Mixology Spirit: Anastasia Vithoulkas-Persico
At Litchfield Distillery, we’re always inspired by bartenders who bring passion, precision, and personality to the glass — and Anastasia Persico does exactly that at Julio’s Wood Fired Pizza & Grill. Raised in the hospitality industry and shaped by a lifetime behind the bar, Anastasia embodies a deep respect for craft, balance, and genuine service. In this edition of Mixology Spirit, she shares her story, her philosophy on great cocktails, and her featured cocktail creation, Warm and Toasty — a luxurious blend of our Maple Bourbon Whiskey, Crème de Maple Liqueur, Bourbon-Barrel Maple Syrup, along with Julio’s house-made chai syrup. It’s indulgence in every sip — a perfect cocktail to enjoy this Valentine’s Day and beyond!
Batchers: Welcome to Mixology Spirit, Anastasia. Please introduce yourself to our audience.
Anastasia: Thank you for having me. I’m Anastasia Vithoulkas-Persico, and you’ll usually find me behind the bar here at Julio’s Wood Fired Pizza & Grill. I’ve been fortunate to build a successful career in hospitality as a bartender, sommelier, and longtime restaurant professional.
Batchers: For our followers who aren’t familiar with Julio’s Wood Fired Pizza & Grill, please take a moment to share what guests can expect when they dine there.
Anastasia: For those who haven’t yet discovered Julio’s — it’s truly a must. Established in 1997 by the Duque family and proudly purchased in 2018 by Brian and Allison Springer, Julio’s has remained family-owned and operated for nearly three decades. Brian was the Head Chef and Allie worked front of house when they met there — it was love at first sight. They built a life together and eventually took ownership of the very place where their story began. That passion and commitment to hospitality is felt in everything we do.
When you dine at Julio’s, you’re not just a guest — you’re treated like family. We go the extra mile to accommodate dietary needs, honor seating preferences, thoughtfully host special events, and make sure you leave happy and already planning your return.
Our cuisine reflects Northern Italian traditions, with fresh, made-to-order dishes, house-made pastas and sauces, and wood-fired pizzas. Our dough and bread are made fresh daily, pizzas are rolled and topped to order with premium ingredients — many locally sourced — and our desserts are crafted in-house. Behind the bar, you’ll find carefully made cocktails, a beautiful wine selection, and featured beers to round out the experience.
We’re incredibly grateful for the loyal guests who return week after week. That consistency, care, and genuine hospitality are what truly set Julio’s apart.
Batchers: So you mentioned you’ve been in business since you were young. You’ve probably experienced just about everything there is to experience. What advice would you give to bartenders just getting started?
Anastasia: I started in the industry at 14 years old — in the 80s — and I was truly born into this business. As a first-generation American from an immigrant family, hard work wasn’t optional; it was our foundation.
When my father passed away at just 38, our family had to grow up quickly. My mother was 34, and there were three of us kids. We stepped into responsibility almost overnight to help keep the family restaurant alive. That kind of experience builds grit, resilience, and instinct. In our home, work ethic was disciplined and unwavering — survival and legacy depended on it.
If I could offer advice to bartenders just starting out, it would begin with this: always listen to the customer. When you step behind the bar, you step into a role. You have to read the room, read the guest, and understand what they need — sometimes without them saying it. Pay attention. If a drink isn’t hitting the mark, adjust. Accommodate. Stay professional.
Most importantly, protect your guest. Bartending isn’t just about pouring drinks — it’s about responsibility and awareness. Knowing when to slow down, when to pivot, and when to say no.
And respect the craft. Mixology takes training, discipline, and repetition. Taste your product. Refine your technique. Master your tools. When you truly understand your cocktails, every drink that leaves your bar represents you. If you believe in what you’re serving, your guests will too.
That’s pride behind the bar.
Batchers: What separates a good cocktail from a great one? What’s the one thing a home bartender can do to elevate their cocktails?
Anastasia: Most Americans can make a good drink — pour something premixed, add soda or juice to a favorite spirit, and you’re set. That’s easy.
But a great drink is something entirely different.
A great cocktail is a harmonious blend of flavors. It starts with quality ingredients — even better when they’re locally sourced — and it requires precision and attention to detail. Balance is everything. The alcohol should enhance the drink, not overpower it. You’re looking for the right combination of spirit and flavor so nothing feels diluted or dominant.
For a home bartender, the biggest upgrade is focusing on balance and presentation.
Presentation matters. The glassware matters. The garnish matters. Aroma and visual appeal shape the experience before the first sip. A great cocktail engages the senses and reflects the bartender’s care and pride.
Anyone can pour a drink. Not everyone can craft an experience. That’s the difference.
Batchers: Got a good story about a really hard night behind the bar?
Anastasia: We’ve all had rough nights behind the bar — running out of a key ingredient, handling a difficult guest, or trying to remember a cocktail recipe from decades ago.
For me, I think back to when I first stepped behind the service bar. I didn’t know much — just the difference between red and white wine and what a beer was. Thankfully, we had a great staff and even greater customers. They were patient and empathetic after the loss of my father, and in many ways, they helped raise me behind that bar.
Back then, cocktails were simpler — a Rusty Nail, a Screwdriver, an Old Fashioned, maybe a Brandy Alexander. No house-made syrups or craft infusions. But the heart of it — hospitality — hasn’t changed.
One night, a couple came in to celebrate their anniversary and ordered a bottle of champagne. I didn’t know the price and didn’t want to wake my mother, so I called the local liquor store and asked what it retailed for. They told me, and I charged the couple that exact price.
They were thrilled. What I didn’t understand at that young age was that restaurants apply a markup! That was a lesson I learned the hard way — but I learned it. This business teaches you. Every shift, every mistake, every interaction builds resilience. Behind the bar, you don’t just learn recipes — you learn business, you learn people, and you grow.
Batchers: When you’re not working at Julio’s, what do you like to do for fun?
Anastasia: I grew up in a household where the priority list was simple: work first, family second, then fun. Work was survival. Work was stability. Work was identity. Even today, I’m constantly thinking about how to build, create, and elevate — it keeps me sharp and grounded.
That said, I do love to travel. I’ve been fortunate enough to see different parts of the world and experience new cultures, cuisines, and customs. Travel has shaped my palate and broadened my perspective. I enjoy engaging with people, having meaningful conversations, and learning how others live and celebrate around the table.
Outside of hospitality, I’m passionate about history, architecture, and the arts. I appreciate live theater and creative expression in all forms. And of course, food and libations remain central — they’re universal languages that bring people together wherever you are.
Most of all, I take pride in my children. I encourage them to pursue what moves them and to follow their passions. With passion, work becomes purpose — and that’s something I truly believe in, both behind the bar and in life.
Batchers: Was there a particular country you visited that really elevated your appreciation for a particular spirit or cocktail?
Anastasia: If I had to name one country that elevated my appreciation for a spirit, it would be Ireland. I’ve traveled there three times, and each visit deepened my respect for simplicity done right — especially when it comes to a gin and tonic. In Ireland, it’s intentional. It’s aromatic. It’s perfectly balanced. You can truly taste the botanical notes of the gin in harmony with the tonic — nothing rushed, nothing overpowered.
Even the garnish — red peppercorns, a bay leaf, a twist of orange peel — isn’t just decorative. It enhances the aroma and elevates the entire experience. It turns a simple cocktail into something layered and memorable.
Ireland reminded me that greatness in mixology doesn’t always come from complexity. Sometimes it comes from restraint, quality, and respect for the spirit itself. That lesson has stayed with me behind every bar since.
Batchers: What is your favorite Litchfield Distillery spirit to build cocktails with (and why)?
Anastasia: Currently, my favorite Litchfield Distillery spirit to build with is their Honey Barrel Finished Gin.
The moment you sip it, you can’t help but smile — it has that welcoming, “honey, I’m home” feeling. It’s full-bodied with the unmistakable taste of real honey, smooth and beautifully balanced.
What I appreciate most is that it doesn’t need much. It stands confidently on its own. You can sip it neat to highlight its rich, comforting depth, or enjoy it chilled for a clean, refined finish. Either way, it feels like an experience — not just a drink.
It’s simply a spirit that speaks for itself.
Batchers: What does The Spirit of Hard Work® mean to you?
Anastasia: As a first-generation Greek American, I was raised with strong values of hard work, perseverance, and family. My parents built their livelihood from the ground up and taught us that dedication comes first and pride is earned through effort. Those principles shaped my work ethic and continue to guide my career.
For the past 11 years at Julio’s, I’ve seen those same values reflected in Brian and Allie’s commitment to family, community, and consistency. That’s why Julio’s feels like home to me. I strongly believe in supporting local business owners who embody independence, dedication, and service to their communities. I’m proud to be part of a workplace where I am not just an employee, but a valued member of a family.
Anastasia’s Warm and Toasty cocktail is a true trifecta of Litchfield Distillery flavor, showcasing our Maple Bourbon, Crème de Maple Liqueur, and popular Bourbon-Barrel Maple Syrup in one indulgent pour. While beautifully sweet and inviting, it’s thoughtfully balanced — with house-made chai syrup adding a perfect touch of spice and complexity that keeps the cocktail from ever feeling overdone. Finished with a caramel-glazed rim kissed with sugar and cinnamon, it’s layered, comforting, and perfectly composed — a fireside-worthy sip that lives up to its name.
Ingredients:
- 1.5 oz Litchfield Distillery Maple Bourbon
- 1.5 oz Litchfield Distillery Crème de Maple Liqueur
- ¾ oz Litchfield Distillery Bourbon-Barrel Maple Syrup
- ¾ oz Chai Syrup **
- ¾ oz Local Dairy Cream
- Glass Rim: Godiva Caramel, granulated sugar, a dash of ground cinnamon
Method: Rim a martini coupe glass by dipping first in Godiva Caramel, then dip into a mixture of granulated sugar with a dash of ground cinnamon. Add all liquid ingredients to a shaker filled with ice. Shake until chilled, pour into coupe glass. Optional garnish: dehydrated orange.
** To make Chai Syrup: Boil chai leaves, sugar, and cinnamon to syrup consistency; strain and chill.
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To learn more about Julio’s Wood Fired Pizza & Grill, visit their website and connect with them on Facebook or Instagram. They are located at 220 Main Street South in Southbury, CT. To contact, please call (203) 264-7878 or email allyspringer16@gmail.com.
About Mixology Spirit:
Mixology Spirit is a Litchfield Distillery blog series dedicated to sharing the stories of creative and passionate mixologists who embody The Spirit Of Hard Work®. Think you got what it takes to be featured? Drop us a line at info@litchfielddistillery.com.
©2026 Litchfield Distillery. Photography & Editing Credits: Tony Vengrove
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