When bartender Michael Ananicz entered the Georgia Food and Wine Festival’s Best Cocktail Challenge, it was a last-minute decision. Not only did he get in, but he also walked away with a win. Ananicz’s winning cocktail, titled “Duranzo on My Mind,” reflects his ongoing fascination with one of the cocktail world’s most iconic templates: the Negroni.
“My favorite post-shift drink is a Mezcal Negroni,” Ananicz says. “Whenever I come up with something new, I usually base it on that.”
Drawing inspiration from the classic Negroni and the White Negroni, Ananicz began experimenting with variations, layering in elements from the bourbon-based Boulevardier.
The result was a nuanced, Georgia-inspired riff: a cocktail that blended aperitifs with peach and black tea, creating a balanced profile that didn’t rely on added sweetness.
What elevated the cocktail further was Ananicz’s use of technique, particularly infusion and fat-washing, a method he adapted from a colleague’s earlier creation.
“I had a co-worker who did a brown butter rum wash that had this amazing popcorn-like flavor,” he says. “That really inspired me.”
For his competition drink, Ananicz infused bourbon with orange peel and coconut oil, creating a layered, silky texture with subtle citrus and tropical notes.
“It gave it a really nice orange hint and a smooth, coconut finish,” he explains.
Even the choice of bourbon played a role. While the drink was originally developed with a different spirit, Ananicz adjusted it for the competition using Woodford Reserve Double Oaked. “I was curious if it would work, and it worked perfectly,” he says. “It still had that really nice oaky depth, but everything balanced out.”
“Duranzo on My Mind” has found its home on The Third Door’s spring cocktail menu under the name “Amber Tropic.”
An Unconventional Path to Bartending
Unlike many in the industry, Ananicz didn’t start behind the bar. Originally from Florida’s Gulf Coast, he worked at a craft cocktail bar while home from school, eventually transitioning into bartending after encouragement from colleagues.
“They said, ‘You know these drinks, let’s give you a shot behind the bar,” he recalls. “I was nervous, but it just clicked.”
From there, his passion grew quickly. Social media became an unexpected outlet for creativity, and he began experimenting with spirits from celebrity brands.
“I’d post drinks, and they’d repost me,” he says. “It fueled that desire to keep going and explore more ideas.”
After relocating to Georgia, Ananicz continued refining his craft, working at respected cocktail programs and eventually landing at Third Door, where his creativity found a strong home.
Competition, Community, and Momentum
The Georgia Food & Wine Festival wasn’t Ananicz’s first competition, but it was his biggest stage yet. Previous appearances, including a holiday competition at Third Door and a guest spot at Jojo’s Beloved, helped build his confidence.
“Each one builds on the last,” he says. “You just keep learning and trying new things.”
His festival win also came with an unexpected reward: a “golden ticket” invitation to a larger national-level event. Despite the recognition, Ananicz remains grounded and focused on growth.
“Everybody there was really cool,” he says. “The judges, the other bartenders, I’d love to go visit their bars and see what they’re doing.”
A Bartender to Watch
At its heart, Ananicz’s approach to bartending is rooted in curiosity and in the connections among flavors, techniques, and people.
That spirit of experimentation, combined with a respect for classic foundations, is what sets his work apart. Whether building on a Negroni template or infusing bourbon with unexpected elements, Ananicz is part of a new generation of bartenders redefining what craft cocktails can be.
If his last-minute entry into the Georgia Food & Wine Festival is any indication, he’s just getting started.