When humility and sincerity become essential to prepare a good gintonic, only one person can be behind the bar: our mixioner Inés Martínez de la Torre.
We can not be more grateful to be able to count on her and that is why we want to share her recipe.
Enjoy your “Perdiendo el sur”(Losing the Sotuh)!
Recipe:
- 5cl of Rives Special Gin.
- Cherry flavored tonic.
- Twist of lime, lemon and grapefruit.
Why did you choose to be a cocktail barman ?
I ended up in the profession by chance. I came from working as a chef and a chambermaid, but neither of them convinced me, and thanks to my friend, who was very insistent, I entered the barmans’ association and found the balance between the two professions. Kitchen and living room! Prepare and serve!
How was your beginning in this world? Do you remember your first cocktail ?
My first job was doing events and at Jazz concerts, we did three different cocktails: gin fizz, White Lady and gimlet, so some of them had to be the first one I did.
An advice to prepare the best #SpanishGinTonic, where do you think the key is?
Something classic, always better. A good ice, a cold tonic and a citric touch of lemon.
What’s the ingredient that should always be in a cocktail bar?
Patience. You can´t never lose one’s temper.
Have you got any favourite tool? We mean, an instrument that you always carry with you…
I always have a thousand things in my bag, I am a disaster, but what I always wear is a opener that I was given long ago and I have affection.
Any advice to a new barman?
Well, if you really want to, work hard, but for the love of your work and not for appeating t in the photo. Humility is very important in this profession and there are already too many egos.
