Mixology Spirit: Tony Chiappetta
One of our favorite small towns in Connecticut is the picturesque village of Kent. Whether you’re driving north or south on Route 7, you’ll enjoy a scenic ride along the Housatonic River, with views of Western Connecticut’s rolling hills around nearly every turn. Kent’s charming downtown invites exploration, with its art galleries, local shops, and standout dining spots. At the heart of it all is Kingsley Tavern — a true farm-to-table gem owned and operated by Anna Gowan. We recently stopped by to catch up with Tony Chiappetta, Kingsley’s longtime front-of-house manager and resident cocktail expert. With over two decades of industry expertise, Tony brings equal parts experience and humility to his craft. From tips on bartending technique to thoughts on leadership and perseverance, Tony shares what keeps him inspired — and why he still loves getting behind the stick.
Batchers: For those in our audience who may not be familiar with Kingsley Tavern, please take a moment to describe what guests can expect when they come to dine.
Tony: The Kingsley is a pretty wonderful spot. We offer exceptional meals and creative cocktails in a comfortable, country-casual atmosphere. We’re a true farm-to-table establishment—Anna sources fresh produce, local meats, and poultry year-round, depending on what’s in season. Her creativity shines through in our weekly specials, which highlight whatever’s freshest at the moment. Our main menu features a variety of dishes, like Jamaican jerk chicken, miso-marinated salmon, and burgers made with her husband’s grass-fed beef, which also appears in other specials.
Batchers: How long have you been working in the craft? How did you get your start?
Tony: I’ve been in the industry since I was 15—almost 20 years now. I got my start at Thomas Moran’s Forsythia in New Milford back in 2006. Like a lot of people in the 2000s, I got interested in becoming a chef when the Food Network was blowing up and everyone wanted to be the next Emeril, Alton Brown, or Giada. My dad encouraged me to get a job in the industry to see if it was the right path.
I started in the back of house, peeling 50-pound bags of potatoes and carrots and doing light prep. One night, someone called out and Thomas asked me to work up front. I made more bussing tables that night than I did in a whole week in the back. That opened my eyes—there was more opportunity up front, and the back of house wasn’t quite what I expected.
I stayed up front until Forsythia closed, then moved on to Doc’s Trattoria in Kent, where I started learning the basics of cocktail creation and picked up knowledge from our distributors, like Niall from Slocum & Sons.
After Doc’s closed, I joined Anna at The Kingsley. That’s where I really started to grow. I bartended more and more, eventually became lead bartender, and now I manage the place. Luckily, I still get to hop behind the stick now and then.
Batchers: In all the time we’ve been doing these interviews, it’s somewhat rare to find bartenders who are long tenured such as yourself. What do you think some of the key leadership and cultural values are that restaurants should embrace more of in order to retain employees?
Tony: Anna has built a pretty bulletproof system here—that’s what’s kept me around since day one. We’re heading into our 13th year now. The biggest thing for me is being genuinely proud of the food and drinks we serve. It’s great to be able to talk honestly with guests about our dishes, ingredients, and pairing suggestions, especially when you’re working with quality products.
Anna’s communication and her willingness to let people grow within the business is rare—I’ve come to really appreciate that in this industry. And hey, having Sundays and Mondays off doesn’t hurt either.
Batchers: What do you think the next “big thing” or craft cocktail trend is coming down the pike?
Tony: This is a tough one for me. Right now, I’d say the biggest challenge is navigating rising costs while still creating exciting drinks. Margins are tight, and consumers are getting smarter about how they spend their hard-earned dollars.
Because of that, I think we’ll see a shift toward more classic cocktails—drinks that require fewer modifiers, which helps lower holding costs for owners. At the same time, it gives bartenders a chance to introduce customers to high-quality, lesser-known products that are more affordable than some of the big brands—all within the familiar framework of a classic.
Batchers: What is the best piece of advice you ever received about working behind the bar?
Tony: The use of a jigger! I can’t emphasize enough how important it is. Leave the ego aside and focus on making a consistent drink every time. A jigger helps prevent over- or under-pouring—especially since every liquid pours differently, and bottles can clog or get air pockets. Once you get proficient, using a jigger doesn’t take any more time. Be proud of what you serve—every single time.
Batchers: What is your all-time favorite cocktail and why?
Tony: Probably the one I haven’t had yet—corny as that might sound. The seasons change your palate, and location can totally influence what you’re in the mood for—or even what’s available. I love trying new things and seeing what kind of creativity someone can bring to a cocktail. Honestly, most of my favorites have been drinks I’d never heard of before I tried them.
Batchers: Got a good story about a really hard night at the restaurant?
Tony: Just the other week, I gave my lead bartender a Saturday night off and made sure we were staffed so I could jump behind the stick. I ended up working a Saturday double. Brunch was easy—mostly wine and beer—so I was feeling pretty confident heading into the evening. Then dinner hit—and it was about 85% cocktails. I found myself begging for a wine or beer ticket. It was wild, but honestly a blast to keep my head down and power through a nonstop stream of tickets.
By my standards, I wasn’t as fast or efficient as I’d like to be—just a little rusty from being out of the weekend volume groove. It was humbling to ask for help with dishes, clearing the bar, or getting glassware put away. But it also reminded the team (and me) that I’m just as human as they are—and I couldn’t do it without them.
Batchers: What is your favorite Litchfield Distillery spirit to build cocktails with (and why)?
Tony: I’d have to say their Rye Whiskey. I’m a big fan of brown spirits, and rye in particular. Litchfield’s Rye is versatile and has just the right amount of spice and flavor—it never gets lost in a cocktail. That’s important to me. I don’t want the spirit hidden behind layers of modifiers, juice, or syrup.
Batchers: What does The Spirit of Hard Work® mean to you?
Tony: Perseverance comes to mind. I think a lot of people put too much pressure on themselves to be perfect—or they’re too proud to ask for a quick hand or take constructive criticism. I’ve learned the most from my shortcomings. I’m grateful whenever someone shows me how to be more efficient or helps me avoid making the same mistake twice. Those moments have really helped shape the man I am today.
One of the many reasons we love Tony’s approach behind the bar is his ability to craft cocktails that are both creative and incredibly well-balanced. His Strawberry Rhubarb Sour is a perfect example—bright, tangy shrub meets the aged character of our Double-Barreled Bourbon, while Cardamaro adds a touch of herbal depth. Incorporating egg white brings a velvety texture, and a splash of lime keeps it all refreshing. Finished with a fresh basil garnish, it’s a cocktail that feels both elevated and approachable—just like Tony himself.
Ingredients:
- 1.5 oz Litchfield Distillery Double-Barreled Bourbon
- 1.0 oz Strawberry Rhubarb Shrub
- 0.75 oz Egg White
- 0.50 oz Cardamaro
- 0.50 oz Fresh Squeezed Lime Juice
- Garnish: Fresh Basil
Method: Pour all the ingredients in shaker and dry shake for about 20 seconds. Add ice and wet shake until chilled. When building egg-white cocktails, Tony recommends you wet shake until the cocktail tin gets frosty. Fine strain into your preferred glass of choice & garnish with fresh basil.
To learn more about Kingsley Tavern, visit their website and connect with them on Facebook or Instagram. They are located at 14 North Main Street, Kent, CT. To contact or make a reservation, please call (860) 592-0261.
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.
©2025 Litchfield Distillery. Photography & Editing Credits: Tony Vengrove
Don’t forget to follow Litchfield Distillery on Facebook, Twitter, and Instagram.
RELATED POSTS: