Learn About Easy-to-make Craft Cocktails From Angela Campanella, Director of Food + Beverage at Boom’s Pizza

Concept

Ohio-based Boom’s Pizza is a counter-service concept focused on thoughtfully made, neo-Neapolitan-inspired pizza built on time, technique and great ingredients, according to Angela Campanella, director of food and beverage. “Our dough is a three-day bulk ferment, and everything we do – from fermentation to sourcing – is designed to balance craft, consistency and approachability in a fast-casual format,” she says.

Catch a Craft Cocktail Demo at Pizza Expo with Angela Campanella on Wednesday, March 25, at 3:15 p.m. Full schedule at pizzaexpo.pizzatoday.com.

Tell us about the bar program at Boom’s …

Our bar program is intentionally designed to meet guests where they are, without requiring a traditional bar setup. We offer a curated mix of local and non-local beer, natural wine, naturally infused seltzers, non-alcoholic beer and seltzers, and a rotating lineup of craft cocktails.

At our original location, everything is fully grab-and-go – including our bottled craft cocktails, pulled straight from the cooler – which keeps service fast and approachable. At our second location, we have more seating, so cocktails are batched into high-quality store-and-pour containers and served over ice, without bartenders, bar seating or a traditional bar. Everything remains counter service, streamlined and operationally simple while still feeling intentional and elevated.

What are a few of the biggest trends in cocktails in 2026?

Classic cocktails with a fresh component are really popular right now, but in a more thoughtful, stripped-down way. Low-ABV, balance-forward drinks are also on the rise. People want flavor, intention and drinkability – not excess.

What are the keys to creating a new craft cocktail?

The first step is understanding why you’re creating it. A cocktail built for a pizza concept like Boom’s is very different from one designed for a full-service bar or a catering environment. Once the purpose is clear, the process becomes concepting, testing, refining and testing again. From there, documentation and scalability are critical – dialing in specs, batching and ensuring consistency so the drink can be executed beautifully every time, not just once.

What is your go-to cocktail and pizza pairing and why?

It really depends on the season, the pizza, and the mood, but I will almost never say no to a Negroni with pizza. The bitterness, structure and balance cut through richness so well, and it’s one of those pairings that just works, whether you’re having a quick slice or settling in for a longer meal.

What are you most looking forward to sharing at your Pizza Expo demo?

I’m most excited to show operators that you can build an elevated, thoughtful cocktail program without a traditional bar or dedicated bartenders. With a few smart recipes and ingredients, many pizza shops already have on hand, it’s possible to add real value, creativity and hospitality to your beverage program without adding complexity or slowing service.

To attend Angela Campanella’s Craft Cocktail Demo, REGISTER FOR PIZZA EXPO TODAY!

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