The Founder

From Global Bartender to Visionary Entrepreneur: Alessandro’s Journey to Creating The Swiss Standard

In the world of mixology, few stories resonate as deeply as that of Alessandro Scire Calabrisotto. From humble beginnings in a small Italian town to a globetrotting career behind some of the world’s most prestigious bars, Alessandro’s journey is one of relentless passion, evolution, and an unyielding commitment to excellence. His ultimate creation, The Swiss Standard, stands as a testament to his life’s work—a brand that merges the artistry of bartending with the precision of Swiss craftsmanship.

A Passion Ignited

Alessandro’s fascination with bartending began in his teenage years. Growing up in Udine, Italy, he was curious about the world of cocktails and began experimenting by making drinks for friends at house parties. While studying economics at the University of Udine, Alessandro turned his living room into a popular after-party destination, crafting cocktails that showcased his creativity and knack for hospitality. This early exposure to mixology laid the foundation for his future endeavors.

At 20, Alessandro decided to take his passion to the next level by working at Se7ven, a local bar in Udine. Before this, he spent his time studying economics and experimenting with friends, hosting small events and turning his living room into a popular after-party destination. At Se7ven, his natural talent and charismatic personality quickly made the bar a regional hotspot. Determined to refine his skills further, Alessandro spent a summer in Lignano, a bustling beach destination, working in a nightclub that introduced him to high-paced service and nightlife culture. His rapid ascent in the industry led him to compete in a national cocktail competition in Perugia, where he was one of the youngest participants. This milestone marked the beginning of a journey that would take him across continents and through some of the world’s most vibrant cocktail cultures.

London: The First Leap

In the wake of his early success, a customer at Se7ven challenged Alessandro to take his talents to London, a global hub for bartending. Armed with 1,000 pounds and a one-way ticket, Alessandro arrived in the city with limited English skills but an unwavering determination to succeed.

“I wanted to gather as much experience as possible,” he says. Over the next two and a half years, Alessandro worked in a variety of venues, including clubs, restaurant bars, and high-end cocktail bars, to gain a well-rounded understanding of the industry. His efforts culminated in securing a coveted position at Home House, an exclusive private members club that housed the only bar designed by legendary architect Zaha Hadid.

During his time in London, Alessandro immersed himself in what he describes as a “self-made university of bartending.” He spent his days off studying mixology, often attending up to three masterclasses in a single day, and participated in both national and global competitions, though he did not win at the time. Alessandro also excelled in internal upselling competitions, consistently achieving top sales results by focusing on time-limited product promotions and showcasing his mastery of persuasion and charm.

For the last period of his time in London, Alessandro worked at Dirty Martini in Covent Garden, where he mixed drinks for fun and relished the creativity of cocktail crafting before embarking on his next adventure.

A Sabbatical Year: Amsterdam and Ibiza

After leaving London, Alessandro spent a sabbatical year exploring new skills and environments. He spent six months in Amsterdam, where he absorbed the city’s rich culture and indulged his love for mixology. Following this, he moved to Ibiza for nearly five months, working as a beach promoter. “I chose Ibiza because I wanted to master my selling skills in a vibrant, sun-soaked environment,” he explains. This period allowed Alessandro to refine his ability to connect with diverse audiences while enjoying the island’s famous energy.

Australia: A Deep Dive into Craft and Adventure

Alessandro’s next stop was Australia, where he began in Melbourne, working in various venues to broaden his experience. From there, he moved to Tasmania, where he was offered a unique opportunity to work in a cheesery and distillery. “This experience deepened my knowledge of distillation and cheesemaking while giving me a strong understanding of HACCP rules,” he recalls.

In Sydney, Alessandro’s career reached new heights. He worked at the Zeta Bar in the Hilton Hotel, became the Sydney brand ambassador for Beluga Vodka, and served as head bartender at Palmer & Co., a speakeasy ranked among the world’s best cocktail bars. These roles solidified his expertise and reputation in the industry.

Following his time in Sydney, Alessandro traveled across Australia, stopping in Surfer’s Paradise to work at QT, a five-star hotel, while living in a lively party hostel. During this period, he embraced life to the fullest, engaging in activities like bungee jumping, skydiving, and meeting people from around the world. Afterward, he traveled extensively across New Zealand, exploring glow worm caves, wine regions, and other natural wonders, before continuing to Singapore and Malaysia. In Singapore, he visited the iconic Raffles Hotel, home of the Singapore Sling, further enriching his understanding of cocktail history.

Canada: Collaboration and Exploration

In Canada, Alessandro’s career took another significant turn. He moved to Vancouver, where he worked alongside Kaitlyn Stewart, the 2018 World Class Bartender of the Year. Although he did not take over her role, Alessandro was hired to cover her shifts while she traveled, allowing him to collaborate with one of the industry’s top talents.

After his time in Vancouver, Alessandro spent months traveling across Canada, snowboarding in iconic destinations and immersing himself in the country’s natural beauty. He crossed into the United States at Niagara Falls and spent several months exploring the northeastern region. In Philadelphia, he fulfilled a lifelong dream by completing the iconic Rocky run, and in New York City, he visited some of the world’s top cocktail bars, including Dead Rabbit and Death & Co. These experiences further fueled his passion for mixology and innovation.

A Return to Switzerland

In 2018, Alessandro returned to Europe, relocating to Zurich to be closer to his mother during her battle with cancer. While the circumstances were challenging, he continued to thrive professionally, working in high-profile venues like Terrasse, Aura Bar, and Andorra. Alessandro also began offering bar consultancy services, helping various venues with product selections, space management, and staff training. He played a key role in several venue launches, including a trendy restaurant where he implemented techniques such as pasteurization and large batching to optimize time and streamline operations. As a bar manager, Alessandro consistently conducted periodic staff trainings to ensure organic growth and skill development among his team. In 2022, his expertise and dedication earned him the honor of being a Swiss finalist in the Nikka Perfect Serve global competition.

“Zurich’s bar scene is incredibly dynamic,” he notes. “But what I really wanted was the freedom to create without limitations.” This desire ultimately led to the founding of The Swiss Standard.

The Birth of The Swiss Standard

The concept for The Swiss Standard initially emerged in 2021 under a different guise. Alessandro envisioned an NFT marketplace called NFThyme, but the project stalled due to the complexities of execution and funding challenges. By 2024, he pivoted to a more tangible idea: revolutionizing the RTD cocktail industry.

“RTD cocktails have existed for decades, but they’ve always fallen short in quality,” Alessandro explains. Drawing on his global experience and the precision-oriented ethos of Switzerland, he set out to create a product that combined industrial efficiency with the authenticity of bar-made cocktails.

With no external investors to pressure him into compromising on quality, Alessandro bootstrapped the venture. By November 2024, he had partnered with a brewery in Dietikon to begin production. The first products, the Pornstar Martini and its non-alcoholic counterpart, the Virgin Pornstar, were launched in early 2025 to critical acclaim.

Philosophy and Vision

At the heart of The Swiss Standard is a commitment to excellence. The brand’s logo, featuring the iconic Matterhorn and five stars, symbolizes its dedication to setting new benchmarks in quality. “The Matterhorn represents the highest standards, just as we aim to deliver the pinnacle of RTD cocktail experiences,” Alessandro explains.

This philosophy extends to sustainability. The Swiss Standard prioritizes eco-friendly packaging and local production to minimize its environmental impact. “We want to preserve this world and ourselves, so making production close to delivery locations and reducing non-recyclable packaging are key priorities,” says Alessandro.