Ginevra Castagnoli is a bartender at Creps al Born in Barcelona. She makes two cocktails for us, one with rum and lime and the second with pisco and Cointreau.
Ginevra introduce yourself
I’m Ginevra, I’m 27 years old and I’m originally from Milan. I’ve always been a gypsy and love to travel so when I finished school I moved to Madrid to study psychology. After I got my degree I decided to travel around Spain and worked in bars to make money. I found I preferred working behind the bar to psychology and someone suggested if I was serious about bartending I should move to Barcelona. I booked an airbnb and it happened to be just around the corner from Creps al Born, where I went my first night and instantly fell in love… I’ve been here ever since. There’s no place like Creps al Born. We all work hard and dream big. Each day we aim to have the best shift, create the best cocktails, play the best music and make magic. We are more than just a crazy family, these people are my tribe. My other passion is promoting and supporting females in bars, which is why I entered the Cointreau Queens, a cocktail competition only open to women working in the industry in Spain.
The classic you want to show us
Daiquiri
60ml of Plantation Rum 3 Stars
25ml of Lime Juice
10ml of Simple Syrup
The bar you dream of
I don’t know where my bar would be, but I would want it to have the essence of Creps al Born. I’d have all women behind the bar who are judged purely on their talent. The interior would feel like a theatre and I would like it to have an element of cabaret or burlesque. For me, music is an important part of a bar and the overall experience, so it would be a focus in my place.
What do you do in your time off
A friend recently gave me a daschund for my birthday and he’s like my baby, so I spend a lot of time with him. I also hang out with my friends and love to do cross-fit and other types of exercise.
The spirit you like the most
I’d say whisky as it’s the most difficult to work with and learn about. There is also such a wide variety of whiskies to work with in cocktails.
What makes a good cocktail
I think a good cocktail is one the client likes and enjoys.
What ingredient do you enjoy using in cocktails
I love working with new ingredients and at the moment I am using oils. For the cocktail I made below, I’ve actually created a curry oil coloured by using charcoal.
The signature cocktail you want to show us
Orange is The New Black
30ml of Cointreau
20ml of Pisco 1615 de Gran Terruno
15ml of Fino Sherry
5ml of White Chocolate Syrup
25ml of Lime Juice
25ml of Orange and Carrot Juice
Where do you think we need to go to interview another bartender
I’m sticking with ladies here too. In Barcelona go and see Ayana Prado at Dry Martini. In Madrid visit Arancha Rodriguez at Art Club and Ines Martinez at 1862 Dry Bar and in London you must talk to Carey Hanlon from Callooh Callay.
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