01 — Drinks By Neat
New York City
Andreas Sanidiotis. Beverage consultant. Working with hotels and restaurants in New York.
02Selected work
Head bartender and founding-team member. Built the bar program that ranked #25 in the World’s 50 Best Bars and earned two Tales of the Cocktail Spirited Awards Top 10 nominations in the same year — the first Cypriot bar ever to make either list.
Nicosia, CY 2014 — 2022
Built the bar program and cocktail menu from concept through opening at one of Nicosia’s most ambitious dining rooms. Reset what a Cyprus restaurant cocktail list could be — short, opinionated, paired to the food, not to a trend.
Nicosia, CY 2020 — 2022
Consulted on the bar program for an Austin opening that became a national name within twelve months — a hidden-entry, reservation-only room that uses prep-lab technique to keep a short menu working hard.
Austin, TX 2022 — 2023
Cocktail and rum program for an Abu Dhabi venue trading on a deep Caribbean catalog. Built a list that reads as a single editorial — heavy on rum, aware of the climate, designed for service volume in a market that doesn’t default to spirit-forward cocktails.
Abu Dhabi, AE 2019
03What we do
01 Program
02 Menu & Recipes
03 Technique
04 Design & Build
05 Operations
06 Training
04How we work
Making a good drink is expected. The job is everything else. Andreas Sanidiotis
05Notes
Oct 25, 2023
Kazuo Uyeda, Hidetsugu Ueno, Shingo Gokan, and the technique that reshaped modern bartending. Plus a step-by-step guide.
Feb 13, 2023
Glucose, fructose, sucrose, inversion, caramelization, and what to do with them. Plus a practical guide to syrups, oleos, and shrubs.
Sep 15, 2024
Fat washing with beurre noisette, and a Shiitake Brown Butter Old Fashioned that justifies the work.