Meet five individuals who turn crafting cocktails into an art.
By Noelle Barbosa
This season, South Shore bars come alive with the music of the night—the sharp clink of glass, the gentle hush of evening chatter and the pulse of a cocktail tin in motion. Behind the bar, it’s not just mixology—it’s a nightly ritual. These bartenders don’t just serve drinks—they channel the soul of the town, one bold pour at a time.
Josh Adams has spent nearly 20 years behind the bar, but his journey started on the other side of it—as a regular at a local spot in Braintree. One day, the general manager saw potential and asked if he’d like to give bartending a shot. At the time, Adams was working as a restaurant server, but he stepped behind the bar, poured a few pints, mixed some cocktails—and never looked back. Today, he’s the bar manager at Alba on 53, the beloved Mediterranean steakhouse in Hanover.
On any given night, the high-energy hangout hums with repeat patrons and without needing to ask, Adams has their go-to drinks ready—served with a nod, a smile and the ease that only comes with years behind the bar.
“I’m all about creating a great experience for every guest—making sure their drinks arrive on time and their glasses are always full,” says Adams, who thrives on building connections and curating a wine selection designed to elevate the guest experience.
Adams recently traveled to Hacienda Patrón in Mexico, where he crafted a special tequila. “I toured the agave fields and sampled a variety of tequilas,” says Adams. The result of his visit, Patrón Reposado Alba Barrel Select, is set to launch by the new year.
During these colder months, Adams is crafting cocktails that whisper comfort and spark curiosity. From the deep embrace of a Port wine old-fashioned to the bright effervescence of a cranberry fizz, each drink unfolds like a story—one sip at a time.
Cocktail Confessional
Q: Do you prefer beer, wine or spirits?
A: Spirits. I drank Scotch for years. I had a vodka phase, too. After my recent trip to Mexico, it’s time to start exploring tequila.
Q: What is the craziest thing that has happened at your bar?
A: A guest once bought a round of drinks for everyone at the bar and then left without a word.
Q: If you could serve a drink to anyone (living or dead), who would it be and what would you make?
A: I’d love the chance to meet my great-grandfather and pour him his favorite drink—Metaxa ouzo on the rocks with a twist. He spent more than 20 years as a maître d’ at Philadelphia’s Bellevue-Stratford Hotel. He and I are the only two in our family who have made hospitality our profession.
Kate Skrinyaz
Kate Skrinyaz has been a familiar face behind the bar at Galley Kitchen & Bar for 11 years. Known for her easygoing charm and genuine connection with guests, she’s helped shape this rustic, ocean-inspired gem into what many affectionately call “the Cheers of Scituate Harbor.”
Behind the bar, Skrinyaz brings both creativity and care to her craft. Whether she’s mixing a time-honored classic or dreaming up something unexpected, her philosophy is simple: “At the end of the day, the only thing I want to make for anyone sitting at my bar is something they’re going to enjoy,” she says.
Anchored by an exceptional tequila collection and rotating roster of local craft beers, the bar offers something to please every palate. Skrinyaz is deeply involved in the bar program, from hand-selecting tequilas to designing the seasonal cocktail lineup.
As the cooler months roll in, Skrinyaz will be shaking things up with the Carajillo—a bold tequila twist on the classic espresso martini. It’s rich, smooth and as she describes it, “dark, served up and the perfect ending to a meal.”
Skrinyaz is also bringing back a fan favorite: her signature Elf cocktails. Inspired by the beloved holiday movie, each drink is playfully named after a memorable quote. The Elf cocktail menu is set to drop on December 1— just in time to stir up a little holiday cheer.
Cocktail Confessional
Q: Do you prefer beer, wine or spirits?
A: I don’t really have a favorite drink—it all depends on the moment. Usually, I’ll reach for a Ketel One and soda or a glass of wine. For fall and winter, my favorite red is Justin Cabernet from Paso Robles—it’s a staple in my home and a bottle I love to bring to dinner parties. Come spring and summer, I like Minuty Rosé or Currently Sauvignon Blanc.
Q: If you could serve a drink to anyone (living or dead), who would it be and what would you make?
A: David Kaplan, co-founder of Death & Co.—the gold standard for craft cocktails. I’d make him anything and everything just for the chance to pick his brain.
Q: What do you predict will be the cocktail trend for 2026?
A: Tequila isn’t going anywhere and other agave spirits are starting to shine. There’s a growing love for drinks served “up” and espresso flavors will be everywhere.
For almost 30 years, Brian O’Neil has been the familiar face behind the bar at Tosca—a Hingham staple known for its warm hospitality and expertly crafted cocktails. It’s where regulars settle in, newcomers fall in love, and the drinks arrive dressed to impress with citrus curls and smoked salt rims under a glow of golden lights.
O’Neil has mastered the Manhattan, but what truly sets him apart is his impeccable timing. He knows exactly when someone needs a strong pour—and when they just need a listening ear. Over the years, he’s learned more than names; he’s come to know the stories behind them.
“I love people and I love good conversation,” says O’Neil, who approaches each shift like he’s catching up with old friends. “There’s something special about making someone’s day a little brighter and helping them forget their problems for a few hours.”
Tosca’s main bar is cozy with a mere 14 seats, but it’s big on personality. It buzzes with energy, laughter and the mouthwatering aroma of Italian dishes floating in from the open kitchen. It’s where O’Neil is working his seasonal magic—shaking up a spiced cider margarita that’s poured in a smoked cinnamon and salt-rimmed glass. In the mood for a mocktail? He’ll mix you a refreshing concoction of blood orange, grapefruit tonic and non-alcoholic wine. Pop in next time you’re in the neighborhood. He’ll be behind the bar, ready with a drink you didn’t know you needed.
Cocktail Confessional
Q: Do you prefer beer, wine or spirits?
A: Wine. I love a good Super Tuscan.
Q: What is the craziest thing that has happened at your bar?
A: A regular once dropped a $2,000 tip. It totally blew me away.
Q: What do you predict will be the cocktail trend for 2026?
A: Gin is roaring back with classics like the Bee’s Knees. Plus, mocktails are trending and will continue to thrive.
Kelly March
Polcari’s Bridgwaye Inn
1265 Ferry St., Marshfield
Photography by Zöe Stoner
Kelly March is no stranger to the title of “Best Bartender.” This year, she earned the BOSS Award for the fourth time—proof she has dedication, skill and a natural gift for hospitality that goes beyond the craft.
March’s journey started back in 1980 as a server at Polcari’s Bridgwaye Inn, a beloved family-run spot in Marshfield. One snowy night, she found herself stranded and spent the evening in a room upstairs. The next morning, when the owner had to go out to plow the snow, March stepped behind the bar—and she’s been pouring drinks ever since.
For decades, March has been turning strangers into regulars and regulars into friends—one name, one drink and one conversation at a time. Some of her customers first met here on a Friday night 18 years ago, and they’ve been coming back every Friday since to catch up and share a drink.
March has poured drinks for generations, watching families grow one barstool at a time. “I’ve had most of my customers from bassinet to barstool,” she says with a hearty laugh, the kind that fills a room just as easily as her presence behind the bar.
March’s seasonal lineup is shaking things up. A key lime martini brings an unexpected brightness to winter, cutting through the cold with a punch of citrus and a silky hint of cream. On the cozier side, a cappuccino martini delivers smooth, rich comfort in every sip.
Cocktail Confessional
Q: What do you love most about your job?
A: It’s my customers—they’re like family to me. They’re the reason I am who I am.
Q: What is the craziest thing that has happened at your bar?
A: One time, a customer tipped me $500 from their Keno winnings.
Q: If you could serve a drink to anyone (living or dead), who would it be and what would you make?
A: Both my parents have passed, but if I could, I’d pour my mom a glass of rosé and my dad a classic Manhattan.
Sylvain Linozzi’s journey in hospitality began more than 50 years ago amid the rolling vineyards of Burgundy, where a lifelong passion for wine first took root. That expertise eventually brought him to the United States, where he now shares his knowledge and old-world charm with guests at Osteria Vivo in Pembroke. Since the restaurant opened in 2021, Linozzi has led the bar program, pairing his decades of experience with a sommelier’s touch in this modern Italian eatery.
“I’m a classic bartender. I’m very focused on the guest—it’s all about the guest,” says Linozzi, who embodies the tradition, skill, and hospitality needed to whip up flawless martinis without hesitation.
For Linozzi, pouring a drink is all about the moment. He loves matching the right wine to a dish—or mixing a cocktail that turns someone’s whole day around. At his bar, it’s not just about what you order. Tell him what you’re eating or how you’re feeling, and he’ll know exactly what to pour. Every drink comes with care, instinct and a personal touch that only years behind the bar can bring.
“I’m food-oriented,” says Linozzi, who believes the kitchen’s creativity is what truly sets the establishment apart—making each visit feel unique and memorable.
As the chill rolls in, heat things up with Linozzi’s seasonal cocktails—led by a pistachio martini, a rich showstopper that’s stealing the spotlight this season.
Cocktail Confessional
Q: Do you prefer beer, wine or spirits?
A: Wine. Corton-Charlemagne Grand Cru from Bonneau du Martray (Linozzi describes it as gold in a bottle).
Q: What is the craziest thing that has happened at your bar?
A: A customer retracted the tip from his tab after being cut off from further drinks.
Q: If you could serve a drink to anyone (living or dead), who would it be and what would you make?
A: I would serve a nice bottle of Corton-Charlemagne to someone who loves wine.
