Josh Goldman, Bar Consultant & Mixologist
“I’ve been using The Perfect Purée of Napa Valley for years in cases when I can’t make my own fruit purees,” Josh Goldman says, an L.A.-based hospitality and beverage expert. He was invited to create a signature drink for the 2016 National Democratic Governor’s Association Gala in Washington. D.C., and his “Passion for Democracy” racked up the endorsements. Josh always tries to make as much as he can from scratch, like the cocoa nib curacao and hazelnut orgeat in his “Passion for Democracy”, but he relies on The Perfect Purée when quality, seasonal ingredients are elusive.
“I made about 500 of them in a little over two hours so I figured I’d put it on the menu in Santa Monica,” says Josh, a mixologist at Belcampo Santa Monica and a partner at Soigné Group, a hospitality management and consulting firm in L.A. Josh’s rich, complex and layered drink features The Perfect Purée Passion Fruit Concentrate, two Denizen rums, citrus and his hand-made curacao and orgeat.
At Belcampo, Josh’s cocktails are farm-inspired with bright, vegetal elements of carrot juice, pea tendrils, cilantro flowers or rhubarb bitters. With seven locations in and around L.A., Belcampo is synonymous with the very best meat available in American today — pasture raised on traditional farms, processed by hand, expertly butchered and sold in neighborhood shops. Belcampo’s rustic yet elegant restaurants are rooted in meat dishes with an emphasis on seasonality, simplicity and quality.
Josh started his career in food and beverage while bartending in college. His passion for the industry led him to study at the Court of Master Sommeliers, where he earned his Advanced Level Sommelier certification in 2007.
Josh became general manager at L.A.’s critically acclaimed Bastide, working with chef Walter Manzke, who he eventually followed to Church & State. During his tenure, both establishments earned back-to-back three-star ratings from the Los Angeles Times.
In 2009, Josh joined Chef Michael Voltaggio, the winner of the sixth season of Bravo’s Top Chef reality show, overhauling the wine program at The Dining Room at the Langham to complement Michael’s innovative menu.
In 2011, Josh became general manager and beverage director at Michael’s first solo concept, ink., which was named “Best New Restaurant in the County” by GQ Magazine. Josh’s bartending awards include national champion of Cochon 555’s Punch Kings competition.