocktails, the Celery Superstar is mixed with Grey Goose vodka, fresh-squeezed lime juice, extracted celery juice, simple syrup and a muddled serrano chili slice, then garnished with starfruit. “It’s kind of like what you would expect if juice bars put alcohol in their drinks,” Falco said.