Ignacio Ceretti is a Bartender at Especiarium Bar in Barcelona. He makes us two cocktails, one with Rum and Curry and the second with Mezcal and a Mole Syrup.
Ignacio introduce yourself
My name is Ignacio Ceretti but everyone calls me Nacho. I’m from Mar del Plata, a little town in Argentina. I started working at the age of 19, as a Barback, but only after a few months, I was able to discover that my true passion meant being a Bartender. After 10 years of working in different bars and restaurants in my city, I came to live in Barcelona, where I fell in love even more with my profession. I have been working at Especiarium Bar for over a year now, where I discovered a world full of spices and I feel lucky to share my passion with my colleagues.
The classic you want to show us
Curry Quiri
60ml of Mixed Rum infused Indian Curry
40ml of Lime Juice
30ml of Simple Syrup
The bar you dream of
The bar of my dreams is the one where each client leaves with a smile and feels that they lived a unique experience, where they do not understand the flavours and feel comfortable listening to the team with the concept. A venue where people are amazed with flavours and aromas. And what fundamentally completes the bar of my dreams: a place where there is passion, discipline, creativity and hospitality at all times.
What do you do in your time off
During my time off, I love cooking and spending time with my girlfriend Sofia and my dog Felipe with whom we spare time in the park every day.
The spirit you like the most
Mezcal has become my favourite spirit over the past years. It gives flavours and aromas that other distillates do not provide, but at the same time, it is a very versatile product in a bar. That’s why I feel comfortable using it.
What makes a good cocktail
I think that anyone can make a cocktail, but the difference relays on passion and hospitality, which can turn a bad cocktail into a good cocktail.
What ingredient do you enjoy using in cocktails
I am currently in love with spices in general, but Timur pepper has driven me crazy. The Timur pepper is a product with grapefruit flavours that fill the palate. For instance, we use it to finish a magical highball.
The signature cocktail you want to show us
Camarita
50ml of Mixed Tequila and Mezcal
35ml of Grapefruit and Lime Juice
25ml of Mole Syrup
Where do you think we need to go to interview another bartender
I was never lucky enough to share the bar with him, but I have always felt that he put himself every day to make this profession grow. Today he is demonstrating it in Chile and his name is Yefry Avilera, head bartender of Galpon Italia.