An Indian restaurant with two Michelin stars needs a bar manager who rise to the challenge to satisfy the most demanding palates. Which is just what Santiago Dorado does in the restaurant Benares in Madrid.
How does he do it? Elaborating cocktails as seductive as this “Aires del Sur” that you can prepare yourself at home with very basic ingredients.
Recipe:
- 6cl of Rives Special Gin.
- Homemade tonic of strawberry,
- Thyme
- Bitter orange.
- Orange skin.
Why did you choose to be a cocktail barman ?
Well, honestly, I’ve always liked the hotel industry in all its forms. I started working and studying this sector from a very young age, in the school of hospitality I always ended up at the bar.
I have always been passionate about the bottles, the mixes and the special magic of all the bars. I remember when I was younger, I worked at night when I finished in the restaurant, as an RR, and when I finished my day I had some cocktails that I had on the menu. I loved it.
How was your beginning in this world? Do you remember your first cocktail ?
I do not remember my first cocktail, but one of the first ones, to which I have a special affection, due to there is a story with a very friendly bartender, was a Bramble.
An advice to prepare the best #SpanishGinTonic, where do you think the key is?
My mix to prepare the best #SpanishGinTonic would be: a lot of love, know the products well to mix, try to know the tastes of the customer and a shred of madness.
What’s the ingredient that should always be in a cocktail bar?
I would say many, including Rives, of course (laughs), but above all, love what you do, transmit that magic to the customer. If not, the rest does not matter.
Have you got any favourite tool? We mean an instrument that you always carry with you…
Yes, the truth is that I have two to whom I have much affection. One is a Botessi strainer with an engraved totem and the other is an opener I bought in the United States.
Any advice to a new barman?
I think the most important thing is humility, continuous training and interest. Humility, because it is usual for the ego to grow in this profession and when you think you know everything stops learning. Continuous training because as you learn more, you realize that you have a lot more to know. And interest because you can never miss that hunger of wanting to know more about this wonderful passion.
