Ajuana “AJ” Bruno is the new mixologist for 1912 Ocean Bar & Rooftop at Sawgrass Marriott Golf Resort & Spa, bringing a bold, balanced approach shaped by years behind the bar in Atlanta and a passion for flavor, technique and hospitality.
Tell me about yourself and your background.
I am originally from Hollywood, Florida, but I spent half of my life in North Carolina. I moved here to North Florida because I’ve always wanted to move back to Florida and take advantage of its opportunities.
Tell me about your mixology background.
I started bartending in Atlanta and bartended there for four years. I learned so much about speed, techniques, flavors and spirits there from some talented people who took me under their wing and turned me into a protégé. I’ve been fortunate enough to have opportunities to further my bartending education and network through Hotaling & Co. and Casa Convite.
What made you interested in mixology?
The creativity and culinary side of mixology is what got me obsessed. I’ve always been a scholar and when I like something, I just want to dive in and keep learning more. In this career, you can always learn more.
How would you describe your style or philosophy when it comes to creating cocktails?
The primary goal when I’m creating a cocktail is for it to be balanced. A dash of this and a quarter ounce of that can make a world of difference. I also want it to be pleasing to all guests, not just my personal palate. I try to pay attention to what my guests want and how they like their cocktails.
What trends or ingredients are you most excited about in the cocktail scene right now?
I’m starting to venture more into spice, and I am excited to use ube as an ingredient for a future cocktail. I just feel like the moment I get my hands on that purple yam, I can make some magic happen.
How do you approach crafting a cocktail menu that reflects both your creativity and the personality of the bar?
I start by understanding the identity and vibe of the establishment — its concept, clientele, location and history. From there I draw from my own style to build cocktails that are unique and exciting. I want the cocktail menu to complement the culinary menu and atmosphere of the restaurant and brand. I’m going for drinks that are bold enough to stand on their own but can also be paired with our amazing dishes.
What would you say is your favorite part about the kind of work that you do? What keeps you interested?
My favorite part is the connection between creativity and hospitality. I love being able to experiment and create something memorable and express myself through edible art, but the interactions with my guests really make my job special. I meet amazing people every day and seeing them delighted with my work makes my day, as well.
