Conceptually, I see the art of cocktail making as the highest level to which a good barman can aspire. A barman is not born with his skills; he has to work on them. He may cultivate his own style, test his knowledge, study how he works and indulge his creative abilities, but he will never achieve truly great results in the world of cocktails if he does not love his job.

Personally, I saw the profession of barman as a career challenge. My background had nothing to do with catering at all, and I felt the need to reinvent myself. I started out on my own, with no prior knowledge: I am self-taught.

I followed my instinct, asked questions and observed. I studied the classics. I kept up with the latest trends and followed the trial-and-error method, and after several failed attempts I created an initial cocktail menu that was good enough for me to succeed in my first cocktail bar. I began to make a name for myself, and felt compelled to investigate further, make new discoveries and extend my repertoire, as my customers were asking for more. The more I learned, the more I liked it, and the more I liked it, the more I learned.

Mixing cocktails is an art, a technique, a vocation and a devotion. But far more than simply knowing how to mix all the right ingredients, cocktails are the art of understanding, respecting, surprising and pleasing a customer.

My inspiration has always come from a desire to please my customers, who can be demanding and severe, as well as obliging and grateful.

Because of all the above, after all these years I still love my work, and the challenge is ongoing.
I only hope that my customers enjoy my cocktails as much as I enjoy creating them.

“What matters isn’t the cocktail, it’s the experience you have because of it.”

Carles Bonnin.