From the beginning, Cappy Sorentino’s jobs have been in restaurants.
It could be said that early work experiences paved the way for Sorentino, beginning at our beloved Mary’s Pizza Shack. Lucky for us imbibers, he ultimately chose to stay put, rising to the top of the heap in the bar community locally and beyond.
Born and raised here in Sonoma County, he left for just a little while to explore bar management positions down in Los Angeles but then returned to partner at Duke’s Spirited Cocktails. In 2020, on trend with the rise of RTD concoctions during the pandemic, he branched out to start a canned cocktail company with a name as irresistible as the drinks themselves: Cappy Shakes.
While he’s been known to have deep respect for classic cocktails and doesn’t mess around too much with altering them if they appear on his menus, he does get creative with original drinks. How about a seasonal “Winterdrop” with vodka, elderflower, dry vermouth, spiced cranberry, rosemary, lime and absinthe? He also seems to be keen on including aquavit in a Bloody Mary, something that is my own personal favorite and I don’t often see.
One can sample his work over at Brewsters in Petaluma. And if anyone happens to see him there, they may consider buying him a drink… He likes tequila the best.
Amber Turpin: What’s your job?
Cappy Sorrentino: Bar manager at Brewsters Beer Garden.
AT: How did you get into that work?
CS: I have had a love of restaurants and hospitality since a young lad. My first restaurant job was at 17. Started bartending at 21 and managing at 25. I started locally at Mary’s Pizza Shack.
AT: Did you ever have an “aha” moment with a certain beverage? If so, tell us about it.
CS: A carbonated corpse reviver. While playing with carbonation, we made the drink 15 different ways in a methodical fashion, and ended up with something special.
AT: What is your favorite thing to drink at home?
CS: Tequila, neat.
AT: Where do you like to go out for a drink?
CS: I love Lo & Behold, Mario & John’s and Fern Bar.
AT: If you were stuck on a desert island, what would you want to be drinking (besides fresh water)?
CS: Cascahuin Tahona Blanco Tequila.
