Alberto Melis is the bar manager of Batuar in Cotton House Hotel, Barcelona. He makes us two cocktails, one with rum and lime cordial and the second with fino sherry and gazpacho.
Alberto introduce yourself
My name is Alberto Melis, I’m 38 years old, originally from Conegliano — a small town in the province of Treviso — and I’m the bar manager at BATUAR Restaurant & Cocktail Bar, located inside the Cotton House Hotel in Barcelona. My love for the bar world began in 2016 when I moved to Sydney and, for the first time, stepped into a speakeasy — The Baxter Inn. The atmosphere of the place and the skills of the bartending staff completely fascinated me, and I decided to do everything possible to become part of that world. So, I enrolled at EBS in Sydney and worked as much as I could to improve myself. I moved through different bars in Australia, Italy, and Spain, and in 2021, I joined Paradiso. The two years I spent there helped me grow tremendously, both as a bartender and as a person. They also gave me the opportunity, once that chapter ended, to join the Cotton House as bar manager, where — thanks to my amazing bar team — we’ve managed to carve out our own small space among Barcelona’s cocktail bars in just over two years.
The classic you want to show us
Welcome to the Caribbean Darling
45ml of Bacardi Carta Blanca
15ml of Clarin Rum Le Rocher
45ml of Homemade Lime Cordial (Clarified Lime Juice Infused with Lime Peel and Lemon Kefir Leaves)
https://youtu.be/KxA_rmzDm9w
The bar you dream of
My dream is to open a bar where mixology and street culture come together — maybe inside an old subway car, with a DJ spinning nothing but black music on vinyl, and a rotovapor covered in graffiti tags. That would be a dream come true.
What do you do in your time off
In my free time, I try to keep a good balance between my relationship and my friends. I really enjoy cooking, but dinners out with my girlfriend and weekday lunches with friends are the moments that truly make me happy.
The spirit you like the most
Without a doubt, rum is my favourite spirit. I find it incredibly versatile in mixology, and between white, dark, and agricole rums, it offers a wide spectrum of flavours to work with.
What makes a good cocktail
In my opinion, there are many aspects to consider: flavour and balance, of course, but also the bar’s atmosphere, the way the drink is served and presented — all of these influence how a guest perceives what they’re drinking. Still, I believe the secret ingredient of every great cocktail will always be hospitality.
What ingredient do you enjoy using in a cocktail
That’s a tough one, but I think orange blossom is one of my favourites. Every time I smell it, it brings me back to my first Ramos Gin Fizz, to the Neapolitan pastiera, to the city of Seville — the madeleine effect of orange blossom for me is just incredible.
The signature cocktail you want to show us
Unusual Mary
22ml of Lilou Gin
90ml of Clarified Fino Sherry Gaspacho (Tomato, Red Pepper, Sun-Dried Tomato & Feta Cheese)
2 Dashes of Saline Solution
https://youtu.be/xn0MFgtDdVs
Where do you think we need to go to interview another bartender
For me, Carlos & Matilda is the bar in Barcelona that I can truly call my favourite — every time I walk in, I feel at home. Janis is not only a great bartender but also a dear friend. On top of that ALDEA in Barcelona absolutely deserves to be featured. The drinks are fantastic, and Frank and Silvia are simply wonderful people.
Thank you, Barcelona Hotel Bar Week, for making this interview happen