Jeremias Boquete is the bar director of NOXE Barcelona in W Hotel, Barcelona. He makes us two cocktails, one with vodka and shiitake and the second with fino sherry and mezcal.
Jeremias introduce yourself
I started my career as a bartender more than eight years ago, working behind the bars of nightclubs and high-energy venues in Barcelona. Over time, my interest in cocktails grew into a true passion, leading me to continuously develop my skills and knowledge with the same dedication I maintain today. In 2023, I joined the NOXE team as a Supervisor and was actively involved in the venue’s opening. I was drawn to both its philosophy and its unique location, and I saw it as a great opportunity to grow professionally while helping shape a cocktail program that closely aligned with my own vision. At the beginning of 2025, I took on the role of Director at NOXE Barcelona. Since then, I have been leading the team with a clear goal: to establish our bar as a benchmark within the industry. Every day, we strive to deliver an outstanding experience, both technically and emotionally, with creativity, attention to detail, and hospitality at the heart of everything we do.
The classic you want to show us
Fuji
40ml of Vodka infused Shiitake
40ml of Green Cordial (roquette, basil, spinach)
Top with Spicy Beetroot Soda
The bar you dream of
My dream bar would, without a doubt, be in Barcelona. I envision it as a venue with two distinct atmospheres, united by the same philosophy: creating memorable experiences. One side would be dedicated to precision and attention to detail, where time and technique allow for a carefully crafted guest experience. The other would be more relaxed and energetic, driven by music, atmosphere, and a cocktail offering designed to be approachable and fun. Although different in concept, both spaces would share the same objective: to create an emotional connection with guests. One through detail and craftsmanship, the other through energy and ambience. The food offering would also play a fundamental role. I believe gastronomy is becoming increasingly important within the bar world and is an essential element in creating a complete guest experience.
What do you do in your time off
In my free time, I enjoy going to the gym, watching football — football and more football, to be honest! I also love spending time with friends, going out for dinner, or enjoying a drink with my partner.
The spirit you like the most
The spirit I enjoy working with the most is gin. Its versatility makes it incredibly easy to mix and experiment with. It’s not necessarily my favourite spirit to drink, but from a creative perspective, it’s the one I find most inspiring to work with.
What makes a good cocktail
I believe everything matters: appearance, aroma, technique, and presentation. But above all, balance is the key. When the balance is right, that’s where the magic happens. Even ingredients or spirits we might not normally enjoy can come together in ways we never expected. At the same time, I don’t judge a cocktail solely on whether I personally like it or not. I evaluate it based on the overall experience and whether all its elements work harmoniously together.
What ingredient do you enjoy using in a cocktail
It changes depending on the moment. I enjoy exploring new flavour combinations and discovering ingredients that work well together. Right now, I’d say coconut, fig leaf, matcha, vanilla, and jasmine. These are flavours I personally love, and they pair beautifully with one another. They also tend to be very well received by guests, which is why we often incorporate them into our menus.
The signature cocktail you want to show us
Wabi Sabi
25ml of Mezcal
10ml of Gin
25ml of Fino Sherry
25ml of Green Shiso Cordial
10ml of White Bitter
Where do you think we need to go to interview another bartender
In Barcelona, I would definitely recommend visiting my friends Alejandro Mesa and Salvador Fernández. They are doing an outstanding job at Chica Club and Boca Chica. I’ve had the opportunity to follow their journey closely, and their progress has been incredible. In Porto, Pau González and Daniel Alba have recently opened Atman Speakeasy. It’s a project I’m very excited about, and one that I’m personally looking forward to visiting for the first time.