Rives #Mixioners warmly say welcome to José Antonio Guio, bartender of Lab Cocktail Bar (Toledo). The prestigious cocktail maker has decided to baptize his #SpanishGintonic with the name “Amanece que no es poco”.
We leave you the recipe because we know you’re going to want to prepare it at home!
Recipe:
- 5cl from Rives Special Gin.
- Rosemary
- Lemon Grass.
- Original Tonic.
- Orange twist.
Why did you choose to be a cocktail barman ?
My beginnings in the world of bartending come through a sommelier course. My wife and I have a summer terrace (Bambú) in Yuncler (Toledo) where we only prepared combined, from that course I started to get interested in the world of cocktails and I started to study in a self-taught way.
How was your beginning in this world? Do you remember your first cocktail ?
As I mentioned, I started out on the Bambú terrace. The first cocktail I tried was the Daiquiri in a Toledo bar called Sildavia, they served it in porrón (type of glass). Today we do it in Lab Cocktail Bar and we serve it in the porrón accompanied by a glass in way of homage.
An advice to prepare the best #SpanishGinTonic, where do you think the key is?
For me the key is to respect the product to the maximum, always providing a differentiating touch, but without forgetting the product.
What’s the ingredient that should always be in a cocktail bar?
Chambord.
Have you got any favourite tool? We mean, an instrument that you always carry with you…
An opener I bought when my daughter Paula was born. When I am of age to use it I will return it.
Any advice to a new barman?
Do not forget that we are waiters, our job is to create moments of happiness of the customers.
Rives #Mixioners warmly say welcome to José Antonio Guio, bartender of Lab Cocktail Bar (Toledo). The prestigious cocktail maker has decided to baptize his #SpanishGintonic with the name “Amanece que no es poco”.
We leave you the recipe because we know you’re going to want to prepare it at home!
Recipe:
- 5cl from Rives Special Gin.
- Rosemary
- Lemon Grass.
- Original Tonic.
- Orange twist.
Why did you choose to be a cocktail barman ?
My beginnings in the world of bartending come through a sommelier course. My wife and I have a summer terrace (Bambú) in Yuncler (Toledo) where we only prepared combined, from that course I started to get interested in the world of cocktails and I started to study in a self-taught way.
How was your beginning in this world? Do you remember your first cocktail ?
As I mentioned, I started out on the Bambú terrace. The first cocktail I tried was the Daiquiri in a Toledo bar called Sildavia, they served it in porrón (type of glass). Today we do it in Lab Cocktail Bar and we serve it in the porrón accompanied by a glass in way of homage.
An advice to prepare the best #SpanishGinTonic, where do you think the key is?
For me the key is to respect the product to the maximum, always providing a differentiating touch, but without forgetting the product.
What’s the ingredient that should always be in a cocktail bar?
Chambord.
Have you got any favourite tool? We mean, an instrument that you always carry with you…
An opener I bought when my daughter Paula was born. When I am of age to use it I will return it.
Any advice to a new barman?
Do not forget that we are waiters, our job is to create moments of happiness of the customers.
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