We have told you about the Library Bar at the Hollywood Roosevelt Hotel before. We've told of the adventures that lurk just behind every corner of this historic building, and the ways you can spin your night in an entirely new direction just by stopping by this hidden gem.

But what we haven't told you, and I almost hesitate here as I can taste the fresh fruit on my lips and feel the cool glass beneath my fingers as I write this, is that the Library Bar is home to one of the finest bartenders in Los Angeles. Or anywhere, for that matter.

And it isn't that he is a bartender, or a barman, or even a mixologist. This man is a mixaholic. His name is Matthew Biancaniello, or "Matty Neptune" as he appears in my phone. It might be the sign of a problem that I have this man's name and phone number in my address book, but that's because I like him. I believe in his advice, and I love his cocktails.

"I only use the fruit that is in season," he told us. "I go to farmer's markets every week to get it. Two on Saturday, two on Sunday, one on Monday, one on Wednesday."

It sits at the end of the bar, neatly cut and arranged and ready for his expert magic. The first potion doesn't even have a name, except that it is, by his own declaration, "very unusual."

"I used reduced balsamic vinegar, three medium sized strawberries, and two ounces of Hendrick's Gin," he explained. "I took the liqueur, St-Germain, and made a foam from it. It's made from Elderflowers, which bloom only two weeks out of the year, and they can only access it by bicycle."

"The foam makes a sweet, sugary taste on top."

None of us that were at the bar that night particularly considered ourselves gin drinkers, but we all loved the foamy, yet-to-be-named goodness.

Up next was a Rosemary Gin Fizz, which featured ice from the Neve Ice Company, based here in Los Angeles. The ice comes in a solid block, so it doesn't affect the drink as much as a handful of floating cubes would. Consisting of gin, rosemary honey, and grapefruit juice, it was a summertime refresher, perfect for sitting around the Tropicana Bar outside.

"The honey is from bees that are twenty minutes away," Matt said. "There's a bee guy at the farmer's market." As he topped off the drink with Veuve Clicquot champagne and a piece of rosemary, we truly marveled at his dedication. He said that he often goes over his budget to pay for ingredients that would make his drinks better.

"The ice," he said, "is thirty dollars a bag. I would buy that myself."

For the Dirty Sicilian, he took two bleu cheese olives, marinated fresh garlic and fresh oregano in olive juice, and some Belvedere vodka, and stirred it all up. "Every martini, especially like this, should be stirred. It's one of the most popular martinis I make."

Topping it off with red pepper flakes, he told us that "I may not have as much experience, in terms of years, but I feel like I bring more in terms of freshness of ingredients, and hunger to learn new things."

As he started yet another cocktail, the 17-Step Bloody Mary, we were surprised that we weren't feeling particularly drunk or worse.

"Maybe it's the fruit," said Aubrey.

"I'd love for him to be my nutritionist," said Ryan.

For now, though, he's our mixaholic. And his passion for the craft, and his inventive mind will keep him as such for a long time to come.

"My drinks are about freshness and beauty and the alcohol is second," he told us. And with that, I'm off to pay him a visit.

THE DETAILS:

Matt at the Library Bar
Hollywood Roosevelt Hotel

7000 Hollywood Blvd

Los Angeles, CA 90028

323.466.7000

Story by Alex Storch.

Photos by Ryan Simoneau.