This ‘bartender’, who will soon represent Colombia in the World Class 2021 cocktail contest, says that mezcal is a drink that has gained a lot of ground in recent years.
How do you get to Colombia and how do you see your projection in our country in the profession of ‘bartender’?
I have had the opportunity to work in several cities and one of them was Barcelona, Spain. There I worked in a well-known bar and I met Jenny, a girl from Colombia, and over time we decided to live together and I moved to this country. If we talk about the future, I still see myself in Colombia, because it is a paradise for making cocktails thanks to biodiversity and I hope later to be able to open my own bar, which will serve as a window of Colombian flavors, which break schemes.
What does it mean for a Pole to represent Colombia in a world competition like the World Class 2021?
For me it is an honor to represent a country that inspires me daily with its wonderful products. I am excited to introduce the world to its flavors.
What has been the Colombian ingredient that has most discredited you for your creations?
It is difficult to choose just one, but I love feijoa for its versatility, its flavor and its fresh fragrance, which transports me to a forest.
What Colombian ingredient will be your flag in the global final of the World Class 2021?
That is still in the works and I’d rather it be a surprise!
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Speaking of new trends, what challenges do you see within the to-go cocktail industry and cocktail drinking occasions at home?
The biggest challenge of to-go cocktails is that we bartenders can guarantee that the cocktail reaches the houses with the same quality as if we prepare it at the bar. In addition, we have to make sure that the product is resistant over time, because we do not know how long our consumer is going to drink the cocktail. However, since the bars have reopened, I have seen a drop in the sale of to-go cocktails, although it may continue to be a good alternative for group or business events.
Regarding logistics and innovation issues, how do you see that the ‘venues’ (meeting places) could contribute to making cocktails take much more relevance within the consumption options at home?
Think about added value, such as that we could offer the experience at our client’s home and ensure the best quality of the product.
What are those ‘spirits’ (distilled alcoholic beverages such as rum, whiskey, brandy, vodka and tequila, for example) that you consider the most trending right now and that you always include in your creations?
Mezcal has gained a lot of ground and is currently a very trendy spirit for customers. Its powerful flavor and smoky smell are very popular with the Colombian palate.
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A recommendation to prepare a quick and easy cocktail …
Tanqueray gimlet: 60 ml of Tanqueray Ten, 20 ml of lemon juice, 20 ml of simple sirup. Add all the ingredients in a shaker and ‘shake’ with lots of ice. Serve strained in a previously chilled glass. Simple Sirup: add equal parts by weight of water and white sugar in a blender and blend until all the sugar is dissolved. Keep in a clean container in the fridge.
How curious are consumers when they approach the ‘bartender’?
The clients who come to the bar are always curious and highly motivated to learn and we greatly appreciate that with my team Santiago and Valentina, because we like to tell about the products and techniques we use.
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What is the question that you are asked the most while you are making your cocktails?
The most frequent question is: what is the richest cocktail? But it is a subjective answer, it depends on tastes, so we start to ask about your tastes in order to offer you the best cocktail according to your preference.
How important is the recommendation of a ‘bartender’ when guiding / educating consumers?
I think it’s key, because in Colombia cocktails are still not that popular compared to the option of ordering a gin and tonic. So it’s a job to guide them to dare to step out of their comfort zone and try something new.