Jordi Baques Velasquez is the founder and head bartender at Sol y Sombra in Barcelona. He makes two cocktails for us, one with Gin and Dry Vermouth and the second with Mezcal and Cherry Heering.
Jordi introduce yourself
I’m Jordi and I was born in Venezuela and moved to Spain when I was 16 for work. I originally wanted to be a distiller (and still do), but after working in a few bars I moved into the cocktail world. I opened the award winning Mutis, a true speakeasy located in an apartment, but we had to close due to noise restrictions and other issues. I waited until I found a space I loved, which had the same speakeasy style I love and when I did I opened Sol y Sombra.
The classic you want to show us
Vintage Gibson
Rince the ice with Noilly Prat Dry Vermouth
90ml of Plymouth Gin from the 70’s
Homemade Pickled Onion
The bar you dream of
I’d keep it exactly like Sol y Sombra, but make the space larger for my collection of vintage spirits. I’d also finish the mezzanine level to create a cosy, romantic space. I’d definitely keep the live music evenings we currently have, as I love music and supporting local talent.
What do you do in your time off
I go to distilleries to discover new brands and drag my children along with me. I also take them to markets and sales to find old bottles of alcohol for my collection.
The spirit you like the most
I’d say mezcal because I like the history and the families that live for this spirit. I love its diversity and how each agave spirit is unique.
What makes a good cocktail
Good, quality ingredients and a story or the history behind the drink.
What ingredient do you enjoy using in cocktails
I think vermouth as it adds balance to a drink and again, I like the history associated with it. My favourite vermouths are dry and I especially like using Noilly Prat.
The signature cocktail you want to show us
Sangre y Arena
30ml of Koch Mezcal
30ml of Blood Orange Juice
20ml of Noilly Prat Dry Vermouth
20ml of Cherry Heering
Where do you think we need to go to interview another bartender
In Guatemala walk through a fridge and visit Café No Sé. You must go to Jerry Thomas in Rome, Employees Only in New York, The Aviary and Three Dots and a Dash, both in Chicago and Dukes in London. Oh, and of course my first and last stop in London is The American Bar in the Savoy.
Pingback: Coralie Doillet: Sol Y Sombra (Barcelona) - Le Cocktail Connoisseur