Alessio Beltrami: Paradiso (Barcelona)

Alessio Beltrami is the Head Bartender of  Paradiso in Barcelona. He makes us two cocktails, one with homemade beetroot vermouth and Campari infused with pandan and the second with amaro and xilitol cordial.

Alessio  introduce yourself
My name is Alessio Beltrami and I am from a small village in the north of Italy. After my graduation in hospitality, ten years ago, I moved to London to improve my language and my bartender skills at Bar Termini. Then I joined Door 74 in Amsterdam. After that, I travel to Australia, where I worked a bit, then Asia for leisure and to discover new flavours. I came back to Europe in Barcelona, a multicultural city, where I started at the W hotel. When I met Giacomo who proposed to join his team, I immediately said yes, it was four years ago. And now we launch our new menu, The Universe.

The classic you want to show us
Volcano Negroni
30ml of Fat Washed Coconut Rum
30ml of Homemade Beetroot Vermouth
30ml of Campari Infused with Pandan
10 ml of Almond Distilled in Grapa

The bar you dream of
I like Barcelona, so it would be here. The same style as Paradiso’s cocktails, which I love, but in a smaller venue. Like for 50 pax to be closer from the people and take care of them. But it would not be a speakeasy, more big windows so people can see what we do from the outside.

What do you do in your time off
I like to skate and surf. I live 2 minutes from the beach. Otherwise, I spend time with friends.

The spirit you like the most
I love rum because you have sweet notes which work very well with the tropical taste that I like, you know always the beach. I am a big fan of agricole rum with the vegetal part and the spicy notes. Trois rivières is one of my favourite rum.

What makes a good cocktail
For me, it’s about the bartender. He is the one who changes your experience, not only the taste of the drink.

What ingredient do you enjoy using in cocktails
Seaweed is my choice because I really work on this topic and there are different profiles with different tastes, so you can work with them in a lot of different types of cocktails.

The signature cocktail you want to show us
The Cloud
40ml of Mezcal Infused with Hibiscus
40ml of Montenegro Amaro
10ml of Mancino Dry Vermouth
25ml of Xilitol Cordial
Half a Piparra
Top of with Sparkling Water
Coffee Cloud

Where do you think we need to go to interview another bartender
You should go to visit Creps al Born here in Barcelona. Otherwise, Kwant in London.

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